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Pumpkin Spice Mini Bundt Cakes with Cream Cheese Glaze
Ingredients
Units
Scale
Pumpkin Spice Cake Ingredients:
- 1 Yellow Cake Mix (I prefer Pillsbury)
- 1 box of Pumpkin Spice Jello Pudding* (see substitution below)
- 1 cup of canned pumpkin (not pie filling, just pumpkin!)
- 3 eggs
- 1/2 cup water
- 1/3 cup vegetable oil
Cream Cheese Glaze Ingredients
- 4 oz. cream cheese, at room temperature
- 1 Tbsp. butter, at room temperature
- 1 tsp. of vanilla extract
- 4-6 Tbsp. whole milk
- 1/3 - 1/2 cup powdered sugar (depends on how sweet you want it!!)
Instructions
Pumpkin Spice Cake Instructions:
Preheat oven to 350°. Mix all ingredients and scoop into a mini bundt pan. Bake for 19 minute.
Cream Cheese Glaze Instructions
Cream together the cream cheese, butter, vanilla, and 4 tablespoons of milk. Beat until it’s very smooth & creamy!
Gradually add in the powdered sugar until you have a consistency that you like. Taste for sweetness… add more powdered sugar and/or milk as needed.
Notes
*I haven’t tried this, but if you can’t find the Pumpkin Spice Jello Pudding, I’m thinking a great substitution would be 1 box of vanilla pudding + 1 Tbsp. of Pumpkin Pie Spice.
Nutrition
- Serving Size: 1 cake
- Calories: 150
- Sugar: 6.2 g
- Sodium: 75.3 mg
- Fat: 11.8 g
- Carbohydrates: 8.9 g
- Fiber: 0.6 g
- Protein: 2.7 g
- Cholesterol: 58.7 mg
