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+ servings
mini pumpkin bundt cakes

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 9 servings
Calories 423kcal
Author Janine Waite


  • Mini Bundt Pan
  • Plastic Wrap
  • Ribbon or Yarn



  • 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


  • ½ cup butter room temperature
  • 16 oz cream cheese room temperature
  • 2 lbs powdered sugar
  • ¼ cup milk
  • 2 tsp vanilla extract
  • 9 real pumpkin stems you can use cinnamon sticks if you like



  • 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 eggs and beat until smooth.
  • Now, alternate adding the flour and oil to the cake batter.
  • Add salt, cinnamon, baking soda, vanilla, and nuts 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.


  • Cream together the room temperature butter and cream cheese.
  • Slowly add powdered sugar, milk, and vanilla.
  • Beat until smooth.
  • Place frosting in a pastry bag.

Constructing Pumpkins

  • Cut the mini-bundt cakes in half. Place the top to the side.
  • Pipe a layer of cream cheese frosting on your cake. Then place the top part back on the frosting layer.
  • Place the cake on a piece of parchment paper.
  • Pipe the top and sides of the cake with frosting. Then place it in the fridge for a couple of hours to harden.
  • Cut a piece of saran wrap that is big enough to wrap the bundt cake. Once the frosting is firm, then remove it from the fridge and place the cake on top of a piece of saran wrap.
  • Pull up the plastic wrap on all sides of the cake. Then bring the ends together at the top of the cake.
  • Next, take your ribbon or yarn and place it along the bottom of the cake. Next, drape it up the sides. Then tie it at the top along with a knot. Repeat this three times, creating the segments of a pumpkin.
  • Return the cake to the refrigerator for a couple of hours.
  • Fill a glass with water. Once the frosting has hardened, remove the plastic wrap and smooth out the frosting with a wet finger. After sculpting your cake, place the pumpkin cake in the refrigerator to set one last time. Before serving, place a real pumpkin stem on the top of the cake. Serve cake at room temperature.


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