Name: Miniature Pumpkin Cake Towers
Prep time: 50 min
Cook time: 50 min
Yield: 1
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 -

Recipe information

Cooking:

50 min.

Servings per container:

Source:

More details

Ingredients for - Miniature Pumpkin Cake Towers

1. 1 can (15 ounces) pumpkin -

2. 2 cups sugar -

3. 3/4 cup canola oil -

4. 4 large eggs, room temperature -

5. 2 cups all-purpose flour -

6. 2 teaspoons baking powder -

7. 2 teaspoons ground cinnamon -

8. 1 teaspoon ground nutmeg -

9. 1/2 teaspoon salt -

10. 1/2 teaspoon ground ginger -

11. SPICED CREAM CHEESE FILLING: -

12. 1 package (8 ounces) cream cheese, softened -

13. 1/2 cup shortening -

14. 1/2 cup butter, softened -

15. 1 tablespoon 2% milk -

16. 1 teaspoon ground cinnamon -

17. 1 teaspoon vanilla extract -

18. 3 cups confectioners' sugar -

19. Hot caramel ice cream topping, warmed -

How to cook deliciously - Miniature Pumpkin Cake Towers

1. Stage

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. Stage

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

3. Stage

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. Stage

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.