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Mini Pumpkin Pecan Orange Soaked Cakes recipe

Mini Pumpkin Pecan Orange Soaked Cakes.

Your family and friends will love theselittle cakes…plus they make wonderfully delicious holiday gifts.

Recipe: Mini Pumpkin PecanOrange Soaked Cakes

1/2 cup chopped pecans
1 (18.25-ounce) package spice cake mix
1 (15-ounce) can LIBBY’S® 100% Pure Pumpkin
1 cup vegetable oil
4 large eggs
Orange Syrup (recipe follows)

  • Preheat oven to 350°F (175°C).Grease and flour two 6-cake mini Bundt pans. Sprinkle nuts overbottom.
  • Combine cake mix, pumpkin, vegetable oiland eggs in large mixer bowl. Beat on low speed for 30 secondsor until blended. Beat for 4 minutes on medium speed. Spoon about1/2 cup into each mold.
  • Bake for 20 to 25 minutes or until woodenpick inserted in cakes comes out clean. Remove from oven. Withback 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 OrangeSyrup over each cake. Allow syrup to soak in. Cool completelybefore serving or wrapping for gifts.

    Estimated Times: Preparation – 15 min |Cooking – 25 min | Cooling Time – 5 min cooling | Yields: 12cakes

    For Orange Syrup: Place 1/4 cup butter,1/2 cup granulated sugar, 2 tablespoons water and 2 teaspoonsgrated orange peel in small saucepan. Bring to a boil. Removefrom heat. Stir in 2 tablespoons orange juice.

    Nutritional Information Per Serving (1/12of recipe): Calories: 480 Calories from Fat: 270 Total Fat: 31g Saturated Fat: 7 g Cholesterol: 80 mg Sodium: 50 mg Carbohydrates:48 g Dietary Fiber: 2 g Sugars: 30 g Protein: 5 g

    Recipe and photograph are the propertyof Nestl ® and VeryBestBaking.com, used with permission.

    Bread

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