Easy Pumpkin Bundtlette Cakes Using Store-Bought Mix!

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I'll admit it, I'm totally a pumpkin spice person. As soon as Starbucks fall menu goes live, I'm in line, that first day... even when it goes live in August and there are zero signs of fall nor cooler weather. I'm a coffee roaster nerd, I LOVE good coffee, but sometimes you just need a good 'ole Starbucks Pumpkin Spice something-or-other. My go-to is a venti iced coffee with 2 pumps of pumpkin, 1 pump of sugar-free vanilla and a splash of oat milk - cuts the sugar/calories without cutting the taste.

With Thanksgiving right around the corner, I was trying to think of ways I can incorporate my love of pumpkin spice into a dessert that is easy enough for a Thanksgiving/Friendsgiving host/hostess. These pumpkin bundtlette cakes are it. Think bundt cakes but mini, individual servings!

Let’s get real for a second—most home bakers, especially around the holidays, aren’t making everything from scratch. I know I don't have time for that, especially if I'm the one hosting the holiday meal. Even some professional bakers reach for store-bought cake mix for the cakes they sell in their bakeries (seriously, Google it). With a couple of tweaks and some added pumpkin purée, that cake mix becomes the perfect shortcut to a holiday-worthy dessert that’s practically foolproof.

This recipe basically follows the recipe on the cake mix, just cutting a little of the water and oil since we are adding pumpkin puree.

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Easy Pumpkin Bundtlette Cakes

I bought my silicone mini bundt cake molds on Amazon.

***I am an Amazon affiliate, I earn from qualifying purchases.

Ingredients:

• 1 box yellow cake mix

• 1 cup pumpkin purée (just pumpkin, not the pie filling)

• 1/2 cup water

• 1/4 cup vegetable oil

• 3 large eggs

• 2 TSP Pumpkin Spice seasoning

• Optional: powdered sugar or a simple maple glaze for finishing

Directions:

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Make sure your mini bundt pans are well-greased so these little beauties slide right out.

2. Mix it Up: In a large bowl, combine the cake mix, pumpkin purée, water, oil, eggs, cinnamon, nutmeg, and ginger. Mix on medium speed for about 2 minutes until you have a smooth, pumpkin-spiced batter.

   
   

   

   
   

3. Fill the Pans: Spoon the batter into each mini bundt pan, filling each about halfway to leave room for them to rise. ***This is important, take note!!

   
   

   

   
   

4. Bake: Place the cakes in the oven and bake for 18-22 minutes, or until a toothpick comes out clean. If you thought pumpkin spice candles were good, just wait for the real thing filling your kitchen!

5. Cool and Decorate: Let the cakes cool in the pans for about 10 minutes, then carefully turn them onto a wire rack. Dust with powdered sugar or drizzle with a quick maple glaze to give them that extra holiday touch.

Maple Glaze

Ingredients:

• 1 cup powdered sugar

• 2-3 tbsp pure maple syrup (adjust to reach desired consistency)

• 1 tbsp milk or heavy cream (for a creamier glaze)

• A pinch of salt

Directions:

1. In a small bowl, whisk together the powdered sugar, maple syrup, milk or cream, and salt until smooth. Add a touch more syrup or milk if you prefer a thinner glaze.

2. Drizzle the glaze over your cooled bundt cakes, letting it run naturally down the sides. The maple flavor pairs beautifully with the pumpkin and spices, giving the cakes a warm, autumnal finish that’s irresistible.

Thanks to a store-bought mix, these cakes are ready in no time, but the extra pumpkin and spices make them taste like you went all out. Each mini bundt cake is tender, warmly spiced, and the perfect little dessert to serve with coffee or tea after Thanksgiving dinner.

Sometimes, a good shortcut is all you need to bake like a pro!