Pumpkin Spice Latte Comfort in a Cute Mini Pumpkin Cake
Inside: Looking for an easy dessert perfect for fall gatherings or Halloween parties? These adorable mini pumpkin bundt cakes are made fast with boxed cake mix and storebought frosting, and are a must-try for any pumpkin lover!
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You know it’s fall when everything on grocery store shelves suddenly has a pumpkin spice version— the craze that all started with the iconic Starbucks pumpkin spice latte. Now, we can also enjoy that same PSL cozy flavor in a perfectly sized, perfectly adorable pumpkin-shaped dessert!
These pumpkin spice latte mini bundt cakes are so simple to make with the shortcut of boxed cake mix, canned frosting, and a mini bundt pan. Whether you’re hosting a fall party or just want a little autumn sweet treat, these mini cakes are a fun way to bring the favorite flavor of the season.
Simple Ingredients for Pumpkin Spice Mini Bundt Cakes.
- 1 Box Pumpkin Cake Mix
- 2 1/2 Tbsp. Instant Coffee
- 3 Large Eggs
- 1/2 Cup Vegetable Oil
- 1 Cup Water
- 1 Tub Cream Cheese Frosting
- Cinnamon sticks
- Mini Bundt Pan
- Baking Spray
How to Make Pumpkin Spice Latte Bundt Cake.
1. Preheat the oven to 350 degrees. Spray the bundtlette pan well with baking spray.
2. Add the cake mix, coffee, eggs, oil, and water to a large mixing bowl and beat according to the directions on the cake mix box (mine was medium speed for 2 minutes).
3.. Spoon the cake batter into the prepared pan about half full.
4. Bake for 10-15 minutes until done in the middle.
5. Cool in the pan for 5 minutes, then turn the mini bundts out onto a wire rack to finish cooling.
6. Trim the cakes. If needed, first trim the bottom of the cakes so that they are flat. As you can see above. my first batch all had a hump I had to slice off.
Next, slice out the points. This is optional but makes the finished cakes look more like a pumpkin.
7. Put the cakes together to form pumpkins. Frost the bottom flat side of one mini cake, and add another one on top to form the little pumpkins.
8. Make the cream cheese glaze. Heat the remainder of the frosting in the microwave for 20-30 seconds until it is a pourable glaze consistency. Drizzle over the top of each pumpkin.
9. Cut or break cinnamon sticks in half and pop into the top to complete each little pumpkin!
SH&H Tip: For another cute pumpkin detail idea, substitute the cinnamon stick stem with a real pumpkin stem from baby boo mini pumpkins.
I was shocked at what a tender and moist cake this turned out to be from a box mix!
I love mini desserts because they typically get eaten more often, especially at a party. I don’t know why, but people don’t like to slice a dessert. Either it’s too much effort to cut a piece of cake, or they think the little desserts don’t count 😂.
more easy fall recipes
Options and Variations for Pumpkin Shaped Cakes.
- Dye the cream cheese frosting orange with some gel food coloring.
- Frost the whole pumpkin with cream cheese icing. (With these little cakes this is a bit more difficult unless the cake is on the dry side).
- Make one large pumpkin-shaped cake with two regular-sized bundt cakes (fill in the hole with the parts you trim off).
- Sprinkle the top with powdered sugar rather than glaze.
- Up the pumpkin pie flavor with some additional pumpkin pie spice.
- Instead of cream cheese frosting, drizzle with a maple glaze or brown sugar glaze.
FAQ’s.
Printable Recipe:
Pumpkin Spice Latte Mini Pumpkin Cakes
Equipment
- Mini Bundt Pan
Ingredients
- 1 Box Pumpkin Cake Mix
- 2 1/2 Tbsp. Instant Coffee
- 3 Large Eggs
- 1/2 Cup Vegetable Oil
- 1 Cup Water
- 1 Tub Cream Cheese Frosting
- Cinnamon sticks
- Baking Spray
Instructions
- Preheat the oven to 350 degrees. Spray the bundtlette pan well with baking spray.
- Add the box cake mix, coffee, eggs, oil, and water to a large mixing bowl and beat according to the directions on the cake mix box (mine was medium speed for 2 minutes).
- Spoon the cake batter into the prepared pan about half full.
- Bake for 10-15 minutes until done in the middle.
- Cool in the pan for 5 minutes, then turn the mini bundts out onto a cooling rack to finish cooling.
- Trim the bottom of the cakes if needed so that they are flat.
- Next, slice out the points. (This is optional but makes the finished cakes look more like a pumpkin.)
- Frost the bottom flat side of one mini cake, and add another one on top to form the little pumpkins.
- Make the cream cheese glaze. Heat the remainder of the frosting in the microwave for 20-30 seconds until it is a pourable glaze consistency. Drizzle over the top of each pumpkin.
- Cut or break cinnamon sticks in half and pop into the top to complete each pumpkin.
Notes
Options and Variations for Pumpkin Shaped Mini Cakes.
- Dye the cream cheese frosting orange with some gel food coloring.
- Frost the whole pumpkin with cream cheese icing. (With these little cakes this is a bit more difficult unless the cake is on the dry side).
- Make one large pumpkin-shaped cake with two regular-sized bundt cakes (fill in the hole with the parts you trim off).
- Sprinkle the top with confectioner’s sugar rather than glaze.
- Up the pumpkin pie flavor with some additional pumpkin pie spice.
- Instead of cream cheese frosting, drizzle with a maple syrup glaze or brown sugar glaze.
If you make these little pumpkin cakes or any of my recipes, please share a photo and tag @southernhomeandhospitalityblog on Instagram so that I can share your inspiration in my stories!!
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