Mini Pumpkin Bundt Cakes

Mini Pumpkin Bundt Cakes by

Kaitlyn Baker


Serves: 4-5


  • 1 box devil’s food cake mix or spice cake mix
  • 1 non-stick mini bundt cake pan (12 count)
  • 3 large eggs
  • ½ cup vegetable oil
  • 1 cup buttermilk
  • 1 can chocolate frosting
  • 1 can vanilla frosting
  • 1 pkg. pretzels
  • 1 pkg. vanilla wafers
  • 1 tube orange food coloring
  • 1⁄3 cup corn syrup
  • 1 pkg. assorted colors of sprinkles


  1. Heat oven to 350°F.
  2. Prepare cake mix according to package directions with the eggs and oil, but using buttermilk in place of water.
  3. Spoon batter into cake pan, filling halfway full.
  4. Bake for 15-20 minutes.
  5. Remove cupcakes from the pan and place on a cooling rack. Once cupcakes are completely cooled off, use a serrated knife and trim the bottoms of each cake to remove any doming that may have occurred during baking, thus creating a flat surface.
  6. Next, place a small dollop of icing onto the cut side of the cake, and then sandwich a second cake on top, lining up the pumpkin patterns so the top and bottom pieces match. Cut the vanilla wafer cookies into ½ inch pieces to create the “stem.” You can also use pretzels as the "stem."
  7. Decorate pumpkins as desired. Allow icing to set, then transfer finished mini pumpkins to a platter for serving.

Get creative and add whatever toppings, colors, and decorations you want.