Mini Pumpkin Bundt Cakes
These mini pumpkin bundt cakes are made with fall-inspired ingredients and topped with a sweet maple glaze for a cute seasonal dessert.
Best Pumpkin Mini Bundt Cakes
I LOVE making these mini pumpkin bundt cakes every fall. They’re easy to pull together, smell amazing, and have the best fall flavors!
I use a boxed spice cake mix for the base, so the prep is super simple. Then I add a simple maple cake glaze, but a light dusting of powdered sugar is also delicious.
Either way, these cute bundt cakes are really easy to make and taste amazing!
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Looking for more pumpkin recipes? Try our pumpkin bread, pumpkin cake, or pumpkin cheesecake bars.
How to Make Mini Pumpkin Bundt Cakes
Start by preheating your oven to 325°F and greasing the mini bundt cake pan really, really well. Make sure to get every nook and cranny so the cakes don’t stick.
In a large bowl, use an electric mixer to combine the cake mix, eggs, water, oil, pumpkin purée, and pumpkin pie spice.
Carefully pour the batter into the prepared pan making sure to fill each mold about halfway full.
Bake for 18–22 minutes, or until a toothpick comes out clean. Let the cakes cool in the pan for about 10 minutes then gently turn them out onto a wire rack to cool completely.
While the cakes cool, make the glaze. In a medium bowl, beat the cream cheese until smooth.
Slowly add the powdered sugar, maple syrup, vanilla, and a little bit of milk. Adjust the milk as needed to get the desired consistency.
After the cakes cool, drizzle the glaze over each one and enjoy!
How full should I fill each mini bundt mold?
Fill each cake mold about halfway full. If you add too much batter, the bottoms of the cakes will be rounded and the cakes won’t sit level.
Can I use a different flavor of cake mix?
Absolutely! Spice cake mix works best with pumpkin, but yellow or butter cake mix also work in a pinch.
What if I don’t have a mini bundt cake pan?
You can make a full-sized bundt cake instead. Keep in mind that the baking time will change.
How to Store Leftovers
Once glazed, store leftover mini pumpkin bundt cakes in an airtight container in the refrigerator for up to 5 days.
If you’re making them ahead of time or want to freeze a few, leave off the glaze and wrap them individually. They’ll stay good in the freezer for about 2 months.
Thaw in the fridge overnight before glazing and serving.
More Fall Desserts
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Ingredients
Mini Pumpkin Spice Bundt Cakes
- 15.25 ounces spice cake mix
- 1 cup water
- 3 large eggs
- ⅓ cup canola oil, or vegetable oil
- 3 tablespoons canned pumpkin purée
- 1 ½ teaspoons pumpkin pie spice
Maple Cream Cheese Frosting
- 8 ounces block-style cream cheese, softened
- 2 cups powdered sugar
- ¼ to ⅓ cup whole milk, adjust to desired consistency
- 2 to 4 tablespoons pure maple syrup, adjust to desired consistency and taste
- 1 teaspoon vanilla extract
Instructions
Mini Pumpkin Spice Bundt Cakes
- Preheat the oven to 325°F, and grease two mini bundt pans. Set aside.
- Using an electric mixer, combine the cake mix, water, eggs, oil, pumpkin purée, and pumpkin pie spice.15.25 ounces spice cake mix1 cup water3 large eggs⅓ cup canola oil3 tablespoons canned pumpkin purée1 ½ teaspoons pumpkin pie spice
- Fill each bundt mold with cake batter until they are about halfway full.
- Bake for 15-20 minutes or until the cakes spring back when touched, and a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pan for about 5–10 minutes before removing to a wire rack to cool completely.
Maple Cream Cheese Frosting
- Use an electric mixer to beat the cream cheese until smooth.8 ounces block-style cream cheese
- Alternate the powdered sugar, milk, maple syrup, and vanilla until the desired consistency is reached.2 cups powdered sugar¼ to ⅓ cup whole milk1 teaspoon vanilla extract2 to 4 tablespoons pure maple syrup
- Drizzle the glaze over the cooled cakes, and serve.
Notes
- The calories listed are an approximation based on the ingredients, and each bundt cake represents two servings (half a cake for each serving). Actual calories may vary.
- Make use to grease the pan really well even if the pan is non-stick.
- Don’t overfill the pan; otherwise, the bottoms of the cakes will dome and they won’t sit flat.
- Make sure to use pumpkin purée and not pumpkin pie filling.
- Store leftover cakes covered in the fridge for up to 5 days.
Nutrition
Meet Kimberly
Hi, I’m Kimberly Vargo! Comfort food is at the heart of everything I make like easy dinners and sides to desserts, cocktails, and condiments. A lot of my inspiration comes from old family recipes, personal favorites, and vintage cookbooks.
These are so sweet! Like most, I am pumpkin obsessed right now…love the addition of the maple glaze! And I think I need this bundt pan!