Mini Pumpkin Cakes

[rtebalt]

Makes:12 cakes
Prep Time: 15 minutes
Bake Time: 18 minutes
Decoration: 1 hour

1 box (18.25oz) yellow cake mix
3/4 cup solid-pack pumpkin puree
3 eggs
1/3 cup vegetable oil
1/2 tsp cinnamon
1/4 tsp ground cloves
2 1/2 cups prepared vanilla or cream chees icing (from 2 cans)
Orange & yellow food coloring
assorted pretzel rods to fashion “stems”
standard-size cupcake liners, trimmed slightly with scissors

1.) Heat oven to 350 degrees. Coat 2 muffin-size bundt pans with nonstick spray.
2.) In a large bowl, combine cake mix, pumpkin, eggs, oil, cinnamon, cloves & 1 cup water. With an electric mixer, beat on low speed for 30 seconds, then increase speed to medium-high & beat 2 minutes.

Divide among prepared bundts, spooning about 1/4 cup batter in each. Bake at 350 degrees for 16-18 minutesor until cakes spring back when lightly pressed.
3.) Cool cakes in pans on wire rack for 5 minutes, then remove from pans & cool completely. Trim crowned tops level.
4.) Place 1 1/4 cups icing in a small bowl; tint with orange food coloring.

Place remaining 1 1/4 cups icing in a second small bowl; tint a light pale orangy-yellow with a combination of orange & yellow food coloring. Reserve remaining icing for another use.
5.) Begin decoration cakes. Place one cake, flat side up, on a cutting board.

Spread either color frosting on the flat side. Sandwich with another cake, rounded side up. Frost cake, starting at the bottom and following the curve up to the top.

Brace the cake with a finger in the center indentation., if needed. Use a small amount of the contrasting shade to give the cake some color variation. Transfer cake to wax-paper-lined baking sheet to allow frosting to dry slightly.

Tuck a pretzel piece into the top indentation to resemble a “stem.” Repeat with remaining cakes. Slip into trimmed cupcake liners, if desired.

Refrigerate cakes until ready to eat.

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