Best Mini Pumpkin Bundt Cakes Recipes

PUMPKIN CHOCOLATE CHIP MINI BUNDT® CAKES

Pumpkin Chocolate Chip Mini Bundt® Cakes image

This family favorite dessert is the perfect conclusion to a holiday meal. Add this dessert to your family dinner anytime of the year or enjoy with a favorite beverage. The combination of pumpkin and chocolate adds a delicate yet tantalizing sweet twist. Top off with ice cream or whipped cream.

Provided by Mrs. T

Categories Fruits and Vegetables Vegetables Squash

Time 45m

Yield 15

Number Of Ingredients 12

Ingredients

cooking spray
2 cups white sugar
1 ½ cups vegetable oil
4 eggs
2 teaspoons vanilla extract
1 (16 ounce) can pumpkin puree
3 cups all-purpose flour
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon ginger powder
1 cup chocolate chips

Steps:

Preheat oven to 325 degrees F (165 degrees C). Grease 2 mini fluted Bundt® pans with cooking spray.
Combine sugar, vegetable oil, eggs, and vanilla extract in a large bowl; beat with an electric mixer until smooth. Add pumpkin puree; beat until well blended.
Mix flour, salt, baking powder, baking soda, and ginger powder together in another bowl. Mix into pumpkin mixture. Fold chocolate chips into the batter.
Pour batter into the prepared pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

Nutrition Facts : Calories 472.5 calories, Carbohydrate 55.7 g, Cholesterol 49.6 mg, Fat 26.8 g, Fiber 2.2 g, Protein 5.1 g, SaturatedFat 5.9 g, Sodium 791.4 mg, Sugar 34 g

MINI PUMPKIN BUNDT CAKES

Mini Pumpkin Bundt Cakes image

NUTRITION INFORMATION: 1 Serving (1 Serving) Calories 1169 Total Fat 49g (Saturated Fat 14g,), Sodium 756mg; Total Carbohydrate 168g (Dietary Fiber 0g, Protein 7g; Percent Daily Value: Exchanges: 2 Starch; 9 Other Carbohydrate; 10 Fat; Carbohydrate Choices: 11; Percent...

Provided by Sheila Johnson

Categories Cakes

Time 2h

Number Of Ingredients 5

Ingredients

1 box betty crocker super moist spice cake or other variety, mix must call for water vegetable oil and eggs
2 containers bettey crocker rich and creamy vanilla frosting
yellow and red gel food coloring
green colored sour straws cut into cut into i inches
6 grren gum drops

Steps:

1. Heat oven to 350°F. Grease 2 miniature fluted tube cake pans with shortening; lightly flour. Make cake mix as directed on box for cupcakes, using water, oil and eggs. Divide batter evenly among cake pans.
2. Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cakes from pans to cooling racks. Cool completely, about 30 minutes.
3. In medium bowl, tint frosting with 2 teaspoons yellow food color and 1 teaspoon red food color to make orange frosting
4. Trim bottom of each cake to form flat surfaces. For each pumpkin cake, place 1 cake, rounded side down, on plate. Top with second cake, rounded side up. Frost entire cake with orange frosting, filling center with frosting.
5. Insert sour straw piece into each cake for stem. On work surface, flatten gumdrops with rolling pin; with small paring knife, cut out leaf shapes. Decorate cakes with gumdrop leaves
6. Use green icing to make vines on pumpkins, if desired.