Dark Chocolate Pumpkin Shaped Mini Bundt Cakes
Have you ever seen anything as cute as these pumpkin shaped mini Bundt cakes? These Halloween pumpkin cakes are just adorable. Learn how to make a pumpkin shaped cake like this, and it will be a Thanksgiving or Halloween dessert to impress! It is a perfectly sized pumpkin bundt cake that is too cute to eat!
Servings: 10 mini bundt
Ingredients
- 15 Oz. pumpkin purée unsweetened
- 1 Cup milk
- 1 3/4 Cup all purpose, flour
- 1 Cup granulated 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
Middle frosting
- 4 oz cream cheese
- 1 Cup butter
- 3 Tbsp. heavy cream
- 1- 1/4 Cup icing sugar
- 1 Tsp. vanilla extract
Decor frosting
- 1 Can frosting white
- Orange food colour
- Green food colour
Instructions
- 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.
Nutrition
Calories: 485kcal | Carbohydrates: 86g | Protein: 7g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 484mg | Potassium: 326mg | Fiber: 4g | Sugar: 62g | Vitamin A: 6964IU | Vitamin C: 2mg | Calcium: 162mg | Iron: 3mg
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