mini pumpkin bundt cakes

★★★★★ 1 Review
shehuner5999 avatar
By Sheila Johnson
from Chippewa Falls, WI

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 Review
serves 6
prep time 1 Hr 35 Min
cook time 25 Min

Ingredients For mini pumpkin bundt cakes

  • 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
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How To Make mini pumpkin bundt cakes

  • 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.

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