Mini Pumpkin Pecan Orange Soaked Cakes

Mini Pumpkin Pecan Orange Soaked Cakes

Libby's 0

"Your family and friends will love to receive this delicious holiday gift."

Ingredients 45 m {{adjustedServings}} servings 479 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 479 kcal
  • 24%
  • Fat:
  • 32.4 g
  • 50%
  • Carbs:
  • 43.6g
  • 14%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 342 mg
  • 14%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F. Grease and flour two 6-cake mini Bundt pans. Sprinkle nuts over bottom.
  2. Combine cake mix, pumpkin, vegetable oil and eggs in large mixer bowl. Beat on low speed for 30 seconds or until blended. Beat for 4 minutes on medium speed. Spoon about 1/2 cup into each mold.
  3. Bake for 20 to 25 minutes or until wooden pick inserted in cakes comes out clean. Remove from oven. With back of spoon, carefully pat down dome of each cake to flatten. Let cool in pans for 5 minutes. Invert cakes onto cooling rack(s). Poke holes in cakes with wooden pick. Spoon a tablespoon of Orange Syrup over each cake. Allow syrup to soak in. Cool completely before serving or wrapping for gifts.
  4. For Orange Syrup: Place butter, granulated sugar, water and grated orange peel in small saucepan. Bring to a boil. Remove from heat. Stir in orange juice.
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Reviews 3

  1. 3 Ratings


Fabulous - plus it's so simple to make! You'd really never know it was a boxed cake - it's that good. It's very moist (might cut down on the oil next time)and bursting with a delicious combination of pumkin and orange flavor - what more could you ask for from such a simple recipe! I did punch it up a bit and added a tsp. of pumkin pie spice and a little orange juice and grated orange peel into the cake. I didn't have mini bundt pans, so I baked it in a 10 inch bundt ban at 325 for 50-60 minutes. I let it cool for 10 minutes then removed the cake and topped it with the orange syrup. I poked holes in the cake and gently poured it over top. For the orange syrup I used all orange juice. This cake is perfect when you don't have time to make a scratch cake but want something that tastes like you did!


These are really good and easy! I made two batches...first one exactly as stated. 2nd one used applesause instead of oil, egg substitute instead of eggs, fat free butter and splenda in the sauce. Both were delicious, perfect warm with a cup of coffee.


Easy, fragrant and delicious. I wouldn't change a thing.