Description
Mini Bundt Cake Pumpkins are whimsical, individual-sized fall desserts made from vanilla cake mix and decorated to resemble pumpkins using orange candy melts and pretzel stems. Quick to make and irresistibly cute, they’re ideal for Halloween parties, Thanksgiving gatherings, or any festive autumn occasion.
Ingredients
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1 box (432 g) Betty Crocker French Vanilla cake mix
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3 eggs (approx. 150 g)
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120 ml (½ cup) vegetable oil
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240 ml (1 cup) water
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Wilton cake release or equivalent
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Approx. 100 g orange candy melts (Merckens)
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Approx. 50 g chocolate chips
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Approx. 50 g white icing (store-bought)
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Pretzel rods or chocolate sticks (for stems)
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Sprinkles (for decoration)
Instructions
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Preheat oven to 175 °C (350 °F) and coat a 6-slot mini bundt pan with cake release spray.
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In a large bowl, mix cake mix, eggs, oil, and water as directed on the box.
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Fill each mini bundt pan cavity ¾ full with batter.
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Bake for 18–22 minutes or until a toothpick comes out clean.
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Let cool in the pan for 10 minutes, then unmold and transfer to a wire rack to cool completely.
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Trim the rounded tops of each bundt cake for easy stacking.
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Melt orange candy melts in the microwave, stirring until smooth.
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Stack two bundt cakes together and pour orange candy melt over them to create a pumpkin look.
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Add chocolate chips or white icing as drips for extra detail.
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Decorate with sprinkles and insert a pretzel rod or a chocolate stick as a stem.
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Let it sit before serving.
Notes
If candy melts become thick, reheat in 10-second intervals.
Vanilla cake is recommended, but spice or chocolate mixes also work well.
For best presentation, decorate just before serving.
Store undecorated cakes in an airtight container and ice later for freshness.
These freeze well when wrapped individually.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American