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Pumpkin Mini Bundt Cakes

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Pumpkin Mini Bundt Cakes
  • Prep 15 min
  • Total 60 min
  • Ingredients 9
  • Servings 6
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For the holidays, I like to have a table with various desserts like flan, rice pudding and two different cakes. I love small cakes and Bundt cakes in particular; they seem very elegant and appropriate for Christmas dinner. So I want to share with you a recipe that uses cake flour and pumpkin puree to create finger-licking-good pumpkin mini Bundt cakes. Get baking and enjoy a sweet and original recipe for Christmas!

Ingredients

For the cakes:

  • 1 box (15.25 oz) Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1 cup pumpkin puree
  • 1/3 cup milk
  • 3 whole eggs
  • 1 teaspoon pumpkin spice (pumpkin spice)
  • Nonstick cooking spray

For the frosting:

  • 1 tub (12 oz) Betty Crocker™ Whipped Vanilla Frosting
  • 2 teaspoons cinnamon powder
  • Fresh flowers to decorate

Directions

  • 1
    For the Bundt cakes:
  • 2
    In a blender bowl, add the cake mix, pumpkin puree, milk, eggs and pumpkin spice. Mix according to the package directions.
  • 3
    Grease the Bundt cake molds with cooking spray, making sure you cover all the crevices. Pour the mixture into each mold without overfilling it. Make sure that the dough is evenly spread for the cakes to bake evenly.
  • 4
    Bake at 350 °F for about 20-30 minutes. To see if the cupcakes are ready, insert a toothpick in the center. If it comes out clean, your Bundt cakes are done! Let cool before adding the frosting.
  • 5
    For the frosting:
  • 6
    Place the Betty Crocker frosting in the microwave and heat for 1 minute (to get that glazed texture).
  • 7
    Unmold the cakes and place on a tray.
  • 8
    Using a spoon, spread the frosting on the cupcakes as if you were doing brushstrokes.
  • 9
    Sprinkle the powdered cinnamon on top.
  • 10
    To serve, place the mini Bundt cakes on a platter and decorate with fresh flowers for an elegant presentation.

Expert Tips

  • tip 1
    If you don’t like pumpkin, you can replace it with applesauce, and substitute cinnamon for the pumpkin spice.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • For the holidays, I like to have a table with various desserts like flan, rice pudding and two different cakes. I love small cakes and Bundt cakes in particular; they seem very elegant and appropriate for Christmas dinner. So I want to share with you a recipe that uses cake flour and pumpkin puree to create finger-licking-good pumpkin mini Bundt cakes. Get baking and enjoy a sweet and original recipe for Christmas!
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