3 to 4tablespoonspure maple syrupadjust to desired consistency and taste
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 puree, and pumpkin pie spice.
15 ¼ ounces spice cake mix, 1 cup water, 3 large eggs, ⅓ cup canola oil, 3 tablespoons canned pumpkin purée, 1 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 sugar, ¼ to ⅓ cup whole milk, 1 teaspoon pure vanilla extract, 3 to 4 tablespoons pure maple syrup
Enjoy immediately! Scroll up and see the post for tips, storage, and FAQs.
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. *For more information, tips, and answers to frequently asked questions, please refer to the post.*There is enough frosting for a large bundt cake, so you may have some leftover on the mini cakes.