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A serving platter filled with decorated pumpkin mini Bundt cakes made from pumpkin spice cake, layered with cream cheese frosting, and topped with green frosting vines and cinnamon stick stems. The cakes are styled to resemble small pumpkins and arranged on white plates with fall leaves and seasonal decor in the background.

Pumpkin Mini Bundt Cakes

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Description

These pumpkin mini Bundt cakes are soft, moist, and full of cozy fall spice. Baked in mini Bundt pans, they cook evenly, release cleanly, and are easy to decorate for parties, bake sales, and holiday gatherings.

Ingredients

Units Scale

Pumpkin Mini Bundt Cakes

  • 15 oz pumpkin purée
  • 4 large eggs, room temperature
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 3/4 cups brown sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt

Cream Cheese Frosting

  • 8 ounces cream cheese, softened
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar

Decorating (Optional)

  • Cinnamon sticks (for stems)
  • Green food coloring

Instructions

  1. Preheat oven to 350°F (175°C). Spray mini Bundt pans thoroughly with nonstick baking spray, making sure to coat all grooves. Set aside.
  2. In a large bowl, whisk together the pumpkin purée, eggs, vegetable oil, brown sugar, and vanilla until smooth and well combined.
  3. Add the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Mix just until combined — do not overmix.
  4. Divide batter evenly between prepared mini Bundt pans, filling each cavity about ⅔ full. Gently tap pans on the counter to release air bubbles.
  5. Bake for 20–25 minutes, until the tops spring back lightly and a toothpick inserted comes out clean or with a few moist crumbs.
  6. Let cakes cool fully in the pans before removing. Gently loosen edges if needed and turn out onto a cooling rack.
  7. Beat cream cheese, butter, and vanilla until smooth. Gradually add powdered sugar and beat until light and spreadable.
  8. Spread frosting on the flat side of half the cakes. Top with remaining cakes to form pumpkin shapes.
  9. Tint reserved frosting green and pipe leaves or vines. Press a cinnamon stick into the top of each cake to create a stem.

Notes

  • Doneness tip: Cakes are done when they spring back lightly and register 200–205°F internally.
  • Pan release: Let cakes cool completely before removing to prevent sticking or breakage.
  • Room temperature: Unfrosted cakes keep in an airtight container for up to 2 days.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 Mini Bundt Cake
  • Calories: 520 kcal
  • Sugar: 42 g
  • Sodium: 360 mg
  • Fat: 30 g
  • Saturated Fat: 12 g
  • Carbohydrates: 60 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 95 mg

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Find it online: https://thisnanacancook.com/pumpkin-mini-bundt-cakes/