Miniature Pumpkin Cake Towers topped with caramel are my shortcut to a sweet, spiced autumn! They’re tiny, quick to make, and utterly delicious. And when I’m in a pumpkin mood, I also whip up this Pumpkin Bundt Cake, which is even easier and just as delightful.
They’re not just treats; they’re little, flavorful celebrations of the fall season! And with Christmas around the corner, I often pair them with these festive Cherry Bars for an extra dash of holiday cheer.
So, shall we make a Mini Pumpkin Cake together? We’ll use spices and cream cheese, and in a mere 90 minutes, you’ll be savoring your own mini cake tower.
Table of Content
Serving Size and Preparation Time
Serving Size and Yield:
This recipe makes 10 small Miniature Pumpkin Cake Towers, just right for sharing with friends. Each person gets one little cake. Also, you can make more or fewer cakes if you need to, so everyone gets one.
Preparation and Cooking Time:
You’ll need about 1 hour and 30 minutes from start to finish to make this mini pumpkin cake recipe:
| Time Type | Duration |
|---|---|
| Prep Time | 50 minutes |
| Baking | 20 minutes |
| Cooling | Additional time |
| Assembly Time | About 20 minutes |
| Total Time | 1 hour and 30 minutes |
Time-saving Tips:
To save time, consider preparing the spiced cream cheese filling while the cakes are baking and cooling. Ensure all your ingredients are measured and ready to go before starting to keep the process smooth and efficient.
Ingredients
Mini Pumpkin Cakes:
- 1 can (15 ounces) pumpkin
- 2 cups sugar
- 3/4 cup canola oil
- 4 large eggs
- 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
Caramel Topping:
- Hot caramel ice cream topping, warmed
Pro Tips for the Best Miniature Pumpkin Cake Towers Recipe:
Firstly, always let the cream cheese soften well to make your filling smooth and creamy. Secondly, give the cakes plenty of time to cool down after baking. This step is key because it stops the yummy cream cheese filling from melting when you build your cake towers. Also, cooling helps the cakes set, keeping your towers sturdy and delicious!
Essential Kitchen Tools for Mini Pumpkin Cake Recipe:
To create these adorable Miniature Pumpkin Cake Towers, having the right tools on hand will make the process so easy. Here’s a quick checklist of the equipment you’ll need:
- Large Mixing Bowls
- Electric Mixer
- Measuring Cups and Spoons
- Baking Pans (15x10x1-in.)
- Wire Cooling Racks
- 3-in. Round Cookie Cutter
- Piping Bag and Tip
- Spatula or Knife
How to Make Miniature Pumpkin Cake Towers:
Step-by-Step Guide to Making Mini Pumpkin Cake Towers:
Time needed: 1 hour and 30 minutes
Let’s Make Miniature Pumpkin Cakes! Follow these easy steps to create sweet mini towers of yummy pumpkin cake.
- Make the Pumpkin Mixture
Firstly, combine 1 can of pumpkin, 2 cups of sugar, 3/4 cup of canola oil, and 4 large eggs in a large bowl. Ensure a smooth blend before moving to the next step.
- Add Dry Ingredients
Afterwards, slowly add the dry ingredients: 2 cups of all-purpose flour, 2 teaspoons each of baking powder and ground cinnamon, 1 teaspoon of ground nutmeg, and 1/2 teaspoon each of salt and ground ginger. Mix until well combined.
- Prepare the Baking Pans
Spread your mix in two greased baking pans (15x10x1-in).
- Bake the Cakes
Bake at 350° for 20-25 minutes. Then, use the toothpick test for doneness. Once baked, allow the cakes to cool completely on wire racks.
- Make the Spiced Cream Cheese Filling
While waiting, prepare the filling. Beat together 1 package of cream cheese, 1/2 cup of shortening, and 1/2 cup of softened butter until fluffy.
- Add Flavors to the Filling
Add 1 tablespoon of 2% milk, 1 teaspoon each of ground cinnamon and vanilla extract. Slowly beat in 3 cups of confectioners’ sugar until smooth.
- Cut the Cake Circles
When the cakes are cool, use a 3-in. round cookie cutter to cut out 30 circles.
- Layer the Cake Towers
Spread 1 cup of the filling over 10 cake circles. Then, stack them, and top with the remaining cakes.
- Piping the Cream Cheese Filling
Use a piping bag to add the rest of the filling on top.
- Storing and Garnishing the Mini Pumpkin Cakes
Store the cake towers in the refrigerator until you’re ready to serve. Finally, garnish with warmed hot caramel ice cream topping before serving.
Dietary Needs: Easy Swaps for Our Miniature Pumpkin Cake Towers Recipe
Making our Mini Pumpkin Cake Towers friendly for all diets is easy. Let’s go through some simple swaps:
- No Gluten: Use a gluten-free flour mix instead of regular flour. Bob’s Red Mill has a good one. The cake might feel a bit different, but it will still be yummy!
- No Dairy: Use dairy-free cream cheese and milk. Brands like Tofutti or Daiya have good cream cheese without dairy.
- Vegan Friendly: Use plant-based cream cheese and milk. Also, swap eggs for flax eggs (mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg).
- No Nuts: Check your gluten-free flour and dairy-free items to make sure they don’t have nuts if you need to avoid them.
- Less Sugar: You can use Stevia or Monk Fruit sweetener instead of sugar. They are often sweeter than sugar, so check the package to use the right amount.
- No Eggs: Use an egg replacer or applesauce (use 1/4 cup for each egg). Applesauce might make the cake a bit denser.
Always tell your guests about the swaps you made to keep everyone safe and happy while enjoying your mini cakes!
Helpful Answers and Fixes for Miniature Pumpkin Cake Towers:
Frequently Asked Questions:
Simply insert a toothpick into the cake; if it comes out clean or with a few moist crumbs, your cakes are ready and you can take them out of the oven.
Definitely! Once they’re fully assembled, place them in a single layer in a freezer-safe container. They can be frozen for up to a month. Just thaw in the fridge before serving.
Oh no! This can happen if the batter is overmixed. Next time, try to mix until the ingredients are just combined to keep your cakes light and fluffy.
Absolutely, homemade pumpkin puree is a wonderful option. Just ensure it’s well-strained so it’s not too watery.
How to Avoid Failed Cakes:
Problem: My cake is too moist or dense.
Solution: Ensure you’re measuring your flour correctly. Too little flour can result in a too-moist or dense cake. Also, avoid overmixing the batter once the flour is added.
Issue: The cream cheese filling is too runny.
Fix: Make sure your cream cheese is at room temperature and not too warm. If it’s still runny, you can add more confectioners’ sugar, a tablespoon at a time, until it reaches the desired consistency.
Concern: The cakes are sticking to the pan.
Remedy: Ensure to grease your baking pans thoroughly. You might also use parchment paper for easier removal of the cakes.
Problem: The cakes are browning too quickly.
Solution: If the cakes are browning too fast but are not yet cooked through, you can loosely cover them with aluminum foil to prevent further browning while they continue to bake.
More Delicious Recipes!
If you enjoyed making our Miniature Pumpkin Cake Towers Recipe, check out also these tasty recipes:
- Passion Fruit Cake Filling
- Fried Zucchini Spaghetti Recipe
- Homemade Four Cheese Ravioli
- Blueberry Bread Recipe
- Tempura Cheesecake – So Good, So Easy, Try It Now!
