Servings: 6 muffins
Ingredients
Ingredients for 6 Assembled Pumpkin Mini Bundt Cakes
- 1 box Spice Cake Mix prepared as directed with vegetable oil, large eggs and water
- Optional: add ½ to 1 tsp pumpkin pie spice to the batter for extra fall flavors
Ingredients for the Vanilla Glaze:
- 1 cup confectioner’s sugar
- 2-4 tbsp whole milk or half and half
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven according to the boxed cake mix directions. This ensures the oven is ready at the right temperature before adding the cakes.
- Prepare the cake mix. In a large mixing bowl, prepare the cake batter as directed using vegetable oil, large eggs, and water. Use separate bowls for dry ingredients and wet ingredients, then combine. For extra pumpkin spice flavor, add ½ to 1 teaspoon of pumpkin pie spice.
- Grease the mini bundt cake pans. Generously spray your mini bundt cake pans with baking spray. This step ensures the cakes release easily from the bundt cake molds.
- Fill the bundt cake molds. Using a measuring cup, add cake batter into the mini bundt pan, filling each mold only halfway. This allows the cakes to rise to the right size without overflowing the top of the pan.
- Bake the mini bundt cakes. Bake according to the cupcake directions on the boxed cake mix. The bake time is generally less time than a regular sized bundt cake, usually 15–20 minutes.
- Cool the bundt cakes. Remove the pan from the oven and let the mini bundt cakes cool completely on a cooling rack or wire rack. Allowing them to cool makes it easier to remove them from the top of the pan without breaking.
- Prepare the vanilla glaze. In a medium bowl, whisk together 1 cup of powdered sugar and 2–4 tablespoons of milk until smooth. Add ½ teaspoon of vanilla extract and mix thoroughly. For the right consistency, let the glaze sit for 10–15 minutes. If it is too runny, add more confectioner’s sugar.
- Trim the muffin tops. Use a bread knife to carefully cut the excess muffin top off each cake, creating a flat surface. Save these cake scraps to reuse later for cake balls.
- Add glaze between cakes. Place one mini bundt cake flat side up. Add a small amount of glaze to the center of the flat surface to act as frosting glue.
- Stack the bundt cakes. Place another mini bundt cake flat side down on top of the first, creating an adorable mini pumpkin bundt cake with the right amount of height.
- Drizzle the vanilla glaze. Drizzle glaze over the top of each bundt cake. You can use a spoon or a piping bag depending on your preference. The glaze may not look perfect, but the handmade drizzle adds charm and makes each cake unique.
- Add the cinnamon stick stem. Insert a cinnamon stick or pretzel stick into the top of each bundt cake to look like a pumpkin stem. Real pumpkin stems can also be used for a creative, rustic touch. Serve immediately or wrap for gifting.
Tried this recipe?Let us know how it was!