Mini Pumpkin Bundt Cakes

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.

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!

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

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• Mini Bundt Pan
• Cooling Rack - place the mini bundt cakes on top of the cooling rack that's on top of a baking tray when pouring the icing on top for easy cleanup.

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Main Ingredients Needed:

Exact measurements are listed below in the recipe card. Make sure you scroll down to print and save the recipe for later!

• 1 box vanilla cake mix with ingredients required on the box
• Orange candy melts
• Chocolate candy melts
• Canned white frosting
• Pretzel sticks
• Assorted sprinkles

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Step-by-Step Directions

Step 1 | Combine the Ingredients

• Preheat oven to 350° F.
• 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.
• This recipe should be enough to fill the wells of a 6 mini bundt cake pan.

Cooking Tip: Make sure you spray the mini bundt pan generously with non-stick cooking spray.

Step 2 | Baking Instructions

• 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.

Baking Tip: 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. 

Step 4 | Assemble the Cakes

• To assemble, flip a cake over cut side-up on a flat surface, then finish the pumpkin; by placing a cake cut side-down on top.
• Try your best to line up the design of the bundt ridges.

Step 5 | Decorate the Cakes

• 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.

This recipe has been updated since it first appeared in 2018 with new photos and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!