Mini Chocolate-Pumpkin Pie Cakes
- 1 cup flour
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, divided
- 1/2 cup cold butter, cut into small pieces
- 1 cup canned pumpkin
- 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1/4 cup packed brown sugar
- 1 egg
- 3-1/4 tsp. ground cinnamon, divided
- 1 pkg. (2-layer size) devil's food cake mix
- 1 jar (7 oz.) JET-PUFFED Marshmallow Creme
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
- Heat oven to 400 degrees F.
- Place flour in large bowl.
- Cut in 4 oz.
- cream cheese and butter with pastry blender or 2 knives until mixture resembles coarse crumbs; shape into ball.
- Place on lightly floured surface; pat into 1-inch-thick rectangle.
- Cut into 24 equal pieces; press onto bottoms and up sides of 24 mini muffin pan cups.
- Mix pumpkin, sour cream, sugar, egg and 1 tsp.
- cinnamon until blended; spoon into crusts.
- Bake 20 to 25 min.
- or until centers are set.
- Cool 10 min.
- in pan.
- Remove to wire racks; cool completely.
- Heat oven to 350F.
- Prepare cake batter as directed on package.
- Blend in 2 tsp.
- of the remaining cinnamon.
- Spoon about 1 Tbsp.
- cake batter into each of 24 medium muffin pan cups sprayed with cooking spray.
- Place 1 pumpkin pie in each cup.
- Cover with remaining cake batter.
- Bake 18 to 20 min.
- or until toothpick inserted in centers of cupcakes comes out clean.
- Cool in pans 10 min.
- Remove to wire racks; cool completely.
- Beat remaining cream cheese and marshmallow creme in large bowl with mixer until blended.
- Add COOL WHIP; beat on low speed just until blended.
- Frost cupcakes and sprinkle with remaining cinnamon.
flour, philadelphia cream cheese, cold butter, pumpkin, s, brown sugar, egg, ground cinnamon, cake mix, jetpuffed marshmallow creme
Taken from www.kraftrecipes.com/recipes/mini-chocolate-pumpkin-pie-cakes-171962.aspx (may not work)