Mini Pumpkin Cakes
I saw these cute cakes at a local grocery store and decided to make my own version at home. They’re a hit at any fall gathering. —Jennifer Dorff, Waukesha, Wisconsin
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
- ORANGE GLAZE:
- 7-1/2 cups confectioners' sugar
- 2/3 cup plus 2 tablespoons water
- 1 teaspoon maple flavoring
- Red and yellow food coloring
- GARNISH:
- 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
Reviews
I would say it’s the old (larger weight). The recipe was originally published in 2007.
Cake mix weights have changed. It would help to know if this recipe is meant for the old weights or the new ones.thanks!
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These are delicious! I added 1/2 c. raisins and 1/2 c. chopped pecans in place of walnuts. I baked them in regular sized muffin pans and had enough batter for one and a half dozen. For the glaze, I poured about two tablespoons of maple syrup into a half container of pre-made vanilla frosting. Easy and delicious! A big hit!
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We omitted the walnuts because it was going to school but it was devoured by one and all.
Made this to use my new mini bundt pan and they turned out fantastic. Took them to work and everyone loved them.