Mini Pumpkin Bundt Cakes are moist, pumpkin-spiced cakes that are made with a boxed mix and creamy homemade cream cheese frosting! Takes just 20 minutes to prep this delicious fall treat!
Grab my recipe for this moist Pumpkin Coffee Cake or Apple Dump Cake as well! They’re both another easy dessert that’s also made with a doctored-up store-bought mix!
Mini Pumpkin Bundt Cakes are the perfect fall dessert to get you in the mood for the changing seasons! From their delicious flavor to their fun appearance, everyone will love your edible pumpkin patch of bundt cakes!
These would be perfect for a Halloween party, at Thanksgiving dinner, or to simply enjoy at home on a cozy fall day!
About These Mini Pumpkin Bundt Cakes
Taste: The boxed cake mix brings a handful of spiced flavor while the can of pumpkin and yummy cinnamon add lots of seasonal flavors! The cakes are then sandwiched together with a sweet, slightly tangy 4 ingredient cream cheese frosting!
Texture: Moist cakes and creamy, smooth frosting are a dessert combination that hardly anyone can resist!
Helpful Tips To Make The Tastiest Mini Pumpkin Bundt Cakes
- Prepare The Pan -You want to be sure you generously coat the bundt pan (I used this one – affiliate link) with non-stick baking spray. This way they’re removed easier and take on the impressions from the pan to give them that great pumpkin look!
- Cake Mix – A yellow cake mix is a great replacement if you can’t get your hands on a box of spice cake mix.
- More Flavor – To pack in the seasonal flavor you can add pumpkin pie spice or more cinnamon. Just adjust the amounts to fit your taste buds!
- Frosting – You can swap the cream cheese frosting out for white frosting or even buttercream! Use your favorite to make the best mini pumpkin bundt cakes!
- Edible Decorations – If you can’t find any wafer cookies that look like they’d work you can use little green jelly leaves instead. Or even mini pumpkin candies if you can find them!
A Great Make-Ahead-Of-Time Recipe
The kitchen is already busy enough on turkey day so if I can make ahead the desserts then preparing the thanksgiving meal doesn’t seem so daunting. So, these Mini Pumpkin Spice Bundt Cakes are a great go-to just for that reason!
And obviously, because they’re also filled with that mouthwatering seasonal flavor that friends and family itch for at the big meal!
The mini bundt cakes can be made and stored at room temperature for up to a week. Then a day or so before you want to enjoy them just assemble the pumpkins with the frosting and cookies.
However, they can also be popped in the freezer where they last for up to three months. Allowing you to really get ahead of the game for Thanksgiving and other gatherings where you’ll be enjoying them!
While these do make a great thanksgiving dessert, they’re totally worth making more than once to enjoy their tasty seasonal flavor! As soon as the weather shifts to fall-like breezes I start whipping up my favorite seasonal desserts!
After all, I can’t wait too long before grabbing a thick slice of Apple Fritter Bread or a freshly baked Pumpkin Chocolate Chip Cookie! Though my kid’s mouths are always watering for a Homemade Caramel Apple!
But if you’re not a big dessert person you can still enjoy the seasonal flavors in fun drinks! This Pumpkin Spice Latte or even a Caramel Apple Cider Mimosas should do the trick!
How Do I Store These Pumpkin Mini Bundt Cakes?
Once the bundt cakes are assembled they should be stored in an airtight container in the fridge. You can then enjoy them for up to a week!
Am I Supposed To Add The Ingredients Recommended On The Cake Mix Box As Well?
No, to make the mini pumpkin bundt cakes you only need the dry boxed cake mix itself! Then add in the remaining ingredients the recipe calls for such as the pumpkin puree and cinnamon.
How Many Pumpkin Spice Mini Bundt Cakes Does This Recipe Make?
This recipe will leave you with 8 completed mini pumpkin bundt cakes. If you need more, it’s super easy to make another batch or two since the ingredients are so minimal!
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Mini Pumpkin Bundt Cakes
Equipment
- Mini bundt cake pan
- Hand mixer
- Cooling rack
Ingredients
- 1 (16oz.) box spice cake mix
- 1 (15oz.) can pumpkin puree (not pumpkin pie filling)
- 1 teaspoon ground cinnamon
- 8 ounces cream cheese room temperature
- ¼ cup salted butter softened
- 1 cups powdered sugar
- ½ teaspoons vanilla extract
- Orange food coloring
- Green food coloring
- ¼ cup semi-sweet chocolate chips
- 1 wafer cookie cut into 6 rectangles
Instructions
- Preheat the oven to 350°F and spray the mini bundt pan well with nonstick baking spray.
- In a large bowl with a hand mixer or a stand mixer fitted with a whisk attachment, mix the cake mix, pumpkin puree, and cinnamon together just until combined. Do not add any of the ingredients recommended on the back of the cake mix box.1 (16oz.) box spice cake mix, 1 (15oz.) can pumpkin puree, 1 teaspoon ground cinnamon
- Spoon the mixture evenly into the mini bundt pan cavities, filling about ⅔ full.
- Bake for 15 to 20 minutes or until a toothpick inserted comes out clean.
- Flip the cakes out of the pan onto a wire rack and allow them to cool completely.
- While the cakes cool, prepare the cream cheese frosting by creaming together the butter and cream cheese with a paddle attachment until smooth.8 ounces cream cheese, ¼ cup salted butter
- Then add the vanilla extract and powdered sugar gradually and mix until smooth.½ teaspoons vanilla extract, 1 cups powdered sugar
- Trim the flat side of the cakes so that they are completely flat and will fit together well.
- Add ¼ cup of frosting to two separate bowls and mix one with the green food coloring and one with orange. Leave the rest of the frosting plain. Transfer the green and orange frostings to their ownOrange food coloring, Green food coloring
- Spread a little of the plain frosting on the flat side of one cake and press the flat side of another cake into it.
- Melt the chocolate chips in a bowl and dip the top of each wafer piece into the chocolate. Put those in the fridge for 5 minutes to harden.¼ cup semi-sweet chocolate chips, 1 wafer cookie
- Dust with powdered sugar if desired and use the orange and green colored frosting to pipe leaves and vines onto each pumpkin bundt cake.
Notes
- Prepare The Pans – You want to be sure you generously coat the bundt pans with non-stick baking spray. This way they’re removed easier and take on the impressions from the pan to give them that great pumpkin look!
- Cake Mix – A yellow cake mix is a great replacement if you can’t get your hands on a box of spice cake mix.
- More Flavor – To pack in the seasonal flavor you can add pumpkin pie spice or more cinnamon. Just adjust the amounts to fit your taste buds!
- Frosting – You can swap the cream cheese frosting out for white frosting or even buttercream! Use your favorite to make the best mini pumpkin bundt cakes! You can also use storebought frosting since this recipe doesn’t use very much frosting.
- Edible Decorations – If you can’t find any wafer cookies that look like they’d work you can use little green jelly leaves instead. Or even mini pumpkin candies if you can find them!
- How To Store: Once the bundt cakes are assembled they should be stored in an airtight container in the fridge. You can then enjoy them for up to a week!
- Am I Supposed To Add The Ingredients Recommended On The Cake Mix Box As Well? No, to make the mini pumpkin bundt cakes you only need the dry boxed cake mix itself! Then add in the remaining ingredients the recipe calls for such as the pumpkin puree and cinnamon.
- How Many Pumpkin Spice Mini Bundt Cakes Does This Recipe Make? This recipe will leave you with 8 completed mini pumpkin bundt cakes. If you need more, it’s super easy to make another batch or two since the ingredients are so minimal!
Nutrition
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