Mini Pumpkin Pecan Orange Soaked Cakes
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- 1/2 can(s) pecans chopped
- 1 package(s) spice cake mix
- 1 can(s) pumpkin
- 1 cup(s) vegetable oil
- 4 large eggs
- orange syrup recipes below
- Preheat oven to 350. Grease and flour 2 6-inch mini Bundt pans. Sprinkle nuts over bottom.
- Combine cake mix, pumpkin, vegetable oil and eggs in large mixer bowl. Beat on low for about 30 seconds or until blended. Beat fir 4 min. on medium speed. Spoon about 1/2 cup into each mold.
- Bake 20-25 min. Remove from oven. Carefully pat down dome of each cake with back of spoon. Let cool in pans for 5 min. Invert cakes onto cooling racks. Poke holes in cakes with toothpick, spoon a tablespoon of orange syrup over each cake. Allow syrup to soak in.
- For orange syrup: place 1/4 cup of butter, 1/2 cup sugar, 2 T water and 2 t grated orange peel in small saucepan, bring to a boil. Remove from heat and stir in 2 T orange juice.
This recipe is a personal recipe added by Toniahooper and has not been tested or endorsed by MyRecipes.
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Mini Pumpkin Pecan Orange Soaked Cakes Recipe at a Glance
- COURSE: Cakes/Frostings