Mini Pumpkin Bundt Cakes with Cream Cheese Glaze—an easy fall treat made from a box cake mix with a few delicious upgrades! These moist, spiced Bundt cakes are enhanced with simple hacks that boost texture and flavor, giving them a homemade feel. Topped with a rich cream cheese glaze, they’re perfect for cozy gatherings or as a quick dessert that doesn’t skimp on flavor. This recipe makes enough batter for 12 mini Bundt cakes. If you don’t have a 12-cavity pan or 2 6-cavity pans, just bake in batches. This recipe also works with a full-size Bundt pan or other shaped cake pans, but you will need to adjust the bake times accordingly. Check out <a href="https://www.instagram.com/brandongouveia/?hl=en">Brandon’s Instagram</a> page to see what else he’s cooking in his kitchen.
Quick Info
⏱️ 45 min • 🍽️ 12 servings • ⭐ 87%
Nutrition
428 cal • 5g protein • 62g carbs • 18g fat
Tags
[Desserts] • [Under 45 Minutes] • [Under 1 Hour]
Ingredients
- 1 box spice cake mix
- 3.4 oz vanilla instant pudding mix
- 1 cup canned pumpkin purée
- ½ cup melted unsalted butter
- 3 large eggs
- ⅓ cup Greek yogurt
- ½ cup milk
- mini Bundt cake pan
- 8 oz softened cream cheese
- 5 tablespoons milk
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoon cinnamon, for sprinkling on top
Instructions Preview
- Preheat the oven to 350°F (180°C). Butter …
- In a large bowl, combine the cake mix, pud…
- Pour the batter halfway into each Bundt ca…
…and 4 more steps
Recipe by: Brandon Gouveia • From: Tasty
