These mini pumpkin bundt cakes are soft, moist, and full of pumpkin spice flavor. Made with just 3 ingredients and a spice cake mix, they're incredibly easy to make and topped with creamy homemade cream cheese frosting.
They're the perfect individual pumpkin cakes for fall, Thanksgiving, Halloween parties, or holiday gatherings. Each mini bundt cake is just the right size for one person, and the pretty frosting makes them look much more complicated than they actually are!
Looking for more pumpkin inspiration? I've rounded up my favorite 21 Best Pumpkin Recipes for Fall →, including pumpkin cookies, muffins, breads, pies, and more.
These little pumpkin cakes start with a boxed spice cake mix, canned pumpkin, and eggs. That's it! The pumpkin makes the cakes incredibly moist while the spice cake mix provides all the warm fall spices.
Once the cakes are cooled, they're topped with a simple cream cheese frosting piped around the ridges of each bundt cake. Add a little candy pumpkin on top and you have an adorable fall dessert.
Why You'll Love These Mini Pumpkin Bundt Cakes
- Only 3 ingredients for the cakes. Spice cake mix, pumpkin puree, and eggs are all you need.
- Easy to make. There's no complicated cake recipe or special baking technique.
- Perfectly portioned. Each mini bundt cake is an individual serving.
- Full of pumpkin spice flavor. The spice cake mix and pumpkin pair perfectly together.
- Moist and tender. Canned pumpkin keeps these little cakes soft.
- Cream cheese frosting. The tangy frosting is the perfect complement to the spiced pumpkin cake.
- Great for fall parties. They're adorable for Halloween, Thanksgiving, bake sales, and holiday gatherings.
- Easy to decorate. Pipe the frosting over the ridges and add a candy pumpkin for a festive finish.
- Makes 6–8 mini cakes. The exact number depends on the size of your mini bundt pan.
Jump to:
- Why You'll Love These Mini Pumpkin Bundt Cakes
- What Are Mini Pumpkin Bundt Cakes?
- Why Use Spice Cake Mix for Pumpkin Bundt Cakes?
- The Best Pan for Mini Pumpkin Bundt Cakes
- Tips for Making Mini Pumpkin Bundt Cakes
- Ingredients
- How To Make Mini Pumpkin Bundt Cakes
- How to Make Cream Cheese Frosting
- How to Frost Mini Bundt Cakes
- Mini Pumpkin Bundt Cake FAQs
- More Pumpkin Recipes To Make
- Mini Pumpkin Bundt Cakes With Cream Cheese Frosting
What Are Mini Pumpkin Bundt Cakes?
Mini pumpkin bundt cakes are individual-sized pumpkin cakes baked in a mini bundt pan.
Instead of baking one large bundt cake and slicing it into pieces, each cake is baked separately in a small bundt mold. The ridges and center hole give them a pretty shape that's especially fun to decorate.
This recipe is particularly easy because the pumpkin cake starts with a boxed spice cake mix. Adding canned pumpkin and eggs transforms the cake mix into soft, flavorful mini pumpkin cakes without needing to measure a long list of ingredients.
They're especially cute for Thanksgiving because each guest gets their own little pumpkin cake.
Why Use Spice Cake Mix for Pumpkin Bundt Cakes?
A spice cake mix is the shortcut that makes this recipe so easy.
The cake mix already contains the flour, sugar, leavening, and warm spices needed for the cake. Adding pumpkin puree gives it plenty of pumpkin flavor and a soft, moist texture. You don't need to add oil, butter, or water to the cake batter.
Simply combine: Spice cake mix + pumpkin puree + eggs = easy pumpkin bundt cake batter.
It's one of my favorite shortcuts when I want a homemade-looking fall dessert without making a cake completely from scratch.
The Best Pan for Mini Pumpkin Bundt Cakes
There are several sizes of mini bundt cake pans available, so the number of cakes you get will depend on the size of your pan.
The pan I use is approximately 16×10 inches and makes six 4-inch mini bundt cakes. I like this size because each cake is large enough to be an individual dessert without being too big.
You can also use a 12-cavity mini bundt pan to make smaller individual cakes.
If your pan has smaller cavities, you'll get more cakes and may need to reduce the baking time.
Tips for Making Mini Pumpkin Bundt Cakes
- Grease the pan well. Mini bundt pans have lots of ridges and details, so make sure every cavity is thoroughly coated with nonstick cooking spray.
- Don't overfill the cavities. The cakes will rise as they bake. I use about three medium cookie scoops of batter per cavity in my 4-inch mini bundt pan.
- Let the cakes cool before frosting. Warm cakes will soften the cream cheese frosting and make it difficult to pipe.
- Use a piping bag for the frosting. A #12 round decorating tip works well for creating the classic ridged frosting look.
- Start frosting at the bottom. Pipe the frosting up and over each ridge, working your way around the cake and finishing in the center.
- Use store-bought frosting if you want to save time. One 8-ounce tub of cream cheese frosting is enough to frost these mini cakes.
Ingredients
For the Pumpkin Cakes
- Spice cake mix: A standard 15-ounce box of spice cake mix is the base for these easy pumpkin cakes.
- Pumpkin puree: Use 100% canned pumpkin puree, not pumpkin pie filling.
- Eggs: Eggs give the cakes structure and help create a tender crumb.
For the Cream Cheese Frosting
- Cream cheese: Use softened cream cheese for a smooth frosting.
- Butter: Softened butter makes the frosting creamy and easy to pipe.
- Powdered sugar: Sweetens and thickens the frosting.
- Vanilla: Adds flavor to the cream cheese frosting.
- Candy pumpkins: Optional, but they're a cute finishing touch for fall.
See the recipe card for full information on ingredients and quantities.
How To Make Mini Pumpkin Bundt Cakes
Step 1: Preheat the oven to 350°F. Combine the spice cake mix, pumpkin puree, and eggs in a large mixing bowl.
Step 2: Mix until the batter is smooth and all of the ingredients are combined.
Step 3: Spray a mini bundt cake pan thoroughly with nonstick cooking spray.
Spoon the batter into each cavity. For my 4-inch mini Bundt pan, I use approximately three medium cookie scoops of batter per cake. Don't fill the cavities all the way to the top because the cakes will rise as they bake.
Step 4: Bake for 20–25 minutes, or until a toothpick inserted into the center of a cake comes out clean.
Let the cakes cool in the pan for about 5 minutes, then carefully turn the pan over to release the cakes. Transfer the cakes to a wire rack and allow them to cool completely before frosting.
How to Make Cream Cheese Frosting
Beat the softened cream cheese and butter together until smooth. Add the powdered sugar and vanilla, and beat until the frosting is creamy and smooth. Transfer the frosting to a piping bag fitted with a #12 round decorating tip.
How to Frost Mini Bundt Cakes
Start piping the cream cheese frosting at the bottom of the bundt cake. Work your way up and over each ridge, piping frosting along both sides of the ridges.
Continue around the entire cake and finish by piping a small circle around the center hole. Add a candy pumpkin to the top, if desired.
Tip: If you'd rather skip homemade frosting, one 8-ounce tub of store-bought cream cheese frosting is enough to frost these mini bundt cakes.
Mini Pumpkin Bundt Cake FAQs
Yes. Spice cake mix gives these mini pumpkin cakes their warm fall flavor, but you can substitute yellow cake mix if that's what you have. You may want to add pumpkin pie spice or cinnamon for more flavor.
No. Use 100% canned pumpkin puree for this recipe. Pumpkin pie filling already contains sugar and spices and will change the texture and flavor of the cakes.
This recipe makes approximately 6–8 mini pumpkin bundt cakes, depending on the size of your pan and how full you fill each cavity.
My 4-inch mini bundt pan makes six cakes.
Spray the mini bundt pan generously with nonstick cooking spray, making sure to coat the ridges and center tube of each cavity. Let the cakes cool in the pan for about 5 minutes before turning the pan over to release them.
Absolutely! One 8-ounce tub of cream cheese frosting is enough to frost these mini bundt cakes. It's a great shortcut if you're making these for a party.
Yes. The unfrosted cakes can be baked a day ahead and stored in an airtight container at room temperature. You can also frost the cakes ahead of time and refrigerate them. Let them sit at room temperature for a short time before serving.
Because the cream cheese frosting contains cream cheese, store frosted cakes in the refrigerator, covered, for 3–5 days.
Yes. For the best texture, freeze the unfrosted cakes. Allow them to cool completely, wrap them individually in plastic wrap, and place them in a freezer-safe container or bag. Thaw at room temperature, then frost and decorate before serving.
I use a mini bundt pan that makes six 4-inch cakes. You can use a smaller 12-cavity pan, but the cakes will be smaller and the baking time will need to be adjusted.
More Pumpkin Recipes To Make
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Mini Pumpkin Bundt Cakes With Cream Cheese Frosting
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 (salted or unsalted butter)
- ¼ 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 and canned pumpkin in a large bowl.
- Spray a mini bundt cake pan with nonstick cooking spray.
- Spoon 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 on a wire rack.
- Mix frosting ingredients together using an electric mixer on high speed.
- 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.
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