Light Mini Pumpkin Bundt Cakes
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5 from 1 vote

Mini Pumpkin Angel Food Bundt Cakes

These Light Mini Pumpkin Bundt Cakes are easy to make and the perfect way to celebrate the fall season!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert
Servings: 6
Author: Tracy @ havingfunsaving.com

Ingredients

Ingredients for Mini Pumpkin Angel Food Bundt Cakes

  • 1 box angel food cake
  • 1 cup pure pumpkin
  • 1 teaspoon vanilla
  • 1 1/2 teaspoons of pumpkin spice

Ingredients for "stems" and "dirt"

  • 6 of your favorite fudge coated Voortman wafers

Ingredients for Glaze - if desired

  • 1/4 cup powdered sugar
  • 1 tablespoon milk

Mini green vanilla flavored candy melting wafers for "leaves"

    Instructions

    Instructions for pumpkin angel food cake

    • Preheat oven to 350 degrees
    • Mix all ingredients together in your mixer
    • Pour mixture into your mini bundt cake pan. Fill each one about 3/4 full.If you fill it to the rim, it will spill over some, but don't worry about it!
    • Bake for 15 - 18 minutes or until you can stick a toothpick or knife in and it comes out clean
    • Allow to cool in pan for 10 minutes
    • Flip onto cutting board or something similar

    Instructions for glaze

    • Mix until "glaze-like"
    • Drizzle a small amount on each "pumpkin" if desired

    Instructions for "leaves"

    • Melt a small amount of the candy melts and use a fork or similar utensil and drizzle on your "leaves"

    Instructions for "stem"

    • Cut your favorite Voortman Fudge Coated Wafer in half and insert it in the center of your "pumpkin"
    • Enjoy!

    Notes

    As you can see, I also crushed several Voortman Fudge Coated wafers to make the "dirt" around my pumpkins in their pumpkin patch.
    Prepare your bundt pan as the directions state, my mini bundt pan works best when lightly brushed with butter then dusted with flour.