Mini Cream Cheese Pound Cakes With Pumpkin Glaze Recipes

Steps:

• Set oven to 350 degrees, (second lowest position).
• Grease bottoms only of mini loaf pans.
• In a large bowl, beat together sugar, butter, oil; add eggs, until well combined (about 2-3 minutes).
• Combine/sift flour, baking soda, cinnamon, nutmeg, cloves and salt.
• Add the dry mixture to egg mixture, with canned pumpkin; mix well.
• Pour/transfer into regular or fluted mini loaf pans, filling 3/4 full.
• Bake for about 25-30 minutes, or until cake test done with toothpick.

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.

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.