These adorable Mini Pumpkin Bundt Cakes are the most darling little treats you’ll serve this Fall season! Pumpkin spice cake batter is molded into bite-sized pumpkins for a fun and delicious Halloween dessert.
Reasons You’ll Love This Recipe:
Easy to Make – Thanks to the box cake mix, these cute treats take under an hour to prep, bake and assemble.
Perfect Pumpkin – The mini bundt cake pans create the perfect shape and size to make these cakes actually look like pumpkins!
Family Fun – This is such a fun recipe to make this Halloween with the little ones.
Sugar, Spice and Everything Nice – The spice cake mix and pumpkin puree pack a flavorful punch and make these little cakes so soft and moist.
Crowd Pleaser – These mini pumpkin desserts will become a fan favorite at all those festivities this fall.
If you love all things pumpkin and pumpkin shaped, This recipe is perfect for you! Make these for a Halloween party or for some fun in the kitchen with your whole family.
Ingredient Notes and Substitutions
Let’s discuss how to make this recipe, as well as the ingredients that are needed. Please take note that below you will find discussion, expert tips, and answers to frequently asked questions about this recipe to help you recreate it in your kitchen. If you *just* want the recipe itself, scroll down. The full printable recipe itself, with exact measurements and instructions, is found at the bottom of this page.
- Boxed Spice Cake Mix – ONLY use the box cake mix, don’t add any eggs, oil, water or anything else the box says to this recipe. If you can’t find spice cake on the shelves, you can use yellow cake mix as well and add a pinch of pumpkin pie spice to the mix, or a bit more cinnamon. Sometimes you can find pumpkin cake mixes, which are perfect for this recipe as well.
- Pumpkin Puree – Make sure you grab pumpkin puree and not pumpkin pie filling.
- Cream Cheese – You’ll use this for the cream cheese frosting. If you want, you can buy premade cream cheese frosting instead or use a homemade white frosting / buttercream.
- Orange & Green Food Coloring – This is to mix in the frosting to add cute pumpkin details at the end. If you’re not fond of food coloring, feel free to get creative with any other garnishes instead.
- Wafer Cookies – This will be for the stem of the pumpkin, but if you can’t find the right size use whatever works like a pretzel rod, candy, gummy, or a different type of cookie.
- Butter – Make sure the butter is salted and softened.
- Semi-Sweet Chocolate Chips – This is what you’ll dip the wafters in to make the stems of the pumpkin.
How To Make Mini Pumpkin Bundt Cakes
- Preheat your oven to 350°. Grab a large bowl and pour in the spice cake mix, pumpkin puree and cinnamon. Using a hand or stand mixer, start at a low speed and begin to beat the batter. Gradually increase the speed until well combined. This batter will be very thick, don’t overmix.
- Spray a mini bundt cake pan with a nonstick spray, then spoon the cake batter into the individual bundt cake tins until its about ⅔ the way full.
- Bake for about 15 to 20 minutes or until the centers of the cake are cooked through fully, and a toothpick comes out clean. Allow the mini cakes to cook on a wire rack while you start on the frosting.
- For the frosting, grab a large bowl and throw in your softened cream cheese and butter. Beat this together with a hand or stand mixer until smooth, then add the powdered sugar and vanilla extract gradually. Beat this til smooth. Divide the cream cheese frosting into three separate bowls. Add orange food coloring to one, and green food coloring to another, leave the third bowl plain.
- Once completely cooled, cut the bottoms off the mini bundt cakes to form a flat side.
- To assemble, grab two bundt cakes and spread plain frosting on the flat side of one. Press the flat side of the other bundt cake on top of the frosted one to create a little pumpkin.
How To Assemble And Decorate Pumpkin Bundt Cakes
- Melt the chocolate chips in a bowl and dip the wafers into the chocolate about halfway.
- Lay these down on parchment paper to cool and harden.
- Sprinkle some powdered sugar (optional) on the tops of the pumpkin cakes.
- Stick the wafer in the center of the top of the mini pumpkin bundt cake, with the chocolate side facing up.
- Fill up two piping bags with the green frosting and orange frosting.
- Using the colored frosting, pipe leaves and vines on the pumpkins and serve.
Recipe Tips and Advice
Frosting – You can put as much or as little frosting on these cakes as you want. You can frost the whole thing, or just make little designs on the cakes with the frosting.
Materials – For this recipe you will need a mini bundt cake pan, a hand or stand mixer, and a cooling rack. If you don’t have a mini bundt cake pan, you can also use a muffin tin or mini muffin tin, it just won’t have the ridges like a pumpkin.
Storage – Store these mini pumpkin bundt cakes in an airtight container in the fridge for about a week, or in the freezer for up to three months. When unfrosted, they will still last for a week at room temperature.
Keep Your Mini Pumpkin Cakes Moist!
How do you keep mini bundt cakes moist?
Keeping them at room temperature will keep it moist, but you shouldn’t leave them out if they are frosted. To keep them moist, individually wrap them in plastic wrap and keep them in a container at room temperature until you’re ready to eat them, then you can frost them.
More Pumpkin Recipes To Try
If you loved this pumpkin recipe, you’ll love these other pumpkin dessert recipes. Check them out here:
- Pumpkin Bundt Cake
- Pumpkin Roll
- Soft Pumpkin Cookies
- Pumpkin Pie Rice Krispie Treats
- Rice Krispies Pumpkin Treats
- Pumpkin Cupcakes Cinnamon Sugar Frosting
More Recipes You’ll Love!
Tried this recipe?
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Mini Pumpkin Bundt Cakes
- 1 16 ounce standard size box spice cake mix yellow cake or pumpkin cake mix can also be used
- 15 ounce pumpkin puree canned pumpkin – not pumpkin pie filling
- 1 teaspoon cinnamon
- 8 ounces cream cheese softened to room temperature
- 1/4 cup butter softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- orange and green food coloring
- 1/4 cup chocolate chips semi sweet work well
- 1 wafer cookie cut into 6 rectangles
- Preheat your oven to 350° F. Spray a mini bundt cake pan with a nonstick spray, then set aside.
- Mix cake mix, pumpkin puree and cinnamon together. Do not add any of the ingredients recommended on the cake mix box. Mix with electric mixer just until combined. The mixture will be very thick.
- Spoon the mixture evenly into the mini bundt pan cavities, about 1/2 to 2/3 full. You can also place your cake batter into a piping back, and pipe the mixture into the bundt pan if desired.
- Bake for 15 to 20 minutes or until a toothpick inserted comes out clean. Remove the cakes from the pan and allow them to cool completely on a wire rack
- While the mini bundts are cooling, make the cream cheese frosting by creaming together the butter and cream cheese until light and creamy. Then add vanilla extract and powdered sugar, and mix until well combined and creamy. Divide the cream cheese frosting into 3 bowls. Mix the green food coloring into one, orange into another, and leave the third plain.
- Once mini cakes are cool, trim the flat side of the cakes so that they are completely flat, this will help them fit together easily.
- Spread a little of the plain frosting on the flat side of one cake andpress the flat side of another cake into it to create the pumpkin shape.
- Melt the chocolate chips in a small microwave safe bowl for 30 seconds, then remove from microwave and stir well. If chocolate chips have not melted, heat for another 15 seconds, remove and stir again (often chocolate chips will melt when stirred). Repeat this process until chocolate is melted and smooth, but take care not to overheat the chocolate.
- Dip the top of each wafer piece into the melted chocolate to make a stem, then place onto a sheet of parchment paper, wax paper or a silicone baking mat. Put those in the fridge for 5 minutes to harden.
- Sprinkle some powdered sugar (optional) on the tops of the pumpkin cakes. Stick the wafer in the center of the top of the mini pumpkin bundt cake, with the chocolate side facing up. Fill up two piping bags with the green frosting and orange frosting. Using the colored frosting, pipe leaves and vines on the pumpkins and serve.
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
Betty Crocker was my first cook book when I was married in 1972 and it remains my go to book- still more than 50 yrs later! I’m looking forward to making these cute pumpkin bundt cakes. I know Betty Crocker is into bake ware, however, I wished you would have given some information about the pans. there are a wide variety of them and some are better that others. Buying the most expensive does not guarantee the best outcome. So if Whether it’s the novice or the experienced cook who is using a recipe i believe the cook should not have to guess what they are suppose to do.
Christi Johnstone says
KK, in the “Equipment” portion of the recipe card, the pans are linked so you can see exactly what I used.