Pumpkin Bundt Cake Recipe Perfect for Mini or Regular Bundts
Make these amazing moist and tender pumpkin mini bundt cakes! They are super easy to make and taste amazing! Topped with a cream cheese frosting the combination is out of this world.
Servings 8 mini bundt cakes
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 2 teaspoons pumpkin spice mix If you do not have this mix use 1/2 tsp clove, 1/2 tsp, nutmeg, 1/2 tsp, all spice, 1/2 tsp cinnamon(in addition to the other cinnamon)
- 1/2 teaspoon salt
- 1/2 cup canola oil or vegetable oil
- 3/4 cup light brown sugar
- 2 large eggs
- 1 1/2 cup canned pumpkin
- 2 teaspoon vanilla extract
Frosting Recipe
- 8 oz room temperature cream cheese
- 4 oz room temperature butter
- 3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 4 cups powder sugar
Instructions
- Preheat your oven to 350 degrees. Grease and flour your mini bundt pans with nonstick cooking spray. You can use this recipe to make one large bundt cake or mini bundts as well.
- In a large bowl or (in the bowl of a stand mixer), using a whisk mix together your eggs and sugar until they are creamed. You can also use an electric stand mixer or electric hand mixer. If you use a stand mixer you can use the whisk or paddle attachment.
- Add your oil and pumpkin and continue to whisk together until fully combined.
- Add your vanilla, salt and spices. Continue to mix together.
- Last add the dry ingredients, the baking soda and flour to the wet ingredients.
- Stir until just combined. You don't want to over mix. It will develop the gluten. I like to use a rubber spatula to mix in the flour if mixing by hand.
- To make filling the mini bundt pans easier pour your pumpkin batter into a pastry bag without a tip in it.
- Squeeze your batter into the pans. If using a large pan, pour the batter into the pan and even it out
- Bake your mini cakes in a preheated oven for 15-20 minutes or until a toothpick comes out clean with poked into the cake. If you use a regular sized bundt cake, bake for 40-45 minutes. Make sure to check before removing and bake longer if needed.
- Remove the pans from the oven and let them cool for about 5 minutes on a wire rack. Now, flip them over on the cooling rack to remove the mini bundt cakes. Be carefully not to smash the cakes. Let the pan hover over the cooling rack. Use a knife to loosen any edges.
- Let the cake cool completely to room temperature. You can cool them in the fridge or freezer if you are in a hurry.. While they are cooling, make my favorite Cream Cheese Frosting.
- Pipe or drizzle your frosting onto cooled bundt cakes. If you want a more runny frosting add a small amount of milk to loosen it up.
- Slice, serve and enjoy! You can freeze the bundt cakes without frosting ahead of time and take them out when you are ready to decorate them.
- Store in an airtight container in the fridge once they have been frosted.