Mini Pumpkin Bundt Cake with Bourbon Glaze - 3 cup bundt pan recipe (2024)

Published: Oct 21, 2013 · Modified: May 22, 2020 by Christina Lane · This post may contain affiliate links · 51 Comments

Mini pumpkin bundt cake with Bourbon glaze.

Have you seen my pumpkin ebook for 25 pumpkin recipe that aren’t pie and 1 that is? I think you would love it.

Well, friends, I just opened the first can of pumpkin for the season. And since my recipes use only ¼ cup or ½ cup of pumpkin at a time, get ready for pumpkin inundation. You'll love it, I promise.

This mini pumpkin bundt cake with bourbon glaze went quick in my house.

I've been wanting to develop a recipe for a mini bundt that serves two for a while. The problem was that the top of the cake kept sticking to the pan. I've been blaming my pan for years. This time, I threw a hail Mary, poured in my pumpkin chai cupcake batter and had success!

How to remove mini pumpkin bundt cake from the pan successfully:

A cake made with butter has a higher chance of sticking to a pan than a cake made with oil. So, this pumpkin bundt is in your life because it's a tender spice cake made with oil that will never stick to your pan--hooray!

One exception to the rule of butter cakes sticking to the bundt pan is if you remove the cake when it's still warm. I always manage to burn myself when I do this, so using cake batters made with oil works better for me.

I let this mini bundt cool for 30 minutes before attempting to remove it from the pan. I'm still in shock it worked so well, and during multiple rounds of recipe testing, too!

This is the exact bundt pan I used. It looks like it comes in and out of stock, so it's 6.5" inches and holds 3 cups of batter. Here is a very similar mini bundt pan.

Still, though, coat your pan with so much cooking spray that youalmosthave to pour out the excess. Don't take any chances because you want every bite of this mini pumpkin bundt cake. You do.

If you have a set of mini bundt pans, you can divide this batter up between two of them, and bake it for slightly less time. The pan I used holds 3 cups of batter, so do the math. If you're using smaller bundt pans, I would double the whiskey glaze so that you have plenty for all of the cakes.

Yield: 1 cake, 2 servings

Mini Pumpkin Bundt with Bourbon Glaze

Ingredients

For the mini bundt:

7 tablespoons flour
½ teaspoon baking powder
⅛ teaspoon baking soda
¼ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon ground ginger
¼ teaspoon freshly grated nutmeg
1 large egg
½ cup pumpkin puree
¼ cup brown sugar
3 tablespoons sugar
3 tablespoons vegetable oil

For the bourbon glaze:

½ cup powdered sugar
1 teaspoon Bourbon whiskey
2 teaspoons milk

Instructions

Preheat the oven to 350 and spray a mini bundt pan very well with cooking spray. I repeat: spray very well.
In a small bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
In a medium bowl, whisk together the egg, pumpkin puree, brown sugar, sugar and vegetable oil. Add the wet mixture to the flour mixture and stir until combined. Donâ??t overmix.
Pour the batter into the pan and bake for 30-32 minutes, or until a toothpick inserted comes out clean.
Let cool in the pan for 30 minutes, then try to dump it out onto a wire rack. The cake should slightly pull away from the edges of the pan. If the cake does not come out easily, let it cool further. Worst case scenario: refrigerate the cake for a few minutes.
Mix together all glaze ingredients, drizzle on cake, and serve.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving:Calories: 614Total Fat: 23gSaturated Fat: 3gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 93mgSodium: 511mgCarbohydrates: 96gFiber: 3gSugar: 70gProtein: 7g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

More Pumpkin

Pumpkin Whoopie Pie Recipe
Easy Pumpkin Cheesecake Bars Recipe
Pumpkin Madeleines
Pumpkin Donut Holes

Reader Interactions

Comments

Thriftyredhead says
November 13, 2016 at 4:43 pm
Can you please clarify the amount of baking soda?
Reply
Delia Torres says
April 26, 2017 at 9:42 am
Hello Christina! I've been trying to purchase a small bundy pan for this recipe, I was saddened that the one posted on your blog is no longer available, but I wanted to know how much batter this makes so if I have to I can try a substitute pan. Please let me know at your convenience. I love your blog & you're terrific! I too like small desserts among other things. Thank you, Delia Torres.
Reply
Patricia says
January 16, 2019 at 4:43 pm
Hi....I needed a recipe for a glaze for a 3 cup bundt pan vanilla pound cake that I just made so I am going to use your glaze recipe. Then another time I will make this mini pumpkin bundt cake. I bought my mini 6" bundt pans from Walmart. I have used regular size bundt pan recipes and divide it into 4 mini bundt pans & then I share my cakes with friends. I usually coat my pans w/crisco & flour the pans & I have no trouble getting the cake out of the pans. I'm wondering if I could do the same w/this pumpkin recipe. What do you think? Please reply. Thanks.
Reply
- Christina Lane says
  January 16, 2019 at 7:59 pm
  Hi Patricia,
  You're asking if you can use Crisco and flour on your pans for this pumpkin bundt recipe and have it work? Sure, it should!
  Reply
Elizabeth says
November 14, 2019 at 9:13 am
The recipes came out beautifully for me with one tiny change: I don't like the taste of nutmeg, so I substituted an equal amount of ground cloves. The instructions for my NordicWare bundt pan say "Please do NOT use a regular cooking spray because it tends to leave a sticky residue on the pan, and the cake may stick; also, the residue left on the pan may be very difficult to clean completely, making it more likely that future cakes will stick." I used the tried-and-true method of coating with shortening and dusting with flour, and the cake came out of the pan fine.
Reply
Karenlibrarian13 says
March 28, 2021 at 3:56 pm
How cute is that! I actually have that pan and several others from the same company, I am a sucker for a cute cake pan. I often find that bundt recipes are too big for a 9 cup pan so I love having the small one for the extra batter. I've also split one recipe into multiple pans and put them in the freezer so I have cake whenever I want!
I'll be saving this recipe and make it next time I have a craving for pumpkin.
Reply

« Older Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.