Pumpkin Mini Cakes – 3 Ways

pumpkin's on the grocery store shelves again!

That, along with shortening days, cooler weather, a bit of rain, and the slight change in color in several trees around my house all mean one thing - fall is upon us again 😉 

My family's made the same Pumpkin Bar recipe for years - I think the recipe originally came from my great Aunt - so it would feel like a huge tradition break *not* to make them this year! But you can only make the same pan of pumpkin bars so many years in a row before it gets a little old.....so this year I decided to mix things up a bit! 

The recipe makes a jelly-roll size pan of bars, so you could do mini cakes and several smaller square-cut bars if you wanted.....or just eat the leftover pieces while you put your mini cakes together! Up to you 😉 

Recipe below! 

 

 


Pumpkin Bars: 
4 eggs
2 c granulated sugar
2 c pumpkin puree
¾ c unsalted butter
2 c all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
½ teaspoon cinnamon (this brand is my favorite!) 

Mix eggs and sugar, and stir in pumpkin puree and melted butter. Mix dry ingredients together and them combine with set ingredients. Bake in large (10x15) jelly roll pan at 325 degrees for 20-25 minutes. Cool completely on a wire rack before cutting.

Cream Cheese Frosting:

4 oz cream cheese, softened
8 T (1 stick) butter, softened 
1 t clear vanilla extract
4 c powdered sugar
1-2 T milk
+ Small piping bag & tip if desired – this set has been one of my favorites!
Beat cream cheese and butter together. Slowly add in powdered sugar alternating with vanilla extract and milk until frosting reaches desired consistency - it should be thick enough to hold its shape when piped. 

Pumpkin Candy Mini Cake:

12 Pumpkin mellocreme candies
Sprinkles (if desired) 
Alternate pumpkin candies around the edges of your cake layers, and pipe small amounts of frosting between them. Add second cake layer and repeat- top with sprinkles if desired. 

Brown Sugar Crumble Mini Cake:
¼ c brown sugar
¼ c all purpose flour
¼ c coarsely chopped pecans
2 T butter
1 t cinnamon (this brand is my favorite!) 
Mix crumble ingredients together – if you’d like you can spread it on a cookie sheet and toast in the oven to make it crunchy, but spread it fairly thick in the center of a cookie sheet and only toast for a minute or two at a time to be sure you don’t burn it. Smells awful and you have to start over. :/ 

Pipe frosting onto your first cake layer, sprinkle with a small amount of crumble, and repeat the process with your second cake layer. You can add a thicker layer of crumble to the top of your second layer. 

Caramel Apple Mini Cake: 
1 caramel-covered apple, cut into slices (I put a little bit of lemon juice on them to keep them from turning brown as fast) 
2-3 T caramel sauce
(Leftover brown sugar crumble from your other cake, if desired)

Pipe small amounts of frosting over your first cake layer and drizzle with about a tablespoon of caramel sauce. Repeat the process with your second cake layer, adding a few slices of caramel apple on top before adding the caramel drizzle. 

Done!  Make this recipe? Let me know  how it went - or find me on Instagram and tag @IntensiveCakeUnit in your photo!

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