Mini Pumpkin Cakes

Name: Mini Pumpkin Cakes
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 6 servings
Ingredients: 6 mini Sugar Pie pumpkins; One 18.25-ounce box spice cake mix, plus necessary ingredients; 1/2 cup shelled pumpkin seeds; Vegetable oil, for brushing; Sugar, for sprinkling; Maple syrup, for serving

Getting reviews...

Level: Easy

Total: 1 hr 45 min (includes cooling time)
Active: 15 min

Yield: 6 servings

Level: Easy

Total: 1 hr 45 min (includes cooling time)
Active: 15 min

Yield: 6 servings

Ingredients

Deselect All

6 mini Sugar Pie pumpkins

One 18.25-ounce box spice cake mix, plus necessary ingredients

1/2 cup shelled pumpkin seeds

Vegetable oil, for brushing

Sugar, for sprinkling

Maple syrup, for serving

Directions

Watch how to make this recipe.

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Cut the tops from the pumpkins and set aside. Hollow out the centers of each pumpkin and place the pumpkins onto one of the prepared baking sheets. Prepare the cake mix according to the package instructions, stirring in 1/4 cup of the pumpkin seeds at the end. Pour some cake batter into each pumpkin, filling halfway. Sprinkle the top of each with the remaining 1/4 cup pumpkin seeds.
Lightly brush the cut side of each pumpkin top with vegetable oil and sprinkle with sugar. Place the pumpkin tops cut-side down on the other baking sheet.
Put both baking sheets in the oven. Bake the pumpkin tops for about 25 minutes, and then set aside to cool. Bake the batter-filled pumpkins until a wooden toothpick inserted in the centers comes out clean, about 1 hour. Cool completely on a cooling rack.
Put a pumpkin top on each pumpkin cake and serve with maple syrup.