Mini Pumpkin Cakes

Pumpkin cakes made from a mini bundt pan - a special treat for Halloween and Thanksgiving!

Servings

Calories 78kcal

Author Sara

Preheat oven to 350 degrees Fahrenheit.
Prepare cake mix as directed and add food coloring.
Grease bundt pan.
Fill each cup in the pan with cake mix.
Bake for 18-20 minutes.
Remove from oven and cool.
Slice off the top of each of the cakes and set aside.
Take one of the bottom pieces, frost and place another bottom piece on top of the frosting. Repeat to create all 6 cakes.
In a measuring cup, mix the powdered sugar and water until it forms a glaze.
With the cakes sitting on a cookie sheet, pour the glaze over the top of each cake.
Top with sprinkles.
Insert one of the pretzel stems.

Even Coloring: Achieving a vibrant orange color for your mini pumpkin cakes is key to their visual appeal. When adding food coloring to the cake mix, start with the specified number of drops and adjust as needed to reach the desired shade of orange. Remember that the color will deepen slightly as the cakes bake.
Bundt Pan Preparation: Properly greasing the bundt pan ensures that the mini cakes release easily after baking. Use a non-stick cooking spray or brush the pan with melted butter, making sure to coat all surfaces thoroughly, including the nooks and crannies of the bundt molds.
Glazing Technique: To create a smooth and glossy glaze that evenly coats the mini pumpkin cakes, aim for a pourable consistency when mixing the powdered sugar and water. Start with a smaller amount of water and gradually add more until you achieve the desired thickness. Pour the glaze over the cakes while they are slightly warm but not hot, allowing it to flow evenly over the surfaces.