Family Circle
Makes: 12 servings
Prep: 20 mins
Bake: 20 mins at 350°F
Decorate: 1 hr
[post_ads]Ingredients
- 1 15 1/4 - ounce box spice or devil's food cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 1 16 - ounce can vanilla or chocolate frosting
- Honey wheat pretzel twists, Kit Kat bars or Twix bars for stems
- 1/3 cup corn syrup
- Assorted colored sugars or sprinkles
- Orange paste food coloring (optional)
Directions
- Cake: Heat oven to 350 degrees . Grease and flour two 12-cup mini Bundt cupcake pans (2 1/2 inches across top). Prepare cake mix according to package directions with eggs and oil, but using buttermilk in place of water. Spoon batter into prepared pans, filling halfway full (about 2 tbsp batter in each).
- Bake at 350 degrees for 15 to 20 minutes or until golden brown and a toothpick inserted in center comes out clean. Transfer to a wire rack; cool in pans for 5 minutes. Invert and cool completely. Use a small serrated knife to trim domed top from each cake to make level.
- Tint vanilla frosting orange, if desired. Spread a small amount of frosting on top of trimmed side of a cake. Place another trimmed cake, cut-side down, on top of frosting to make a small pumpkin shape. Repeat to make 12 mini cakes.
- Decorate: For frosted cakes, spread some of the frosting all over a mini cake to cover. Use a small spatula to spread frosting in ridges, starting from bottom to top. Add a trimmed candy bar piece on top as the stem.
- For sugared cakes, microwave corn syrup for 3 to 5 seconds. Brush over an assembled cake, then roll cake in colored sugar to coat lightly. Add a candy or pretzel stem on top.
- For glazed cakes, microwave 1/4 cup of the frosting for 5 to 7 seconds until smooth but not too thin. Spoon a little on top of a mini cake, allowing it to drip down the side. Add sprinkles while frosting is still wet. Add a trimmed candy or pretzel piece on top as stem.
- Repeat recipe with the other flavor of cake mix, if desired.
Nutrition Information for Mini Pumpkin Cakes Servings Per Recipe: 12
PER SERVING: 476 cal., 22 g total fat (5 g sat. fat), 54 mg chol., 360 mg sodium, 68 g carb. 4 g pro.
