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.
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.
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.
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. 😉
More Fall Recipes
Mini Pumpkin Cake with Cream Cheese Frosting
Ingredients
Special Equipment
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
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
Karly says
Talk about perfection. And sheer cuteness. This looks beyond delicious!
Tracy says
Thank you, Karly!!
Melissa Griffiths says
Oh I could eat those candied pecans all day! So yummy!
Tracy says
Hehe, thanks, Melissa!
kelly smith http://kitchentuts.com/ says
my kids love cake but I never tried with pumpkin flavour. I will try this and hope they all enjoy. it looks good.
Tracy says
I hope they enjoy it, Kelly!!
Deborah says
This cake was moist and really delicious. It’s definitely a keeper!
I am so thrilled to have found your site with all the yummy recipes sized for just one or two people. My husband and I are full-time RVers and while I love to bake and cook, the fridge/freezer and oven are tiny and my cupboard space is limited. Smaller sized recipes are just perfect for us for many reasons. Thank you SO much, Tracy!
Tracy says
Thank you, Deborah! I’m so glad you enjoyed it and that you’re able to get your baking fix while living life on the open road! 😉
Patricia A Cahill says
Just a quick thank you for taking the time to share your recipes.
Tracy says
Thank you, Patricia!!
Donna says
Hi Tracy, I finally had a chance to make your pumpkin cake and I fell in love with it. It was super moist and the frosting hit the spot. It was so good, the next day I made another one. What I did with the second cake I made it into a pumpkin trifle I saw in a magazine. In a small dish I cut the cake into small cubes place whipped cream on top then I added the candied walnuts. Maybe someone would like to try this for supper one night. Thank You for this delicious cake.
Tracy says
Oh, I love that idea. Thanks for sharing, and I’m so glad you enjoyed the cake!
R says
Hi Tracy! I would love to make this cake because it looks soooo simple and delish. However, I only have pumpkin pie mix available to me. I know some people say you can sub it out for the pumpkin puree with no problem but I’m not sure. What would you recommend?
Thank you in advance!!!
Tracy says
I’ve never tried it, so I can’t say for sure. Sorry! The cake would probably bake up just fine, but it might be a little sweet and over-spiced. If you feel like experimenting and want to cut the spices and sugar a little, please let me know how it turns out!
Brenda says
Hi Tracy. Could I make this bigger ? Would it be doubled for a 13×9 inch pan ? This sure sounds delicious and I can’t wait to try it !
Tracy says
Hi, Brenda. If you want to bake it in a 13×9-inch pan, triple the recipe and just extend the baking time as needed. The cake will be a little thinner than when baked in a 7×5, but it will still be delicious!
Amethyst Rose says
Light and moist. This was delicious – thank you for sharing!
Tracy says
So glad you enjoyed it!!
Gina says
Hi Tracy! I have loved each recipe I have tried from you – and I am looking to make this one tonight. Would this work in a 6 or 9inch round pan – which one would work better? (I do not have a 7×5 or 3 cup Pyrex) Thank you!!
Tracy says
So happy to hear it, Gina! Definitely do the 6-inch. A 9-inch will be way too big. Hope you enjoy it!
Gina says
Thank you so much for your quick reply, Tracy! I will report back 🙂
Janet says
I used gluten free flour..the only change I made and it was fantastic!
Pecans instead of walnuts..I’m allergic to walnut.
Tracy says
So thrilled to hear it worked with gluten-free flour. Thanks for taking the time to comment!