Pumpkin Mini Bundt Cakes

Rich cream cheese glaze adds extra mmm to our spiced-just-right treats.

Ingredients

• 1 (15.25 oz.) pkg. spice cake mix
• 1 (15 oz.) can pumpkin
• 3 eggs
• ¼ cup oil
• 1 Tbs. pumpkin pie spice
• 4 oz. cream cheese, at room temp.
• ½ cup confectioners’ sugar
• 4-5 Tbs. milk
• ¼ tsp. vanilla extract
• 12 (1” pieces) cinnamon sticks

Instructions

1. Heat oven to 350°F. Coat 24 (⅓ cup) mini Bundt cake molds with cooking spray. On low speed, beat cake mix, pumpkin, eggs, oil, pie spice and ¼ cup water, 30 sec.; on medium, beat 2 min. Evenly divide among molds. Bake until toothpick inserted near centers comes out clean, 13-15 min. Cool 5 min. Transfer from molds to rack; cool.
2. On medium, beat cream cheese and confectioners’ sugar until smooth. On low, beat in 4 Tbs. milk and vanilla until blended. Beat in remaining milk 1 tsp. at a time if glaze is too thick to drizzle.
3. Trim bottoms of cakes to level. Spread trimmed sides of 12 cakes with 1 tsp. glaze each, leaving about ¼” margin around edges. Top with remaining cakes, trimmed sides down. Drizzle with remaining glaze. Garnish with cinnamon sticks.