Have you ever seen anything as cute as these pumpkin shaped mini Bundt cakes? These Thanksgiving or Halloween pumpkin cakes are just gorgeous. They’d look amazing on your holiday table! Learn how to make a pumpkin shaped cake like this, and it will be a Thanksgiving or Halloween dessert is sure to impress! It is a perfectly sized single servicing pumpkin Bundt cake that is almost too cute to eat!
There are quite a few ingredients in this pumpkin Bundt cake, although that doesn’t mean it’s difficult. These gorgeous treats made with small Bundt pans are well worth the effort.
A Look at the Ingredients
Let’s take a closer look at what you’re going to need for pumpkin shaped mini Bundt cakes.
First of all you are going to need pumpkin puree. Get the unsweetened kind which says 100% pumpkin on the container. Don’t use pumpkin pie filling. That is something different which is sweetened and spiced.
Other basic ingredients for these Halloween pumpkin cakes include milk, flour, sugar, eggs, and oil. Cocoa, cinnamon, cloves, nutmeg, and vanilla ensure every pumpkin Bundt cake will taste perfectly spiced.
The frosting for the pumpkin shaped mini Bundt cakes is made with cream cheese, butter, cream, vanilla, and sugar. You will also need orange and green food colouring. Use the gel kind or the liquid kind, as you prefer.
How to Make a Pumpkin Shaped Cake
A Bundt pan is the perfect shape for making this Thanksgiving or Halloween dessert. These Halloween pumpkin cakes are made with small Bundt pans.
The finished cakes are sandwiched together to make the right shape. They really do look like mini pumpkins! I’m sure you will agree they are nearly too pretty to eat.
It’s easy to make a pumpkin Bundt cake using Bundt pans. You don’t need to know how to carve cakes into pumpkin shapes because the Bundt pans do it all for you.
After combining the pumpkin with the milk, eggs, oil, vanilla, and corn syrup, you can mix in the rest of the cake ingredients. Prepare the frosting while the cakes are in the oven.
The frosting sandwiches the mini cakes together but don’t add it until the cakes are cool. The green and orange frostings decorate the little pumpkin shaped mini Bundt cakes.
You can use either a piping bag with nozzle or simply snip the corner off a Ziploc bag and squeeze the frosting out. Once you have decorated them, the final step is to add a pretzel stick to look like the pumpkin stem. You can use a gum drop or rectangular candy bar instead of the pretzel stick if you prefer.
Why You Should Make These
The fall spices, pumpkin flavour and cute frosting makes these perfect as a Thanksgiving or Halloween dessert. They’re fun to prepare and so much cuter than any dessert made with small Bundt pans from the bakery.
You don’t have to be a seasoned baker or cake decorator either. These pumpkin shaped mini Bundt cakes are truly easy to make.
Although a full sized pumpkin Bundt cake would make a wonderful centerpiece, I love the mini ones. They are just so cute! It’s worth investing in a mini Bundt cake pan too. You can make Bundt cakes in any flavour you want. Not just as a Thanksgiving or Halloween dessert.
History of Bundt Cakes
These cakes have been around for longer than you might think. Bundt cakes are named for the shape of the mould and not for their ingredients. They were originally inspired by Gugelhupf, a traditional brioche-list cake from Europe.
The Bundt moulds have been around since the 1950s in the United States. Nordic Ware manufactured Bundt pans made from aluminum. Today there are more Bundt cake recipes than ever before and even bakeries making nothing but Bundt cakes.
Pumpkin Shaped Mini Bundt Cakes Variations
When you know how to make a pumpkin shaped cake you might be curious about variations. These Halloween pumpkin cakes can be tweaked if you like. You could vary the spices used in the recipe, considering allspice as an alternative or adding a pinch of ginger.
You could vary the food colouring as well. Add some purple perhaps. Swap the vanilla extract in the cake batter and/or frosting for another flavour if you want.
These Halloween pumpkin cakes made with small Bundt cakes can be made as one large Bundt cake if you want to use a larger pan. The cooking time will be longer.
I loved these delicious pumpkin shaped mini Bundt cakes. They’re ideal as a Thanksgiving or Halloween dessert and fun to make. They are also bursting with the most amazing fall spices.
These cakes will keep for several days in an airtight container in the refrigerator, although of course they’re freshest on day one.
Dark Chocolate Pumpkin Shaped Mini Bundt Cakes Recipe
Dark Chocolate Pumpkin Shaped Mini Bundt Cakes
- 15 Oz. pumpkin purée unsweetened
- 1 Cup milk
- 1 3/4 Cup all purpose, flour
- 1 Cup sugar
- 3/4 Cup brown sugar dark,, packed
- 2/3 Cup cocoa powder dark
- 2 eggs
- 1/4 Cup olive oil
- 1/4 Cup corn syrup light
- 1 1/2 Tsp. baking powder
- 1 1/2 Tsp. baking soda
- 1 Tsp. cinnamon
- 1/2 Tsp. clove
- 1/2 Tsp. nutmeg
- 1/2 Tsp. salt
- 1 Tbsp. vanilla extract
- 5 pretzel rods large
- 1 Can frosting white
- Orange food colour
- Green food colour
- Preheat the oven to 350 degrees F
- Using a baking spray, spray each of the mini bundt molds.
- In a large mixing bowl, mix together the pumpkin, milk, oil, eggs, corn syrup, and vanilla.
- Sift in the cocoa powder, baking powder, baking soda, salt, cinnamon, clove, and nutmeg.
- Once thoroughly combined, mix in the flour.
- Fill each mold about ⅔ the way full.
- Bake in a preheated oven for 20 to 30 minutes.
- Take the cakes out when they are fully cooked. Let cool for a few minutes then gently remove the cakes from the molds and let cool completely.
- Once cool, use a serrated knife to cut off any “dome” that may have formed while the cakes were cooking, you want the bottoms of all of the bundts to be completely flat.
- To make the cream cheese frosting, mix together the softened butter, powdered sugar, and cream cheese until light and fluffy in the bowl of a stand mixer.
- Add in the heavy cream and vanilla and continue to mix until fluffy.
- Put the frosting into a zip top bag and seal the top. Snip off one of the bottom corners of the bag, and pipe the frosting onto the flat side of half of the bundts.
- Place one of the unfrosted bundts onto the frosted side of enough, creating a sandwiched pumpkin.
- To make the decor frosting scoop about a ¼ cup of the frosting into a small bowl and mix it with some green food coloring, place the now green frosting into a zip top bag, seal the top, and snip just a tiny little bit from the tip of one of the bottom corners of the bag – you will use this to pipe the curly vines onto the pumpkins.
- Microwave the remaining frosting for about 15 to 20 seconds, remove from the microwave and stir, you want a texture that will be easy to pour but not too runny. Mix in some orange food colouring to reach the desired orange colour. You can test if the frosting is runny enough or too runny on the back side of one of the pumpkins. Create a drip effect on each one of the pumpkins, making sure to cover the tops fully enough so that they slowly drip down the pumpkin a bit.
- Finish the pumpkin by snapping off the end of a pretzel rod, it should be about 2.5” to 3” long, stick it down the center of the pumpkin to make it look like a pumpkin stem.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Let me know if you try out these pumpkin shaped mini bundt cakes. You won’t be disappointed in this adorable Thanksgiving or Halloween dessert idea.
Bella Bucchiotti is a storyteller, food lover, dog mom and adventure seeker living on the Pacific coast. She shares her passion for food, dogs, fitness, adventures, travel and philanthropy, in hopes of encouraging followers to run the extra mile, try new recipes, visit unfamiliar places and stand for a cause. Bella lives with Type 1 Diabetes and Celiac Disease.