Mini Pumpkin Bundt Cakes
User Reviews
5.0
3 reviews
Excellent
Mini Pumpkin Bundt Cakes
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These adorable Mini Pumpkin Bundt Cakes are the most darling little treats you’ll serve this Fall season! Pumpkin spice cake batter is molded into bite-sized pumpkins for a fun and delicious Halloween dessert.
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Ingredients
- 1 16 ounce standard size box spice cake mix yellow cake or pumpkin cake mix can also be used
- 15 ounce pumpkin puree canned pumpkin - not pumpkin pie filling
- 1 teaspoon cinnamon
- 8 ounces cream cheese softened to room temperature
- 1/4 cup butter softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Orange and green food coloring
- 1/4 cup chocolate chips semi sweet work well
- 1 wafer cookie cut into 6 rectangles
Instructions
- Preheat your oven to 350° F. Spray a mini bundt cake pan with a nonstick spray, then set aside.
- Mix cake mix, pumpkin puree and cinnamon together. Do not add any of the ingredients recommended on the cake mix box. Mix with electric mixer just until combined. The mixture will be very thick.
- Spoon the mixture evenly into the mini bundt pan cavities, about 1/2 to 2/3 full. You can also place your cake batter into a piping back, and pipe the mixture into the bundt pan if desired.
- Bake for 15 to 20 minutes or until a toothpick inserted comes out clean. Remove the cakes from the pan and allow them to cool completely on a wire rack
- While the mini bundts are cooling, make the cream cheese frosting by creaming together the butter and cream cheese until light and creamy. Then add vanilla extract and powdered sugar, and mix until well combined and creamy. Divide the cream cheese frosting into 3 bowls. Mix the green food coloring into one, orange into another, and leave the third plain.
- Once mini cakes are cool, trim the flat side of the cakes so that they are completely flat, this will help them fit together easily.
- Spread a little of the plain frosting on the flat side of one cake andpress the flat side of another cake into it to create the pumpkin shape.
- Melt the chocolate chips in a small microwave safe bowl for 30 seconds, then remove from microwave and stir well. If chocolate chips have not melted, heat for another 15 seconds, remove and stir again (often chocolate chips will melt when stirred). Repeat this process until chocolate is melted and smooth, but take care not to overheat the chocolate.
- Dip the top of each wafer piece into the melted chocolate to make a stem, then place onto a sheet of parchment paper, wax paper or a silicone baking mat. Put those in the fridge for 5 minutes to harden.
- Sprinkle some powdered sugar (optional) on the tops of the pumpkin cakes. Stick the wafer in the center of the top of the mini pumpkin bundt cake, with the chocolate side facing up. Fill up two piping bags with the green frosting and orange frosting. Using the colored frosting, pipe leaves and vines on the pumpkins and serve.
Equipments used:
Notes
- These are generously sized pumpkins, they can easily be shared by two people.
- Storage – Store these mini pumpkin bundt cakes in an airtight container in the fridge for about a week, or in the freezer for up to three months. When unfrosted, they will still last for a week at room temperature.
Nutrition Information
Show Details
Calories
620kcal
(31%)
Carbohydrates
84g
(28%)
Protein
6g
(12%)
Fat
30g
(46%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
0.3g
Cholesterol
51mg
(17%)
Sodium
650mg
(27%)
Potassium
425mg
(12%)
Fiber
3g
(12%)
Sugar
59g
(118%)
Vitamin A
10110IU
(202%)
Vitamin C
3mg
(3%)
Calcium
129mg
(13%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 7pumpkins
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 620kcal | 31% |
| Carbohydrates | 84g | 28% |
| Protein | 6g | 12% |
| Fat | 30g | 46% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 51mg | 17% |
| Sodium | 650mg | 27% |
| Potassium | 425mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 59g | 118% |
| Vitamin A | 10110IU | 202% |
| Vitamin C | 3mg | 3% |
| Calcium | 129mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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