I am making mini pumpkin cakes, which is the first recipe when you look it up, and I'm not sure how to store it overnight.
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HalfPint is a trusted home cook.
Maybe you put into a plastic storage container (a long, flat rectangular box, basically) and then refrigerate. Bring to room temperature for about 30 minutes before serving.
Cynthia is a trusted source on Bread/Baking.
In the refrigerator as is. There is no need to cover it with anything, which would only mess up the icing, because the cake is encased in icing.
Nancy is a trusted home cook.
Cynthia - I like your point about not needing to cover the frosting, but/and wonder about the possibility the (uncovered) cake might absorb (uncompatible) odors from other food in the fridge. Opinion? Nancy