Cake
Cake
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Mini Chocolate Pumpkin Bundt Cakes
Level
Easy
Prep
20 minutes
Cook
20 minutes
Servings
Makes 6-12 mini Bundt cakes
KEY INGREDIENTS
Toll House
Morsels and Baking Ingredients
NESTLÉ® TOLL HOUSE® Cocoa 8 oz
NET WT 8 OZ (226g)
Libby's
100% PURE PUMPKIN
LIBBY'S® 100% Pure Pumpkin 15 oz
NET WT 15 oz (425 g)
INGREDIENTS
MAKE IT
Step 1
Preheat oven to 350° F. Spray mini bundt cake pan with baking spray. We recommend a 6- or 12-well pan. Set aside.
Step 2
In large bowl use a whisk to mix together flour, cocoa powder, baking soda, cinnamon, ginger, and 1/2 teaspoon salt. Set aside.
Step 3
In a large mixer bowl on low-medium speed, paddle together oil and granulated sugar. Add eggs and mix until combined. Add 1/2 teaspoon vanilla extract, pumpkin and sour cream. Mix until combined and there are no streaks, then add flour mixture. Mix until just combined.
Step 4
Divide batter into a prepared mini bundt cake pans. Fill slightly above the halfway point. Bake for 20-25 minutes until toothpick inserted in center of cake comes out clean. Place pan on cooling rack and let cool in pan for 5 minutes. Invert pan and unmold mini bundt cakes onto cooling rack. Let cool completely.
Step 5
To make the glaze, combine powdered sugar, evaporated milk, butter, 1/4 teaspoon salt and 1/4 teaspoon vanilla extract in a mixer bowl or use a whisk to combine. If a thinner glaze is desired, add an additional tablespoon of evaporated milk. If a thicker glaze is desired, add 1-2 tablespoons of powdered sugar. Add gel food coloring if desired, to create a vibrant hue.
Step 6
Spoon glaze over bundt cakes while they are still resting on cooling rack. Let glaze set for at least 10-15 minutes prior to serving.
VARIATIONS
If using 29oz Libby’s Pure Pumpkin
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Double all ingredients
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