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Dessert Recipes

Pumpkin Mini Bundt Cakes

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

Serving Size:


Active Time:

1 hr.

Total Time:

2 hrs., 30 min.


  • 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


  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.

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