Miniature Pumpkin Cake Towers

Name: Miniature Pumpkin Cake Towers
Prep time: 50 min
Cook time: 20 min
Total time: 1 h 10 min
Yield: 10 servings
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

TEST KITCHEN APPROVED

2 Reviews

Total Time:Prep: 50 min. Bake: 20 min. + cooling

By Taste Of Home Editorial Team

Recipe by Deb Lyon, Bangor, Pennsylvania

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 17, 2023

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

TEST KITCHEN APPROVED

Miniature Pumpkin Cake Towers

2 Reviews Add your review

Yield:10 servings

Prep:50 min

Cook:20 min

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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

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Directions

1
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.

2
Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on wire racks.
3
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.
4
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 caramel topping.