Mini Pumpkin Pecan Orange Soaked Cakes Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 5, 2012
Fabulous - plus it's so simple to make! You'd really never know it was a boxed cake - it's that good. It's very moist (might cut down on the oil next time)and bursting with a delicious combination of pumkin and orange flavor - what more could you ask for from such a simple recipe! I did punch it up a bit and added a tsp. of pumkin pie spice and a little orange juice and grated orange peel into the cake. I didn't have mini bundt pans, so I baked it in a 10 inch bundt ban at 325 for 50-60 minutes. I let it cool for 10 minutes then removed the cake and topped it with the orange syrup. I poked holes in the cake and gently poured it over top. For the orange syrup I used all orange juice. This cake is perfect when you don't have time to make a scratch cake but want something that tastes like you did!
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Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA
Reviewed: Nov. 25, 2011
Easy, fragrant and delicious. I wouldn't change a thing.
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Cooking Level: Expert

Living In: Burlington, North Carolina, USA

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Reviewed: Sep. 8, 2010
These are really good and easy! I made two batches...first one exactly as stated. 2nd one used applesause instead of oil, egg substitute instead of eggs, fat free butter and splenda in the sauce. Both were delicious, perfect warm with a cup of coffee.
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Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

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