Mini Pumpkin Bundt Cake

This is great recipe! You need to add cream cheese fill inside two Bundt cookies and you will get small pumpkins. Pumpkin shape and taste in the same time. This recipe is one of my favorites for Thanksgiving Day. I am sure your family and children will like this recipe very much. I don't like fall very much, but there is something that makes me happy. I like very much vegetables and fruits which grow in this period of year. The queen of fall, pumpkin is coming and with her there are so many delicious recipes which will make magic in your kitchen. These recipes will warm your body and you can make a decision if you want to make something sweet or salty. Every way you choose you won't make mistakes because pumpkins are delicious.

INGREDIENTS

For the Bundt cake:

• 15 oz can pumpkin puree
• ¾ cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• ¾ cup evaporated milk
• ⅔ cup flour
• 2 teaspoon pumpkin pie spice

Pinch of salt

• ¼ teaspoon baking powder
• ¼ teaspoon baking soda

For cream cheese filling:

• 4 oz cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

White candy melts

• Orange candy melts
• 6 pretzel sticks

INSTRUCTIONS

To make Bundt cake:

1. Preheat oven to 350F.
2. Coat 12 mini silicone fluted bundt molds with nonstick spray or grease your 12 mini Bundt pans
3. In a bowl stir together flour, pumpkin pie spice, salt, baking powder and baking soda
4. In a medium bowl, mix the pumpkin puree with granulated sugar, eggs, vanilla extract and evaporated milk
5. Add dry ingredients in the pumpkin mixture and mix until just combined
6. Fill each Bundt pan with ⅓ cup of the mixture
7. Bake for 20 minutes
8. Allow to cool in pan for about 10 minutes before inverting onto wire rack

To make cream cheese filling:

1. In a bowl, beat the cream cheese until smooth
2. Add powdered sugar and vanilla extract and mix until well incorporated

To assembly:

1. If the Bundt cake have large puffed tops, use a sharp serrated knife to cut off the tops so that that they are completely flat
2. Pipe or spread cream cheese filling onto the bottom of one mini Bundt cake and press a second cake on top to form a pumpkin shape
3. Repeat with the remaining cakes, until you have 6 small pumpkins

To make decorate:

1. Melt the candy melts according to the directions on the bag
2. Place in a two separate small baggies and cut a small hole in one corner
3. Carefully drizzle over to mini pumpkin Bundt
4. Place pretzel sticks as the pumpkin stems and serve

Source yummiesfood.com

Share this post