Spice Cake Mini-Pumpkins
The secret to these delicious pumpkin treats is the wonderfully moist and flavorful spice cake! All the flavors of Autumn decorated with two types of icing make this dessert fun and tasty!
Directions
Spice Cake
1. Pre-heat oven to 350 degrees and grease two 6-count mini-Bundt pans with baking spray.
2. In a medium bowl add flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves and all-spice. Whisk until incorporated. Set aside.
3. In a large bowl, or the bowl of a stand mixer, add the oil, sugars, applesauce, eggs and vanilla. Beat until combined.
4. Add half of the flour mixture and mix on low speed.
5. Add remaining flour mixture and mix until incorporated.
6. Stir in grated apples and mix until just combined.
7. Spoon or pipe your batter evenly between bundt cups filling 1/2 of the way full.
8. Bake for 20-22 minutes until a toothpick inserted in the middle comes out clean.
9. Remove from oven and cool in pan for about 5 minutes. Let cool completely on a wire rack.
Cream Cheese Icing
1. In a large bowl or the bowl of a stand mixer, beat cream cheese until smooth.
2. Add vanilla and powdered sugar and blend on low speed until combined.
3. Increase to medium speed and beat for two minutes scraping down the edges when necessary.
4. Icing should be thick and smooth. Use at once or keep refrigerated.
Buttercream Icing
1. In a large bowl or a stand mixer, add butter and beat until smooth and creamy.
2. Add vanilla and salt. Continue mixing.
3. Add half of the powdered sugar and mix together. It will be crumbly.
4. Add half of the heavy cream and mix until combined scraping down the edges.
5. Add remaining powdered sugar and meringue powder. Mix until just combined.
6. Slowly add the remaining heavy cream until desired consistency is reached.
7. Gradually increase mixing speed to high and beat for 1-2 minutes and icing is light and fluffy.
8. Color icing with orange food coloring. Cover and set aside.
Assembly
1. Level the cakes with a serrated knife. Remove the bottom of each cake so they all are the same height.
2. Flip the cakes over. These will be the pumpkin bases.
3. Using a piping bag or a knife, add a thick layer of the cream cheese frosting to the bases on the cut side.
4. Place the remaining cakes on top of the bases with the cut sides together.
5. Fill the hole to the top with extra cream cheese frosting. Loosely cover pumpkins and chill in refrigerator for 30 minutes before decorating.
6.
Make the stem with green fondant or pipe green buttercream icing on top.
7. Decorate your pumpkin with the orange butter cream. Use a piping bag with a star tip or smooth on the butter cream with a knife.
8. Chill in refrigerator until ready to serve.
Spice Cake Mini-Pumpkins
Ingredients:
- 2 1/2 all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon cloves
- 1/2 teaspoon all-spice
- 3/4 cup canola oil
- 1 1/2 cups brown sugar, packed
- 1/2 cup sugar
- 1 cup apple sauce, unsweetened
- 4 eggs
- 2 teaspoons vanilla
- 1/2 cup apple, grated
- 8 oz cream cheese softened
- 3 cups powdered sugar
- 1 tsp vanilla
- 2 cups butter, softened
- 7-8 cups powdered sugar, sifted (2 pounds)
- 1/4 teaspoon salt
- 2 teaspoons vanilla
- 3-4 tablespoons heavy cream
- *2 teaspoons meringue powder (optional)
Instructions:
How to cook Spice Cake Mini-Pumpkins
- Pre-heat oven to 350 degrees and grease the 6-count mini-Bundt pan with baking spray.
- In a medium bowl add flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves and all-spice. Whisk until incorporated. Set aside.
- In a large bowl, or the bowl of a stand mixer, add the oil, sugars, applesauce, eggs and vanilla. Beat until combined.
- Add half of the flour mixture and mix on low speed.
- Add remaining flour mixture and mix until incorporated.
- Stir in grated apples and mix until just combined.
- Spoon or pipe your batter evenly between bundt cups filling 1/2 of the way full.
- Bake for 20-22 minutes until a toothpick inserted in the middle comes out clean.
- Remove from oven and cool in pan for about 5 minutes. Let cool completely on a wire rack.
- In a large bowl or the bowl of a stand mixer, beat cream cheese until smooth.
- Add vanilla and powdered sugar and blend on low speed until combined.
- Increase to medium speed and beat for two minutes scraping down the edges when necessary. Icing should be thick and smooth. Use at once or keep refrigerated.
- In a large bowl or a stand mixer, add butter and beat until smooth and creamy.
- Add vanilla and salt. Continue mixing.
- Add half of the powdered sugar and mix together. It will be crumbly.
- Add half of the heavy cream and mix until combined scraping down the edges.
- Add remaining powdered sugar and meringue powder. Mix until just combined.
- Slowly add the remaining heavy cream until desired consistency is reached.
- Gradually increase mixing speed to high and beat for 1-2 minutes and icing is light and fluffy.
- Color icing with orange food coloring. Cover and set aside.
- Level the cakes with a serrated knife. Remove the bottom of each cake so they all are the same height.
- Flip the cakes over. These will be the pumpkin bases.
- Using a piping bag or a knife, add a thick layer of the cream cheese frosting to the bases on the cut side.
- Place the remaining cakes on top of the bases with the cut sides together.
- Fill the hole to the top with extra cream cheese frosting. Loosely cover pumpkins and chill in refrigerator for 30 minutes before decorating.
- Make the stem with green fondant or pipe green buttercream icing on top.
- Decorate your pumpkin with the orange butter cream. Use a piping bag with a star tip or smooth on the butter cream with a knife.
- Chill in refrigerator until ready to serve.
Notes:
Calories
2088.64Fat (grams)
97.30Sat. Fat (grams)
45.07Carbs (grams)
301.81Fiber (grams)
2.57Net carbs
299.24Sugar (grams)
255.59Protein (grams)
10.99Sodium (milligrams)
1126.44Cholesterol (grams)
301.29