Mini Pumpkin Bundt Cakes Recipe (Video)

Move over pumpkin pie, these mini pumpkin bundt cakes with cream cheese frosting are perfect to serve in the fall. Just the right size, and so cute with a candy pumpkin on top. These cakes are made with a doctored up boxed cake mix. So EASY.  This post contains affiliate links. 

If you like pumpkin, you’ll LOVE our pumpkin cinnamon swirl bread.

Watch our step by step video!

I took a series of cake decorating classes years ago, and one of the biggest takeaways that I got from my instructor was that boxed cake mixes are the way to go 90% of the time. She shared several tips for doctoring up a cake mix to make it your own and I’ve found it super helpful over the years!

These mini pumpkin bundt cakes are perfect for fall. Wouldn’t they be darling served at Thanksgiving? To make them we start with a spice cake mix. If you’d like to make your own cream cheese frosting, I’ll share the recipe that I use, but guess what? A tub of store-bought cream cheese frosting is JUST the right amount to frost 6 mini bundt cakes. You’re welcome. You can find our carrot version here. I doctor the boxed carrot cake mix up with sour cream and pudding. YUM.

EASY Pumpkin Bundt Cakes

Ingredients

• 1 15 oz. box of spice cake mix
• 1 15 oz. can pumpkin puree
• 3 eggs
• Cream cheese frosting

Best Pan for Mini Pumpkin Bundt Cakes

There are many different sizes and versions of a mini bundt cake pan. The bundt cake pan that I have is 16″ x 10″ and bakes 6 (4″) cakes. You can also buy a 12 cavity pan that makes even smaller cakes. I like the larger 6 cavity pan because the cakes are just the right size for an adult. The perfect single portion to wrap up and give as a gift. This recipe makes 6-8 mini pumpkin bundt cakes (depending on how high you fill them).

How To Frost Pumpkin Bundt Cakes

I watched a news clip from a local morning last year, and one of the managers from Nothing Bundt Cakes was on the show sharing how they frost their cakes! It isn’t rocket science, but I still found it helpful.

• The first thing you need is a good frosting. Don’t worry, I’ve got you covered (see recipe below). Cream cheese frosting is creamy and perfect for frosting bundt cakes. I find it easier to work with than buttercream frosting.
• You’ll also need a #12 frosting tip and a disposable icing bag. Trim the bottom of the icing bag just enough to be able to slide the tip inside. Alternately, if you have a frosting coupler you can use one. I like using a coupler because I think it creates a better seal without any frosting leakage from the bottom.
• Begin icing from the BOTTOM and work your way up, ending in the center of the bundt hole. Frost on each side of the ridge. You can see in the photo above that I am icing the right side of the ridge. After that I iced the left side. Any excess frosting falls into the bundt hole. Then I swirled a small circle to close up each hole. For a step by step guide, see my video above!

3 More Pumpkin Recipes You’ll Love

Pumpkin Chocolate Chip Mini Loaves

90-Minute Pumpkin Cinnamon Rolls

Chewy Pumpkin Chocolate Chip Cookies

MINI Pumpkin BUNDT CAKES WITH CREAM CHEESE FROSTING

Mini Pumpkin Bundt Cakes With Cream Cheese Frosting

Move over pumpkin pie, these mini pumpkin bundt cakes with cream cheese frosting are perfect to serve in the fall. Just the right size, and so cute with a candy pumpkin on top.

5 from 1 vote

Print Pin Rate

Prep Time: 10 minutes

Cook Time: 20 minutes

cooling: 30 minutes

Total Time: 1 hour

Servings: 6 mini cakes

Calories: 724kcal

Equipment

• mini bundt pan
• frosting bag, tip and coupler
• bowls, measuring cups, and spoons
• electric mixer
• scoop

Ingredients

• 1 spice cake mix
• 3 eggs
• 15 oz. canned pumpkin (1 regular sized can)

Frosting

• 8 oz. cream cheese
• 1/4 cup butter softened
• 2 cup powdered sugar
• 2 teaspoon vanilla
• 6 candy pumpkins optional

Instructions

• Preheat oven to 350 degrees.
• Mix cake mix with eggs canned pumpkin.
• Spray a mini bundt cake pan with non stick cooking spray.
• Scoop batter into each cake cavity (3 medium cookie scoops in each).
• Bake for 20-25 minutes, or until toothpick inserted comes out clean.
• Allow cakes to sit in pan for 5 minutes. Turn pan over to remove cakes and let cool completely.
• Mix frosting ingredients together using an electric mixer.
• Fill frosting bag and ice cooled cakes starting at the bottom and finishing in the center of the bundt hole. Repeat until the cake has lines of icing all the way around.
• Add candy pumpkin on top, optional.

Notes

Note: you can use a ziploc bag instead of an icing bag, if desired.

1 tub of store-bought cream cheese frosting is enough to frost these cakes if you'd rather not make your own. 

Cakes can be stored in the refrigerator, covered, for 3-5 days.

Nutrition

Calories: 724kcal