MINI PUMPKIN BUNDT CAKE

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
  NOTES

  The pumpkin Bundt cake can be made several days in advance and kept, well-wrapped in plastic until you are ready to assemble them