Mini Brown Butter Pumpkin Bundt Cakes
This time of year, around the holidays is when everyone is in the kitchen baking and making holiday meals and such. Don’t get me wrong, I LOVE being in the kitchen and making things from scratch… however, having a recipe that doesn’t require a ton of work is always nice! These Mini Brown Butter Pumpkin Bundt Cakes are made from a *boxed cake mix* so it’s super convenient!
RECIPE RUNDOWN:
Taste: Rich, buttery, pumpkin-spicey cakes perfectly paired with a tangy cream cheese frosting.
Texture: Warm, moist, crumbly cakes topped with cool silky cream cheese
Level: Easy
Pros: Delicious, easy to make, and perfect for fall!
Cons: None
IF YOU LIKE THESE MINI PUMPKIN BUNDT CAKES, TRY:
grocery list:
- yellow cake mix
- brown sugar
- butter
- water
- eggs
- pumpkin puree
- pumpkin spice
- ground cinnamon
equipment list:
click here to purchase the equipment listed below
- mini bundt cake pans
- mixing bowls
FAQS:
How do I store these cakes?
They are best kept in an airtight container in the refrigerator for up to 4 days.
Can this recipe be gluten-free/vegan or can any of the ingredients be substituted for other dietary restrictions?
Unfortunately, it is not my specialty. However, there are many bloggers who specialize in gluten-free, vegan, nut-free, dairy-free, etc. desserts and I recommend giving them a try!
Mini Brown Butter Pumpkin Bundt Cakes
Ingredients
Method
- Preheat oven to 350 and generously grease the 4 mini bundt pans and set them aside.
- In a medium saucepan, melt the butter and let it simmer until the milk solids start to brown at the bottom. It will start to foam and it will be a medium honey color. Transfer the browned butter to a large mixing bowl.
- In the large mixing bowl, using a rubber spatula or wooden spoon mix together the browned butter, cake mix, brown sugar, water, pumpkin puree, eggs, pumpkin pie spice, and cinnamon until all combined.
- Pour the batter evenly among the mini bundt pans, about ⅓ cup of the batter in each pan. You will have batter leftover, but you will use it in the next batch that goes in the oven.
- Bake the mini bundt cakes for _ minutes or until _. Let cool before inverting and removing the cake. Repeat process until the batter is gone and all cakes are made.
- While waiting on all the cakes to cool, make the frosting.
- In a medium bowl, Beat the cream cheese and butter until smooth. Mix in powdered sugar until silky.
- Place the frosting in a piping bag with a round tip. Starting from the bottom of the cake, pipe lines and put a little extra in the center of the cake.
Tried this recipe?
Let us know how it was!