I was torn between making these or a pumpkin roll for a football tailgate. I can make a pumpkin roll anytime, but Perfectly Pumpkin Cake Mix is only out seasonally, so I thought I had to try it! And as it turns out, someone else made a pumpkin roll for the tailgate, therefore, I still got my pumpkin roll fix. ;) It was meant to be!
These pumpkins are are pretty easy (especially if you decide to use store-bought cream cheese frosting). You just have to whip up a cake mix (from a box!), bake some bundt cakes and a few mini muffins. Then, frost them and you're done!
My aunt told me she usually doesn't like bundt cakes because they typically are too dry for her. Solution? Slice each bundt cake in half horizontally and smother in frosting. Then, smother in frosting on top, too. Voila, a super moist, pumpkin-y, cream cheese-y bundt cake!
I had a few taste testers for this one, and the results were positive! These are great for a Halloween party, so try them out!
Mini Pumpkin Bundt CakesPrep Time: 20 minutes. Cook time: 25 minutes. Total time: 45 minutes.
Yields: 4 mini pumpkin bundt cakes
Ingredients:
16.5 oz. pumpkin cake mix (or yellow)
15 oz. can pure pumpkin (such as Libby's)
1 egg
1/4 cup vegetable oil (or canola)
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
For frosting (or use your favorite cream cheese frosting):
8 oz. cream cheese, softened (can use reduced fat)
2 tablespoons butter, softened
2 cups powdered sugar
1 teaspoon vanilla
red, yellow and green food coloring
Directions:
1. Preheat oven to 350 degrees. Spray mini bundt pans and 8 mini muffin tins with non-stick cooking spray. Set aside.
2. In a medium bowl, combine cake mix, pumpkin, egg, vegetable oil, cinnamon and pumpkin pie spice. With an electric mixer on medium-high speed, beat for about 2 minutes until smooth and combined.
2. In a medium bowl, combine cake mix, pumpkin, egg, vegetable oil, cinnamon and pumpkin pie spice. With an electric mixer on medium-high speed, beat for about 2 minutes until smooth and combined.
3. Pour batter into 8 mini muffin tins until they are about 2/3 full. Fill bundt pans with remaining batter about 1/2 to 2/3 full. It will look very low, but they puff up quite a bit when baking. Bake mini muffins about 12-15 minutes, and bundt pans 20-25 minutes until toothpicks inserted in the middle come out clean.
4. Let both muffins and bundt cakes cool about 10 minutes. Remove mini muffins from pan and let cool completely. Invert bundt cakes onto parchment paper and let cool completely.
4. Let both muffins and bundt cakes cool about 10 minutes. Remove mini muffins from pan and let cool completely. Invert bundt cakes onto parchment paper and let cool completely.
5. If not using your favorite cream cheese frosting, prepare frosting. To make, beat cream cheese and butter on medium speed for about 1 minute until smooth. Add vanilla. Slowly add powdered sugar until you reach desired thickness. Set aside about 1/4 cup.
6. Once cakes are completely cooled, use a sharp knife to cut bundt cakes in half horizontally. Using 1/4 cup of reserved frosting, spoon frosting on the bottom half of each bundt cake. Place top back on. Place one mini muffin in the center of each bundt cake. (See photo)
7. Set aside about 1/2 cup of remaining frosting. Dye this 1/2 cup with 3-4 drops (or more, if desired) of green food coloring, mixing until smooth.
8. Dye remaining frosting with red and yellow food coloring, using about a 1:2 red to yellow ratio to make orange. (For every one drop of red, add about 2 drops of yellow.)
9. Spoon and cover orange frosting over each bundt cake, filling in the center and covering the sides. Once all are covered, use a fork to dip remaining 4 mini muffins in green frosting. Once covered, carefully place green mini muffin in the center of each bundt cake.
10. Cover and refrigerate for at least 30 minutes until frosting somewhat hardens. The work space parchment paper will be messy with frosting! Remove completed pumpkins from work space onto a fresh sheet of parchment paper. Slice each pumpkin into fourths and serve.
10. Cover and refrigerate for at least 30 minutes until frosting somewhat hardens. The work space parchment paper will be messy with frosting! Remove completed pumpkins from work space onto a fresh sheet of parchment paper. Slice each pumpkin into fourths and serve.
*Note: Nutrition facts may vary due to brand of products.
Recipe adapted from
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