Fall Chocolate Mini Pumpkin Cakes

By á-20635

Easy and fun mini pumpkin cakes are perfect for any fall entertaining, or just for you and your family! Have fun with different sprinkles and decorations.

Ingredients

• CAKE:
• 1 package chocolate cake mix
• 1/4 cup vegetable oil
• 1 bag milk chocolate chips, 2 cups
• 1 small box instant chocolate pudding
• 2 eggs
• 1 1/4 cup water
• FROSTING:
• 1/2 cup butter or margarine, softened
• 2 teaspoons vanilla
• 2 tablespoons milk
• 2-3 cups powdered sugar
• Orange food coloring

Preparation

Step 1

Spray 2, six cupcake mini-fluted bundt pans generously (or use a regular cupcake tin).

Mix chocolate cake ingredients together, stirring chocolate chips in last. Spoon batter into prepared pan, filling each cake halfway. Bake at 350˙ for 17 minutes and let cool for about 5 minutes in the pan.

If you use a cupcake tin, reduce cooking time to 14 minutes. Invert onto a cooling rack or wax paper and let cool completely

Make the Frosting: Mix together the frosting ingredients until smooth. If frosting is too thick, add a little more milk. If it’s not thick enough, add more powdered sugar.

After the pumpkin cakes have cooled, slice off the domed end so it is flat. Frost one mini cake on the flat side and put another mini cake on top. Frost the entire pumpkin cake or just the top and let the frosting drip down. Decorate with fun sprinkles and sugars. Makes about 16 small bundt cakes which equals 8 pumpkins (Each pumpkin takes 2 mini cakes).

For the stem you can use tootsie rolls, airheads, small candy bars, or big pretzel sticks. The cake is moist and delicious- it’s one of our favorite cake recipes!

Enjoy and Happy Fall!