Mini Pumpkin Spice Cakes with Orange Glaze

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Picture of Mini Pumpkin Spice Cakes with Orange Glaze Recipe Photo: Mini Pumpkin Spice Cakes with Orange Glaze Recipe
Rated 3 stars out of 5
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  • Read 18 Reviews
Total Time:
1 hr 10 min
Prep
20 min
Inactive
30 min
Cook
20 min
Yield:
8 bundt cakes
Level:
Easy
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Ingredients

Cake:

  • Oil, for pans
  • Flour, for pans
  • 1 (18.25-ounce) box spice cake mix
  • 1 1/4 cups water
  • 1/3 cup vegetable oil
  • 3 eggs

Orange Glaze:

Marzipan Stems and Leaves:

  • 1 (7-ounce) package marzipan (recommended: Odense)
  • Green food coloring

Directions

Cake Preparation:

Preheat oven to 350 degrees F.

Oil and flour 8 mini bundt pans. Combine cake mix, water, oil, and eggs in large bowl. Beat for 2 minutes, or until well blended. Divide batter equally among prepared pans. Bake for 20 minutes, or until toothpick inserted near center of cakes comes out clean. Cool cakes in pans on cooling racks for 15 minutes. Invert cakes onto wire rack and cool completely.

For the Orange Glaze:

Heat cream in small saucepan over medium heat until just simmering; remove from heat. Add white morsels and stir until melted and smooth. Stir in food colorings, 1 drop at a time, until desired color is achieved. Drizzle glaze over cakes. Refrigerate cakes for 10 minutes, or until glaze is firm. Cover and reserve any remaining glaze.

For the Marzipan Stems and Leaves:

Place marzipan in medium bowl. Using latex gloves, knead food coloring, 1 drop at a time, into marzipan until desired color is achieved. Divide marzipan into 2 equal pieces. Roll 1 marzipan piece into a 12-inch-long log. Cut log crosswise into 8 equal pieces; set aside to use as stems. Flatten remaining marzipan piece, then place between 2 sheets of plastic wrap. Using rolling pin, roll out marzipan to 1/4-inch thickness. Using a leaf-shaped cookie cutter or small sharp knife, cut out 24 leaves. Decorate cakes with marzipan stems and leaves. Reheat reserved glaze. Serve cakes, passing glaze alongside.

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Newest Ratings and Reviews

Read all 18 reviews

  • on November 22, 2011

    Flag

    The cake is really yummy. The glaze soaked into the cake, even after I let it cool completely.

    I couldn't find marzipan in my grocery store so I just used green icing. I also made just one big bunt. It didn't turn out as pretty as the picture, but it was really yummy.

    people found this review Helpful.
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  • on December 04, 2009

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    A little misleading. However not too difficult to figure out how to add pumpkin into the recipe.

    people found this review Helpful.
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  • on November 25, 2009

    Flag

    This was a beautiful idea, but I found the glaze too thin. I had another bag of chips so I made another batch using 1/3 cup of cream instead of 2/3 cup of cream. Also I added orange extract to give a little more flavor. The first batch of orange glaze soaked down into the cake which was wonderful making the cake very moist. The second batch sealed the flavor. I waiting now for the icing to dry then I going to gather the dripping to coat again.

    people found this review Helpful.
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