Mini Pumpkin Spice Bundt Cakes

July 02, 2020

Mini Pumpkin Spice

Bundt Cakes


Cakes: 15.25 oz Spice Cake Mix 1 c Water 3 Large Eggs 1/3 c Vegetable Oil 3 tbsp Canned Pumpkin Frosting: 8 oz Cream Cheese, softened 2 c Powdered Sugar 1/2 c Whole Milk 1 tsp Vanilla 3-4 tbsp Pure Maple Syrup	First, remove cream cheese from fridge to soften. After that, preheat oven to 325 degrees. Next, with a hand mixer in a large bowl, or using stand mixer, combine cake mix, water, eggs, oil, and pumpkin. Blend ingredients until batter is smooth. Spray mini bundt cake pan with non-stick spray and fill each mold with cake batter until they are half-full. Bake cakes 15-20 minutes or until they are done. Remove from the oven and place on cooling wire. To make frosting, combine all frosting ingredients in a stand mixer or large bowl using a hand mixer, and blend until frosting is creamy and smooth. Use a tablespoon to drizzle frosting on each cake once they are cooled. Serve immediately for best results.