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Mini Pumpkin Layer Cakes

Mini Pumpkin Layer Cakes
Mini Pumpkin Layer Cakes
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These cute Mini Pumpkin Layer Cakes are the perfect treats for your party. Although this pumpkin cake recipe looks hard to replicate, it's actually super easy. First bake the cake in a sheet pan. After it's cooled, simply use a 3-inch biscuit cutter to stamp out layers for the mini cakes. Finally, assemble these little treats with homemade cream cheese frosting. For an elegant look, top each dessert with cake crumbs. No doubt, these bite-size sweet treats will impress all of your friends and relatives.

Yields6 Mini Cakes

Cooking Time15 min

Cooking MethodOven

Cooking Vessel Sizehalf sheet pan

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These Mini Pumpkin Layer Cakes are absolutely adorable. They are going to make a great addition to the dessert menu for Thanksgiving this year. The recipe is well written and easy to follow, with simple ingredients. I'm going to keep Maggie G's tips in mind when I make them. Can't wait to see the family's response to these.

Don't let the long ingredient list of this recipe scare you! It is mainly ingredients you will already have in your house and is a very simple and delicious recipe! If you don't have a specific biscuit cutter, any circular (or any shape you want!) cookie cutter will work well. Make sure the cakes are completely cool before you try and cut them into shapes! If not, they will crumble and you'll have to make some pumpkin layer cake parfaits instead!


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