Mini Pumpkin Bundt Cakes

  • Expert
  • 12 Cakes
  • 40 min
Baking Success Or Baking Mess


1 ½ cups granulated sugar
2 large eggs, room temperature
1 cup pumpkin puree
½ cup corn or vegetable oil
2 teaspoons pure vanilla extract
½ cup buttermilk
1 ¾ cups all purpose flour
1 teaspoons pumpkin spice
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon fine salt
Orange glaze, to decorate
Green gummies, to decorate
Sprinkles, to decorate


  1. Preheat the oven to 325(f) degrees. Lightly grease two mini 12-cup bundt pans & set aside until ready to use.

  2. Whisk together sugar, eggs, pumpkin puree, oil & vanilla until well combined.

  3. Sift in the flour, pumpkin spice, baking soda, baking powder & salt. Slowly add the buttermilk as you mix in the dry ingredients. Do not overmix.

  4. Evenly divide batter amongst the prepared pans. Bake until the top bounces back to touch, about 15 to 18 minutes. Let cool completely before assembling.

  5. To assemble, press together the tops of two mini bundt cakes to form a pumpkin. If the top is domed, carefully slice the top to flatten.

  6. Top each pumpkin with a drizzle of glaze. Finish with sprinkles, a chocolate stem & candy vines.

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