Mini Pumpkin Spice Bundt Cakes Recipes

MINI PUMPKIN-SPICE CAKES

Steps:

• Heat oven to 350°F. Grease 12 miniature fluted tube cake pans with shortening; lightly flour. Make cake mix as directed on box for cupcakes, using water, oil and eggs. Divide batter evenly among cake pans.
• Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cakes from pans to cooling racks. Cool completely, about 30 minutes.
• In medium bowl, tint frosting with 2 teaspoons yellow food color and 1 teaspoon red food color to make orange frosting.
• Trim bottom of each cake to form flat surfaces. For each pumpkin cake, place 1 cake, rounded side down, on plate. Top with second cake, rounded side up. Frost entire cake with orange frosting, filling center with frosting.
• Insert sour straw piece into each cake for stem. On work surface, flatten gumdrops with rolling pin; with small paring knife, cut out leaf shapes. Decorate cakes with gumdrop leaves.

SPICY PUMPKIN BUNDT CAKE

Steps:

• Preheat oven to 350 degrees. Spray a 14-cup Bundt pan with cooking spray. Dust with flour, and tap out excess.
• Whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.
• Beat butter and brown sugar together in the bowl of an electric mixer fitted with the paddle attachment, on medium speed until pale and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl. Reduce speed to low. Beat in flour mixture in 3 additions, alternating with the buttermilk. Beat until just combined. Add pumpkin puree, and beat until combined. Pour batter into prepared pan.
• Bake cake until golden and a wooden skewer inserted into the center comes out clean, about 55 minutes. Let cool on a wire rack for 30 minutes. Carefully turn cake onto rack too cool completely. Before serving, dust with confectioners' sugar.

MOIST PUMPKIN TUBE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition. , Transfer to a greased 10-in. fluted tube pan. Bake 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners' sugar.

MINI PUMPKIN SPICE BUNDT CAKES

Steps:

• Preheat your oven to 350 degrees. Prepare a bundlette pan with baking spray.
• In a mixing bowl, combine the wet ingredients - the pumpkin puree, the melted and slightly cooled butter, eggs, and vanilla. Mix well.
• Add dry ingredients - the cake flour, brown sugar, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Stir until just combined.
• Spoon the batter evenly into the bundlette pan, and bake for approximately 15 minutes, or until done in the center. Remove to wire rack.
• To make the icing, melt the butter. Add the maple syrup and milk, and combine well. Then add the sifted powdered sugar, and stir to combine.
• ICING TIP: If the icing is too runny, let it sit for awhile or add additional powdered sugar. If it's too stiff, add a few more drops of milk (very slowly). When the pumpkin cakes are cool, drizzle the icing over the top and let them ooze down the sides of the cake.

PUMPKIN-SPICE BUNDT WITH BROWN SUGAR ICING AND CANDIED PECANS RECIPE

Steps:

• Preheat oven to 350°F. Beat butter with a heavy-duty electric stand mixer on medium speed until creamy. Gradually add sugars, and beat until fluffy. Add eggs, 1 at a time, beating just until blended. Add pumpkin and vanilla, beating just until blended.
• Stir together flour, baking powder, pumpkin pie spice, baking soda, and salt. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in chopped pecans. Spoon batter into a greased (with shortening) and floured 12-cup Bundt pan.
• Bake in preheated oven until a wooden pick inserted in center comes out clean, 50 to 60 minutes. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on a wire rack, about 1 hour. While cake bakes, prepare Candied Pecans.
• Prepare the Candied Pecans: Stir together 1/4 cup granulated sugar, 1/4 tsp. pumpkin pie spice, and a pinch of salt in a heavy saucepan over medium. Add 1 cup roughly chopped pecans, and cook, stirring constantly, until sugar melts and coats pecans, 7 to 8 minutes. (Sugar will appear grainy before it melts and coats pecans.) Spread on lightly greased (with cooking spray) wax paper, and cool 20 minutes.
• Prepare the Brown Sugar Icing: Bring 1 cup packed light brown sugar, 1/3 cup heavy cream, and 1/4 cup salted butter to a boil in a 1-quart saucepan over medium, stirring often. Boil, stirring often, 1 minute; remove from heat. Gradually whisk in 1 cup powdered sugar and 1 tsp. vanilla extract until smooth.
• Spoon icing over top of cake, allowing it to drip down sides. Top with Candied Pecans while icing is still soft.

MINI PUMPKIN CAKES

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.

MINI SPICED BUNDT CAKE WREATHS

Steps:

• For the mini bundt cakes: preheat the oven to 350 degrees F. Butter the cups of two 6-cavity mini bundt cake pans, making sure to get in all the crevices; set aside. Whisk the flour, pumpkin pie spice, baking powder, baking soda and salt in a medium bowl; set aside.
• Beat the 2 sticks butter and the granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then beat in the sour cream and vanilla. (The batter may look curdled.) Reduce the mixer speed to medium low and add the flour mixture in three batches, alternating with the buttermilk; beat until just combined.
• Spoon the batter into the prepared pans, filling each cavity about 3/4 full and smoothing the top if necessary. Bake until the cakes are golden, starting to pull away from the edges of the pan and a toothpick inserted into the centers comes out clean, about 30 minutes. Transfer to a wire rack and cool 15 minutes in the pans; loosen the edges of the cakes with a toothpick or wooden skewer and invert onto the rack to cool completely.
• For the glaze and decorating: Once the cakes are completely cool, whisk together the confectioners' sugar, bourbon, milk and green food coloring in a small bowl until smooth and thick. Add up to 1 more tablespoon bourbon or milk if the mixture is too thick for dipping (it should be the consistency of honey).
• Working one at a time, dip each cake in the green-tinted glaze, letting excess drip back into the bowl, then return to the rack and sprinkle generously with red, green and white sprinkles. Tie a piece of sour candy straw into a knot, then press into top of each bundt cake for the "bow." Let the glaze set completely, about 30 minutes.