Mini Pumpkin Bundt Cakes are baked in a mini bundt pan and then sandwiched together to get the shape of a pumpkin. Here is another one of our favorite Easy Pumpkin Desserts that's almost too cute to eat!
Make sure you check out the video included in this post that will help you see how easy this recipe is to prepare.
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Mini Pumpkin Bundt Cakes are an easy dessert that's perfect for Thanksgiving, Halloween, or any kind of get-together with family or friends.
What's even better about this recipe is that you don't need any special cake carving skills to make the cakes look like pumpkins...the bundt pans make the perfect pumpkin shape.
Once the cakes have cooked and cool, you stack them on top of each other to get the cute pumpkin shape. How easy is that?
I used pretzel sticks to make the stem of the pumpkins, but you could use a rectangle shape candy bar or a gum drop. Get creative with the stems!
Table of Contents
- More Delicious Pumpkin Recipes:
- Helpful Kitchen Tools
- Main Ingredients Needed:
- Recipe Variations and Tips
- Step-by-Step Directions
- Baking Instructions
- How to Assemble the Cakes
- How to Decorate the Cakes
- LOVE these recipes? SAVE them for Later!
- Storage Tips
- More Recipes to Love
- 📖 Recipe Card
- Mini Pumpkin Bundt Cakes
- 💬 Comments
More Delicious Pumpkin Recipes:
- Pancake Mix Pumpkin Pancakes
- Pumpkin Cheesecake Parfaits
- Pecan Pie Pumpkin Spice Cookie Cups - starts out with a cake mix!
- Pumpkin Pie Treats
Helpful Kitchen Tools
More InformationMore Information
Main Ingredients Needed:
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
- 1 box vanilla cake mix with ingredients required on the box
- Orange candy melts
- Chocolate candy melts
- Canned white frosting
- Pretzel sticks
- Assorted sprinkles
More InformationMore InformationMore InformationMore InformationMore Information
Recipe Variations and Tips
This recipe will make 6 mini bundt cakes but then you stack the cakes on top of each other to make the "pumpkin" so it's really THREE cakes you're making.
Make sure you spray the mini bundt pan generously with non-stick cooking spray.
Step-by-Step Directions
Step 1: To get started, preheat your oven to 350°F. While the oven heats, thoroughly coat a mini bundt pan with nonstick spray to ensure your cakes will release easily.
Step 2: In a large mixing bowl, whisk or beat together the cake mix and any additional ingredients listed on the box.
Step 3: Divide evenly between the mini bundt pan. This recipe should be enough to fill the wells of a 6 mini bundt cake pan.
Baking Instructions
Step 4: Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the cakes cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely. Once fully cooled, slice off any uneven bottoms to create a flat surface.
How to Assemble the Cakes
Step 5: To assemble your pumpkin, place one cake cut-side down on a flat surface. Then, carefully position the second cake on top, cut-side up. Make sure to align the bundt ridges to create a realistic pumpkin shape.
How to Decorate the Cakes
Step 6: Melt the orange and chocolate candy melts in separate bowls according to the directions on the package. Also, melt the white frosting in a separate bowl for 15-30 seconds in the microwave until smooth and runny. Drizzle each assembled pumpkin with the melted coatings, letting them drip down the sides. Quickly add your desired sprinkles and insert a pretzel stick in the center for the stem. Let the pumpkins set for 15-30 minutes.
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Storage Tips
Most frosted cakes are fine at room temperature for 2-3 days. Cover loosely with a cake dome, overturned bowl, or light plastic wrap to prevent drying out.
More Recipes to Love
📖 Recipe Card
Mini Pumpkin Bundt Cakes
Equipment
Ingredients
- 1 14.25 ounce vanilla cake mix plus all the ingredients listed on the back of the box
- ½ cup orange candy melts
- ½ cup chocolate candy melts
- ½ cup white frosting
- 3 pretzel sticks
- Assorted sprinkles
Instructions
- Preheat oven to 350 degrees. Prepare mini bundt pan with a generous coating of nonstick spray.
- In a large mixing bowl, whisk or beat together the cake mix, plus the ingredients required on the box. Divide evenly between the mini bundt pan.
- Bake 15-20 minutes, or until a toothpick comes out clean or with a few crumbs.
- Remove from oven, then let sit in pan about 10 minutes before removing to a wire rack to cool completely.
- Once cooled completely, slice off any excess from the bottom of each cake to ensure they are flat.
- To assemble, flip a cake over cut side-up on a flat surface, then place another cake cut side-down on top. Try your best to line up the design of the bundt ridges.
- For the candy melt coating, melt the orange and chocolate candy melts in two separate bowls according to package directions, stirring until smooth. In a separate bowl, melt the white frosting 15-30 seconds in the microwave, or until smooth and more liquidy.
- Drizzle each assembled pumpkin with a separate color, allowing to drip down the sides. Sprinkle quickly with desired sprinkles, then place a pretzel stick in the center as the "stem."
- Allow to set about 15 - 30 minutes.
Beth says
YUMMY and ADORABLE, Lois!
We will be featuring you starting Wednesday at the Creative Crafts Linky Party! Pinned and shared!
Creatively, Beth
Lois says
Thank you Beth!
Pam says
These are adorable and look so yummy! This post will be featured at Thursday Favorite Things today. 🙂
Nicolle says
Lois these are darling! How cute! I hope you will stop by my weekly link party and link up for a chance to be featured! https://www.ourtinynest.com/2022/10/12/wednesday-link-party317/