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Mini Pumpkin Bundt Cakes


Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Servings 8 cakes
A mini pumpkin bundt cake on a white and mint green plate.

Mini Pumpkin Bundt Cakes are moist, pumpkin-spiced cakes that are made with a boxed mix and creamy homemade cream cheese frosting! Takes just 20 minutes to prep this delicious fall treat!

Ingredients  


Instructions

  • Preheat the oven to 350°F and spray the mini bundt pan well with nonstick baking spray.
  • In a large bowl with a hand mixer or a stand mixer fitted with a whisk attachment, mix the cake mix, pumpkin puree, and cinnamon together just until combined. Do not add any of the ingredients recommended on the back of the cake mix box.
    1 (16oz.) box spice cake mix, 1 (15oz.) can pumpkin puree, 1 teaspoon ground cinnamon
  • Spoon the mixture evenly into the mini bundt pan cavities, filling about ⅔ full.
  • Bake for 15 to 20 minutes or until a toothpick inserted comes out clean.
  • Flip the cakes out of the pan onto a wire rack and allow them to cool completely.
  • While the cakes cool, prepare the cream cheese frosting by creaming together the butter and cream cheese with a paddle attachment until smooth.
    8 ounces cream cheese, ¼ cup salted butter
  • Then add the vanilla extract and powdered sugar gradually and mix until smooth.
    ½ teaspoons vanilla extract, 1 cups powdered sugar
  • Trim the flat side of the cakes so that they are completely flat and will fit together well.
  • Add ¼ cup of frosting to two separate bowls and mix one with the green food coloring and one with orange. Leave the rest of the frosting plain. Transfer the green and orange frostings to their own
    Orange food coloring, Green food coloring
  • Spread a little of the plain frosting on the flat side of one cake and press the flat side of another cake into it.
  • Melt the chocolate chips in a bowl and dip the top of each wafer piece into the chocolate. Put those in the fridge for 5 minutes to harden.
    ¼ cup semi-sweet chocolate chips, 1 wafer cookie
  • Dust with powdered sugar if desired and use the orange and green colored frosting to pipe leaves and vines onto each pumpkin bundt cake.

Notes

  • Prepare The Pans – You want to be sure you generously coat the bundt pans with non-stick baking spray. This way they’re removed easier and take on the impressions from the pan to give them that great pumpkin look!
  • Cake Mix – A yellow cake mix is a great replacement if you can’t get your hands on a box of spice cake mix.
  • More Flavor – To pack in the seasonal flavor you can add pumpkin pie spice or more cinnamon. Just adjust the amounts to fit your taste buds!
  • Frosting – You can swap the cream cheese frosting out for white frosting or even buttercream! Use your favorite to make the best mini pumpkin bundt cakes! You can also use storebought frosting since this recipe doesn't use very much frosting.
  • Edible Decorations – If you can’t find any wafer cookies that look like they’d work you can use little green jelly leaves instead. Or even mini pumpkin candies if you can find them!
  • How To Store: Once the bundt cakes are assembled they should be stored in an airtight container in the fridge. You can then enjoy them for up to a week!
  • Am I Supposed To Add The Ingredients Recommended On The Cake Mix Box As Well? No, to make the mini pumpkin bundt cakes you only need the dry boxed cake mix itself! Then add in the remaining ingredients the recipe calls for such as the pumpkin puree and cinnamon.
  • How Many Pumpkin Spice Mini Bundt Cakes Does This Recipe Make? This recipe will leave you with 8 completed mini pumpkin bundt cakes. If you need more, it’s super easy to make another batch or two since the ingredients are so minimal!

Nutrition

Calories: 247kcal | Carbohydrates: 20g | Protein: 2g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 139mg | Potassium: 74mg | Fiber: 1g | Sugar: 18g | Vitamin A: 586IU | Vitamin C: 0.02mg | Calcium: 36mg | Iron: 0.4mg

Find it online: www.sugarandsoul.co/easy-mini-pumpkin-bundt-cakes/