Mini Pumpkin Bundt Cakes
By
Sheila Johnson
@shehuner5999
1
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.
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.
Ingredients
-
1 boxbetty crocker super moist spice cake or other variety, mix must call for water vegetable oil and eggs
-
2containers bettey crocker rich and creamy vanilla frosting
-
·yellow and red gel food coloring
-
·green colored sour straws cut into cut into i inches
-
6grren gum drops
How to Make Mini Pumpkin Bundt Cakes
- 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.
- 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.
- In medium bowl, tint frosting with 2 teaspoons yellow food color and 1 teaspoon red food color to make orange frosting
- 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.
- 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
- Use green icing to make vines on pumpkins, if desired.
About Mini Pumpkin Bundt Cakes
Course/Dish: Cakes
Hashtag: #halloween
