Best Miniature Pumpkin Cake Towers Recipes

MINIATURE PUMPKIN CAKE TOWERS

Miniature Pumpkin Cake Towers image

I make these pumpkin treats every autumn and they are gone in minutes. The spice combination is perfect for fall, and it is all wrapped up in a pretty little cake.-Deb Lyon, Bangor, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 10 servings.

Number Of Ingredients 19

Ingredients

1 can (15 ounces) pumpkin
2 cups sugar
3/4 cup canola oil
4 large eggs, room temperature
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon ground ginger
SPICED CREAM CHEESE FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup shortening
1/2 cup butter, softened
1 tablespoon 2% milk
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 cups confectioners' sugar
Hot caramel ice cream topping, warmed

Steps:

In a large bowl, beat the pumpkin, sugar, oil and eggs until well blended. Combine the flour, baking powder, cinnamon, nutmeg, salt and ginger; gradually beat into pumpkin mixture until blended. Transfer to 2 greased 15x10x1-in. baking pans; spread batter evenly in pans., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on wire racks. , For filling, in a large bowl, beat the cream cheese, shortening and butter until light and fluffy. Beat in the milk, cinnamon and vanilla. Gradually beat in confectioners' sugar until smooth., Using a 3-in. round cookie cutter, cut out 30 circles from cakes. Spread 1 cup filling over 10 cake circles. Repeat. Top with remaining cakes. Pipe remaining filling over tops. Store in the refrigerator. Garnish with ice cream topping.

Nutrition Facts : Calories 830 calories, Fat 46g fat (15g saturated fat), Cholesterol 134mg cholesterol, Sodium 361mg sodium, Carbohydrate 100g carbohydrate (76g sugars, Fiber 3g fiber), Protein 8g protein.

MINIATURE PUMPKIN CAKE TOWERS

Miniature Pumpkin Cake Towers image

I make these pumpkin treats every autumn and they are gone in minutes. The spice combination is perfect for fall, and it is all wrapped up in a pretty little cake.-Deb Lyon, Bangor, Pennsylvania

Provided by @MakeItYours

Number Of Ingredients 19

Ingredients

1 can (15 ounces) solid-pack pumpkin
2 cups sugar
3/4 cup canola oil
4 large eggs, room temperature
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon ground ginger
SPICED CREAM CHEESE FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup shortening
1/2 cup butter, softened
1 tablespoon 2% milk
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 cups confectioners' sugar
Hot caramel ice cream topping, warmed

Steps:

In a large bowl, beat the pumpkin, sugar, oil and eggs until well blended. Combine the flour, baking powder, cinnamon, nutmeg, salt and ginger; gradually beat into pumpkin mixture until blended. Transfer to 2 greased 15x10x1-in. baking pans; spread batter evenly in pans., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on wire racks. , For filling, in a large bowl, beat the cream cheese, shortening and butter until light and fluffy. Beat in the milk, cinnamon and vanilla. Gradually beat in confectioners' sugar until smooth., Using a 3-in. round cookie cutter, cut out 30 circles from cakes. Spread 1 cup filling over 10 cake circles. Repeat. Top with remaining cakes. Pipe remaining filling over tops. Store in the refrigerator. Garnish with ice cream topping.