Mini Pumpkin Bundt Cakes

Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins
 1 Box devil’s food cake mix or spice cake mix
 1 non-stick mini bundt cake pan (12 count)
 3 large eggs
 ½ cup vegetable oil
 1 cup buttermilk
 1 can chocolate frosting
 1 can vanilla frosting
 1 package pretzels
 1 package vanilla wafers
 1 tube orange food coloring
  cup corn syrup
 1 package assorted colors of sprinkles

Heat oven to 350°F.


Prepare cake mix according to package directions with the eggs and oil, but using buttermilk in place of water.


Spoon batter into cake pan, filling halfway full.


Bake for 15-20 minutes.


Remove cupcakes from the pan and place on a cooling rack. Once cupcakes are completely cooled off, use a serrated knife and trim the bottoms of each cake to remove any doming that may have occurred during baking, thus creating a flat surface.


Next, place a small dollop of icing onto the cut side of the cake, and then sandwich a second cake on top, lining up the pumpkin patterns so the top and bottom pieces match. Cut the vanilla wafer cookies into ½ inch pieces to create the “stem.” You can also use pretzels as the "stem."


Decorate pumpkins as desired. Allow icing to set, then transfer finished mini pumpkins to a platter for serving.

Get creative and add whatever toppings, colors, and decorations you want.

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