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.
Servings: 12
Calories: 457kcal
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