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Nov 01

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Little Caramel Pumpkin Square Cakes

carpumcaken with waterwauto adj

 

I was shopping in Target the other day and came across these cute little square cake pans.  Since it’s fall and Halloween time, I figured I would come up with another pumpkin recipe. The cakes came out so moist and the caramel topping is a great complement to top them off.  Hope you enjoy them as much as we do.

Nutrition: Calories 147, fat 2 g, carbs 31 g, fiber .7 g, sugars 14.4 g, sodium 266.9 mg, protein 1.4 g, Weight Watcher PointsPlus® 4

 

Little Caramel Pumpkin Square Cakes

Yield: 16 cakes

Little Caramel Pumpkin Square Cakes

Ingredients:

  • 1 box Betty Crocker Super Moist Cake Mix, any yellow or white flavor
  • 1 1/2 cups canned pumpkin, not pumpkin pie filling, it should only say pumpkin
  • 1 large or extra large egg
  • 1 egg white
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • pinch salt
  • 2 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 3 tbsp butter, melted and cooled
  • 1/2 cup caramel topping, I used the fat free version. It’s usually by the chocolate syrup and sprinkles.
  • Colored sprinkles, tiny marshmallows, optional for decoration

Directions:

  1. Preheat oven to 350 degrees, spray your square pans with cooking spray. If you don’t have a square pan, you can use a regular round muffin pan. Set aside.
  2. In a large bowl, combine all the ingredients except the caramel topping. Using a rubber spatula, make sure you mix everything well and incorporate the dry mix that may be on the bottom.
  3. Now switch over to a hand held electric mixer and on medium to high speed, beat for 2 minutes. The batter should be smooth and fluffy.
  4. Place in fridge for 20 minutes.
  5. Take out of fridge and with a 1/3 measuring cup or an ice cream scoop, fill each square. You should have enough for 16 square cakes.
  6. Bake for about 12 to 15 minutes. Turn pan around after 5 minutes for even baking. A wooden skewer or toothpick should come out clean or with dry crumbs on it.
  7. Cool in pan for 10 minutes and then pop out and cool on rack for another 20 minutes.
  8. With a teaspoon, top each little cake with the caramel sauce. You will have enough for each cake. Spread with a clean spatula or butter knife and then decorate as you like. Enjoy and happy Halloween everyone!
https://skinnysweetsdaily.com/little-skinny-caramel-pumpkin-square-cakes/

Perfectly Delicious Pumpkin Recipes:

Pumpkin Cheesecake Brownies

Pumpkin Cheesecake Brownies

Streusel Topped Pumpkin Pie Muffins

Streusel Topped Pumpkin Pie Muffins

Pumpkin Pie Latte

Pumpkin Pie Latte

 

 

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