Tuesday, September 2, 2014
Pumpkin Mini Bunt Cakes with Cinnamon Cream Cheese Frosting
I made these for my boyfriend's mothers birthday and they were delicious! If fall had a taste, these would be it!
For the Cake:
1 package of super moist carrot cake
3/4 cup of water
1 can of pumpkin (15oz)
Mini bunt cake pan
For the Frosting:
2 cups of confectioners sugar
4oz of cream cheese (don't use fat free)
1/2 teaspoon of vanilla extract
1 teaspoon of ground cinnamon
2 tablespoons of cold cubed butter
For the cake:
Preheat your oven to 350. In a large mixing bowl, mix together the carrot cake mix, water and can of pumpkin. Mix well until it is well blended. Spray your bunt cake pan with non-stick spray. Fill them half way with the mixture. Place in the oven for 20-25 minutes or until it passes the toothpick trick.
Allow them to cool for about 5 minutes before placing them on a cooling rack. I used a butter knife to gently remove my cakes from the pan. Allow to fully cool before frosting them. This recipe should make about 9 mini bunt cakes.
Add all of your frosting ingredients in a medium sized mixing bowl. Blend with a hand mixer. Start at a slow speed and slowly increase the speed until it is a frosting like consistency.
Once the frosting is well mixed, place in a large ziplock bag.Cut a small edge off the tip of the bag and gently squeeze the frosting out on to the cakes with your desired design. Be sure to keep the frosting refrigerated because it has cream cheese in it! Serve and dig in!