Mini Pumpkin Bundt Cakes
A fun and tasty Fall treat, these Mini Pumpkin Bundt Cakes are a great single serving dessert that are cute, flavorful and easy!
A FUN PUMPKIN CAKE RECIPE
These Mini Pumpkin Bundt Cakes were the result of a fun experiment. I love themed recipe ideas but I also don’t like to put a ton of work into them either! They are super fun, tasty and oh so easy! Since they start with a boxed cake mix, the only real work is putting them together. People will be so impressed if you bring these to a gathering or just make them for your family! Who doesn’t love their own little individual cake? They would be great for bake sales, dinner parties, potlucks and more. If you want to add a dash of fun to your fall baking, then you have to make this Mini Pumpkin Bundt Cake recipe!
FREQUENTLY ASKED QUESTIONS:
No, you can also use a yellow cake mix or even a carrot cake mix for this recipe. The spice cake mix makes these a darker color so they look more “pumpkin-y” so if you use a lighter colored cake mix, perhaps add a little orange food coloring.
No, you can use store-bought cream cheese frosting or vanilla buttercream. Just mix the food coloring into a portion of the frosting.
You can use a muffin tin for this recipe if you do not have a mini bundt pan. If the muffins create a dome-like top, just slice that off so the pieces will fit together. They won’t have a rounded pumpkin shape like the bundt pan but it will still work! You can always shave the bottoms of the muffins to make them more round if you care to.
Yes, you can use pumpkin pie spice instead of the cinnamon. Or you can use a little bit of both if you’d like.
We just snack on them. Or you can take the cake trimmings and add some frosting to them and mix it up really well and make cake balls.
These can be stored in an airtight container in the refrigerator where they will keep for up to 1 week. These can also be frozen. Place in a freezer container and they will keep for up to 3 months. To defrost, remove to the refrigerator overnight until thawed.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- spice cake mix
- pumpkin puree
- cinnamon
- cream cheese
- orange and green food coloring
- salted butter
- vanilla extract
- powdered sugar
- wafer cookies
- semi-sweet chocolate chips
HOW TO MAKE MINI PUMPKIN BUNDT CAKES:
Preheat the oven to 350F degrees. Spray a mini bundt pan well with non-stick baking spray (I like the kind with flour in it). Add the cake mix, pumpkin puree, and cinnamon into a large bowl. (Do not add any of the ingredients recommended on the cake mix box.) Using an electric hand mixer, start on low speed and gradually speed it up. Mix until just combined, it will be very thick.
Spoon the mixture evenly into the mini bundt pan cavities (about ⅔ full).
Bake for 15 to 20 minutes or until a toothpick inserted comes out clean. Remove the cakes from the pan and allow them to cool completely on a wire rack.
While they are cooling, make the cream cheese frosting by creaming together the butter and cream cheese. Then add the vanilla extract and powdered sugar (gradually) and mix until smooth.
Trim the flat side of the cakes so that they are completely flat and will fit together well (discard trimmings or eat them as a snack).
Divide the cream cheese into 3 bowls. Mix the green food coloring into one.
Add the orange into another, leaving the third plain.
Spread a little of the plain frosting on the flat side of one cake.
Press the flat side of another cake onto it.
Melt the chocolate chips in a bowl and dip the top of each half wafer piece into the chocolate. Place them in the refrigerator for 5 minutes to harden.
Meanwhile, sprinkle the cakes with some powdered sugar.
Place the chocolate covered wafer pieces into the tops of the cakes.
Use the orange and green colored frosting to pipe leaves and vines onto each pumpkin bundt cake. Note: You don’t need a piping bag. Just put the frosting into Ziploc bags and push all the frosting into one corner of the bag. Snip a small portion of the tip of the bag then gently push out the frosting to pipe it onto the bundt cakes.
Enjoy!
WANT MORE DELICIOUS RECIPES?
Mini Pumpkin Bundt Cakes
Ingredients
- 15.25 ounce box spice cake mix
- 15 ounce can pumpkin puree, not pumpkin pie filling
- 1 teaspoon ground cinnamon
- 16 ounces cream cheese, room temperature (2) 8-ounce blocks
- orange and green food coloring
- ½ cup salted butter, softened to room temperature
- 1 teaspoons vanilla extract
- 2 cups powdered sugar (plus extra for dusting)
- 3 wafer cookies, each cut into half
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350F degrees. Spray a mini bundt pan well with non-stick baking spray (I like the kind with flour in it.)
- In a large bowl, add in the cake mix, pumpkin puree and cinnamon. (Do not add any of the ingredients recommended on the cake mix box.) Using an electric hand mixer, mix together starting on low speed and gradually speed it up. Mix until just combined, it will be very thick.
- Spoon the mixture evenly into the mini bundt pan cavities (about ⅔ full).
- Bake for 15 to 20 minutes or until a toothpick inserted comes out clean.
- Remove the cakes from the pan and allow them to cool completely on a wire rack.
- While they are cooling, make the cream cheese frosting by creaming together the butter and cream cheese.
- Then add the vanilla extract and powdered sugar (gradually) and mix until smooth.
- Trim the flat side of the cakes so that they are completely flat and will fit together well (discard trimmings or eat them as a snack).
- Divide the cream cheese into 3 bowls. Mix the green food coloring into one.
- Add the orange into another, leaving the third plain.
- Spread a little of the plain frosting on the flat side of one cake.
- Press the flat side of another cake onto it.
- Melt the chocolate chips in a bowl and dip the top of each wafer half into the chocolate. Place them in the refrigerator for 5 minutes to harden.
- Meanwhile, sprinkle the cakes with some powdered sugar.
- Place the chocolate covered wafer pieces into the top of each of the cakes.
- Use the orange and green colored frosting to pipe leaves and vines onto each pumpkin bundt cake (see notes below if you don't have a piping bag).
Notes
- Cream cheese and butter need to be room temperature. If the cream cheese is not room temperature, it won’t smooth out and will have lumps in it.
- A muffin tin can be used if you do not have a mini bundt pan (see FAQ above).
- Canned frosting can be used, just make sure that you have enough for what the recipe calls for.
- Note: You don’t need a piping bag. Just put the frosting into Ziploc bas and push all the frosting into one corner of the bag. Snip a small portion of the tip of the bag then gently push out the frosting to pipe it onto the bundt cakes.
- These can be frozen, see above on how to do that.
- Make sure you use pumpkin puree and NOT pumpkin pie filling.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
