Mini Pumpkin Bundt Cakes (with Cake Mix)
Servings: 24 Servings
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 mix, 1 cup water, 3 large eggs, ⅓ cup canola oil, 3 tablespoons canned pumpkin purée, 1 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 sugar, ¼ to ⅓ cup whole milk, 1 teaspoon vanilla extract, 2 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.
- I used this mini bundt pan from Nordic Ware. It makes 6 cakes, so you'd need to have 2 pans or reuse it for the second batch. Another option is this 12 cake mini bundt pan also from Nordic Ware.
- 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 Facts
Mini Pumpkin Bundt Cakes (with Cake Mix)
Serving Size
1 mini cake
Amount per Serving
Calories
196
% Daily Value*
Fat
9
g
14
%
Saturated Fat
3
g
15
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
30
mg
10
%
Sodium
158
mg
7
%
Potassium
96
mg
3
%
Carbohydrates
26
g
9
%
Fiber
0.4
g
2
%
Sugar
20
g
22
%
Protein
2
g
4
%
Vitamin A
453
IU
9
%
Vitamin C
0.1
mg
0
%
Calcium
37
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
