The cutest pumpkin mini bundt cakes ever and super easy to make!! Fun Halloween dessert to make for a party or with your kids too! If you don’t want to make a large version of our cake mix pumpkin bundt cake these are fun to serve during the holidays.
It is almost October…that means lots of baking fun and everything pumpkin!! If it doesn’t taste like pumpkin it needs to look like one we say, so alas a few mini pumpkin bundt cakes were born. Here’s how you make them. (affiliate links present)
Mini Bundt Cakes with Cake Mix
You can make moist pumpkin bread, or use a boxed spice cake like we did. That is totally your choice. If I had more time I would’ve gone all out with homemade, but boxed did the trick for this “baking project”. What is a bundt cake? It is just a different shape with a hole in the center.
Works great to flip one upside down and create another cute shape, a pumpkin!! You’ll need this smaller pan so you can make individual servings. Of course you could make a larger version this same way but you’d need to slice it to serve.
How Long to Bake Mini Bundt Cakes
You will need 20-23 minutes or so to get to a light golden brown but still fluffy which is what you want. You will add the batter into a mini bundt pan sprayed with non stick spray so they slide out easily. Temperature used is according to the directions on the cake mix. Or make homemade pumpkin bread and cook accordingly.
When they are done and cool take them out and cut the rounded part off the top of the mini bundt. That way 2 will sit flush with one another and look more like a pumpkin. Here are the other items you will need:
Ingredients
- Boxed cake mix we used spiced cake mix + ingredients to make the batter
- or make pumpkin apple bread and spoon into these molds
- could add mini chocolate chips into the batter if you like
- 2 caramels per “pumpkin” you will use as a stem, or a tootsie roll works too
- A nice add on after they are done is to melt and pour orange frosting (or color white frosting) on top
Video
How to make Pumpkin Cake in a Mini Bundt Pan
- Preheat oven to 350 degrees F.
- Mix together dry ingredients with wet ingredients required to make the batter (according to cake mix directions).
- Spray mini bundt pan with non stick spray.
- Fill each mini bundt cake pan mold 2/3 of the way full with cake mix batter.
- Bake for 20-25 minutes until toothpick comes out mostly clean with crumbs attached.
- Remove and allow to cool 10 minutes, then carefully flip over and remove the cakes, allowing to cool the rest of the way on a cooling rack.
- Melt cream cheese frosting in microwave for 30 seconds, stir.
- or whisk together 1 cup powdered sugar with enough milk to create a glaze
- Flip one bundt over, can add regular frosting in middle, then the 2nd mini bundt goes on top so it is pumpkin shaped.
- Pour melted orange frosting over the top. Allow to dry, then put the “stem” in the top middle hole.
How do you make mini bundt cakes not stick?
You definitely want to spray the holes in the pans quite well with non stick spray. Baking spray is even better, that has some all purpose flour in it so it literally slides right out.
How long does it take for mini bundt cakes to cool?
You should let them sit in the pan before removing first off. Then remove and set on a cooling rack. From that point it will take 30 minutes or so to come to room temperature which is necessary if you are frosting them.
How do you turn a bundt cake into the shape of a pumpkin?
I don’t show it in the video but just cut the rounded part off the mini bundt cakes before putting them together. This way the top and bottom are flat and can sit together flush. Use a bit of frosting in between to “glue” the two sides together and you’re set.
To go a step further you’ll want to make them orange with an edible stem. Stir food coloring into the frosting before if you want it brighter. Set on a cooling rack on top of a baking pan to catch the drippings. Pour over the top of the whole thing to coat. Then push 2 caramels together to make the pumpkin “stem”.
You can make your recipe more of a copycat Nothing Bundt Cake texture if you use sour cream or plain Greek yogurt instead of oil when making your batter. That will make your cakes more moist and tender. Do not bake too long either, just enough for a toothpick to come out mostly clean with moist crumbs attached.
Bundtlets are the most common term you may hear but some others like to call them Bundtinis which is super cute too.
If you love this recipe be sure to check out our pumpkin monkey bread made from cinnamon rolls in a bundt pan, or mini pumpkin muffins.
Cake Mix Pumpkin Mini Bundt Cakes
Equipment
- 1 Bowl
Ingredients
- 1 box cake mix, pumpkin version plus ingredients necessary to make batter, directions on the back
- 1 tub frosting, color orange
- 6 caramel, or tootsie rolls
Instructions
- Preheat oven to 350 degrees F. Mix batter according to cake mix directions. Spray mini bundt pan with non stick spray.
- Fill each mold 2/3 of the way full with cake mix batter. Bake for 20-25 minutes until toothpick comes out mostly clean with crumbs attached.
- Remove and allow to cool 10 minutes, then carefully flip over and allow to cool on cooling rack.
- Melt frosting in microwave for 30 seconds, stir. Flip one bundt over, can add regular frosting in middle, then the 2nd mini bundt goes on top so it is pumpkin shaped.
- Pour melted orange frosting over the top. Allow to dry, then put the "stem" in the top middle hole.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
