MINI PUMPKIN CAKES
1 box yellow cake mix
3/4 cup solid pack pumpkin puree
3 eggs
1/3 cup vegetable oil
1/2 tsp cinnamon
1/4 tsp ground cloves
2 1/2 cups vanilla or cream cheese icing
Orange and yellow food coloring
Assorted pretzel rods to fashion stems for pumpkins
Heat oven to 350 degrees. Coat 2 muffin size bundt pans (12 bundts per pan) with cooking spray. In a bowl, combine first 6 ingredients and 1 cup water. With mixer, beat on low 30 seconds, then increase speed and beat 2 min. Divide among bundts.
Bake 18 min. or until cakes are done. Cool cakes in pans 5 min. then remove from pans and cool completely. Trim crowned tops level. Place 1 1/4 cups icing in a bowl, tint with orange food coloring. Place remaining icing in a 2nd bowl, tint a light pale orangy yellow.
Place on cake flat side up on a cutting board. Spread either color frosting on the flat side. Sandwich with another cake, rounded side up. Frost cake, starting at the bottom and following the curve up to the top. Use a small amount of the contrasting shade to give the cake some color variation.
Transfer cake to wax paper lined baking sheet to allow frosting to dry slightly. Tuck a pretzel piece into top indentation to resemble a stem. Repeat with remaining cakes. MAKES 12 SERVINGS OR 12 CAKES.*
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