Kahlua Pumpkin Spice Cakes with Cream Cheese Frosting

For the cakes:

Preheat your oven to 350 F. Use a pastry brush to lightly coat the bottom and sides of 4 mini loaf pans (sized 5 1/2″ L x 3″ W x 2″ H) with the melted butter.

Evenly divide the ground pecans and sprinkle them into the 4 pans. Tilt the pans so the ground pecans coat the sides and bottom of the pan, and set the pans aside.

Add the cake mix into a large bowl but reserve 2 tablespoons of the mix. Add the reserved 2 tablespoons of mix into a small bowl and add in the chopped pecans. Mix to coat the pecans with the dry mix. Set aside.

Add the cinnamon into the large bowl with the cake mix and whisk to combine. Add the liqueur, buttermilk, coconut oil, eggs and orange zest. Use a mixer on low speed to blend the batter until it’s smooth. Stir in the reserved chopped pecans.

Divide the batter evenly between the loaf pans and bake for 16-19 minutes, or until a toothpick inserted in the center of each cake comes out clean. Remove pans from oven and set on a rack.

Allow the cakes to cool in the pan for close to 10 minutes. Then carefully tip the pans to remove the cakes and allow them to cool completely on a cooling rack.

For the frosting:

In a medium sized bowl combine the cream cheese, sugar, Kahlua and orange juice and carefully blend until smooth. If you prefer a thicker consistency, add a bit more powdered sugar.

When the cakes are completely cooled, spread the frosting over the tops.

Cakes recipe adapted from Betty Crocker.