Mini Pumpkin Pecan Orange Soaked Cakes

Mini Pumpkin Pecan Orange Soaked Cakes

3

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

Ingredients

45 m {{adjustedServings}} servings 479 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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Directions

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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

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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 combinati...

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...

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