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 Pumpkin Dessert Recipes 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!
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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Ingredients
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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Directions
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. 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.
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 finish the pumpkin; by placing a cake cut side-down on top. Try your best to line up the design of the bundt ridges.
How to Decorate 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.
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.
Tried this recipe? Let me know in the comments and don’t forget to rate it!
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
Mini Pumpkin Bundt Cakes
These Mini Pumpkin Bundt Cakes are almost too cute to eat! They're easy to make, adorable and perfect for the fall season.
Ingredients
- 1 box vanilla cake mix prepared with the ingredients required on the box
- 1/2 cup orange candy melts
- 1/2 cup chocolate candy melts
- 1/2 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 finish the "pumpkin" by placing a 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.
Notes
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 total you’re making.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 579Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 3mgSodium: 873mgCarbohydrates: 112gFiber: 3gSugar: 63gProtein: 6g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
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!
Lois,
I love these mini bundt cakes. I have those pans and need to get them out. Congratulations, you are being featured at Over The Moon Linky Party. I hope you stop by. https://www.eclecticredbarn.com/2020/10/over-moon-linky-party_11.html
Hugs,
Bev
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Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn
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Such a cute and creative dessert! I’d love for you to share these pumpkin cakes at this week’s Snickerdoodle Create Bake Make Link Party!! The party goes live on my blog SewCraftyCrochet.com at 5pm (EST). I hope to see your cakes and other crafty creations there! Have a wonderful weeked!
Yes please! The most adorable dessert to serve for Thanksgiving. Pinned 🙂 Thank you for sharing your recipe with us at the Talk Of The Town party.
These are such darling little cakes! What a fun dessert idea for Thanksgiving! Thank you for sharing your mini bundt cakes at our Merry Monday party!
Thank you for hosting a fun party every week!
What a neat idea! I’m having a Fall get-together this weekend that is kind of centered around my son’s birthday, but he doesn’t want a big deal made about it. This will be the perfect dessert! Visiting from Wow Us Wednesdays.
Beautiful! I bet they taste just as good as they look, too. Thanks for sharing at The Sits Girls…pinning!
Thank you for visiting!
Absolutely AWESOME Lois and totally enjoyed your video and presentation of the photos and this recipe!
Thank you for continuing to inspire me!
Thank you Joanne!