Mini Pumpkin Bundt Cakes Recipe

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.