Mini Pumpkin Bundt Cakes Recipes

MINI PUMPKIN CAKES

Mini Pumpkin Cakes image

I saw these cute cakes at a local grocery store and decided to make my own version at home. They're a hit at any fall gathering. -Jennifer Dorff, Waukesha, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 1h50m

Yield 1 dozen.

Number Of Ingredients 18

Ingredients

1 package spice cake mix (regular size)
1 package (3.4 ounces) instant vanilla pudding mix
1 teaspoon ground cinnamon
4 large eggs
1 cup canned pumpkin
1/2 cup milk
1/2 cup canola oil
3/4 cup chopped walnuts
ORANGE GLAZE:
7-1/2 cups confectioners' sugar
2/3 cup plus 2 tablespoons water
1 teaspoon maple flavoring
Red and yellow food coloring
GARNISH:
3 cups confectioners' sugar
3 tablespoons water
Green food coloring
4 Tootsie Rolls (2-1/4 ounces and 6 inches each), cut into 2-inch pieces

Steps:

In a large bowl, combine the first seven ingredients. Beat on low speed for 30 seconds; beat on medium for 2 minutes. Fold in walnuts. Spoon by 1/2 cupfuls into 12 greased miniature fluted tube pans. Bake at 350° until set, about 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat the confectioners' sugar, water and maple flavoring until smooth; tint orange with red and yellow food coloring. Place wire racks with cakes over waxed paper. Spoon half of the glaze evenly over tops and sides of cakes, letting excess drip off. Let stand until glaze is set. Repeat with remaining glaze. , In a small bowl, beat confectioners' sugar and water until smooth; tint green. Cut a small hole in the corner of a pastry or plastic bag; insert a #4 round pastry tip. Fill bag with green frosting. Pipe vines on the pumpkins. For stem, insert a Tootsie Roll piece in the center of each pumpkin.

Nutrition Facts : Calories 813 calories, Fat 21g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 481mg sodium, Carbohydrate 152g carbohydrate (127g sugars, Fiber 2g fiber), Protein 7g protein.

PUMPKIN CHOCOLATE CHIP MINI BUNDT® CAKES

Pumpkin Chocolate Chip Mini Bundt® Cakes image

This family favorite dessert is the perfect conclusion to a holiday meal. Add this dessert to your family dinner anytime of the year or enjoy with a favorite beverage. The combination of pumpkin and chocolate adds a delicate yet tantalizing sweet twist. Top off with ice cream or whipped cream.

Provided by Mrs. T

Categories Fruits and Vegetables Vegetables Squash

Time 45m

Yield 15

Number Of Ingredients 12

Ingredients

cooking spray
2 cups white sugar
1 ½ cups vegetable oil
4 eggs
2 teaspoons vanilla extract
1 (16 ounce) can pumpkin puree
3 cups all-purpose flour
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon ginger powder
1 cup chocolate chips

Steps:

Preheat oven to 325 degrees F (165 degrees C). Grease 2 mini fluted Bundt® pans with cooking spray.
Combine sugar, vegetable oil, eggs, and vanilla extract in a large bowl; beat with an electric mixer until smooth. Add pumpkin puree; beat until well blended.
Mix flour, salt, baking powder, baking soda, and ginger powder together in another bowl. Mix into pumpkin mixture. Fold chocolate chips into the batter.
Pour batter into the prepared pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

Nutrition Facts : Calories 472.5 calories, Carbohydrate 55.7 g, Cholesterol 49.6 mg, Fat 26.8 g, Fiber 2.2 g, Protein 5.1 g, SaturatedFat 5.9 g, Sodium 791.4 mg, Sugar 34 g

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