Miniature Pumpkin Cake Towers Recipe

Name: Miniature Pumpkin Cake Towers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (15 ounces) solid-pack pumpkin; 2 cups sugar; 3/4 cup canola oil; 4 large eggs, room temperature; 2 cups all-purpose flour; 2 teaspoons baking powder; 2 teaspoons ground cinnamon; 1 teaspoon ground nutmeg; 1/2 teaspoon salt; 1/2 teaspoon ground ginger; 1 package (8 ounces) cream cheese, softened; 1/2 cup shortening; 1/2 cup butter, softened; 1 tablespoon 2% milk; 1 teaspoon ground cinnamon; 1 teaspoon vanilla extract; 3 cups confectioners' sugar; Hot caramel ice cream topping, warmed

Servings: persons

1 can (15 ounces) solid-pack pumpkin
2 cups sugar
3/4 cup canola oil
4 large eggs, room temperature
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 package (8 ounces) cream cheese, softened
1/2 cup shortening
1/2 cup butter, softened
1 tablespoon 2% milk
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 cups confectioners' sugar
Hot caramel ice cream topping, warmed

1
In a large bowl, beat the pumpkin, sugar, oil and eggs until well blended. Combine the flour, baking powder, cinnamon, nutmeg, salt and ginger; gradually beat into pumpkin mixture until blended. Transfer to 2 greased 15x10x1-in. baking pans; spread batter evenly in pans.
2
Bake at 350u00b0 for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on wire racks.
3
For filling, in a large bowl, beat the cream cheese, shortening and butter until light and fluffy. Beat in the milk, cinnamon and vanilla. Gradually beat in confectioners' sugar until smooth.
4
Using a 3-in. round cookie cutter, cut out 30 circles from cakes. Spread 1 cup filling over 10 cake circles. Repeat. Top with remaining cakes. Pipe remaining filling over tops. Store in the refrigerator. Garnish with ice cream topping.

2119

kcal

Calories

Fat

304

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 1 can (15 ounces) solid-pack pumpkin, 2 cups sugar, 3/4 cup canola oil, 4 large eggs, room temperature, and more.

Yes, Miniature Pumpkin Cake Towers 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!

Miniature Pumpkin Cake Towers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions