Go Back Email Link
–+ servings
A delightful mini bundt cake made with pumpkin cake mix, topped with orange icing and a caramel, all elegantly presented on a plate with a decorative spider behind.
Print Recipe
5 from 2 votes

Cake Mix Pumpkin Mini Bundt Cakes

Cake mix pumpkin mini bundt cakes with an edible stem on the top is an easy Fall dessert to make and enjoy at Halloween.
Prep Time10 minutes
Cook Time22 minutes
Course: Dessert
Cuisine: American
Keyword: bundt cake, cake mix, mini, pumpkin
Servings: 6
Author: Justine

Equipment

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

Serving: 2oz | Calories: 122kcal | Carbohydrates: 21g | Protein: 0.5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 61mg | Potassium: 28mg | Sugar: 19g | Vitamin A: 4IU | Vitamin C: 0.04mg | Calcium: 14mg | Iron: 0.05mg