Mini Pumpkin Bundt Cakes Recipe

When one is feeling fall-ish, one often thinks of pumpkin desserts. These little pumpkin cakes are a comforting little creation that are perfect for breakfast or dessert.


Preheat oven to 350F.

Combine together:

  • 1 – 15 ounce can of pumpkin
  • 4 eggs
  • 1 cup vegetable oil
  • 1/2 cup milk
  • 3/4 cup sour cream
  • 3 cups sugar

Sift and add:

  • 3 1/2 cups cake flour
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 2 tablespoons pumpkin spice

Stir in one cup of chopped pecans if you like.

Coat mini bundt pans with nonstick baking spray.

Fill about 2/3 of the way full. Bake for about 30 minutes or until fork comes out clean. Do not over bake or cakes will become dry.

Top with caramel sauce, a dollop of fresh whipped cream, a shake of pumpkin spice and a pecan. If serving for dessert, a swirl of cream cheese frosting is lovely too.

The options are oh so many. Place two together and frost with pumpkin spice icing to make a pumpkin. Place a piece of a Pepperidge Farm Pirouette rolled wafer in the top with fresh mint leaves just before serving to finish the adorable look.

Pumpkin Spice Icing

  • 2 cups powdered sugar
  • 1-2 tablespoons water
  • Small dab of brown food coloring
  • Small dab of orange food coloring
  • 2 teaspoons pumpkin spice

 

Print Friendly, PDF & Email


Leave a Reply

Your email address will not be published. Required fields are marked *