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.
One of the easiest pumpkin desserts that I've ever made! Classic pumpkin pie filling topped with a crunchy and delicious oat and brown sugar topping. Great for any holiday or get together. Made with a quick and easy shortbread crust, this easy dessert is sure to please any pumpkin lover! I make this bread often because it is so easy and delicious. Made in one bowl and no mixer needed! A tried and true favorite. Seriously one of the best cakes that I've ever made. Easy enough for any day of the week and delicious enough for the holidays! When you need both pumpkin and pecan pie this is just the ticket! A decadent holiday dessert that looks just as good as it tastes. A quick and easy layers of pumpkin and vanilla cheesecake served in individual dessert glasses are the perfect holiday or party treat. More Pumpkin Desserts for Fall
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
- 1/3 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