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

Previous Next

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.