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Pumpkin desserts are always a welcome sign of fall. This is a really easy dessert that would be wonderful for guests or even 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?
I am glad for the cooler weather and the beautiful fall colors. I’m just not ready for the cold Wyoming winter. The last few days have been more like winter, but I think fall is coming back later this week.
I hated to not get more recipes up last week but I just couldn’t make it happen. I had an appointment with the accountant, which is my real job, I do the bookkeeping on the ranch and for the other small businesses that we have.
We shipped cattle. I showed up to help move cattle- not really realizing that I was going to help- wearing light blue capris and a bright red, flowery shirt and tennis shoes without backs. Thank goodness I didn’t need to ride a horse! I take a little teasing now and again for my clothing choices. I’m like the lady on the commercial who says “I’m too lazy for real pants”.
I attended a JV football game where my middle son had a fantastic game with a fumble recovery and the game winning tackle. They don’t call him the Tackling Tornado for nothing.
I cleaned house like mad for the interview with the “big city” news paper. I should’ve been practicing like I was going to be Rachael Ray for the day because they brought their video camera! They filmed me cooking and all I can say is I hope that they have an amazing video editor or else….. I’m sure you can fill in the rest. Now that you know where I’ve been, let’s get to this wonderful fall dessert!
Pumpkin Mini-Cakes with Cream Cheese Icing
- 1 18.25 oz box spice cake mix (I used Betty Crocker)
- 3 eggs
- 1/3 cup vegetable oil
- 1 cup water
- 1 cup pumpkin
- 6 oz cream cheese, softened
- 3 tablespoons butter, softened
- 2 teaspoons vanilla extract
- 6 tablespoons milk
- 2 cups powdered sugar
- 1 cup praline pecans, chopped
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.
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, cupcakes will work just fine.