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.

No additional tips available.

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

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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.

Mini Pumpkin Cakes

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