Pumpkin Cakes

Pumpkin Cakes
Makes 12
Prep 15 m
Bake 20 m
Microwave 10 seconds per batch

Ingredients

Directions

  1. 1 of 4 Heat oven to 350 degrees . Grease and flour two 12-cup mini Bundt cupcake pans. Prepare cake mix according to package directions, using buttermilk in place of water. Spoon batter into prepared cupcake pans.
  2. 2 of 4 Bake at 350 degrees until toothpick inserted in center comes out clean, 15 to 20 minutes. Transfer to a wire rack and cool for 5 minutes. Invert and cool completely. Using a small serrated knife, trim domed tops to make them level.
  3. 3 of 4 Tint frosting orange with food coloring. Spread a little frosting on cut side of 12 of the cakes. Sandwich with remaining 12 cakes. Microwave remaining frosting for 5 to 10 seconds, until smooth but not too thin. Spoon some frosting on top of a stacked cake, allowing it to drip down the sides. Top with nonpareils or sprinkles. Cut a Tootsie Roll in half diagonally and reshape slightly with your hands. Add to top of cake as stem.
  4. 4 of 4 Repeat with other flavors of cake mix, if desired.
Nutrition Information for Pumpkin Cakes
Servings Per Recipe: 12
Per Serving: