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Pumpkin Spice Glazed Cake Bites

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These Pumpkin Cake Bites are perfect for Fall and so delicious!

Pumpkin Glazed Cake Bites

Pumpkin Spiced Glazed Cake Bites; Sweet little bites of spice cake glazed with an amazing Pumpkin Spice Glaze, perfect for fall!

Hey!! It’s Fall Ya’ll!!  I look forward to Fall all year long!  I am not a summer girl, you can keep all the sweaty days and buggy nights.  I count down the days till I can wear boots and sweaters.  I dream all night of pumpkin spice and soups.  Plus I mean the only thing better than Fall is Christmas and Fall is beginning of the Christmas Countdown.  Oh and we can’t forget Thanksgiving, like one of my favorite holidays!!  So basically everything I love starts to happen in the fall.

My birthday is August 31st and I celebrate it by putting up all my fall decor the next day and baking pumpkin stuff, allllll the pumpkins stuffs like my No Bake Pumpkin Cheesecakes, Pumpkin Spice Tiramisu, and Pumpkin Gingerbread Trifles, yum!

Which brings me to today’s recipe, Pumpkin Spice Glazed Cake Bites.  This recipe is amazing!!  I love it!  It is one of my favorite recipes, that I make because it is so full of Fall flavor but soooo easy!!

Pumpkin Spice Glazed Cake Bites, perfect for fall (1 of 1)

Somedays I feel like spending all day in the kitchen creating amazing baked goods that take hours to prepare perfectly, and some days I just want to bake things that taste like they took forever lol.

That is why I turn to boxed cake mix for these little bites of heaven.  You can use either a pumpkin cake mix or a spice cake mix.  I used a spice cake mix in my recipe because spice cake is my jam!

You just whip up that cake batter according to the box directions and spoon it into greased mini muffin tins.

Pumpkin batter (1 of 1)

After they come out the oven they take a bath in a some seriously delicious glaze!

The best part about these tiny cakes is that glaze keeps them super moist and fluffy for a long time!

Plus they are just adorable!  You can make a ton of these really easy and package them up for friends.  Or you could just eat them at night in bed while binging Netflix like I do.

Glazed Pumpkin Spice Cake Bites (1 of 1)

So next time you are in the Fall baking mood or maybe you just want your house to smell heavenly with the scent of spice cake, or maybe if you just want to taste Fall in one little sweet bites try my Pumpkin Spice Glazed Cake Bites!

I don’t have pumpkin spice, help!!

  • Easy peasy, you can just make your own! You just need a little cinnamon, clove and nutmeg!

My glaze is too runny!

  • You might need to add a little more powdered sugar or let it sit for a little to thicken up.

My glaze is too thick!!

  • Add a tiny bit of water at a time until it is a better consistency. 

My cakes bites are falling apart in glaze!

  • You could be handling them too much in the glaze, so make sure your glass is in a deeper cup or bowl so you can dip easily without having to flip. 


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Pumpkin spice glazed cake bites, yum!

What I used to make these…

  1. Wilton Perfect Results Premium Non-Stick Mini Muffin and Cupcake Pan, 24-Cup

  2. Wilton Gold Pearlized Sugar Sprinkles

  3. McCormick Pumpkin Pie Spice

Want even more Pumpkin Spice goodness?!? Click below


Glazed Pumpkin Spice Cake Bites

Glazed Pumpkin Spice Cake Bites

Pumpkin Spiced Glazed Cake Bites; Sweet little bites of spice cake glazed with an amazing Pumpkin Spice Glaze, perfect for fall!


  • 1 box spice cake mix

Water, eggs and oil according to cake box instructions

  • 8 cups powdered sugar
  • 1/2 cup water
  • 1/2 cup corn syrup
  • 1 teaspoon pumpkin spice


  1. Heat oven to 375°F. Lightly grease 50 mini muffin cups. (you can make in 2 batches if you only have one pan)
  2. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
  3. Divide batter evenly among muffin cups (about half full).
  4. Bake 10 to 13 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cakes from muffin cups to cooling rack. Cool completely, about 30 minutes.
  5. Place cooling rack on cookie sheet or waxed paper to catch glaze drips.
  6. In 3-quart saucepan, mix all glaze ingredients. Heat over low heat, stirring frequently, until sugar is dissolved. Remove from heat.
  7. Dip a cake into glaze and remove gently with a fork, place top side is down on cooling rack. Top with sprinkles immediately. Repeat till all cakes are coated. Let stand until glaze is set, about 15 minutes.
  8. Store loosely covered.
Pumpkin Glazed Cake Bites (1 of 1)

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    1. Hi Dianne!! I just sprinkled these with gold sugar sprinkles when they first came out of the glaze (it sets up really fast, so you will want to sprinkle each one after you glaze) but you can use pumpkin sprinkles or any fall sprinkles you like. You can even skip the sprinkles all together :) Hope you enjoy!

  1. This sounds fantastic, do you know the “nutrition facts” for the glaze, specifically how many grams of sugar? I want to make this for the family and I have to count my carbs and sugar intake unfortunately due to gestational diabetes.4 stars

    1. I had gestational diabetes too with my second son. It was hard during the holidays!! Thankfully crust free pumpkin pie made with splenda saved me lol. I am not quite sure how many carbs and sugar would be from the glaze for each one since the amount of glaze each one needs can vary. Based on the best estimate I can get through a nutrition calculator maybe about 14 grams of sugar and 14 of carbs. You can leave out the corn syrup for a thinner glaze and then Google says there is 2.5 carbs in a tablespoon of powdered sugar and 2.4 grams of sugar and I’m just estimating about a tablespoon of glaze per cake bite. Sorry I couldn’t be more help!! I believe there are some sugar free powdered sugar recipes out there that might help take that carb and sugar count down a ton.

  2. I make mini cake muffins with a box of cake mix and 1 can pumpkin. Skip the cake box directions. This would add another layer of pumpkin yumminess to your recipe.

    1. I know for sure you can freeze the muffins, I am not so sure about the glaze but you can freeze the muffins and glaze later

  3. I followed the recipe exactly and the glaze came out really thick and sticky making it difficult to “dip” the muffins. I ended up just dipping the tops. Any advice?

    1. Glaze can be finicky sometimes, if you ever find your glaze a little too thick just add a teaspoon of water at a time until it is desired thickness. If it is too thin you can add more powdered sugar. So while it can be picky it is an easy fix to get it to the right consistency.

  4. I’m going to try this with cake pops. Basically same thing set inside mini muffin paper cups. Spice cake with cream cheese frosting maybe to make the cake pops?? Not sure what I’ll dip with…. maybe the glaze!! Oh the possibilities!! Thanks for the inspiration!!

  5. I absolutely loved making these! They were so so cute! I filled the cups up about 1/3 as I found filling them up 1/2 created a cupcake. I used parchment paper to let them sit after dunking them in the icing…but the icing stuck to the paper instead of the treat. Next time I will use wax paper…or just use a cooling rack and let it drop off. I also added more water to make the icing a bit thinner…perhaps that’s why? Anyway I just love them and I love this recipe. I went out and bought a mini muffin tin just for this! I plan to make many many more. I love how the icing keeps the moisture in, as I ended up mailing a bunch of these away, and I am confident they will still be moist when they arrive. XO

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