Receta Mini Jack-O-Lantern Cakes #SundaySupper

by Renee@MKA

This post is sponsored by Dixie Crystals in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own. Boo!  I can't believe Halloween is just around the corner!  To celebrate this fun holiday, I've made these Mini Jack-O-Lantern Cakes. They are a little bit spooky and a whole lot cute! And, they couldn't be any easier to make! Let me start off my saying, I am in no way a professional baker or pastry chef, as you can see by my decorating abilities.  But, this is just proof that ANYONE can pull off these adorable little Mini Jack-O-Lantern Cakes and impress friends, family and neighbors this Halloween. Each mini cake is made by putting two mini bundt cakes together with a sweet buttercream icing. You can decorate the cakes however you like! I opted for candy corn noses and used some canned chocolate frosting for the eyes and mouths. The pumpkin stem?  A tootsie roll! Each Mini Jack-O-Lantern Cake serves about 3-4 people.  The best baked goods start off with quality ingredients...like real cane sugar, real pumpkin puree and fresh ginger. I've used my favorite Pumpkin-Ginger cake recipe for the base of these Jack-O-Lanterns. This Pumpkin-Ginger cake recipe is just as easy as mixing up a boxed mix...maybe even easier! Simply whisk together the dry ingredients and the wet ingredients separately (no electric mixer required) and then fold the wet into the dry and voila...cake batter! But if you still aren't convinced, you can certainly use a boxed mix for the cakes instead. These delicious little mini Pumpkin-Ginger cakes are wonderful even if they aren't transformed into pumpkins...but it's Halloween, so why not add a little fun touch to them by turning them into Jack-O-Lanterns? I used Dixie Crystals 10x Powdered Sugar made with pure cane sugar for the buttercream icing. I'm sort of famous for my buttercream icing in my family, and I don't trust my icing to just any sugar. Make sure you find the sweet spot when making the icing...not too stiff, but not too fluffy either. It will need to cement the two cakes together to make the pumpkins. Mini Jack-O-Lantern Cakes By Renee Paj Cute mini Pumpkin-Ginger bundt cakes cleverly crafted into Jack-O-Lanterns held together with orange buttercream icing. Ingredients 1 1/4 cup all purpose flour 3/4 cup Dixie Crystals pure cane granulated sugar 1/2 tsp. baking soda 1 tsp. baking powder 1/2 tsp. salt 1 tsp. ground cinnamon 1/2 cup pure pumpkin puree 1/4 cup sour cream 2 large eggs, room temperature 1 - 2 tsp. minced fresh ginger 1/2 tsp. pure vanilla extract 3 TBS water 1/2 cup canola oil 1/2 cup unsalted butter, room temperature 1/4 tsp. kosher salt 2 1/2 to 3 cups Dixie Crystals 10X powdered sugar 1 tsp. pure vanilla extract 1 - 2 TBS milk (if needed) canned chocolate frosting (for decorating) candy corn (for decorating) tootsie rolls (for stems) Instructions Preheat oven 350 degrees F. Grease and flour mini bundt pan.  To Make Cakes: In large bowl, whisk together flour, Dixie Crystals pure cane granulated sugar, baking soda, baking powder, salt and cinnamon. Set aside. In a medium bowl, whisk together pumpkin, sour cream, eggs, fresh ginger, vanilla, water and canola oil. Make a well in the middle of the dry flour mixture and pour in the wet pumpkin mixture. Fold into flour until just incorporated. Do not overmix. Divide batter equally between the six prepared wells in the mini bundt pan. Bake for 15 - 20 minutes, or until toothpick inserted into center of a cake comes out clean. Cool in pan for 5 minutes, then remove to wire rack and cool completely. Make Buttercream icing: With electric mixer, beat the butter and salt until light and fluffy. Add in Dixie Crystals powdered sugar, one cup at a time, beating well after each addition. Add in 1 tsp. vanilla. Add in milk if needed, until icing is stiff, but spreadable. To Assemble the Jack-O-Lanterns: Cut the crowns off the tops of the mini bundt cakes so they are flat. Apply a thick layer of buttercream icing to the cut side of the bundt cake. Invert another bundt cake, cut side down, on top of the iced bundt cake to form a "pumpkin". Frost sides and top. Continue with remaining bundts until you have 3 pumpkins. Decorate as desired. Yield: 12 servings Prep Time: 00 hrs. 20 mins. Cook time: 00 hrs. 20 mins. Total time: 40 mins. Tags: pumpkin, Halloween, Dixie Crystals, baking, cake, dessert Printable Recipe  I'm so excited to be partnering with Dixie Crystals and Sunday Supper Movement for this post! I'm not in the south, but I know Dixie Crystals sugar has been a trusted Southern brand since 1917. When ever I visit my daughter in Florida, I always stock up on Dixie Crystals sugar.  It's made from pure cane sugar and I know it will make my baked goods amazing.  As a member of the Sunday Supper Movement, I believe in the importance of getting families together in the kitchen to celebrate life through food. Dixie Crystals also holds these same beliefs! On DixieCrystals.com you’ll find 1000’s of time-tested recipes, plus baking videos, vintage cookbooks and more to help make those memories! For the little ones, there is a section on the website called Kids in the Kitchen. Here you can find hundreds of kid-friendly craft ideas, printables, edible art projects, activity sheets and sweet science projects. A wonderful resource for any mom!  Right now, until October 19, 2016, Dixie Crystals is hosting an awesome Scary Scramble Contest! Head on over to the website to check out the details and try your luck at winning a brand new Kitchen Aid Mixer!  Stay Up-to-Date on all the goodies offered at Dixie Crystals.com by following them on all their social sites!  Facebook | Google+ | Instagram | Pinterest | Twitter  PIN ME! Check out all the sweet treats made with Dixie Crystals sugar below: Bewitching Breakfast Treats Pumpkin Chocolate Cheesecake Muffins by April Golightly Pumpkin Spice Donuts by Life Tastes Good Fang-tastic Candy Treats Creepy Pumpkin Seed Brittle by Sunday Supper Movement Easy Halloween Fudge by The Dinner-Mom Soft and Chewy Apple Cider Caramels by Serena Bakes Simply From Scratch Boo-tiful Cakes and Pies Cheesecake Mummies by Bobbi’s Kozy Kitchen Chocolate Halloween Cupcakes by Recipes Food and Cooking Cinnamon Frosted Pumpkin Spice Layer Cake by Crazed Mom Gluten Free Spooky Chocolate Cupcakes by Fearless Dining Graveyard Cupcakes by Peanut Butter and Peppers Halloween Whoopie Pies by The Chef Next Door Mini Jack-O-Lantern Cakes by Renee's Kitchen Adventures Mummy Apple Hand Pies by Eazy Peazy Mealz Pumpkin Chocolate Ganache Cake by Taste And See Pumpkin Cupcakes with Pumpkin Spice Butter Cream Frosting by Flour On My Face Spooktacular Cookies Gingerbread Zombies by Family Foodie Halloween Spider Cookies by Moore or Less Cooking Halloween Sugar Cookie Bars by Savory Experiments Pumpkin Chocolate Chip Cookies by Alida’s Kitchen Witch Hat Cookies by Dizzy Busy and Hungry Other Bone-chilling Goodies Bloody Crème Brûlée by That Skinny Chick Can Bake Haunted Halloween Ghosts by Shockingly Delicious Individual Candy Corn Fruit Salad Dessert by Hot Eats Cool Reads Monster Munch Popcorn Snack Mix by A Dish of Daily Life Pumpkin Snickerdoodle Cobbler by The Gold Lining Girl Vampire Collins Cocktail by kimchi MOM Join the #SundaySupper conversation on twitter on Sunday! 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