Pumpkin Spice Spool Cakes

Spice up the idea of snack cakes with tasty treats like this one: pumpkin spice Spool Cake. Filled with rich cream cheese filling and topped with vanilla treat glaze, this pumpkin-flavored snack cake will quickly become a favorite any time of the day.

Skill LevelBeginner

AmountMakes about 12 Spool Cakes.

Ingredients & Tools
Instructions

Ingredients

Cake
1-1/4 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons (1/2 stick) butter, softened
3/4 cup granulated sugar
1 egg
2/3 cup solid pack pumpkin
2 teaspoons milk
Cream Cheese Filling
4 oz. (1/2 of 8 oz. pkg.) cream cheese, softened
1-1/2 cups sifted confectioners' sugar
White Glaze
1 package (12 oz.) White Candy Melts® Candy
vegetable oil
Non-stick vegetable pan spray

Tools
Spool Cakes Mini Cake Pan
medium bowl
Scoop-it Measuring Cups
Scoop-it Measuring Spoons
Rubber Spatula
12 in. Disposable Decorating Bags
Toothpick
Cookie Sheet
Metal Spatula

Instructions

Click to mark complete

Preheat oven to 325°F. Prepare Spool Cake Pan with vegetable pan spray.
In medium bowl, combine flour, pumpkin pie spice, baking powder, baking soda and salt.
In large bowl, beat butter and sugar with electric mixer until fluffy. Add egg, beating well. Add flour mixture to butter mixture alternately with pumpkin and milk, mixing thoroughly after each addition. Fill pan cavities about 1/2 full.
Bake 17-19 minutes or until toothpick inserted in center comes out with 1 or 2 crumbs. Cool in pan 5 minutes. Remove from pan; cool completely.
In large bowl, beat cream cheese and confectioners' sugar until smooth and creamy. Add milk and beat until well combined. Cut a small 3/4 in. hole in top of each cake, being careful not to cut all the way to the bottom. Spoon or pipe filling into cakes. Position cakes on a cooling grid set on a cookie sheet.
Melt candy according to package directions. Stir in oil until well combined. Pour glaze over tops of cakes. Tap cookie sheet on countertop to even out glaze. If needed for a thicker coverage, glaze can be scraped from cookie sheet, gently reheated and poured over cakes. Refrigerate 10 minutes. Gently slide a spatula under each cake to release from cooling grid.
Decorating Options:
Drizzle white glaze over top of spool cake.
Drizzle a layer of white glaze over top of spool cake, allowing it to drip down sides. Dust with cinnamon.