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Hello there, welcome to our recipe blog site. Right here you can obtain a guide on just how to make really tasty PUMPKIN SPICE MINI BUNDT CAKES WITH CREAM CHEESE GLAZE RECIPE dishes. The manufacturing process is really simple, you simply need to follow the approaches that we have composed on this page. The adhering to are the phases of exactly how to cook PUMPKIN SPICE MINI BUNDT CAKES WITH CREAM CHEESE GLAZE RECIPE. Please comply with the directions well.

First, just in case I miss you tomorrow… HAPPY THANKGIVING!!!  I hope that you all have a wonderful day filled with family and food and love!!   And now.. on to the Pumpkin Spice Mini Bundt Cakes with Cream Cheese Glaze!

Last year when I made the Pumpkin Spice Cupcakes and I told you they were a.maz.ing… I wasn’t kidding!  I was so excited to see the Pumpkin Spice Jello Pudding back in stores this year and I knew I had to make them again!

And since I already wanted to make some, I included them in the list of flavors available for Thanksgiving cupcakes and I had 5 dozen ordered!  Whoo-Hoo!

But as often happens when baking cupcakes, my recipes didn’t work out to the exact amount of cupcakes needed, so I had some extra batter.  What to do… what to do?

Well then I remembered that a fan on Facebook commented that she had made the recipe, but in a bundt pan and used glaze instead of frosting.  Well… a light came on in my head!   I have the most adorable mini bundt pan that I rarely use!


  • 1 Yellow Cake Mix (I prefer Pillsbury)
  • 1 box of Pumpkin Spice Jello Pudding* (see substitution below)
  • 1 cup of canned pumpkin (not pie filling, just pumpkin!)
  • 3 eggs
  • 1/2 cup water
  • 1/3 cup vegetable oil


  1. Preheat oven to 350°. Mix all ingredients and scoop into a cupcake pan (with liners). Bake for 19 minute. Cool completely and top with Cream Cheese Buttercream. Dust with cinnamon.
  2. ……………………………..

for full recipes please see : rosebakes.com

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