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mini pumpkin bundt cakes
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Mini Pumpkin Bundt Cake Recipe

These cute Mini Pumpkin Bundt Cakes are made with my moist carrot cake and cream cheese frosting recipe. It's perfect for a fall dessert.
Course Breakfast, Dessert
Cuisine American
Keyword Apple Dessert, Apple Recipe, Pancakes
Prep Time 1 hour
Cook Time 20 minutes
Chill Time 4 hours
Total Time 5 hours 20 minutes
Servings 3 cakes
Calories 423kcal
Author Janine Waite

Equipment

  • Mini Bundt Pan
  • Plastic Wrap
  • Ribbon or Yarn

Ingredients

Cake

  • ¾ cups carrots shredded
  • ½ cup sugar
  • 6 tbsp cooking oil
  • ½ cup flour
  • 2 oz cream cheese room temperature
  • 1 egg
  • ¼ tsp salt
  • ¼ tsp cinnamon
  • ½ tsp baking soda
  • ¼ tsp vanilla extract

Frosting

  • ⅛ cup butter room temperature
  • 3 oz cream cheese room temperature
  • ½ lb powdered sugar
  • ½ tsp vanilla extract
  • 3 real pumpkin stems you can use cinnamon sticks if you like

Instructions

Cake

  • Preheat oven to 350°
  • Prepare mini-bundt pans. Grease and flour the inside of the bundt cakes form.
  • Place wire whisk on the Kitchen Aid mixer.
  • Beat together the cream cheese and sugar until smooth.
  • Add carrots and beat them together.
  • Next, add egg and beat until smooth.
  • Now, alternate adding the flour and oil to the cake batter.
  • Add salt, cinnamon, baking soda, and vanilla to the mixture. Beat well.
  • Pour batter into pastry bags or a pancake squirter.
  • Fill bundt pan about halfway to the top of the hole.
  • Bake at 350° for 20 minutes.
  • Remove from oven and place on a cooling rack for 5-10 minutes.
  • Take a toothpick and move along the edges between the cake and the pan. This will help loosen the cake from the pan.
  • Turn the pan over and gently move the cake back and forth in the mold. And with your hand, gently try and pop out the cake from the pan.
  • Place on cooling rack right side up.

Frosting

  • Cream together the room temperature butter and cream cheese.
  • Slowly add powdered sugar and vanilla.
  • Beat until smooth.

Constructing Pumpkins

  • Once you remove your cakes from the pan, trim their rounded bottoms with a sharp flat knife.
  • Turn the cake upside down and the cut side is now on top. Frost the cut end. Place a layer of frosting on the top of the cake. And place the other cut bundt cake on top. The two cut tops will be together with a layer of frosting in between them.
  • Place the cake on a piece of parchment paper.
  • Frost the cake. Once the cake is totally frosted, sculpt with a butter knife. Dip the knife in water to make a smooth surface. I molded the cake like a pumpkin and created horizontal valleys with the frosting.
  • Place your cake on a tray or plate and put them in the freezer. You want the frosting to become solid so you can mold and shape the pumpkin once it's cold.
  • Once the frosting has hardened, take it out of the freezer and smooth out the frosting with a wet finger.
  • After sculpting your cake, place the pumpkin cake in the refrigerator to set it one last time. Before serving, place a real pumpkin stem on the top of the cake. Serve cake at room temperature.

Nutrition

Serving: 1serving | Calories: 423kcal | Carbohydrates: 60g | Protein: 3g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 209mg | Potassium: 71mg | Fiber: 1g | Sugar: 56g | Vitamin A: 1448IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg