The Inspiration For Pumpkin Spice Mini Bundt Cakes With Maple Glaze
Pumpkin Spice Mini Bundt Cakes with Maple Glaze, doesn’t that sound delish? My family members have been raving about a local bakery, Nothing Bundt Cakes. Maybe you have one in your town. My youngest daughter, Tiffany, brought two of these little bundtlettes home the other day, one each of red velvet and chocolate, and shared with us.
Individual Plastic Containers For Your Pumpkin Spice Mini Bundt Cakes
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These were both in the cutest little individual plastic containers
! Isn’t this the best idea for transporting these small desserts? Well, searching on Amazon, I found some of these containers! There are 50 to a pack and a roll of tape is included to ensure the lid stays shut. (Although one of the reviews on this product complained about the two tabs to secure the container, I did not have any issues.) These make it so easy to package these up to send home with the kids!
Individual Mini Bundt ContainersIt just so happens I have 2 Nordic Ware mini bundtlette cake pans
. The ones I have are several years old and dark metal. If you buy the shiny ones, you will want to bake these at 350° instead of 325°.
[ctt template=”8″ link=”y76bQ” via=”no” ]Pumpkin Spice Mini Bundt Cakes with Maple Glaze, doesn’t that sound delish? Everyone is raving about a local bakery, Nothing Bundt Cakes, but you can make your own![/ctt]
Obviously, I decided to try making my own version of these mini bundt cakes. At first, the plan was to make a pancake-flavored bundt with maple glaze and bacon pieces on the top. Dang! I forgot to buy bacon.
Backup Plan 2 – Pumpkin spice with maple glaze. Maybe a little bourbon to replace the water in the recipe would add another layer of flavor… Dang! The bourbon is all gone, too. Another day…
More Delicious Mini Bundt Cakes
Chocolate Bourbon Mini Bundt Cakes – How To Make These
How To Easily Make Amazing Lemon Mini Bundt Cakes
Cake Pan Release
Even though these bundtlette cake pans are non-stick, I want to be sure they will come out perfectly. For easy cake removal, use this Cake Pan Release, which I found on If You Give A Blonde A Kitchen. Haley’s recipe makes 2 – cups. I made a smaller quantity, which you can find just below.
This ‘cake pan release‘ is incredibly easy to make and it works perfectly! You simply beat equal parts of flour, shortening, and vegetable oil together until smooth and brush into the wells of the mini bundt cake pans. You can use this on regular cake pans, too. Store the leftover paste in an airtight glass container for up to three months. No refrigeration is needed since there is no dairy in the recipe.
Cake Pan Release Ingredients
- 1/4 cup flour
- 1/4 cup shortening
- 1/4 cup vegetable oil
I found this pumpkin spice bundt cake recipe by Dawn on I Think We Could Be Friends.com. Instead of a regular bundt cake, I tweaked it slightly by making it into mini bundt cakes and using a maple glaze instead of store-bought cream cheese frosting. This recipe is really delicious!
Pumpkin Spice Mini Bundt Cakes
*Preheat oven to 325°
INGREDIENTS:
1-15.25 oz. Spice Cake Mix
1-3.4 oz. pkg French Vanilla Instant Pudding
1 c. Pumpkin Puree
4 Eggs
1/2 cup Warm Water
1/3 cup Vegetable Oil
1/4 cup Sour Cream
1 tsp. Vanilla
*The pans I have are dark metal. The original directions for using these dark pans direct you to lower the temperature twenty-five degrees less than the recipe directs. If you have shiny pans, raise the temperature to 350°.
DIRECTIONS: Preheat oven to 325°.
First, pour the cake mix and instant pudding into a large mixing bowl. (It’s a good idea to mix these together before adding the other ingredients.)
Then, measure the remaining ingredients and pour or spoon into prep bowls
. I love these prep bowls. You can make sure you don’t forget any ingredients by utilizing these.
Then, pour or spoon the remaining ingredients on top of the cake mix – pudding mixture in the bowl.
Next, mix the ingredients together with an electric mixer for 2 minutes. Then, scrape down the side of the bowl and scrape from the bottom to the top of the batter, making sure all the dry ingredients are combined.
Finally, spoon the batter equally into each of 9 bundt cake wells. Fill the wells up to about 1/2″ from the top of the wells, or up to 3/4 of the well. Don’t fill it up any more than 3/4 full or it might run over the edges when the batter expands during baking.
This makes 9 mini pumpkin bundt cakes. Bake for 18 – 22 minutes depending on your oven. Check the center with a toothpick. Take out of the oven immediately when a toothpick comes out clean. Set pans on a rack to cool for 15 – 20 minutes.
As a result of using the cake pan release, you can see that the little cakes pulled away from the edges and came out of the pan perfectly. Tip the pan and carefully remove each cake from the pan and allow to cool on a wire rack. Then, make the Maple Glaze.
Maple Glaze For Pumpkin Spice Mini Bundt Cakes
Ingredients
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
- 3 Tablespoons real maple syrup
-
1 Tablespoon butter softenedBeat the ingredients together until smooth. You can sparingly, add a little extra maple syrup to thin the glaze if necessary. Drizzle with a spoon over the mini bundts.
Placing the little bundt cakes in the containers before drizzling the glaze over each seems like a perfect idea. You won’t have to mess up the glaze placing them in the containers. People will also appreciate any extra glaze that puddles at the base of the cake.
These cakes are so deliciously rich and moist, that a small amount of the maple glaze drizzled over them is plenty. But, if you are a sweet tooth, or have one, you can double the glaze recipe.
If you are a pumpkin lover, then you will want to check out this ►recipe for pumpkin cheesecake with gingersnap crust and caramel sauce topped with whipped cream!
Pumpkin Spice Mini Bundt Cakes With Maple Glaze
Ingredients
- Pumpkin Spice Mini Bundt Cakes
- 1-15.25 oz. Spice Cake Mix
- 1-3.4 oz. pkg French Vanilla Instant Pudding
- 1 c. Pumpkin Puree
- 4 Eggs
- 1/2 cup Warm Water
- 1/3 cup Vegetable Oil
- 1/4 cup Sour Cream
- 1 tsp. Vanilla
- Maple Glaze For Pumpkin Spice Mini Bundt Cakes
- Ingredients
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
- 3 Tablespoons real maple syrup
- 1 Tablespoon butter softened
Instructions
*The pans I have are dark metal. The original directions for using these dark pans direct you to lower the temperature twenty-five degrees less than the recipe directs. If you have shiny pans, raise the temperature to 350°.
DIRECTIONS: Preheat oven to 325°.
First, pour the cake mix and instant pudding into a large mixing bowl. (It's a good idea to mix these together before adding the other ingredients.)
Then, measure the remaining ingredients and pour or spoon into prep bowls. I love these prep bowls. You can make sure you don't forget any ingredients by utilizing these.
Place the remaining ingredients on top of the cake mix/ pudding mixture.
Then, pour or spoon the remaining ingredients on top of the cake mix - pudding mixture in the bowl.
Mix for 2 minutes.
Next, mix the ingredients together with an electric mixer for 2 minutes. Then, scrape down the side of the bowl and scrape from the bottom to the top of the batter, making sure all the dry ingredients are combined.
Allow the bundtlettes to cool for 15 - 20 minutes.
Finally, spoon the batter equally into each of the 9 bundt cake wells. Fill the wells up to about 1/2" from the top of the wells, or up to 3/4 of the well. Don't fill it up any more than 3/4 full or it might run over the edges when the batter expands during baking.
This makes 9 mini pumpkin bundt cakes. Bake for 18 - 22 minutes depending on your oven. Check the center with a toothpick. Take out of the oven immediately when a toothpick comes out clean. Set pans on a rack to cool for 15 - 20 minutes.
As a result of using the cake pan release, you can see that the little cakes pulled away from the edges and came out of the pan perfectly. Tip the pan and carefully remove each cake from the pan and allow to cool on a wire rack. Then, make the Maple Glaze.
Beat the ingredients together until smooth. You can sparingly, add a little extra maple syrup to thin the glaze if necessary. Drizzle with a spoon over the mini bundts.
Placing the little bundt cakes in the containers before drizzling the glaze over each seems like a perfect idea. You won't have to mess up the glaze placing them in the containers. People will also appreciate any extra glaze that puddles at the base of the cake.
These cakes are so deliciously rich and moist, that a small amount of the maple glaze drizzled over them is plenty. But, if you are a sweet tooth, or have one, you can double the glaze recipe.
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What cute little cakes, my hubby would enjoy these!! Thanks so much for linking up at #AThemedLinkup 3 for Pumpkin Crafts and Recipes. Shared.
I’m looking forward to trying these little bundt cakes in different flavor combinations. The guys here seemed to really like them. Thanks, Dee!
Visiting again to say thanks so much for linking up at #AThemedLinkup 5 for Thanksgiving Recipes. Shared.
Thanks for stopping by, Dee!