Mini Pumpkin Bundt Cakes

Sheila Johnson

By
@shehuner5999

NUTRITION INFORMATION:
1 Serving (1 Serving)

Calories 1169

Total Fat 49g
(Saturated Fat 14g,),
Sodium 756mg;
Total Carbohydrate 168g
(Dietary Fiber 0g,
Protein 7g;

Percent Daily Value*:
Exchanges:

2 Starch;
9 Other Carbohydrate;
10 Fat;

Carbohydrate Choices:

11;

*Percent Daily Values are based on a 2,000 calorie diet.


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Comments:

Serves:

6

Prep:

1 Hr 35 Min

Cook:

25 Min

Ingredients

1 box
betty crocker super moist spice cake or other variety, mix must call for water vegetable oil and eggs
2
containers bettey crocker rich and creamy vanilla frosting
yellow and red gel food coloring
green colored sour straws cut into cut into i inches
6
grren gum drops

Directions Step-By-Step

1
Heat oven to 350°F. Grease 2 miniature fluted tube cake pans with shortening; lightly flour. Make cake mix as directed on box for cupcakes, using water, oil and eggs. Divide batter evenly among cake pans.
2
Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cakes from pans to cooling racks. Cool completely, about 30 minutes.
3
In medium bowl, tint frosting with 2 teaspoons yellow food color and 1 teaspoon red food color to make orange frosting
4
Trim bottom of each cake to form flat surfaces. For each pumpkin cake, place 1 cake, rounded side down, on plate. Top with second cake, rounded side up. Frost entire cake with orange frosting, filling center with frosting.
5
Insert sour straw piece into each cake for stem. On work surface, flatten gumdrops with rolling pin; with small paring knife, cut out leaf shapes. Decorate cakes with gumdrop leaves
6
Use green icing to make vines on pumpkins, if desired.

About this Recipe

Course/Dish: Cakes
Hashtag: #halloween