Table of Contents
Prepare a bundlette pan with baking spray. In a mixing bowl, combine the wet ingredients – the pumpkin puree, the melted and cooled butter, eggs, and vanilla. Mix well. In another bowl, combine the dry ingredients – the cake flour, brown sugar, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
Steps to Make These Mini Pumpkins. Cut bottoms off cakes (less if you want tall pumpkins, more if you want rounder ones). Pipe or smear cream cheese frosting onto the bottom of one mini bundt cake and sandwich together. Attach bundt. Add a piece of cake to fill the hole. Cover in orange buttercream. Sculpt into a pumpkin shape.
Mini-pumpkin bundt cakes filled with Fall spices and cream cheese frosting! I thought these would be really cute as part of a centerpiece at dinner mixed in with real pumpkins and Autumn leaves. Dessert could be right in front of you without you having any idea! I used real pumpkin stems for these cakes to give the most realistic appearance.
In a mixing bowl, combine the dry ingredients – the cake flour, brown sugar, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Add the dry to the wet.
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