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!
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Servings: 6
Calories: 367kcal
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.
Prepare your bundt pan as the directions state, my mini bundt pan works best when lightly brushed with butter then dusted with flour.
Nutrition
Calories: 367kcal | Carbohydrates: 83g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 707mg | Potassium: 178mg | Fiber: 2g | Sugar: 56g | Vitamin A: 6355IU | Vitamin C: 2mg | Calcium: 136mg | Iron: 1mg
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