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+ servings
A mini bundt cake pumpkin with powdered sugar, leaf and stem.

Mini Pumpkin Bundt Cakes


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Prep Time 10 minutes
Cook Time 20 minutes
Cooling/Assembly Time 30 minutes
Total Time 1 hour
Servings 8 Servings
Calories 728 kcal
These Mini Pumpkin Bundt Cakes take less than one hour and look adorable! Getting ready for fall has never been so simple!

EQUIPMENT

  • 1 Mini Bundt Cake Pan
  • 1 Hand Mixer
  • 1 Cooling Rack

INGREDIENTS
  

  • 1 box Spice Cake Mix 
  • 15 ounce Pumpkin Puree , (not pumpkin pie filling)
  • 1 tsp Cinnamon
  • 16 ounce Cream Cheese Frosting , (room temperature)
  • 1 tsp Orange and Green food coloring
  • 1/2 cup Salted Butter, (softened)
  • 1 tsp Vanilla 
  • 2 cups Powdered Sugar
  • 3 pcs Wafer Cookies , (each cut into 6 rectangles)
  • 1/2 cup  Semi Sweet Chocolate Chips

INSTRUCTIONS

  • Preheat the oven to 350 degrees.
  • Spray your mini bundt pan well with non-stick baking spray.
  • Mix the cake mix, pumpkin puree, and cinnamon together.  (Do not add any of the ingredients recommended on the cake mix box.)  Start on low speed with your hand mixer, and gradually speed it up.  Mix until just combined.  It will be very thick.
  • Spoon the mixture evenly into the mini bundt pan cavities.  (fill about ⅔ full)
  • 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 they are cooling, make the cream cheese frosting by creaming together the butter and cream cheese.
  • Then add the vanilla extract and powdered sugar (gradually) and mix until smooth.
  • Trim the flat side of the cakes so that they are completely flat and will fit together well.
  • Divide the cream cheese into 3 bowls. Mix the green food coloring into one, orange into another and leave the third plain.
  • Spread a little of the plain frosting on the flat side of one cake and press the flat side of another cake into it.
  • Melt the chocolate chips in a bowl and dip the top of each wafer piece into the chocolate. Put those in the fridge for 5 minutes to harden.
  • Use the orange and green colored frosting to pipe leaves and vines onto each pumpkin bundt cake.

NOTES

Storage Instructions:
  • These mini bundt cakes may be stored in an airtight container in the fridge for up to a week.  They may be frozen for up to 3 months.  If unfrosted, the mini bundt cakes can be kept at room temperature for up to a week.
Other FAQ suggestions: 
  • I don’t have any spice cake mix on hand - could I use a different flavor?  Yes, this recipe works really well with a yellow cake mix too.  You may just want to add a pinch  of pumpkin pie spice, or more cinnamon.
  • Could I use pumpkin pie spice in this recipe?  Yes, you can adjust the amount to your taste as well.
  • Would this still work with white frosting or buttercream?  Yes, either will be delicious!
  • I can’t find any wafer cookies that look like they’d work - what could I use instead?  You could use little green jelly leaves (usually covered in sugar) or even mini pumpkin candies if you can find them.  
  • I don’t have a mini bundt cake pan - what could I use?  You could use a muffin pan for great results instead.

NUTRITION

Serving: 8ServingsCalories: 728kcalCarbohydrates: 131gProtein: 5gFat: 36gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.5gCholesterol: 31mgSodium: 632mgPotassium: 439mgFiber: 4gSugar: 74gVitamin A: 8637IUVitamin C: 2mgCalcium: 91mgIron: 5mg
Course Dessert
Cuisine American
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