It’s technically still summer, but I don’t care. I’m in full-on pumpkin mode now. Can’t stop this pumpkin train. I shared a small batch of Pumpkin Cupcakes a couple weeks ago, Cinnamon Sugar Baked Pumpkin Donuts last week, and today, I have a Mini Pumpkin Cake for you because you can never ever ever have enough pumpkin.
Folks, you have to make this cake this fall. It’s so soft and fluffy and pumpkiny and moist, and topped with my favorite cream cheese frosting, AKA THE BEST Cream Cheese Frosting. And since a cake this good deserves something pretty to garnish it, I added candied walnuts. I don’t even like nuts usually, but these are soooooooo good. They’re crunchy, sugary, and so easy to make. You just need five minutes, a nonstick pan, and a little butter and sugar. The sugar melts and gets all gooey and caramelly and coats the walnuts in a crunchy candy shell when it cools. Served over the cake (or stolen by the handful), they are just fabulous.
This Mini Pumpkin Cake is baked in a 7×5-inch dish (rectangular 3-cup Pyrex containers are perfect for this) and will make four very generous servings or six smaller ones. If you’re looking for a great-tasting low-stress fall dessert, I can’t recommend this cake enough. It’s a cinch to throw together and can be on the table in about an hour, including the hands-off baking and cooling time. Plus, the candied walnuts on top fancy it up just enough that it looks like something that took 10 times the effort. And no one needs to know just how easy it actually was. 😉
More Fall Recipes
Pumpkin Pancakes Dutch Apple Pie Pumpkin Spice Latte Homemade Pumpkin Pie Spice Pumpkin Snickerdoodles
This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you. Cake adapted from AllRecipes Candied Walnuts adapted from Natasha’s Kitchen
