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.
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 (salted or unsalted butter)
- 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 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.
Video
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