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5.0 from 6 votes

Mini Pumpkin Cream Cheese Bundt Cakes

Mini pumpkin bundt cakes with a layer of cream cheese baked in! Combining a spiced pumpkin cake with a touch of cream cheese, these super easy mini bundt cakes make for a fun teatime treat.

Prep Time
15 mins
Cook Time
15 mins
Servings: 6 cakes
Calories: 552 kcal
Course: Dessert
Cuisine: American

Ingredients

Ingredients for Mini Pumpkin Bundt Cakes
  • 1⅓ cup all purpose flour or plain flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1½ teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 2 eggs
  • ½ cup light brown sugar also known as muscovado
  • ⅓ cup superfine granulate sugar or caster sugar
  • ½ cup flavorless oil such as canola oil or sunflower oil
  • ½ teaspoon vanilla extract
  • ¾ cup pumpkin puree
Ingredients for Cream Cheese Layer
  • 1 cup spreadable cream cheese or softened block cream cheese
  • 1 egg
  • 3 tablespoon superfine granulated sugar or caster sugar
  • ½ teaspoon vanilla extract

Instructions

Instructions for Pumpkin Cake Batter
    Cup of Yum
  1. Preheat your oven to 350°F (175C/155C Fan) and prepare your baking tin by greasing and flouring this well.
  2. In a medium bowl or jug, whisk together eggs, oil, sugar and vanilla. Add the pumpkin purée and whisk until smooth. Set this aside.
  3. Sift the flour, baking soda, salt and spices over a large bowl.
  4. Slowly pour the pumpkin mixture into the flour and whisk together until just combined. Set aside to prepare the cream cheese layer.
Instructions for Cream Cheese Layer
  1. In a medium bowl, beat together the cream cheese, vanilla and egg.
  2. Add the sugar and beat until smooth.
Instructions for Assembly and Baking
  1. Fill the prepared cake moulds, using about ⅓ of the batter, to create the first layer of pumpkin cake.
  2. Evenly distribute the cream cheese into the moulds and carefully spread this on top of the pumpkin layer to create the cream cheese layer.
  3. Distribute the remaining cake batter evenly amongst the pans to cover the cream cheese layer.
  4. Bake in the middle of the pre-heated oven for about 20 minutes. Once a toothpick inserted in the thickest part of the central bundts comes out clean, these are done.
  5. Remove from the oven and allow to cool for a few minutes in the tin before flipping out onto a wire rack to continue cooling.

Notes

  • Tips for filling the mini bundt tray can be found in the blog post.

Nutrition Information

Calories 552kcal (28%) Carbohydrates 54.3g (18%) Protein 9g (18%) Fat 34.3g (53%) Saturated Fat 10.6g (53%) Cholesterol 124mg (41%) Sodium 459mg (19%) Potassium 193mg (6%) Fiber 2g (8%) Sugar 29.9g (60%) Calcium 72mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 6cakes

Amount Per Serving

Calories 552

% Daily Value*

Calories 552kcal 28%
Carbohydrates 54.3g 18%
Protein 9g 18%
Fat 34.3g 53%
Saturated Fat 10.6g 53%
Cholesterol 124mg 41%
Sodium 459mg 19%
Potassium 193mg 4%
Fiber 2g 8%
Sugar 29.9g 60%
Calcium 72mg 7%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.