Mini Pumpkin Pecan Orange Soaked Cakes
Your family and friends will love these little cakes—they make lovely, homemade holiday gifts.
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
For Orange Syrup:
1/4 cup butter
1/2 cup granulated sugar
2 tablespoons water
2 teaspoons grated orange peel
2 tablespoons orange juice
- For Mini Cakes: Preheat oven to 350°F (175°C). Grease and flour two 6-cake mini Bundt® pans. Sprinkle nuts over bottom.
- 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.
- 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.
- For Orange Syrup: Place butter, sugar, water and orange peel in small saucepan. Bring to a boil. Remove from heat. Stir in orange juice.
Makes 12 mini cakes.
Nutritional Information Per Serving (1/12 of recipe): Calories: 480 Calories from Fat: 270 Total Fat: 31 g 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 property of Nestlé® and Meals.com, used with permission.