Mini Pumpkin Cakes Recipe

Name: Mini Pumpkin Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 7-1/2 cups confectioners' sugar; 2/3 cup plus 2 tablespoons water; 1 teaspoon maple flavoring; Red and yellow food coloring; 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

Servings: persons

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
7-1/2 cups confectioners' sugar
2/3 cup plus 2 tablespoons water
1 teaspoon maple flavoring
Red and yellow food coloring
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

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 350u00b0 until set, about 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
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
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.

1975

kcal

Calories

Fat

338

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 package spice cake mix (regular size), 1 package (3.4 ounces) instant vanilla pudding mix, 1 teaspoon ground cinnamon, 4 large eggs, and more.

Yes, Mini Pumpkin Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mini Pumpkin Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions