Pumpkin Spice Mini Cakes
*1 box Spice Cake Mix (around 15 ounce)
*1 box Yellow Cake Mix (around 16 ounces)
*2/3 cup Water
*6 Eggs
*1/3 cup Extra Light Olive Oil
*1/3 cup Vegetable Oil
*1 tablespoon Pumpkin Pie Spice
*White Melting Wafers, Ghirardelli melted according to directions on package, “glue” for attaching pretzel for the stem
*Stick Pretzels, pumpkin stem
*Pam Cooking Spray
*Mini Bundt Pan
Preheat oven to 350*F.
Add cake mixes to a large mixing bowl and whisk together.
Directions:
In a stand mixer add the water, eggs, oils and pumpkin pie spice. Mix together on medium low speed using the paddle attachment until completely combined.
Slowly add the dry mixture and mix just until incorporated.
Scoop out 2 tablespoons of the cake mixture or fill 2/3 full to each cooking sprayed mini bundt cake.
Bake for 18 to 20 minutes.
Remove from oven allow cakes to cool. Then if needed cut the Bundt cake bottoms so they are flat.
Take two mini Bundt cakes, frost the flat side with filling/frosting and add the second mini Bundt cake making a pumpkin shape. Repeat for each pumpkin cake.
Add a pretzel to the center of the each pumpkin Bundt cake by adding as much of the melting wafers as possible around the pretzel to make it hold the pretzel in place, you can also stuff the center with cake scraps along with the melting wafers to make it more secure. Allow them to set.
Using drip bottle or decorating bottle with a decorating tip, add the white melted wafers and squeeze bottle as you pour over each mini pumpkin cake.
Cream Cheese Frosting/Filling
*1 (8 ounce) 1/3 less fat Cream Cheese, room temperature
*2 cups Powdered Sugar
*2 teaspoons Clear Vanilla Extract
*Literally a pinch of salt
In a stand mixer with paddle attachment on medium low spread cream together the cream cheese, slowly adding the powdered sugar. Then add vanilla and salt. Mix until smooth.
Note: This is a very light and airy cake recipe because it uses cake mixes, be careful not to over beat cake mixture.
Recipe adapted from Food Network
Enjoy!
Lindy
