mini pumpkin bundt cakes
(1 rating)
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 rating)
yield
6 serving(s)
prep time
1 Hr 35 Min
cook time
25 Min
Ingredients For mini pumpkin bundt cakes
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1 boxbetty crocker super moist spice cake or other variety, mix must call for water vegetable oil and eggs
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2containers bettey crocker rich and creamy vanilla frosting
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yellow and red gel food coloring
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green colored sour straws cut into cut into i inches
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6grren gum drops
How To Make mini pumpkin bundt cakes
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1Heat 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.
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2Bake 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.
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3In medium bowl, tint frosting with 2 teaspoons yellow food color and 1 teaspoon red food color to make orange frosting
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4Trim 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.
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5Insert 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
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6Use green icing to make vines on pumpkins, if desired.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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