These Mini Pumpkin Bundt Cakes are the perfect way to celebrate fall! They’re perfectly portioned cakes that are filled with seasonal spices and moist pumpkin, then topped with maple frosting.
Mini Pumpkin Spice Bundt Cakes with Cream Cheese Frosting
It’s finally pumpkin season! In our house, we celebrate the season by baking and filling the house with all those delicious seasonal aromas and fall flavors.
And these Mini Pumpkin Spice Bundt Cakes are the perfect addition to a fall dessert spread.
They start with a boxed cake mix that’s mixed with canned pumpkin puree and pumpkin spice flavor, then topped with a decadent maple cream cheese frosting.
These pumpkin cakes will fill your kitchen with hints of cinnamon, nutmeg, and clove. Who needs candles when you can just bake a yummy dessert?
How to Make Mini Pumpkin Spice Bundt Cakes
Check out the recipe card below for ingredient amounts and full instructions!
This pumpkin bundt cake recipe is a mini dessert that’s perfect for parties or for enjoying at home!
- Use an electric hand mixer or stand mixer to combine the spice cake mix, water, eggs, oil, pumpkin, and pumpkin pie spice in a large bowl.
- Divide the cake batter evenly into a greased mini bundt cake pan. Each mold should be filled about half full. Bake at 325ºF until a toothpick comes out clean, then cool completely.
- In a bowl, use your mixer to beat the cream cheese until smooth. Alternative adding powdered sugar, milk, and maple syrup until your desired consistency is reached, them mix in the vanilla extract.
- Drizzle the maple glaze over the top of each bundt cake, then enjoy.
Tips and Notes
- Cake mix: I use Duncan Hines spice cake mix, which calls for 3 eggs. If you use another brand of cake mix that calls for a different amount of eggs, do that. Basically, follow the ingredient amounts listed on your specific box of cake mix!
- Use canola or vegetable oil. NOT olive oil. Olive oil has a more prominent flavor, while canola or vegetable both have more neutral flavors that work better in baked goods.
- Check your pumpkin. Make sure that you’re using a can of pumpkin puree; not pumpkin pie filling. Pie filling has added sweeteners that we don’t need for these cakes.
- Cool completely before frosting. I recommend letting the cakes cool for a few minutes in the pan, then transferring them to a wire cooling rack until they are cooled fully.
- Soften the cream cheese. While you are preparing the cakes, bring the cream cheese for the frosting to room temperature so it mixes smoothly with the other glaze ingredients.
- Use another frosting. The maple glaze complements the pumpkin flavor perfectly, but you can totally swap it out for chocolate frosting, nutella frosting, or a dusting of powdered sugar.
- Make a big bundt cake. No mini bundt pan on hand? You can make this cake batter into a standard-sized bundt cake too. Keep in mind that this will change the baking time, though. I recommend starting with 33-36 minutes, then adding time as needed.
- Make chocolate pumpkin bundt cakes. Just mix a scoop of chocolate chips into the cake batter!
These pumpkin spice mini bundt cakes can be stored in a ziplock bag or airtight container in the fridge for up to 5 days.
For longer storage, you can leave off the icing and freeze them. They will last in the freezer for up to 2-3 months.
When you’re ready to serve them, simply let them thaw in the fridge, then add the icing!
Is Bundt Cake Mix Different Than Regular?
The cake mix may be the same depending on the recipe, but the pan is different! A bundt pan is a round pan with a hole in the middle.
This shape means that more of the batter is exposed directly to the heat of the oven. The result is a denser, slightly dryer texture with crispy edges.
Because of this unique shape and high exposure to heat, some bundt cake batters may contain more moisture than standard cake batters.
Why Are My Mini Bundt Cakes Sticking to the Pan?
If your mini bundt cakes are sticking to the pan, then it may not have been greased well enough.
Be sure to spray the pan with a layer of non-stick spray before adding the cake batter! Make sure to get into all the nooks and crannies.
Mini Pumpkin Bundt CakesPrint Pin
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Mini Pumpkin Spice Bundt Cakes
- 15 ¼ ounces spice cake mix, We used Duncan Hines brand.
- 1 cup water
- 3 large eggs
- ⅓ cup canola oil, or vegetable oil
- 3 tablespoons canned pumpkin purée
- 1 to 2 teaspoons pumpkin pie spice, adjust to taste (optional)
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
- 1 teaspoon pure vanilla extract
- 3 to 4 tablespoons pure maple syrup, adjust to desired consistency and taste
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 puree, and pumpkin pie spice.15 ¼ ounces spice cake mix1 cup water3 large eggs⅓ cup canola oil3 tablespoons canned pumpkin purée1 to 2 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 minute 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, and maple syrup until the desired consistency is reached. Mix in the vanilla and drizzle the glaze over the cooled cakes.2 cups powdered sugar¼ to ⅓ cup whole milk1 teaspoon pure vanilla extract3 to 4 tablespoons pure maple syrup
- Enjoy immediately! Scroll up and see the post for tips, storage, and FAQs.