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Pumpkin Spiced Glazed Cake Bites Recipe

Pumpkin Spiced Glazed Cake Bites

Soft, warmly spiced mini pumpkin cakes made with spice cake mix and finished with a smooth powdered-sugar glaze. They are simple to prepare, easy to serve, and perfect for autumn celebrations.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings: 36 servings
Ingredients Method Notes

Ingredients
  

Cake Bites
  • 1 box, about 15.25 ounces Spice cake mix
  • 1 cup Canned pumpkin puree
  • 1/2 cup Water
  • 1/3 cup Neutral vegetable oil
  • 3 eggs Large eggs
  • 1 teaspoon Pumpkin pie spice
Glaze
  • 1 1/2 cups Powdered sugar
  • 2-3 tablespoons Milk or cream
  • 1/2 teaspoon Vanilla extract
  • 1 pinch, optional Salt
Optional Garnish
  • As needed Pumpkin pie spice
  • As needed Finely chopped pecans
  • As needed Orange or autumn-colored sprinkles

Method
 

Step-by-Step
  1. Heat the oven to 350°F. Thoroughly grease mini-muffin pans or line them with mini paper liners.
  2. In a large bowl, combine the spice cake mix, pumpkin puree, water, vegetable oil, eggs, and pumpkin pie spice. Beat on low speed until the ingredients are moistened, then mix briefly on medium speed until smooth.
  3. Fill each mini-muffin cup about two-thirds full. A pastry bag or zip-top bag with one corner snipped off makes it easier to portion the batter evenly.
  4. Bake for 10–14 minutes, until the tops spring back lightly when touched and a toothpick inserted in the center comes out clean.
  5. Cool the bites in the pan for about 5 minutes, then transfer them to a wire rack. Cool completely before glazing.
  6. Whisk the powdered sugar, milk or cream, vanilla, and optional salt until smooth. Adjust the consistency with a few drops of milk if thick, or a little more powdered sugar if thin.
  7. Dip the tops of the cooled cake bites into the glaze or drizzle it over them. Add optional garnishes while the glaze is still wet, then let the cakes stand until set.

Notes

Use pure pumpkin puree, not pumpkin pie filling. Cool the cake bites completely before glazing so the coating stays neat. Store covered at room temperature for up to 2 days or refrigerate for longer freshness.