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Home Boneless Beef Shoulder

Mini Pumpkin Cakes Recipe

Ingredients

How to make it

  • In a large bowl, beat butter, cream cheese, and vanilla until creamy; about 3 minutes. Add sugar gradually, beating until light and fluffy.
  • Heat oven to 350. Coat two muffin size bundt pans with nonstick spray.
  • In a large bowl, combine cake mix, pumpkin, eggs, oil, cinnamon, cloves and 1 cup water. Beat on low for 30 seconds, then increase speed to medium high and beat for 2 minutes. Divide among pans.
  • Bake for 16 to 18 minutes.
  • Cool cakes in pans on wire racks for 5 minutes then remove to cool completely.
  • Trim crown tops level.
  • Place half of frosting in a small bowl; tint with orange food coloring. Place other half of frosting in a second small bowl; tint a light pale orangy-yellow with a combination of orange and yellow food coloring.
  • Place one cake, flat side up on a cutting board. Spread either color frosting on the flat side. Sandwich with another cake, rounded side up.
  • Frost cake, starting at bottom and following teh curve up to the top.
  • Use a small amount of contrasting shade to give the cake some color variation.
  • Transfer cake to waxed paper lined baking sheet and allow frosting to dry slightly.
  • Tuck a pretzel piece into top to resemble a stem.
  • Repeat with remaining cakes.
  • Slip cakes into trimmed liners.
  • Refrigerate until ready to eat.

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The Cook

lorilyn Lexington, KY

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