Delectably Creative Treats

Cranberry Cream Cheese Filled Orange Cream Glazed Pumpkin Cakes

Cranberry Cream Cheese Filled Orange Cream Glazed Pumpkin Cakes

on Oct 24, 2017 |

 

A luscious take on traditional pumpkin flavors. 2 mini bundt pumpkin cakes present a delightful dessert setting for each table setting. This ultra moist, pumpkin cake with hints of cinnamon and nutmeg in every bite, hides a cranberry cream cheese filling. To make the pumpkin flavor pop, this adorable miniature pumpkin cake is glazed with orange cream and generously garnished with pecans and a dark chocolate stem and leaf. A stunning and tasty twist to the Thanksgiving dessert table.

 

 

For the pumpkin cake

Ingredients:

  • 4 eggs
  • 1 cup sugar
  • 1 cup brown sugar, packed
  • 1 1/4 cups vegetable oil
  • 2 cups pumpkin puree
  • 2 tsp pure vanilla extract
  • 2 tbsp. cinnamon
  • 1 tsp nutmeg
  • 2 cups ap flour
  • 3 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp salt

 

 

Pumpkin cakes

Ingredients:
1. Preheat oven to 325 and spray mini bundt pans (3″ mini bundts-6 per pan) with nonstick spray.
2. Sift flour, baking powder, baking soda, and salt into a dry ingredients bowl and set aside.
3. In a mixer beat eggs, vegetable oil, and sugars until thick batter consistency.
4. Add in pumpkin puree and mix well. Be sure to scrape sides intermittently.
5. Stir in cinnamon, nutmeg and pure vanilla extract.
6. Finally, slowly mix in dry ingredients.
7. Pour into each prepared mini bundt cavity.
8. Bake 20-24 minutes until center no longer wiggles or toothpick comes out clean.
9. Allow to cool and prepare orange cream glaze.

For the orange cream glaze

Ingredients:

  • 1 cup water
  • 1 cup heavy cream
  • 1 cup sugar
  • 1/3 cup fresh squeezed orange juice
  • 2 tbsp. cornstarch
  • 4 tbsp. unsalted butter
  • zest of 1 large orange
  • 2 tsp pure vanilla extract

Orange Cream Glaze

Directions:
1. In a medium pot on medium low heat, stir water, sugar, orange juice, heavy cream, and cornstarch.
2. Keep stirring to prevent burning and bring mixture to a boil to thicken.
3. When it boils remove from heat and add in butter. Stir until melted and combined.
4. Mix in orange zest and vanilla extract.
5. Allow to cool to just warm. Set aside for assembly.

For the cranberry cream cheese filling

Ingredients:

  • 1 cup (8 ounces) cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tbsp. whole cranberry sauce
  • 1 cup dried cranberries

Cranberry cream cheese filling

Directions:
1. Beat cream cheese and butter in mixer until smooth.
2. Add in powdered sugar and beat until fluffy.
3. Mix in whole cranberry sauce and dried cranberries.
4. Mixture will be thinner, but perfectly sweet and tangy.

Garnishes:

  • Melted chocolate (pipe onto parchment as stem shape)
  • Chopped pecans

Assembly:

1. Cut bottoms off of bundts, about 1/4″ so it sits flat.
2. Place one bundt cut side up and smear about 2 tbsp. of cranberry cream cheese filling.
3. Top cream cheese filling with another mini bundt cake, cut side down. It should resemble a pumpkin shape.
4. Glaze pumpkin shaped cake with orange cream glaze.
5. Sprinkle top with pecans.
6. Optional garnish-melt some chocolate and pipe (using a plastic baggy) a stem shape and leaf shapes onto parchment paper. Place in freezer to firm up. Add décor on top of mini cake.