Cakes & CupcakesNo. 9403 · The 2026 edition
Pumpkin Shaped Mini Bundt Cakes
Transform classic bundt cakes into adorable pumpkin-shaped treats with a creamy filling and glossy orange drip.
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These pumpkin-shaped mini bundt cakes are a festive Halloween dessert. The cakes are baked, filled with cream cheese frosting, and stacked to form pumpkins. They're decorated with orange drip icing and a pretzel stem.
Ingredients
Directions
- Warm the oven to 350°F.
- Coat each mini bundt mold with nonstick cooking spray.
- In a big bowl, combine the pumpkin purée, milk, olive oil, eggs, light corn syrup, and vanilla extract.
- Sift the cocoa powder, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg into the wet mixture.
- After everything is well mixed, stir in the all-purpose flour.
- Spoon the batter into each mold until they are about two-thirds full.
- Place in the preheated oven and bake for 20 to 30 minutes.
- Once the cakes are done, remove them from the oven. Allow them to cool for a few minutes, then carefully take them out of the molds and let them cool entirely.
- When cooled, trim off any domed tops with a serrated knife so that the bottoms of all bundt halves are perfectly flat.
- In a stand mixer bowl, beat the softened butter, icing sugar, and cream cheese until the mixture is light and fluffy.
- Pour in the heavy cream and vanilla, then continue beating until smooth and fluffy.
- Transfer the frosting to a zip-top bag, seal it, and cut a small corner off the bottom. Pipe the frosting onto the flat side of half of the bundt cakes (a pastry bag works too).
- Take an unfrosted bundt and press it onto the frosted side of another to create a pumpkin-shaped sandwich.
- For the top decoration, scoop about ¼ cup of frosting into a small bowl and stir in green food coloring. Transfer this green frosting to a zip-top bag, seal, and snip a tiny piece off one corner to pipe curly vines onto the pumpkins.
- Microwave the leftover frosting for 15 to 20 seconds, then stir. It should be pourable but not too thin. Add orange food coloring until you get the right orange shade. Test the consistency on the back of a pumpkin.
- Spoon the orange frosting over each pumpkin to create a drip effect, making sure the top is fully covered and some drips run down the sides.
- To finish, break off a piece of pretzel rod about 2½ to 3 inches long and insert it into the center of the pumpkin as a stem.
