Best 3 Mini Pumpkin Cakes With Praline Sauce Recipes
Fall in love with the indulgent flavors of mini pumpkin cakes, perfectly complemented by a decadent praline sauce. These bite-sized treats are not just a dessert, but a delightful journey into the world of sweet and savory sensations. Each moist and fluffy cake bursts with the warm, comforting spices of pumpkin, cinnamon, and nutmeg, while the rich, buttery praline sauce adds a layer of caramel-like goodness. Indulge in this symphony of flavors that will tantalize your taste buds and leave you craving more.
The mini pumpkin cakes with praline sauce are a delightful combination of classic fall flavors. Each cake has a moist and fluffy texture, and the praline sauce adds a rich, buttery caramel-like flavor. The pumpkin puree in the cakes gives them a slightly dense texture, while the spices add a warm and inviting flavor. The praline sauce is made with brown sugar, butter, and pecans, and it has a thick and creamy consistency. It is the perfect complement to the mini pumpkin cakes, and it adds a touch of elegance to the dessert.
This recipe also includes instructions for making a maple cream cheese frosting. This frosting is light and fluffy, and it has a slightly tangy flavor that pairs well with the sweet cakes. The frosting is also easy to make, and it only requires a few ingredients.
With their festive presentation, these mini pumpkin cakes are perfect for fall gatherings. They are also a great way to use up leftover pumpkin puree. Plus, they are sure to be a hit with pumpkin lovers of all ages.
MINI PUMPKIN CAKES
I saw these cute cakes at a local grocery store and decided to make my own version at home. They're a hit at any fall gathering. -Jennifer Dorff, Waukesha, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 1 dozen.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the first seven ingredients. Beat on low speed for 30 seconds; beat on medium for 2 minutes. Fold in walnuts. Spoon by 1/2 cupfuls into 12 greased miniature fluted tube pans. Bake at 350° until set, about 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat the confectioners' sugar, water and maple flavoring until smooth; tint orange with red and yellow food coloring. Place wire racks with cakes over waxed paper. Spoon half of the glaze evenly over tops and sides of cakes, letting excess drip off. Let stand until glaze is set. Repeat with remaining glaze. , In a small bowl, beat confectioners' sugar and water until smooth; tint green. Cut a small hole in the corner of a pastry or plastic bag; insert a #4 round pastry tip. Fill bag with green frosting. Pipe vines on the pumpkins. For stem, insert a Tootsie Roll piece in the center of each pumpkin.
Nutrition Facts : Calories 813 calories, Fat 21g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 481mg sodium, Carbohydrate 152g carbohydrate (127g sugars, Fiber 2g fiber), Protein 7g protein.
MINI PUMPKIN CAKES
Steps:
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Cut the tops from the pumpkins and set aside. Hollow out the centers of each pumpkin and place the pumpkins onto one of the prepared baking sheets. Prepare the cake mix according to the package instructions, stirring in 1/4 cup of the pumpkin seeds at the end. Pour some cake batter into each pumpkin, filling halfway. Sprinkle the top of each with the remaining 1/4 cup pumpkin seeds.
- Lightly brush the cut side of each pumpkin top with vegetable oil and sprinkle with sugar. Place the pumpkin tops cut-side down on the other baking sheet.
- Put both baking sheets in the oven. Bake the pumpkin tops for about 25 minutes, and then set aside to cool. Bake the batter-filled pumpkins until a wooden toothpick inserted in the centers comes out clean, about 1 hour. Cool completely on a cooling rack.
- Put a pumpkin top on each pumpkin cake and serve with maple syrup.
PRALINE MINI CAKES
Family and friends will go crazy for mini cakes! Toffee bits add sweet flavor and crunch.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease and lightly flour 12 mini fluted tube cake pans or 12 jumbo muffin cups (do not spray with cooking spray).
- In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Fold in pecans and 1/2 cup toffee bits. Divide batter evenly among mini pans.
- Bake 18 to 23 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
- In 1-quart saucepan, melt butter over medium-high heat. Stir in brown sugar, corn syrup and milk. Heat to rolling boil over medium-high heat, stirring frequently; remove from heat. Immediately beat in powdered sugar and vanilla with whisk until smooth. Immediately drizzle about 1 tablespoon glaze over each cake; sprinkle each with 1 teaspoon toffee bits. Store loosely covered.
Nutrition Facts : Calories 470, Carbohydrate 62 g, Cholesterol 65 mg, Fat 4 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Mini Cake, Sodium 310 mg, Sugar 45 g, TransFat 0 g
Tips:
- Use fresh pumpkin puree. Fresh pumpkin puree has a more intense flavor than canned puree. To make fresh pumpkin puree, simply roast a pumpkin in the oven until tender, then puree it in a food processor or blender.
- Don't overmix the batter. Overmixing can make the cakes tough. Mix the batter just until the ingredients are combined.
- Bake the cakes until a toothpick inserted into the center comes out clean. Overbaking can make the cakes dry.
- Make the praline sauce ahead of time. The sauce can be made up to 3 days in advance and stored in the refrigerator.
- Serve the cakes warm with praline sauce. The cakes are best served warm, with a drizzle of praline sauce.
Conclusion:
These mini pumpkin cakes with praline sauce are a delicious and festive treat that is perfect for fall. The cakes are moist and flavorful, and the praline sauce is rich and decadent. This recipe is sure to be a hit at your next party or gathering.
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