Butterscotch Pumpkin Bundt Cake Recipe
I do have to say that these mini Bundt cakes are super moist so watch out they just might all disappear before you get one.
Prep time: | American |
Cook time: | Servings: 24 cakes |
Ingredients
|
|
Directions
- Mix Cake Mix, Butterscotch Pudding, Eggs, Water, Oil, Pumpkin, Cinnamon, Nutmeg and Cloves together in the Mixer.
- Mix until creamy.
- Get out your Mini Bundt Cake Pan.
- Spray with Cooking Spray.
- Fill each about 3/4 full.
- If you fill it all the way to the top it will rise too high and lose its shape.
- Bake in the oven at 350 degrees for 15 minutes.
- Remove from the oven and cool on aluminum foil.
- Put your Cream Cheese Frosting into a Cake Decorating Bag.
- Use Wilton Decorating Tip #2D to make a large Icing puff in the center of each Bundt Cake.
- Put on a plate and Enjoy!