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Mini Chocolate-Pumpkin 'Pie Cakes'
Mini Chocolate-Pumpkin "Pie Cakes"

Mini Chocolate-Pumpkin 'Pie Cakes'

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Cook Minutes 2 Hr 25 Min
Prep : 20 Min Cook: 2 Hr 5 Min
Part pumpkin pie, part chocolate cake - these Mini Chocolate-Pumpkin "Pie Cakes" are mini in size but have all the big, classic flavours of two dessert favourites.
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24 Servings
Servings
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 cup flour
125 g (1/2 of 250-g pkg.) Philadelphia Light Brick Cream Cheese Spread, cubed
1/2 cup cold butter, cut into small pieces
1 cup canned pumpkin
1/2 cup light sour cream
1/4 cup packed brown sugar
1 egg
3-1/4 tsp. ground cinnamon, divided
1 pkg. (2-layer size) devil's food cake mix
1 tub (1 L) Cool Whip Light Whipped Topping, thawed
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How do I make it ?
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Step 1
Heat oven to 400ºF.
Step 2
Place flour in large bowl. Cut in cream cheese spread and butter with pastry blender or 2 knives until mixture resembles coarse crumbs; shape into ball. Place on lightly floured surface; pat into 1-inch-thick rectangle. Cut into 24 equal pieces; press onto bottoms and up sides of 24 mini muffin pan cups.
Step 3
Mix pumpkin, sour cream, sugar, egg and 1 tsp. cinnamon until blended; spoon into crusts.
Step 4
Bake 20 to 25 min. or until centres are set. Cool 10 min. in pan. Remove to wire racks; cool completely.
Step 5
Heat oven to 350°F. Prepare cake batter as directed on package. Blend in 2 tsp. of the remaining cinnamon. Spoon about 1 Tbsp. cake batter into each of 24 medium muffin pan cups sprayed with cooking spray. Place 1 pumpkin pie in each cup. Cover with remaining cake batter.
Step 6
Bake 18 to 20 min. or until toothpick inserted in centres of cupcakes comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely.
Step 7
Frost cupcakes with Cool Whip. Sprinkle with remaining cinnamon.
Kraft Kitchen Tips!
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How to Store
Keep refrigerated.
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Substitute
Substitute pumpkin pie spice for the cinnamon.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
240
Calories From Fat
0
% Daily Value
Fat 14 g
Saturated fat 6 g
30 %
Cholesterol 45 mg
Sodium 250 mg
10 %
Carbohydrate 27 g
Fibre 1 g
Sugars 13 g
Protein 4 g
Vitamin A
25 %
Vitamin C
0 %
Calcium
6 %
Iron
10 %
Servings
24 servings, 1 "pie cake" (66 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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