Pumpkin mini bundt cakes are a great crowd pleaser! They’re moist and full of fall spices, plus they are a fun project for the entire family to make.
A boxed spice cake mix is perfect for these mini bundts, but if you don’t have one, just use a yellow cake mix and add a pinch of pumpkin pie spice.
1. Spiced Pumpkin Bundt Cake
This easy pumpkin bundt cake recipe is the perfect treat to bake for the holidays. It’s super moist, perfectly spiced and dotted with melty chocolate chips. It’s a delicious dessert for the whole family to enjoy.
The ingredients for this easy pumpkin bundt cake include flour, baking powder, eggs, pumpkin pie spices, vanilla extract, sugar and vegetable oil. This simple dessert can be made gluten-free by using a gluten-free baking mix.
To prepare the cake, preheat the oven to 350 degrees F (180 C). Grease and flour a standard 10-inch Bundt pan. Sift the flour, cinnamon, baking soda, salt, nutmeg, ginger and allspice together.
In a large bowl, cream the shortening and both sugars until light and fluffy. Add the eggs, one at a time, mixing well after each addition. When all the eggs are incorporated, stir in the pumpkin puree and sour cream.
If you’d like to make an egg-free version of this cake, try using a plant-based egg substitute, such as flax or chia eggs. You can find these products in the grocery store year round, or you can make your own with a mixture of ground flax seed and water.
When the cake is ready to come out of the oven, it’s important to let it cool completely before frosting it. This helps the frosting stay on better and also prevents the cake from becoming soggy when you eat it.
For the frosting, you’ll need icing sugar, cinnamon and a little milk or water to thin it out. This simple icing is the perfect topping for this cake!
This easy pumpkin bundt cake recipe is one of my favorite fall recipes. It’s a moist, delicious cake that is topped with a thick cream cheese glaze. It’s a great treat for the whole family to enjoy and it’s way easier than making pumpkin pie!
2. Pumpkin Chocolate Chip Bundt Cake
This Pumpkin Chocolate Chip Bundt Cake is a fall favorite that’s bursting with flavor. It’s dotted with melty chocolate chips and is perfectly spiced!
This pumpkin cake is super moist and topped with a sweet cream cheese frosting. This recipe is perfect for a festive dessert or any time you need a little extra sweetness!
To make this cake, preheat your oven to 350°F. Grease and flour a 12-cup bundt pan.
In a large mixing bowl, whisk together the pumpkin puree, eggs, melted butter, and sour cream. In a separate mixing bowl, combine the dry ingredients (flour, baking soda, cinnamon, nutmeg, cloves, salt, and sugar).
After you’ve mixed all of the wet and dry ingredients, add the pumpkin mixture to the flour mixture, 1/3 at a time. Mix well between each addition. You can use a hand mixer to do this.
When all of the wet and dry ingredients are combined, pour the cake batter into the bundt pan. Then, bake for about 70 minutes. You’ll know the cake is ready when a toothpick inserted into the center comes out clean.
You can serve this cake with a variety of different toppings: whipped cream, a layer of ganache or a layer of pudding. Or you can enjoy it plain!
The cake can be stored in an airtight container for up to 5 days. It can also be frozen for up to 2 months. If you decide to freeze the cake, tightly wrap it in plastic wrap and place in a freezer bag or container.
This pumpkin chocolate bundt cake is an easy recipe to make and requires just a few ingredients. It’s a deliciously moist and tender cake that’s made even more scrumptious by folding in a simple ingredient: chocolate fudge pudding!
You can top this pumpkin chocolate bundt cake with a variety of frostings. You can also sprinkle powdered sugar on top if you like. Or, you can serve this cake with a drizzle of salted caramel!
3. Pumpkin Spice Bundt Cake with Cream Cheese Frosting
This easy pumpkin bundt cake is a fall favorite. It’s topped with a decadent cream cheese frosting that’s perfect for Thanksgiving dinner or a fun treat to share on Halloween night!
This super moist and tender pumpkin cake is bursting with pumpkin pie spice, cinnamon and nutmeg. It’s a cake everyone will love and it’s a perfect alternative to pumpkin pie for Thanksgiving!
You’ll love this easy cake for any occasion because it’s made with pantry staples, including flour, baking powder and spices. It’s also packed with chocolate chips, which give it a richness and extra sweetness.
To make the cake, you’ll need butter and brown sugar. You’ll mix the ingredients together until smooth, then add eggs and oil. Then you’ll add the pureed pumpkin. Finally, you’ll mix everything until it’s completely blended and no lumps remain.
Then you’ll pour the batter into a greased bundt pan and bake. You’ll need to bake it for about 40 minutes until a toothpick comes out clean. Then let it cool for a few minutes before you remove it from the pan.
You can make this recipe gluten-free by using a flour blend that swaps out 1 cup of all-purpose flour for the same amount of a gluten-free flour. Or, you can use a plant-based butter substitute that swaps out 1 cup of butter for coconut oil or another fat.
Once you have the bundt pan sprayed with cooking spray or oil, generously butter the entire pan (even in the creases). This will help the cake bake up extra fluffy and soft!
To make the frosting, you’ll need cream cheese, milk and maple flavoring. Then you’ll beat these ingredients until they’re smooth and creamy, adding the powdered sugar and a bit more milk as needed to keep it smooth and thin. Then you’ll sprinkle the pecans on top and enjoy!
This mini pumpkin bundt cake is easy to make and it’s a great way to get your kids involved in the kitchen. Just make sure you butter the bundt pan well and dust with flour before you fill it with batter so the cake doesn’t stick to the sides of the pan!
4. Pumpkin Spice Bundt Cake with Chocolate Chips
A moist, rich pumpkin cake with chocolate chips is the perfect dessert to serve this Fall. It has a tender crumb and is full of warm spices that complement the flavor of pure pumpkin. The cream cheese frosting on top is just a hint of sweetness to balance out the flavors.
If you love a good bundt cake, you are going to be in love with this recipe. It is so easy to make and the result is a moist, perfectly spiced pumpkin cake that will be loved by the whole family.
This recipe is made with wholesome ingredients like eggs, butter, and pumpkin puree. It is also a great recipe to make for those who are gluten free or dairy free. If you want to make this cake gluten free, you can use a flour blend that subs 1:1 for all-purpose flour.
You can also swap in a plant-based butter substitute for the butter if you need to. Just remember to adjust the baking time.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar until light and fluffy, 2 to 3 minutes. Add the eggs, one at a time, beating well after each addition. Reduce the speed to low. Beat in the flour mixture, alternating with the buttermilk, until just combined.
Once the batter is mixed, fold in the mini chocolate chips. Then pour into a greased and floured Bundt pan and bake until a toothpick inserted in the center comes out clean with a few moist crumbs attached, about 35-45 minutes.
Once the cake has cooled, remove it from the pan and let it cool completely before frosting. The chocolate ganache on this cake is different from a buttercream, as it doesn’t harden when it’s exposed to the air. It stays soft and silky, so it’s a great alternative to a buttercream that will melt quickly when exposed to the heat of a hot oven.