These Caramel Pumpkin Spice Cake Cups are the epitome of fall's sweet and spicy charm. They're a perfect treat for autumn gatherings, Halloween parties, or just a cozy night in by the fireplace. With the rich pumpkin flavor and the gooey caramel sauce, these mini cakes are guaranteed to be a hit with everyone lucky enough to taste them.
Instructions
First, bake the cake:
Preheat oven to 350 degrees. Spray a 13 x 18 jelly roll pan with a cooking spray. Mix all the ingredients together. Spread the batter into the greased pan. Bake for 15 minutes, or until a toothpick comes out clean. When cool, cover tightly with plastic wrap and set aside.
Next, make the caramel filling:
1 pound Peter’s Caramel
1/4 cup whipping cream
In a mixing bowl, combine the caramel and cream. Microwave until the caramel is incorporated with the cream. Allow to cool. Fill a pastry bag with the cooled softened caramel. Set aside.
Next, prepare the icing:
6 ounces Cream Cheese
1 stick (1/2 cup) of Butter
2 teaspoon vanilla
4 cups Powdered Sugar
In a mixing bowl, mix the cream cheese and butter until combined. Add the vanilla and powdered sugar. Whip for a few minutes until the icing is light and fluffy.
Finally, assemble the cake cups:
Cut a 2.5” circle of the cake and place at the bottom of a Parfait Cup. Pipe caramel on top. Sprinkle with chopped Pecans. Pipe icing on top of the caramel layer. Add Sprinkles. Cut a 3 1/4” circle of cake. Repeat layers. Add a Sugar Layon to finish the parfait.
Yield: 8 Parfaits
