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You are here: Home / Recipes / Mini Pumpkin Cake with Cream Cheese Frosting

Mini Pumpkin Cake with Cream Cheese Frosting

09/13/17 | Cakes, Desserts, Halloween, Holiday Recipes, Recipes, Small-batch Dessert, Thanksgiving

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This super simple Mini Pumpkin Cake with cream cheese frosting and homemade candied walnuts is the perfect easy fall dessert to share with a couple friends.

 Mini Pumpkin Cake with cream cheese frosting and candied walnuts.

It’s technically still summer, but I don’t care. I’m in full-on pumpkin mode now. Can’t stop this pumpkin train. I shared a small batch of Pumpkin Cupcakes a couple weeks ago, Cinnamon Sugar Baked Pumpkin Donuts last week, and today, I have a Mini Pumpkin Cake for you because you can never ever ever have enough pumpkin.

Collage photo of Mini Pumpkin Cake being frosted with cream cheese frosting.

Folks, you have to make this cake this fall. It’s so soft and fluffy and pumpkiny and moist, and topped with my favorite cream cheese frosting, AKA THE BEST Cream Cheese Frosting. And since a cake this good deserves something pretty to garnish it, I added candied walnuts.

I don’t even like nuts usually, but these are soooooooo good. They’re crunchy, sugary, and so easy to make. You just need five minutes, a nonstick pan, and a little butter and sugar. The sugar melts and gets all gooey and caramelly and coats the walnuts in a crunchy candy shell when it cools. Served over the cake (or stolen by the handful), they are just fabulous.

Slice of Mini Pumpkin Cake with cream cheese frosting and candied walnuts.

This Mini Pumpkin Cake is baked in a 7×5-inch dish (rectangular 3-cup Pyrex containers are perfect for this) and will make four very generous servings or six smaller ones. If you’re looking for a great-tasting low-stress fall dessert, I can’t recommend this cake enough.

It’s a cinch to throw together and can be on the table in about an hour, including the hands-off baking and cooling time. Plus, the candied walnuts on top fancy it up just enough that it looks like something that took 10 times the effort. And no one needs to know just how easy it actually was. 😉

Mini Pumpkin Cake with cream cheese frosting and candied walnuts with a bite out of it.

More Fall Recipes

  • Pumpkin Pancakes
  • Dutch Apple Pie
  • Pumpkin Spice Latte
  • Homemade Pumpkin Pie Spice
  • Pumpkin Snickerdoodles
Mini pumpkin cake with cream cheese frosting with candied walnuts piled on top.

Mini Pumpkin Cake with Cream Cheese Frosting

This super simple Mini Pumpkin Cake with cream cheese frosting and homemade candied walnuts is the perfect easy fall dessert to share with a couple friends.
4.8 from 10 votes
Print Pin
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 1 hour
Servings (Hover or Click to Change Yield): 4 to 6 servings
Calories: 498kcal
Author: Tracy

Ingredients

Special Equipment

  • 7x5-inch baking dish

Pumpkin Cake

  • 1/2 cup (60g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/3 cup (66g) granulated sugar
  • 1/4 cup vegetable oil
  • 1/3 cup + 2 tablespoons (111g) canned pumpkin puree

Candied Walnuts

  • 1 cup walnut halves or pieces
  • 1 tablespoon (1/2oz) butter if using unsalted, add a pinch of salt
  • 1/4 cup (50g) granulated sugar

Cream Cheese Frosting

  • 2 ounces cream cheese softened
  • 4 tablespoons (2oz) unsalted butter softened
  • 1/4 teaspoon vanilla extract
  • 2/3 cup (80g) powdered sugar sifted
  • Pinch of salt

Instructions

Pumpkin Cake

  • Preheat your oven to 350°F. Lightly grease a 7x5-inch baking dish and line with parchment paper*.
  • In a small bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
  • In a medium bowl, whisk together egg, sugar, vegetable oil, and pumpkin puree until very smooth. Whisk in flour mixture. Pour batter into prepared baking dish and bake for 20 to 25 minutes, until a toothpick inserted into the center of the cake comes out with just a few wet crumbs and when gently pressed, the top of the cake springs back.
  • Cool completely before frosting.

Candied Walnuts

  • While your cake is cooling, make the candied walnuts. Place a sheet of parchment paper on the counter along with an extra spatula or fork (you'll need it to separate the nuts later).
  • Heat a medium non-stick skillet over medium heat. Add walnuts, butter, and sugar. Cook for 3 to 5 minutes, stirring often (don't leave unattended), until sugar is completely melted and a light amber and nuts are coated. Turn out walnuts on to prepared parchment paper, scraping all the sugar out onto the nuts. Use the two spatulas to separate the nuts into a single layer, scraping the cooling sugar on to them as you go. Be VERY careful with the hot sugar so you don't burn yourself!
  • Allow to cool for 5 to 10 minutes and then break the nuts apart.

Cream Cheese Frosting

  • In a medium bowl, combine softened cream cheese, butter, and vanilla, and beat until light and fluffy. Add powdered sugar and salt and beat until well-combined.
  • Spread over cooled cake and pile cooled candied walnuts on top.
  • Enjoy!

Notes

*Parchment paper is only necessary if you want to be able to lift your cake out of the dish to frost and serve.
Store cake covered in the refrigerator.
Did you make this recipe?I'd love to see it! Tag @BakingMischief or hashtag it #BakingMischief.

This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.

Cake adapted from AllRecipes
Candied Walnuts adapted from Natasha’s Kitchen

Comments | 27 comments

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Welcome!


Hi, I'm Tracy! Welcome to Baking Mischief, where we realize that not everyone is cooking every night for a family of four. We have delicious sweet and savory recipes, mostly scaled for one or two, and we love our pop culture around here, so keep an eye out for film, book, and TV-inspired treats as well! Read more»
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