Mini Pumpkin Cake

Mini-pumpkin bundt cakes filled with Fall spices and cream cheese frosting! I thought these would be really cute as part of a centerpiece at dinner mixed in with real pumpkins and Autumn leaves. Dessert could be right in front of you without you having any idea! 

Pro Tips for Amazing Pumpkin Cake

• I used real pumpkin stems for these cakes to give the most realistic appearance. I just bought a “Cinderella” pumpkin because they have a long stem then cut a few segments off with some garden clippers.
• You could also make the stems from some fondant or thick buttercream, but it wouldn’t look quite as real and takes more time.
• The KEY to decorating these cakes is to chill them after you apply and smooth the buttercream. Once chilled you can do some sculpting and then chill again if the cake softens up too much.
• The best shaping tool I can recommend is a yogurt container you cut into half circles and rounded points. These pieces will flex and give you better control when shaping and smoothing the pumpkins.
• Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
• After you cover your cakes in buttercream, I recommend chilling them in the fridge for about 20 minutes so they will be easier to sculpt. If you’re making a bunch of them you can have a little assembly line going with cakes coming into and out of the fridge.

I love the way these cakes look “naked”! If you want a cute and FAST version on these then sandwich the bundts together with the cream cheese frosting, and pour a glaze on top. You can finish them off by adding the pumpkin stems or leave as is.

Alternate Glaze Recipe if you’re not a buttercream fan:

Sift powdered sugar and spiced into a bowl. Drizzle in milk and mix until desired consistency is reached.

• 3 cups powdered sugar
• 1/2 tsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp allspice
• 1 pinch cardamom
• 4-8 tablespoons milk
• 2-4 drops orange food coloring (optional)

Steps to Make Pumpkin Cake

1. Sift the flour, salt, spices, and leavening agents into a large bowl. Whisk together and set aside.

2. Cream the butter and oils together then beat in the yogurt and eggs. Mix in the dry ingredients alternating with the pumpkin purée and beat until combined. Scrape the bowl down and mix and stray pockets of ingredients in by hand. 

Pipe the batter into the buttered and floured mini bundt pans then bake at 350F until centers are set, about 20 minutes.

4. Make the cream cheese frosting then whip up the buttercream and color orange if desired. I’ve had many people make white pumpkins so they can skip the food coloring.

5. Cut bottoms off cakes (less if you want tall pumpkins, more if you want rounder ones).

6. Pipe or smear cream cheese frosting onto the bottom of one mini bundt cake and sandwich together. Fill in the hole on top with a bit of the bunt cake you trimmed off in the precious step.

7. Cover in orange buttercream. I like to work on a piece of parchment paper so I can move the cakes around easily.

8. Sculpt into a pumpkin shape. (I cut a yogurt container up to make my shaping tools. The best ones were a rounded off “V” to scrape the indents and a straight edge to sooth the sides)

9.  Chill the cakes to harden the buttercream then use a rounded piece of plastic to smooth the pumpkin out further. 

10. The final smoothing will need a bit of water to moisten the outside. You can use a damp paper towel, your clean fingers, or a smoothing tool to give the cakes a final smooth. The quickest way is to smooth with your wet, clean hands. Top each pumpkin with a stem. I used a real pumpkin stem but you can make one from fondant, modeling chocolate or even very thick buttercream.

IF YOU LIKED THIS RECIPE TRY THESE OUT

Cute Pumpkin Cupcakes

Brown Butter Pumpkin Sheet Cake

Pumpkin Cupcakes

Pumpkin Pecan Cinnamon Rolls

My Favorite Pumpkin Pie

If you’ve tried this pumpkin cake recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!

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4.8 from 24 votes

Mini Pumpkin Cake

What could be cuter than a trompe l'oeil mini pumpkin cake? The cakes are moist and full of Fall spices, which are nicely complimented by the cream cheese frosting in the middle.

Course Dessert

Cuisine American

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Servings 6 Pumpkins

Calories 334kcal

Author John Kanell

Ingredients

For the Cake

• 3 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp allspice
• 1 pinch ground cloves
• 1 pinch nutmeg
• 2 cups granulated sugar
• 1/4 cup brown sugar lightly packed
• 1/2 cup melted coconut oil
• 1/4 cup vegetable oil
• 1/3 cup plain yogurt
• 1 can pumpkin puree 15 oz
• 1/2 tsp salt
• 3 large eggs

For the Cream Cheese Frosting

• 8 oz cream cheese softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

For the Buttercream

• 1 lb confectioners' sugar
• 1 cup salted butter room temp
• 1/4 cup milk add in slowly until you achieve desired consistency
• 1 tsp vanilla extract
• 10 drops orange food coloring Amount of food coloring will depend on brand used and desired color.

Instructions

For the Cake

• Preheat oven to 350F. Butter and flour your mini bundt pans.
• Cream the oils and sugar together, then add in the yogurt and mix until combined.
• Mix in eggs one at a time, making sure one egg is incorporated into the mixture before adding the next.
  
• In a separate bowl sift the remaining dry ingredients together.
  
• Mix dry ingredients into the sugar/egg mixture in three batches alternating with the pumpkin puree. Mix until just combined.
  
• Spoon or pipe your batter into the pans, filling 2/3 the way up. 
• Bake at 350 for about 20 minutes or until wooden skewer inserted into center comes out clean.
• Allow to cool in pan for about 10 minutes before inverting onto a wire rack.

For the Cream Cheese Frosting

• Beat the cream cheese in a bowl until it is smooth. Add in vanilla and powdered sugar and mix until ingredients are well-incorporated and desired consistency is reached. 
• For the Buttercream
• Beat butter until light and fluffy, add vanilla and then slowly add sugar. Add milk a few tablespoons at a time until desired consistency is reached. You will want a stiffer buttercream so you might be using less milk. Finally add in the food coloring.

Assembly

• Cut bottoms off cakes (less if you want tall pumpkins, more if you want rounder ones).
• Pipe or smear cream cheese frosting onto the bottom of one mini bundt cake and sandwich together.
  
• Cover in orange buttercream and sculpt into a pumpkin shape. (I cut a yogurt container up to make my tools. The best ones were a rounded off "V" to scrape the indents and a straight edge to sooth the sides)
  
• Top with a stem. I used a real pumpkin stem but you can make one from fondant or even very thick buttercream. 
  

Video

Notes

• If you fill the mini bundt forms about half way up there will be enough batter to make about 10 or so pumpkins. I ended up cutting a lot off the bottom from each cake to get a rounder pumpkin. The excess makes a great snack or can be used to make pumpkin cake pops!
• I used real pumpkin stems for these cakes to give the most realistic appearance. I just bought a "Cinderella" pumpkin because they have a long stem then cut a few segments off with some garden clippers.
• You could also make the stems from some fondant or thick buttercream, but it wouldn't look quite as real and takes more time.
• The KEY to decorating these cakes is to chill them after you apply and smooth the buttercream. Once chilled you can do some sculpting and then chill again if the cake softens up too much.

Nutrition

Serving: 1cake | Calories: 334kcal | Carbohydrates: 20g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 154mg | Potassium: 120mg | Fiber: 1g | Sugar: 12g | Vitamin A: 250IU | Calcium: 50mg | Iron: 0.5mg

*Nutrition Disclaimer

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