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Mini Pumpkin Spiced Bundt Cake

With Halloween right around the corner, we can’t help but dive into the pumpkin recipe trend. Last week, we brought you Pumpkin Spiced Pancakes for a crisp autumn morning. This week, we’ve got another pumpkin-laced treat for you that makes a perfectly festive treat for the upcoming holiday. Adorable and delicious mini bundt cakes take the spotlight for Halloween this year and are made with real pumpkin puree and of course, all the wonderful pumpkin spices we’re obsessed with. Funny enough, when sandwiched together, these bundt cakes actually come to resemble mini pumpkins. In the end, you have yourself a Halloween decoration that’s both decorative and delectable. Who knows? You may find that these Mini Pumpkin Spiced Bundt Cakes are simply too cute to eat!

Although pumpkin spiced items are everywhere these days, many of them don’t actually contain any actual pumpkin. Pumpkin spice is the combination of spices people typically use when baking pumpkin pie. A blend of ground cinnamon, ground nutmeg, ground cloves, ground cloves and ground ginger, these are all the quintessential flavors of fall. This fragrant concoction can be used to make all sorts of recipes from desserts to drinks. Rather than going out to purchase store-bought pumpkin spice, it’s simple to make your own at home. Here at Melissa’s, we carry a wide selection of various spices, including the ones needed to create your own pumpkin spice blend. If you’d like to purchase any of the spices you see here, please call us at 800-588-0151 or email



Mini Pumpkin Spiced Bundt Cakes

Yields: 6 servings


For the Mini Bundt Cakes

For the Glaze

1.  If you need to make your pumpkin puree, please refer to the instructions in our Pumpkin Spiced Pancakes.

2. Preheat the oven to 350 degrees.

3. In a large bowl, mix together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg and ground cloves.

4. Use an electric mixer to cream the butter and sugar until the mixture is fluffy. Add the eggs and continue to mix.

5. Add the pumpkin puree and sour cream and gently mix. Then add the dry ingredients, followed by the milk.

6. Grease your mini bundt cake pans. Spoon the mini bundt cake mixture into the pan.

7. Bake the mini bundt cakes for 20 to 25 minutes until the cakes are golden brown.

8. Once the cakes are finished baking, allow them to cool for 15 minutes before removing them from the pan.

9. While the cakes are baking, make your glaze. Put your powdered sugar into a large mixing bowl along with the salt and gently whisk together with an electric mixer.

10. Add your hot water to the mixture and fold to combine everything. Add your vanilla extract and a few drops of orange food coloring. Stir to mix.

11. When the cakes have finished cooling, you may assemble them. Arrange the cakes onto a wire rack with parchment paper underneath.

12. Place one mini bundt cake upside down and top with some of the orange glaze. Place another mini bundt cake on top, sandwiching the glaze in between.

13. With a rubber spatula, slowly drizzle the glaze over the top of the cake.

14. To create the pumpkin stem, place one piece of Toberlone chocolate in the center. Add 1 or 2 faux leaves next to the stem.

Wine Pairing Recommendation: Darioush Chardonnay 2011 Although many wines are often paired with savory items, the oaky nature of Chardonnay can hold up well against certain desserts. The rich butteriness of the Signature 2011 Chardonnay integrates layers of stone fruits and citrus, as well as notes of nutmeg. This unique combination pairs wonderfully with the rounded flavors of pumpkin as well as its warm fall spices.

What are some other recipes you can make with pumpkin spices? And what will you be feasting on during your Halloween celebration? 

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