Mini Pumpkin Pecan Orange Soaked Cakes Recipe

Name: Mini Pumpkin Pecan Orange Soaked Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup pecans, chopped; 1 (18 1/4 ounce) package spice cake mix; 1 (15 ounce) can pumpkin; 1 cup vegetable oil; 4 large eggs; ¼ cup butter; ½ cup sugar; 2 tablespoons water; 2 teaspoons grated orange peel; 2 tablespoons orange juice

Servings: persons

1
Preheat oven to 350 degrees.
2
Grease and flour two 6-cake mini Bundt pans.
3
Sprinkle nuts over bottom.
4
Combine cake mix, pumpkin, oil and eggs in large mixing bowl.
5
Beat on low speed for 30 seconds or until blended.
6
Beat for 4 minutes on medium speed.
7
Spoon about 1/2 cup of batter into each mold.
8
Bake for 20 to 25 minutes or until wooden toothpick comes out clean.
9
Remove from oven.
10
With back of a spoon, carefully pat down dome of each cake to flatten.
11
Let cool in pans for 5 minutes, then invert cakes onto cooling racks.
12
Poke holes in cakes with a wooden pick and spoon a tablespoon of Orange Sauce over each cake.
13
Allow syrup to soak into cakes.
14
Cool completely before serving or wrapping as gifts.
15
To make the syrup combine butter, sugar, water and grated orange peel.
16
Bring to a boil.
17
Remove from heat and stir in orange juice.

971

kcal

Calories

Fat

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: ½ cup pecans, chopped, 1 (18 1/4 ounce) package spice cake mix, 1 (15 ounce) can pumpkin, 1 cup vegetable oil, and more.

Yes, Mini Pumpkin Pecan Orange Soaked 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 Pecan Orange Soaked Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions