Glazed Pumpkin-Pecan Cakes

Say goodbye to cinnamon rolls -- these yummy cakes are our new favorite glazed breakfast treat. This is one pumpkin recipe you'll crave year-round.

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  • Makes: 10 servings
  • Serving Size: 1 mini cake
  • Makes: 10 mini cakes or 1 large cake
  • Prep: 30 mins
  • Bake: 30 mins 325°F
  • Cool: 10 mins

Glazed Pumpkin-Pecan Cakes

Directions

  1. Preheat oven to 325 degrees F. Generously grease and flour ten 3 3/4- to 4-inch fluted individual tube pans or one 10-inch fluted tube pan. Remove 2 tsp. zest and squeeze juice from orange. Set juice aside for glaze.
  2. In a large bowl combine orange zest and next six ingredients (through vanilla). Stir in next five ingredients (through salt) until combined.
  3. Sprinkle about 1 Tbsp. pecans in bottom of each prepared individual pan and top with about 1/3 cup batter. Or sprinkle all of the pecans in 10-inch pan and top with all of the batter. Bake 30 to 35 minutes for mini cakes, 45 to 50 minutes for 10-inch cake, or until a wooden skewer comes out clean. Cool on a wire rack 10 minutes for mini cakes or 20 minutes for large cake. Remove from pan(s); cool completely on wire rack.
  4. Meanwhile, for glaze, in a medium bowl stir together powdered sugar and enough of the orange juice (3 to 4 tsp.) to reach drizzling consistency.
  5. Drizzle cake(s) with glaze and, if desired, sprinkle with additional pumpkin pie spice.
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Nutrition Facts (Glazed Pumpkin-Pecan Cakes)

  • Per serving:
  • 341 kcal ,
  • 13 g fat
  • (2 g sat. fat ,
  • 6 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 37 mg chol. ,
  • 255 mg sodium ,
  • 54 g carb. ,
  • 3 g fiber ,
  • 33 g sugar ,
  • 5 g pro.
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