Mini Cream Cheese Pound Cakes With Pumpkin Glaze Recipes
MINI CREAM CHEESE POUND CAKES WITH PUMPKIN GLAZE
Just the recipe title along had us excited! These delightful cakes are made all the more delicious by the addition of Susan's wonderful pumpkin glaze! A real holiday must.
Provided by SK H
Categories Other Breakfast
Time 40m
Number Of Ingredients 13
Steps:
- 1. Beat butter and cream cheese with an electric mixer until creamy. Gradually add sugar, beating well, Add eggs, 1 at a time, beating until yellow disappears.
- 2. Combine flour and salt. Gradually add to butter mixture, beating at low speed just until blended; stir in vanilla and almond flavorings.
- 3. Spoon batter into paper-lined muffin cups, filling three-fourths full.
- 4. Bake at 350° for 16 to 18 minutes or until a tooth pick inserted in center comes out clean.
- 5. Cool in pans 10 minutes then remove from pans, and let cool completely on wire racks. Remove cupcake papers and put cakes on a tray.
- 6. Mix powdered sugar, pumpkin puree, water, and cinnamon until well blended.
- 7. Drizzle pumpkin glaze over cakes.
PUMPKIN BUNDT CAKE WITH CREAM CHEESE GLAZE
Make this easy delicious pumpkin cake for a fall gathering.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 325°F. Generously grease and flour 12-cup fluted tube cake pan, or spray with cooking spray with flour.
- In large bowl, beat cake mix, pumpkin, water, oil, pumpkin pie spice and eggs with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
- In small microwavable bowl, microwave frosting uncovered on Low (10%) 10 to 20 seconds, stirring until thick drizzling consistency. Spoon over cake.
Nutrition Facts : Calories 250, Carbohydrate 37 g, Cholesterol 60 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 21 g, TransFat 0 g
MINI CREAM CHEESE POUND CAKES
I've had some mini loaf pans for several years and never used them - until now. I decided to include a mini pound cake in the welcome baskets for my daughters out of town wedding guests. Sooooo, I had to try out the pans to figure out how much to fill them and how long to cook. They turned out great.
Provided by Valerie Johnson
Categories Cakes
Time 1h
Number Of Ingredients 7
Steps:
- 1. Beat butter and cream cheese at medium speed with electric mixer 2 minutes or until creamy
- 2. Gradually add sugar, beating 5-7 minutes.
- 3. Add eggs 1 at a time, beating just until yellow disappears. Add vanilla, mix well.
- 4. Combine flour and salt, gradually add to butter mixture, beating at low just until blended after each addition.
- 5. Pour into 5 greased and floured mini loaf pans.
- 6. Bake at 300 degrees, 40-45 minutes. Test each cake with tooth pick to see if it's done. (four of mine were done, the 5th took another 3 minutes.
- 7. NOTE: My mini pans are 6 inches long, 3 inches wide and 2 inches deep.
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