1. Preheat the oven to 350 F and spray the inside cavities of a mini bundt cake pan and lightly dust it with flour. In a large mixing bowl, mix together the maple pecan bread mix, the milk and melted butter followed by the eggs, one at a time. Scoop two tablespoons of batter into each bundt cake cavity.
2. In another mixing bowl or using a stand mixer fitted with the whisk attachment, mix together the softened cream cheese, powdered sugar and egg until smooth. Place one tablespoon of cream cheese filling on top of each bundt cake cavity. Top each cavity with an additional tablespoon of quick bread batter.
3. Bake the cakes for 18 minutes, then check with a toothpick inserted in the center to see if it is done. If the toothpick comes out wet, bake for an additional 1-2 minutes. Allow the cakes to rest in the pan for 5 minutes before quickly inverting the pan on to a cooling rack and releasing the cakes from the pan to cool completely. Repeat above steps with remaining batter.
4. Prepare the cream cheese frosting by whisking together the cream cheese, powdered sugar and heavy cream. The consistency should be slightly drizzly, so add more cream if necessary to achieve this. Drizzle each cake with cream cheese frosting, then top with crushed pecans if desired.

Mini maple pecan cakes can be kept in an airtight container, at room temperature, for 2-3 days or in the freezer for up to 2 months.