Mini Pumpkin Bundt Cakes

These Mini Pumpkin Bundt Cakes are almost too cute to eat!  They’re adorable and perfect for the fall season. Make sure you check out the video included in this post that will help you see how incredibly easy this recipe comes together. 

Mini Pumpkin Bundt Cakes

These are the perfect dessert for the Fall season.  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.  Get creative with the stems!

Helpful Kitchen Tools

• Mini Bundt Pan
• Orange Fall Sprinkles
• 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.

How to Make Mini Pumpkin Bundt Cakes

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.  I used a regular vanilla cake mix, but you can use any flavor cake mix you like.  These would be great with a spice cake mix too!

Make sure you print the recipe card out below! 

Ingredients:

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

Directions:

1. Preheat oven to 350 degrees. Prepare mini bundt pan with a generous coating of nonstick spray.
2. In a large mixing bowl, whisk or beat together the cake mix, plus the ingredients required on the box.
3. Divide evenly between the mini bundt pan.
4. Bake 15-20 minutes, or until a toothpick comes out clean or with a few crumbs.
5. Remove from oven, then let sit in pan about 10 minutes before removing to a wire rack to cool completely.
6. Once cooled completely, slice off any excess from the bottom of each cake to ensure they are flat.
7. 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.
8. For the candy melt coating, melt the orange and chocolate candy melts in two separate bowls according to package directions, stirring until smooth.
9. In a separate bowl, melt the white frosting 15-30 seconds in the microwave, or until smooth and more liquidy.
10. 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.
11. Allow to set, about 15-30 minutes.

Let’s Get Baking! 

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

More Delicious Fall Inspired Recipes: 

• Pancake Mix Pumpkin Pancakes
• Pumpkin Cheesecake Parfaits
• Spice Cookie Cups – starts out with a cake mix!
• Pumpkin Pie Treats
• Mini Pumpkin Bundt Cakes – video too! 
• Spice Pull Apart Bread – video too! 
• Pumpkin Dump Cake

Mini Pumpkin Bundt Cakes

Yield: 3 complete mini pumpkin cakes

Prep Time: 10 minutes

Cook Time: 20 minutes

Additional Time: 15 minutes

Total Time: 45 minutes

These Mini Pumpkin Bundt Cakes are almost too cute to eat!  They're easy to make, adorable and perfect for the fall season.

Print

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

1. Preheat oven to 350 degrees. Prepare mini bundt pan with a generous coating of nonstick spray.
2. 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.
3. Bake 15-20 minutes, or until a toothpick comes out clean or with a few crumbs.
4. Remove from oven, then let sit in pan about 10 minutes before removing to a wire rack to cool completely.
5. Once cooled completely, slice off any excess from the bottom of each cake to ensure they are flat.
6. 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.
7. 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.
8. 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."
9. 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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Wilton Excelle Elite Mini Fluted Tube Cake Pan, 6-Cavity
• 
  Wilton Sprinkles Halloween Mix
• 
  Wilton Orange Candy Melts, 12-Ounce
• 
  Candy Melts 12oz-Dark Cocoa

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 579 Total Fat: 13g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 3mg Sodium: 873mg Carbohydrates: 112g Fiber: 3g Sugar: 63g Protein: 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 post contains affiliate links. Your cost is the same, but I earn a commission when you shop through them.  For more information, click here.

More InformationMore InformationMore InformationMore Information