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Pumpkin bundt cakes


For 12 mini cakes

  • 1 1/2 cups of flour
  • 2 tsp pumpkin pie spice
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 6 tbsp unsalted butter (soft)
  • 1 cup sugar
  • 1 large egg + 1 egg yolk
  • 2 tsp vanilla extract
  • 1 cup plain pumpkin puree
  • 2 tbsp vegetable oil
  • 1/2 cup milk
  • chocolat frosting for topping
  • pretzel for pumpkin stem

Halloween recipe

Halloween pumpkin bundt cakes topped with chocolat sauce, perfect any time of the day and a perfect halloween recipe to try with the kids! Baked just under 1 hour, it’s easy and fun.

pumpkin cake


  1. Preheat oven to 325°F. Get your Silpat mini bundt cake silicone mold.
  2. In a medium bowl, mix flour, pumpkin pie spice, baking soda and salt. Set aside.
  3. In a large bowl/stand mixer, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla, pumpkin and vegetable oil.
  4. Beat in the flour mixture alternately with the milk.
  5. Divide batter evenly into prepared pan, till each bundt pan is 3/4 full. Bake for 20 minutes.
  6. Let cool for 10 minutes and invert onto a cooling rack/tray.
  7. Cut the bottom of the cakes then combine two together to form a pumpkin shape.
  8. Pour some chocolat frosting on top or other according to taste. Add a pretzel on top to make a stem for pumpkin.

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