It’s fall ya’ll! What better way to celebrate the changing of the season than an adorable mini-pumpkin bundt cake? This delicious orange flavored cake is filled with fall spices, cream cheese frosting and topped with a delightful orange cheese cream glaze.
These are best served warm, but also delicious at room temperature. I topped them with fall leaf sprinkles, a gold fondant leaf and a braided honey wheat pretzel twist.
These fall cakes are so easy to make!
MINI ORANGE PUMPKIN CAKES
For the cake:
1 box orange cake mix (plus ingredients it requires)
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
Mini bundt pan
Fall leaf sprinkles
Braided honey wheat pretzel twists
For the frosting:
16 ounces cream cheese (2 blocks room temperature)
8 ounces unsalted butter (2 sticks room temperature)
32 ounces powdered sugar (1 bag)
1 teaspoon vanilla
½ teaspoon salt
For the glaze:
1 block cream cheese, (8 ounces) softened
¼ cup unsalted butter, melted
5-6 cups powdered sugar
½ cup orange juice (no pulp)
Make the cake:
Prepare the orange cake mix according to the instruction on the box and add the additional spices. Spray mini bundt pan with baker’s joy before baking. Bake according to directions on box. Release cakes on parchment paper.
Make the frosting:
Beat the butter in a stand mixer on medium speed until smooth.
Add the cream cheese and beat well until blended, light and creamy.
Slowly start to add the powdered sugar about 1 cup at a time beating slowly on low speed and scarping the bowl in between until well combined.
Add the vanilla extract and salt.
Place each frosting in large piping bags fitted with large open star tip.
Make the glaze:
Whip the cream cheese using a stand mixer fitted with a paddle attachment.
Add butter and mix well.
Slowly add powdered sugar alternating with orange juice until you reach the consistency you prefer. You want the glaze thin but not runny.
Assemble the cake:
This cake may be served warm or cool (it is delicious both ways but I prefer warm!).
Using a serrated knife, trim the bottoms of each cake to create a flat surface.
Pipe the frosting on the cut side oof the cake, then place the second cake on top.
Pour glaze over the top of the cake and add fall leaf sprinkles and the pretzel stem.
Store cake in refrigerate.