Mini Pumpkin Pecan Orange Soaked Cakes

Mini Pumpkin Pecan Orange Soaked Cakes

Description
Indulge family and friends with the spiced goodness of pumpkin treats. Pumpkin is more than just a silky pumpkin pie. Try this recipe for mini pumpkin cakes.

Ingredients

• 1/2 cup chopped pecans
• 1 package (18.25 ounces) spice cake mix
• 1 can (15 ounces) Libby's 100% Pure Pumpkin
• 1 cup vegetable oil
• 4 large eggs
• Orange Syrup (recipe follows)

Preparation

1. PREHEAT oven to 350°F. Grease and flour two 6-cake mini Bundt pans. Sprinkle nuts over bottom.
2. 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.
3. 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.
4. Orange Syrup: Place 1/4 cup butter, 1/2 cup granulated sugar, 2 tablespoons water and 2 teaspoons grated orange peel in small saucepan. Bring to a boil. Remove from heat. Stir in 2 tablespoons orange juice.

Nutrition Information per serving:

Calories:	480		Total Fat:	31g
Cholesterol:	80mg		Protien:	5g
Carbohydrates:	48g		Sodium:	50mg

Serves

Makes 12 cakes

Source

Libby's Pumpkin

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