Orange Soaked Mini-Pumpkin Pecan Cakes



  • 1/2 cup chopped pecans
  • 1 pkg. (18.25 oz.) spice cake mix
  • 1 can (15 oz.) pure pumpkin
  • 1 cup vegetable oil
  • 4 large eggs
  • Orange syrup (recipe follows)


Preheat oven to 350°. Grease and flour two 6 cake mini-Bundt pans; sprinkle nuts over bottom. Combine cake mix, pumpkin, oil and eggs in large mixer bowl. Beat on low speed 30 seconds or until blended. Beat for 4 minutes on medium speed. Spoon about ½ cup batter into each mold. Bake for 20-25 minutes or until wooden pick inserted in cake comes out clean. Remove from oven, with back of spoon, pat down dome of each cake to flatten. Let cool in pans for 5 minutes. Invert cakes onto cooling rack(s). Poke holes in cakes with wooden pick. Spoon a tablespoon of orange syrup over each cake. Allow syrup to soak in. Cool completely before serving.

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