Friday Food : Mini Pumpkin Bundt Cakes

Carrying on with the holiday theme of the month, I have for you a fun recipe I saw on a website I have since lost. No, seriously I did and I hate when I do that because I always try to pay it forward as much as possible. At any rate, I do have another source to link, because wouldn’t you know it…the day I go to type all of this up Betty Crocker beats me to the punch! At first I considered not posting mine, but hey why not? Maybe some of you would LOVE this little project and would never see it on BC so here I am showing my version.

Mini Pumpkin Bundt Cakes

What you need:

  • Pan either: mini bundt cake pan or “cookie bowl” pan.
  • Cooking spray
  • 1 box “spice” cake mix
    • eggs
    • water
    • oil
  • Icing
    • 2 boxes (8oz) cream cheese
    • 1/2 cup butter
    • 2 cups powdered sugar
    • 1 teaspoon McCormick vanilla extract
  • McCormick red and yellow food coloring
  • Brown and green food writing “gel” or decorative icing
  • Candy leaves


  1. In a large bowl, prepare cake mix according to package
  2. Pour mix into chosen pan molds
  3. Bake according to boxed directions (carefully checking for variations)
  4. While cake is cooking, prepare icing if needed
  5. To make the icing : in another bowl, beat together butter and cream cheese until fluffy
  6. Add the powdered sugar, making sure all blends thoroughly
  7. Mix in the extract (vanilla) and food coloring, adjusting the amount of food coloring until you reach desired color
  8. Set aside (probably in the refrigerator)
  9. When cake is done baking, allow bundts to cool before cutting off the tops to create a smooth edge
  10. Place one bundt on-top of the other to form the “pumpkin” shape
  11. Affix each side together with a layer of icing, then proceed to cover the remainder of your cakes with additional icing. Careful to follow the ridges as best you can to emphasize the “pumpkin” shape
  12. Use brown decorator icing to make a stem. Then add sugar leaves or add other foliage using the green writing gel. If available consider using some black icing/gel to make faces?

Comments & Photos:

I used a prepackaged cake mix and made my own icing. You may opt for homemade cake mix or to use canned icing. My choices were to go with spice cake and cream cheese frosting  Feel free to use whatever flavor combinations you enjoy, or spruce it up by adding your own spices, nuts or extracts to the mixes.

I think the icing should be kept cold before use. When I went to use mine it was way too soft and would barely form to my cakes!

Some may suggest using a fondant instead and while that does make a smoother looking pumpkin and would be much more conducive to constructing a face, I decided icing was easier for a “share” recipe.

Speaking of sharing…how do you get creative with YOUR cakes? Any fun go-to Halloween recipes I should know? 

5 thoughts on “Friday Food : Mini Pumpkin Bundt Cakes

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