NOTE: To manage lactose restrictions, substitute Carnation® Evaporated Milk with Carnation® Lactose-Free Evaporated Milk in any recipe. Our Lactose-Free Evaporated Milk has a sweeter profile than regular Evaporated Milk, so you may notice a slightly sweeter profile to your recipe. To manage dairy restrictions, substitute Carnation® Evaporated Milk with Carnation® Almond Cooking Milk in any recipe. Some recipes, such as our Libby’s Famous Pumpkin Pie, turn out best with a different amount of Almond Cooking Milk. Please check our Alternative Milk Recipes page for recipes that have been specifically tailored for alternative milk usage.

Mini Chocolate Pumpkin Bundt Cakes

Mini Chocolate Pumpkin Bundt Cakes
  • Prep Time
  • Cooking Time
  • Skill Level
    Intermediate
  • Makes
    12
    Mini Bundt Cakes

Ingredients

  • 1 1/3 cups all-purpose flour
  • 1/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ginger
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 3/4 cup +2TB granulated sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1 can LIBBY'S® 100% Pure Pumpkin
  • 1/4 cup sour cream
  •  
  • 2 cups confectioners' sugar
  • 5 NESTLÉ® CARNATION® Evaporated Milk
  • 2 1/2 tablespoons unsalted butter, room temperature
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • OPTIONAL: orange gel food coloring

Instructions

PREHEAT oven to 350 degrees F. Spray mini bundt cake pan with baking spray. We recommend a 6 or 12 well pan. Set aside.

IN LARGE BOWL use a whisk to mix together flour, cocoa powder, baking soda, spices, and salt. Set aside.

IN A LARGE MIXER BOWL on low-medium speed, paddle together oil and sugar. Add eggs and mix until combined. Add vanilla extract, pumpkin and sour cream. Mix until combined and there are no streaks. Then add dry mixture. Mix until just combined.

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.

TO MAKE THE GLAZE

COMBINE all ingredients in a mixer bowl or use a whisk to combine. If a thinner glaze is desired, add an additional TBS of Evaporated Milk. If a thicker glaze is desired, add 1-2 TBS of confectioners’ sugar. Add gel food coloring if desired, to create a vibrant hue.

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.