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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?

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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.

More Pumpkin Desserts for Fall

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!

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pumpkin and cream cheese mini bundt cakes
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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.  
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Cakes
Cuisine: American
Keyword: cake mix recipe, fall dessert, pumpkin cake, spice cake, Thanksgiving dessert
Servings: 12
Calories: 457kcal
Author: Milisa

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

Recipe can be made using a cupcake tin in place of the mini bundt pan. Cooking time may be slightly less, check cupcakes at about 17 minutes.

Nutrition

Serving: 1g | Calories: 457kcal | Carbohydrates: 62g | Protein: 5g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 13g | Cholesterol: 72mg | Sodium: 417mg | Fiber: 1g | Sugar: 43g

2 Comments

    1. 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

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