Recipes Pumpkin Mini Cakes with Candied Bacon Bits

These little cakes are a great upgrade to classic pumpkin bread. A topping of crumbled Jones bacon balances the sweetness of the cream cheese frosting.
Recipe by Molly, My Name is Yeh

Pumpkin Mini Cakes with Candied Bacon Bits

Pumpkin Mini Cakes with Candied Bacon Bits
Servings: 10 mini cakes60 minutes

Pumpkin Mini Cake:

  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • Pinch of ginger
  • Pinch of cardamom, optional
  • 1 large egg
  • 1/3 cup vegetable oil
  • 2/3 cup pumpkin puree
  • 1/4 cup water
  • 1 cup sugar

Cream Cheese Frosting:

  • 4 oz cream cheese, room temperature
  • 3/4 cup powdered sugar
  • Pinch of salt
  • 1 teaspoon of lemon juice, optional
  • 1-4 tablespoons milk

Candied Bacon Bits:


  • 1Preheat oven to 350˚F. Grease mini loaf tin or muffin tin and set aside.
  • 2In medium bowl, whisk together flour, baking soda, salt and spices.
  • 3In large bowl, whisk together remaining ingredients.
  • 4Whisk dry ingredients into wet ingredients. Distribute into loaf or muffin tins and bake until toothpick inserted into center comes out clean. Begin checking for doneness at 18 minutes. Transfer to cooling rack.


  • 1Beat together cream cheese, powdered sugar, salt, lemon juice and 1 tablespoon of milk with an electric mixer. Taste and add more sugar. Adjust consistency by adding milk.

Candied Bacon Bits:

  • 1Preheat oven to 400˚F. Line baking sheet with foil and arrange bacon.
  • 2Sprinkle brown sugar on top of bacon and bake for 20 minutes or until sugar is caramelized and bacon is crisp.
  • 3Transfer to cooling rack and let cool. Chop into small pieces.

Assemble Cake:

Let cakes cool. Top each with spoonful of cream cheese frosting and sprinkling of candied bacon!

This recipe is made using
Jones Dairy Farm Dry-Aged Bacon

Dry-Aged Bacon

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