Pumpkin Spice Mini-Cakes with Cream Cheese Icing
Pumpkin Mini Cakes with Cream Cheese Icing is a really easy dessert that would be wonderful for entertaining guests or for the holidays.
It starts with a boxed cake mix with pumpkin added in for a moist cake that just almost melts in your mouth. It is topped off with a drizzle of cream cheese icing and praline pecans, how could you resist?
Pumpkin Mini-Cakes with Cream Cheese Icing
Ingredients Needed:
for cakes:
- box spice cake mix (I used Betty Crocker)
- eggs
- vegetable oil
- water
- pumpkin puree
for icing:
- cream cheese
- butter
- vanilla extract
- milk
- powdered sugar
- praline pecans or toasted pecans
How to Make Pumpkin Mini Cakes with Cream Cheese Icing:
for cakes:
- Add cake mix, eggs, vegetable oil, water and pumpkin to a large mixing bowl. Beat on medium speed with electric mixer until well combined.
- Spray a mini-bundt pan with non-stick cooking spray. Pour 1/4 cup batter into each. Bake at 350 degrees for 20 minutes, or until a toothpick inserted comes out clean.
- Allow to cool in pan for a couple of minutes. Gently remove to a wire rack to cool completely.
- Repeat with remaining batter.
for icing:
- In a large bowl combine cream cheese and butter until smooth. Stir in vanilla and milk. Add powdered sugar and beat in until smooth.
- If cakes are mounded, you can trim them with a bread knife, allowing them to sit flat on your serving dish.
- Pour icing over cooled cakes. Sprinkle with praline pecans.
*If you do not have mini-bundt pans, a cupcake tin will work just fine.
[mv_create key=”1095″ layout=”hero” thumbnail=”https://28-gloryq1.store/wp-content/uploads/2018/10/Pumpkin-Pie-Bars-Dessert-Recipe-Photo.jpg%E2%80%9D title=”More Pumpkin Desserts for Fall” type=”list”]If you are looking for a quick and easy dessert for Thanksgiving, Friendsgiving or entertaining guests this fall, give this Pumpkin Mini Cakes recipe a try. It’s a flavorful and delicious dessert and the cream cheese icing topped with pecans takes it to over the top amazing. No one will guess it starts with a box mix!
FOLLOW MISS IN THE KITCHEN ON SOCIAL MEDIA
FACEBOOK | PINTEREST | INSTAGRAM |TWITTER
IF YOU LOVE THIS RECIPE AS MUCH AS I DO, PLEASE LEAVE A COMMENT AND A FIVE STAR REVIEW, AND BE SURE TO HELP ME SHARE ON PINTEREST!
Pumpkin Spice Mini Cakes with Cream Cheese Icing
Ingredients
for cakes:
- 1 5.25 oz box spice cake mix I used Betty Crocker
- 3 eggs
- ⅓ cup vegetable oil
- 1 cup water
- 1 cup pumpkin
- non-stick cooking spray
for icing:
- 6 ounces cream cheese softened
- 3 tablespoons butter softened
- 2 teaspoons vanilla extract
- 6 tablespoons milk
- 2 cups powdered sugar
- 1 cup praline pecans or toasted pecans chopped
Instructions
- Preheat oven to 350°.
- Add cake mix, eggs, vegetable oil, water and pumpkin to a large mixing bowl. Beat on medium speed with electric mixer until well combined.
- Spray a mini-bundt pan with non-stick cooking spray.
- Pour 1/4 cup batter into each.
- Bake for 20 minutes, or until a toothpick inserted comes out clean.
- Allow to cool in pan for a couple of minutes. Gently remove to a wire rack to cool completely.
- Repeat with remaining batter.
- For the Icing: In a large bowl combine cream cheese and butter until smooth. Stir in vanilla and milk. Add powdered sugar and beat in until smooth.
- If cakes are mounded, you can trim them with a bread knife, allowing them to sit flat on your serving dish.
- Pour icing over cooled cakes.
- Sprinkle with pecans.
Notes
Nutrition
My Betty Crocker cake mix box is 15.25 oz, not 18.25. I have never seen an 18.25 box, where do you buy it?
Hi Tiffany,
This is an older recipe and a few years back all cake mixes went to the new 15.25 ounce size. You can still use the same measurements for this recipe. Sorry for the confusion.
~ Milisa