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.
- 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.
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