Mini Pumpkin Cakes.
You can cook Mini Pumpkin Cakes using 9 ingredients and 4 steps. Here is how you cook it.
Ingredients of Mini Pumpkin Cakes
- Prepare of (15.25 oz) spice or devil's food cake mix.
- It's of eggs.
- Prepare of vegetable oil.
- It's of buttermilk.
- It's of (16 oz) vanilla or chocolate frosting.
- You need of Orange paste food coloring (optional).
- It's of Honey wheat pretzel twist, Kit Kat bars, or Twix bars gor stems.
- It's of corn syrup.
- You need of Assorted colored sugars or sprinkles.
Mini Pumpkin Cakes instructions
- Cake: Heat oven to 350° Grease and flour two 12-cup mini Bundt cupcake pans. 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 2Tbsp batter in each).
- Bake at 350° for 15 to 20 minutes or untill golden brown and use a toothpick inserted in center comes out clean. Transfer to wire rack; cool in pans for 5minutes. 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 amout of frosting on top of trimmed side of the 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! !!!.