I modified a recipe that I have for a layered pumpkin cake to make these delicious tiny treats! Just a note, since I did modify the original recipe I had and sort of "winged it" I'm not quite sure exactly how many cakes it makes...

Still searching for what to cook ?

Find the most delicious recipes here

INGREDIENTS

1 pkg Yellow cake mix
1 can (15 oz) Pumpkin ; divided
1/2 cup Milk
1/3 cup Oil
4 Eggs
1 1/2 tsp Pumpkin pie spice ; divided
1 pkg (8 oz) Cream cheese ; softened
1 cup Powdered sugar
1 tub (8 oz) Whipped topping ; thawed
1/4 cup Caramel ice cream topping
1/4 cup Pecans

Servings

INSTRUCTIONS

1. Heat oven to 350 degrees

2. Beat the cake mix, 1 cup of pumpkin, milk, oil, eggs and t tsp. pumpkin pie spice with a mixer until well blended.

3. Pour into greased and floured muffin tins - only fill these 1/4 to 1/2 way up depending on how large of cakes you want. I even used the mini muffin tins for a batch and they came out perfect!

4. Bake 20 to 30 minutes, or until toothpick inserted comes out clean. *Bake time will vary depending on the size of tins you use - so make sure you keep a close eye on them as I don't really remember the exact time they were in the oven. (sorry :/)

5. Remove to wire racks and cool completely.

6. Beat cream cheese in a medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice. Mix these well. Stir in the whipped topping.

7. Start with a cake, pipe whipped topping on top, place another cake on top and pipe whipped topping again.

8. Drizzle with caramel syrup and nuts.

NOTES

Alert editor

Mini Pumpkin Cakes

1 pkg Yellow cake mix 
1 can (15 oz) Pumpkin divided
1/2 cup Milk 
1/3 cup Oil 
4  Eggs 
1 1/2 tsp Pumpkin pie spice divided
1 pkg (8 oz) Cream cheese softened
1 cup Powdered sugar 
1 tub (8 oz) Whipped topping thawed
1/4 cup Caramel ice cream topping 
1/4 cup Pecans

1. Heat oven to 350 degrees
2. Beat the cake mix, 1 cup of pumpkin, milk, oil, eggs and t tsp. pumpkin pie spice with a mixer until well blended.
3. Pour into greased and floured muffin tins - only fill these 1/4 to 1/2 way up depending on how large of cakes you want.  I even used the mini muffin tins for a batch and they came out perfect!
4. Bake 20 to 30 minutes, or until toothpick inserted comes out clean.  *Bake time will vary depending on the size of tins you use - so make sure you keep a close eye on them as I don't really remember the exact time they were in the oven. (sorry :/)
5. Remove to wire racks and cool completely. 
6. Beat cream cheese in a medium bowl with mixer until creamy.  Add sugar, remaining pumpkin and spice.  Mix these well. Stir in the whipped topping. 
7. Start with a cake, pipe whipped topping on top, place another cake on top and pipe whipped topping again.
8.  Drizzle with caramel syrup and nuts.

Add Photo

Note: for these I did not include the nuts/caramel syrup but opted to sprinkle some cinnamon on top.
tracyd13

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (135g)
Recipe Makes: 12 Servings

Calories: 608
Calories from Fat: 326 (54%)

Amt Per Serving		% DV

	Total Fat 36.2g	48 %
	Saturated Fat 3.6g	18 %
	Monounsaturated Fat 22.6g
	Polyunsanturated Fat 8.2g
Cholesterol 64.4mg		20 %
Sodium 546.9mg		19 %
Potassium 111.8mg		3 %
Total Carbohydrate 66.7g		20 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 65.6g
Protein 5.8g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 608

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe