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Mini Pumpkin Spice Cake

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  • Prep 30 min
  • Total 1 hr 45 min
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Take spice cake to the next level… bake it in a pumpkin!. Recipe by Girl Versus Dough.
Created May 17, 2018
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  • 3 (approximately 5-inch diameter) sugar or pie pumpkins
  • 1 box Betty Crocker™ SuperMoist™ spice cake mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 cup heavy cream
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon pumpkin pie spice or ground cinnamon


  • 1
    Heat oven to 350°F. Carefully cut off the tops of each pumpkin, then scrape out the seeds and pulp. Reserve the tops with stems for decoration when serving, if desired. Wrap each pumpkin in foil, leaving the tops open. Place the pumpkins on a baking sheet.
  • 2
    In a large bowl using an electric hand mixer or in the bowl of a stand mixer, mix cake mix, water, oil and eggs on low speed 30 seconds, then on medium speed 2 minutes.
  • 3
    Carefully pour batter into prepared pumpkins, leaving about 2 to 3 inches of space at the top so the batter can expand as it bakes. (You might not use all the batter).
  • 4
    Bake cake in pumpkins 1 hour to 1 hour 15 minutes until a skewer inserted in the centre of each cake comes out clean. Cool completely on a cooling rack.
  • 5
    Meanwhile, make the spiced whipped cream: In a large bowl using an electric hand mixer or in the bowl of a stand mixer, beat heavy cream, sugar and pumpkin pie spice until stiff peaks form.
  • 6
    Carefully slice the fully cooled cakes with a sharp knife. Place slices of cake on serving plates with a dollop of the whipped cream.

Expert Tips

  • Tip 1
    Serve slices of the warm cake with vanilla ice cream instead of whipped cream, if desired.
  • Tip 2
    New Recipe Collection Item

Nutrition Information

No nutrition information available for this recipe
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