Mini Pumpkin Bundt Cakes
These Mini Pumpkin Bundt Cakes are moist, flavorful, and perfect for fall. They use a pumpkin bread base baked in mini bundt pans for an adorable presentation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 mini cakes 1x
- Method: Dessert
- Cuisine: American
Ingredients
Scale
- 1 1/3 cups vegetable oil
- 5 eggs
- 1 16-ounce can pumpkin
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon baking soda
- 1 (5.1 ounce) large package OR 2 (3 ounce) packages vanilla instant pudding mix
Instructions
- Preheat oven to 350 degrees F.
- Mix oil, eggs, and pumpkin in a mixing bowl and beat well.
- Add flour, sugar, salt, cinnamon, nutmeg, and baking soda to pumpkin mixture and mix until well blended.
- Stir in pudding mix with mixer until well blended.
- Pour batter into greased mini bundt pans.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Decorate with frosting if desired.
Notes
Using instant pudding mix in the batter helps keep the cakes moist and tender. Mini bundt pans create a festive presentation perfect for fall gatherings. Frosting is optional but adds a nice touch.
Nutrition
- Calories: 320
- Sugar: 30
- Sodium: 300
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 5
- Cholesterol: 70
Find it online: https://www.receipster.com/mini-pumpkin-bundt-cakes/