Spice Cake and Pumpkin Recipe for Mini Fluted Pans - Filling Tips

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Discussion Overview

This thread centers around a recipe for a Spice Cake and Pumpkin mixture intended for use in mini fluted pans. Participants share their experiences with the recipe, discuss filling techniques, and exchange tips on variations and baking methods.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant inquires about the recipe for Spice Cake and Pumpkin, expressing concern about overfilling the pans.
  • Another participant shares a basic recipe using 1 box of spice cake mix and 1 can of pumpkin, suggesting even division among the pans.
  • One participant mentions difficulty finding the correct size can of pumpkin and suggests using half of a larger can for the recipe.
  • Several participants provide variations of the recipe, including the addition of eggs and cream cheese icing, and share their baking experiences.
  • One participant discusses making the cakes without eggs, stating they turned out well, while another expresses uncertainty about the necessity of eggs.
  • One participant shares a creative presentation idea for the cakes, describing how their child decorated them.
  • Another participant expresses concern about the thickness of the batter and wonders if additional water should be added.
  • One participant recounts a successful baking event involving the recipe, highlighting its popularity among guests.

Areas of Agreement / Disagreement

Views differ on the necessity of eggs in the recipe, with some participants successfully making the cake without them, while others include them as part of their method. There is no clear consensus on the ideal filling level for the pans.

Contextual Notes

Participants share personal experiences and variations of the recipe, reflecting their individual cooking practices and preferences.

Who May Find This Useful

Consultants looking for creative ideas and personal experiences related to baking with mini fluted pans may find this discussion beneficial.

K
Kathytnt
Messages
2,616
Someone suggested a recipe with Spice Cake and Pumpkin - ANyone know where that recipe is??

How much do you fill these pans - last thing I cooked went way up the sides
 
Kathytnt said:
Someone suggested a recipe with Spice Cake and Pumpkin - ANyone know where that recipe is??

How much do you fill these pans - last thing I cooked went way up the sides
Click to expand...

1 box spice cake mix
1 15oz can pumpkin


I would divide the mixture evenly into each one.
 
Last edited:
  • Thread starter
  • #3
The only can of pumpkin I could find was 29 oz and they only had one box of Spice Cake mix


hmmmm
 
Kathytnt said:
The only can of pumpkin I could find was 29 oz and they only had one box of Spice Cake mix


hmmmm
Click to expand...

Use half the can & save the rest to make a pumpkin bread.
 
Spice CakeIf you want the recipe from the Large Fluted Stoneware Pan then you would use
1 Box Spice Cake MIx
15 oz can pumpkin
3 eggs

Then you would divide evenly amongst the mini fluted pan. I would fill up the cake pan almost to the top. Maybe 3/4 of the way if you said you had an overflow last time. How far did you fill them last time?

I hope that helps and I have attached a file that I found here on this website. Hope it helps.
Debbie :D
 

Attachments

I make this recipe in the mini fluted pan all the time!! I ussally get a few orders for the stone at every show I take them to!! Here is how I do it:
1 box spice cake mix
1 15 oz can of SOLID PACK pumpkin
(the 29 oz can is pumpkin pie mix you do not want this!!)
3 eggs
1 can of store bought cream cheese icing

just mix the cake mix pumpkin and eggs together and divied it evenly in the 6 mini fluted sections(make sure you spray the sections well with pam) I bake it at 350 for about 20-25 min. let sit for about 10 min. and turn the pan over on a piece of wax paper or something. let them cool warm the icing in the mic for 20 sec. and drizzel over the cakes

I have also done meatloves in the pan and scooped mashed potatoes on top and corn on top of that it looked like a volcano my kids loved it!!!

good luck!!
Heather
 
That's the way my 15yr old made her cakes in the mini. Turned out AWESOME! Then she drizzled some heated orange colored frosting on top (just nuke the canned stuff in a prep bowl), cut a spearmint leaf candy in half and put the halves side by side, and warmed a small tootsie roll just enough to be able to twist it into the shape of a stem (attached it with a little extra frosting that she hadn't melted right in that little divit). They were ADORABLE!

She's also made the little cakes that come on the recipe that come with the mini fluted pan. Those were also a big hit. :D
 
question for GingerHave you made the cake using only mix and pumpkin, no eggs? I know you can substitute oil/butter for pureed fruit and veggies.
 
I've done it everytime without the eggs. They taste great. Not sure why you would need the eggs - I've never heard it that way. I got mine from WW over a year ago.
Joanne
 
I just put a batch of these in the oven, and I'm a little concerned. The batter seems VERY thick for cake batter, and I'm wondering if I should have added some water too. Oh well, I guess we'll see how they come out!
 
Morvin said:
I make this recipe in the mini fluted pan all the time!! I ussally get a few orders for the stone at every show I take them to!! Here is how I do it:
1 box spice cake mix
1 15 oz can of SOLID PACK pumpkin
(the 29 oz can is pumpkin pie mix you do not want this!!)
3 eggs
1 can of store bought cream cheese icing

just mix the cake mix pumpkin and eggs together and divied it evenly in the 6 mini fluted sections(make sure you spray the sections well with pam) I bake it at 350 for about 20-25 min. let sit for about 10 min. and turn the pan over on a piece of wax paper or something. let them cool warm the icing in the mic for 20 sec. and drizzel over the cakes

I have also done meatloves in the pan and scooped mashed potatoes on top and corn on top of that it looked like a volcano my kids loved it!!!

good luck!!
Heather
Click to expand...

Love that meatloaf volcano idea, will have to try this later this week : )
I cook meatloaf in/on all my stones. Its great for helping with those initial seasoning times.
 
pamperedinAlaska said:
Have you made the cake using only mix and pumpkin, no eggs? I know you can substitute oil/butter for pureed fruit and veggies.
Click to expand...

YES...I have made this cake with just the mix & the pumpkin & it came out Wonderful!!!
 
Last edited:
That's great...my chickens stopped laying for the winter!
 
  • Thread starter
  • #14
Anyone have a mini-fluted flyer that includes info and possibly the picture of the poinsettia???
 
Here is the picture that is on our PWS now. It is listed under the holiday recipes. I don't have a mini-fluted pan flyer.

HTH,
 

Attachments

  • holiday-poinsettia-mini-fluted-cakes.jpg
    holiday-poinsettia-mini-fluted-cakes.jpg
    20.1 KB · Views: 1,253
Thanks to the person who posted the recipe with the three eggs. I had only Carrot cake mix in my cupboard, a week ago, and used that with the pumpkin, and the 3 eggs. It was marvelous. Color was orangy, and cake nice and moist. I did a party on Sunday for 6 teens and their five Moms. We had a Pumpkin cake decorating party with three winners, voted on by two outside judges. The three winners got PC products, and to keep their cakes to take home. The other cakes were served as our refreshments. I have a photo of the girls on my website under news. But hope I can attach it here for all of you to see.
 
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Frequently Asked Questions

What ingredients do I need for the Spice Cake and Pumpkin Recipe?

To make the Spice Cake and Pumpkin Recipe for Mini Fluted Pans, you will need flour, sugar, baking powder, baking soda, spices (such as cinnamon and nutmeg), eggs, pumpkin puree, vegetable oil, and a pinch of salt. Make sure to check the specific recipe for exact measurements.

How do I prepare the mini fluted pans before filling them?

Before filling the mini fluted pans, it’s important to grease them thoroughly with cooking spray or butter to prevent sticking. You can also dust them with flour after greasing for extra assurance. This will help ensure that your cakes come out easily after baking.

What are some tips for filling the mini fluted pans?

When filling the mini fluted pans, use a piping bag or a measuring cup with a spout for more control. Fill each pan about 2/3 full to allow room for the cakes to rise. Avoid overfilling, as this can cause the batter to overflow during baking.

How long should I bake the Spice Cake and Pumpkin in the mini fluted pans?

Bake the Spice Cake and Pumpkin in the mini fluted pans at 350°F (175°C) for about 20-25 minutes. Check for doneness by inserting a toothpick into the center; if it comes out clean or with a few crumbs, the cakes are ready.

Can I use other fillings or variations for the Spice Cake and Pumpkin Recipe?

Yes, you can customize the recipe by adding different fillings such as chocolate chips, nuts, or dried fruits. You can also experiment with spices or use different types of pumpkin puree, such as spiced or flavored varieties, to create unique flavors.

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