Mini Pumpkin Cakes

Total Time:Prep: 1-1/2 hours Bake: 20 min. + standing

Recipe by Jennifer Dorff, Waukesha, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 08, 2022

I saw these cute cakes at a local grocery store and decided to make my own version at home. They’re a hit at any fall gathering. —Jennifer Dorff, Waukesha, Wisconsin


Test Kitchen Tips
  • This cake is scrumptious and perfectly seasonal, but if you're in a pinch or digging a different flavor, plain box cake works with this technique, too!
  • Our trick for bundt cakes that release seamlessly? We use a pastry brush to apply a paper-thin layer of melted shortening—making sure to reach every nook and cranny—then we flour the cake pan and hit it with a fine mist of cooking spray.

    • Watch How to Make Mini Pumpkin Cakes

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    Mini Pumpkin Cakes

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    Yield:1 dozen
    Prep:1 hour 30 min
    Cook:20 min
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    Ingredients

    • 1 package spice cake mix (regular size)
    • 1 package (3.4 ounces) instant vanilla pudding mix
    • 1 teaspoon ground cinnamon
    • 4 large eggs
    • 1 cup canned pumpkin
    • 1/2 cup milk
    • 1/2 cup canola oil
    • 3/4 cup chopped walnuts
    • orange glaze:
      • 7-1/2 cups confectioners' sugar
      • 2/3 cup plus 2 tablespoons water
      • 1 teaspoon maple flavoring
      • Red and yellow food coloring
    • garnish:
      • 3 cups confectioners' sugar
      • 3 tablespoons water
      • Green food coloring
      • 4 Tootsie Rolls (2-1/4 ounces and 6 inches each), cut into 2-inch pieces
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    Directions

    1. 1
      In a large bowl, combine the first seven ingredients. Beat on low speed for 30 seconds; beat on medium for 2 minutes. Fold in walnuts. Spoon by 1/2 cupfuls into 12 greased miniature fluted tube pans. Bake at 350° until set, about 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
    2. 2
      In a large bowl, beat the confectioners' sugar, water and maple flavoring until smooth; tint orange with red and yellow food coloring. Place wire racks with cakes over waxed paper. Spoon half of the glaze evenly over tops and sides of cakes, letting excess drip off. Let stand until glaze is set. Repeat with remaining glaze.
    3. 3
      In a small bowl, beat confectioners' sugar and water until smooth; tint green. Cut a small hole in the corner of a pastry or plastic bag; insert a #4 round pastry tip. Fill bag with green frosting. Pipe vines on the pumpkins. For stem, insert a Tootsie Roll piece in the center of each pumpkin.

    Nutrition Facts

    1 each: 813 calories, 21g fat (4g saturated fat), 84mg cholesterol, 481mg sodium, 152g carbohydrate (127g sugars, 2g fiber), 7g protein.
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