Pumpkin Gingerbread Cream Cheese Cakes with Maple Glaze
Do you like holiday themed food, but hate overly holiday themed food? I can't stand it when people assemble mismatched ingredients just for the sake of presentation. I think to myself, great, it reminds me of fall, but why does it have olives, gummy bears and cheese just to look like a mummy graveyard?!?! Well, luckily, you can create cute rustic pumpkins without being overly "theme-y". My neighbor and friend brought some pumpkin cake over for my husband and I, and it was delicious (thanks Gerianna.. I'm still pretty sure I spell your name correctly). I asked her for the recipe, and it was so simple. Even better is that it was moist and flavorful. I had an event to co-host the next night and I decide to transform her scrumptious cake into little pumpkins. So it goes a little something like this...
For the Cake:
One box vanilla cake mix
16 oz pumpkin pie filling
Preheat your oven to 350 degrees. In a stand mixer, stir the above listed ingredients until smooth. Fill a mini Bundt cake pan (that’s where they get their shape) 3/4 of the way full of batter. Bake for 15 minutes, and remove to cool. Once they are cool, cut off the tops so that you have a flat surface and set aside.
For the Cream Cheese/Ginger Snap Frosting:
4 oz butter (room temp)
4 oz cream cheese (room temp)
2 cups powdered sugar
2 tbsp vanilla extract
1/2 cup crushed ginger snaps
In a stand mixer, blend the butter, cream cheese, powdered sugar and vanilla until smooth. Crush up ginger snaps into course pieces and stir into the frosting.
For the Maple Glaze:
1/4 cup pure maple syrup
1/2 cup whole milk
2 cups powdered sugar
Over a medium heat, mix the syrup and the milk in a sauce pan. Whisk in the powdered sugar until smooth. Remove from heat.
Putting it all together:
For each "pumpkin" take, two mini Bundt cake molds and spread frosting in the middle; like a sandwich. Place each one on a cookie sheet once assembled. Drizzle the glaze over the "pumpkins" while still warm. Break a ginger snap in half and firmly press into the top at a slight angle, so as to resemble a leaf.
Plate, serve, enjoy!