Embrace your pumpkin obsession by making these Mini Pumpkin Bundt Cakes
The best thing about fall is the amount of pumpkin flavored things that exist in the world. Lattes! Pies! Cookies! Oh my! The list is endless. Anything you have ever eaten in your life now becomes an unlimited edition pumpkin spice flavor.
But let me tell you — nothing beats baking your own pumpkin recipe at home. That’s why these Mini Pumpkin Bundt Cakes are the pumpkin ultimate. Not only do they taste incredible, but you can be cool AF and make them look like actual mini pumpkins! Watch the video to have your mind blown.
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Mini Pumpkin Bundt Cakes
1 ¼ cups sugar
½ cup canola oil
½ 15oz can 100% pure pumpkin
1 ½ cups all-purpose flour
1 tsp baking soda
½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp salt
1/8 tsp ground cloves
Preheat oven to 350 degrees.
Mix together sugar and oil in a large bowl until blended.
Incorporate one egg at a time (mixing well in between).
In a separate bowl, combine baking soda, cinnamon, flour, salt, nutmeg and cloves.
Introduce the dry mixture and pumpkin to the egg mixture a little at a time, alternating between each, and mixing well in between).
Pipe batter into a greased 2 x 8¾ x 13 (6 count) Bundt pan.
Bake for 20 minutes, or until an inserted toothpick comes out clean.
Cool in pan for ten minutes before moving to a wire rack to finish.
Cream cheese icing (store-bought)
2 cups white chocolate
Orange food coloring
While the Bundt cakes are cooling, melt the white chocolate and mix in food coloring to desired color (start with a little and work your way up to the deeper color).
If the chocolate is too stiff, try adding in canola oil to thin it — this will also achieve a glossy finish for your pumpkin.
Once the chocolate is to your desired color and consistency and cakes are cool, dip one Bundt cake into the chocolate and set flat side up on a cooling rack.
Smear flat side with approx. 1 Tbsp. of cream cheese icing (just enough to stick the second Bundt cake on, you don’t want it running over the sides) and then place a second Bundt cake flat side down on top, lining up the ridges on the sides.
Pour remaining chocolate over the cake until both top and bottom are completely covered.
Set in a cinnamon stick into the center of the Bundt cake while chocolate is still melty.
Set completed pumpkin in freezer and allow to cool 1-3 hours.
Chocolate should be rock hard.
Remove, eat, enjoy!