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Home » Mini Pumpkin Bundt Cakes Recipe

Mini Pumpkin Bundt Cakes Recipe

September 22, 2019 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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Created by Angie on September 22, 2019

  • Cook Time: 30m
  • Yield: 6 mini cakes

Ingredients

  • 1 box spice cake mix
  • 2 cups pumpkin pie mix
  • 1 can chocolate frosting
  • 4 cups mini marshmallows
  • 2 tablespoons water
  • 3 -4 cups powdered sugar
  • Orange Food Coloring
  • Green Food Coloring
  • Fall sprinkles

Instructions

  • Preheat oven to 325F.
  • In a large bowl, whisk together pumpkin oie mix and spice cake mix.
  • Spray pans with baking spray or butter them and flour them for easy cake removal.
  • Pour batter into 6 cavities of a mini bundt cake pan.
  • Bake for 25-30 minutes or until done. Let cool and remove from pan.
  • Open jar of chocolate frosting, remove top and foil liner.
  • Heat in microwave for 45 seconds or until frosting is melted.
  • Set cakes onto a wire wrack with foil underneath to catch spills and pour chocolate icing over cakes, cover all of the cake.
  • Let cool.
  • Pour mini marshmallows into a large bowl. Add water.
  • Heat in microwave for 45 seconds or until marshmallows are melted.
  • Stir.
  • Remove 1/4 cup melted marshmallow and tint green.
  • Tint the rest of the melted marshmallows orange.
  • Add powdered sugar (about 3 1/2 cups to orange and 1/2 cup to green) and stir until combined.
  • Pour marshmallow fondant onto a flat work surface and knead until smooth like play dough.
  • Add more powdered sugar if fondant gets too sticky.
  • Divide orange into 6 pieces and roll into balls.
  • Roll out fondant balls, using a rolling pin and powdered sugar.
  • Place fondant sheet over a cake and use hands to smooth the sides. Cut away any extra at the bottom.
  • Take the green fondant and as if working with clay or play dough make a stem and a few vines. Stick them into the pumpkin.
  • Decorate with fall sprinkles.
  • Print

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