Mini Pumpkin Bundt Cakes
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!
Edible Pumpkin Patch Of Bundt Cakes
Mini Pumpkin Bundt Cakes are the perfect fall dessert to get you in the mood for the changing seasons! These would be perfect for a Halloween party, at Thanksgiving dinner, or to simply enjoy at home on a cozy fall day!
Made with a boxed cake mix and just 20 minutes of prep time is a small price to pay for a dessert that yields a fun presentation! This is a great way to get the kids in the kitchen for some fall baking!
Ingredients For Mini Pumpkin Bundt Cakes
- Spice Cake Mix
- Pumpkin Puree
- Ground Cinnamon
- Cream Cheese
- Salted Butter
- Powdered Sugar
- Vanilla Extract
- Orange Food Coloring
- Green Food Coloring
- Semi-Sweet Chocolate Chips
- Wafer Cookie
How To Make Mini Pumpkin Bundt Cakes
- Preheat the oven and spray the mini bundt pan with nonstick baking spray.
- Mix the cake mix, pumpkin puree, and cinnamon in a large bowl with a hand mixer or mixer fitted with a whisk attachment.
- Spoon the cake mixture evenly into the cavities of the mini bundt pan.
- Bake the pumpkin cakes until a toothpick inserted into the center of one comes out clean.
- Flip the bundt cakes out of the pan and onto a wire rack to allow them to cool completely.
- Prepare the cream cheese frosting while the cakes cool. Start by creaming together the butter and cream cheese with a paddle attachment until the mixture becomes smooth.
- Add in the vanilla extract and then gradually add in the powdered sugar, mixing until the frosting becomes smooth.
- Assemble the mini pumpkin cakes by first trimming the flat side of the cakes so that they are completely flat and will fit together well.
- Portion the frosting out into three separate bowls and mix one with green food coloring and the other with orange food coloring. Leave the third bowl of frosting plain.
- Spread plain frosting on the flat side of one of the cakes, and then press the flat side of the other cake into it.
- Melt the chocolate chips in a bowl, and then dip the top of each wafer piece into the chocolate. Transfer those to the fridge to allow them to harden.
- Dust with powdered sugar if desired. Then pipe leaves and vines onto each pumpkin using the green and orange frosting.
How To Store Mini Pumpkin Bundt Cakes
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!
These Are A Great Recipe To Make-Ahead-Of-Time!
The kitchen is already busy enough on turkey day, so if I can make ahead the desserts, then preparing the Thanksgiving meal doesn’t seem so daunting. So, these Mini Pumpkin Spice Bundt Cakes are a great go-to just for that reason!
The mini bundt cakes can be made and stored at room temperature for up to a week. Then a day or so before you want to enjoy them just assemble the pumpkins with the frosting and cookies.
However, they can also be popped in the freezer where they last for up to three months. Allowing you to really get ahead of the game for Thanksgiving and other gatherings where you’ll be enjoying them!
More Fall Dessert Recipes
- Apple Fritter Bread – Moist quick bread studded with tender spiced apples!
- Pumpkin Oatmeal Cream Pies – A fall twist on the classic oatmeal cookie sandwich!
- Easy Caramel Apple Pie Dip – Made on the stovetop in only 15 minutes!
- 4-Ingredient Pumpkin Chocolate Chip Cookies – Voted 5-stars by readers!
- Air Fryer Pumpkin Pie – The pie of the season meets the air fryer in this easy recipe!
Steps
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.
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.
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.
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
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.
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
- Calories247
- Carbs20g
- Protein2g
- Fat18g
- Saturated fat11g
- Fiber1g
- Sugar18g
- Sodium139mg
Estimates per serving, when a serving size is listed.
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