Mini Pumpkin Bundt Cake Recipe
These mini pumpkin Bundt cakes are made by stacking moist carrot cakes with cream cheese frosting and decorating them to resemble adorable pumpkins.
Servings 6 servings
Calories 513kcal
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
For Preparing the Pan
- 1 tbsp Crisco or vegetable shortening or as needed
- 1 tbsp flour or as needed
Instructions
Cake
- Preheat oven to 350°
- Prepare the mini Bundt pan. Grease and flour the inside of the Bundt cake molds.
- Attach the whisk attachment to a stand 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.
- Transfer the batter to a piping bag or batter dispenser for easier filling.
- Fill bundt pan about halfway to the top of the hole.
- Bake at 350° for 20 minutes or until a toothpick inserted into the center comes out clean.
- 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.
How to Assemble the Pumpkin-Shaped Cakes
- Allow the mini Bundt cakes to cool completely before assembling them.
- Use a sharp serrated knife to trim the rounded bottom from each cake, creating a flat surface.
- Turn one cake upside down so the trimmed side faces up. Spread a layer of cream cheese frosting over the cut surface.
- Place a second trimmed cake on top, with the two flat sides facing each other. The stacked cakes should now resemble a small pumpkin.
- Place the cake on parchment paper and cover it with a thin layer of cream cheese frosting.
- Use a small offset spatula or butter knife to smooth the frosting. Follow the natural lines of the Bundt cake to create grooves running from the top to the bottom of the pumpkin.
- Refrigerate or briefly freeze the cake until the frosting becomes firm enough to shape. Do not freeze it solid.
- Dip a clean fingertip or spatula in a small amount of cold water and gently smooth the chilled frosting as needed.
- Refrigerate the finished cakes until the frosting is set. Add a clean pumpkin stem or cinnamon stick shortly before serving.
- For the best texture and flavor, let the cakes sit at room temperature for approximately 30–60 minutes before serving.
Notes
One serving is half of one assembled pumpkin cake. Each finished pumpkin is made with two mini Bundt cakes and serves two people.
Nutrition
Serving: 1serving | Calories: 513kcal | Carbohydrates: 66g | Protein: 4g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 315mg | Potassium: 108mg | Fiber: 1g | Sugar: 55g | Vitamin A: 3148IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg