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Pumpkin Bundt Cake

These mini Pumpkin Bundt Cakes aren't just adorable, they are SO GOOD too! Topped with a simple glaze, it's hard not to eat just one.
Course Dessert
Cuisine American
Keyword pumpkin bundt cake
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12 mini bundt cakes
Calories 417kcal


for the glaze-


  • Preheat oven to 350 degrees. Spray 12 mini bundt pans generously with nonstick spray and set aside.
  • Measure all dry ingredients into a large bowl and stir.
    dry ingredients
  • In a liquid measuring cup, whisk water, oil, eggs and pumpkin to incorporate the oil and eggs into the other ingredients.
    wet ingredients in a bowl
  • Pour wet ingredients into the dry and stir until just combined.
    pumpkin bundt cake batter
  • Pour about 2/3 cup batter into each mini bundt cavity. Tap the pan a few times to remove any air bubbles and bake 20 minutes or until toothpick comes out clean after inserted. Cool 10 minutes before inverting onto cooling racks.
    pumpkin bundt cakes on a cooling rack
  • For the glaze- stir all ingredients together until smooth. The glaze should take a hot second to fall back onto itself when being drizzled back in the bowl. Spoon glaze over each bundt cake and serve.
    mixing icing


Calories: 417kcal | Carbohydrates: 77g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 346mg | Potassium: 153mg | Fiber: 1g | Sugar: 53g | Vitamin A: 3215IU | Vitamin C: 0.8mg | Calcium: 50mg | Iron: 1.9mg