Mini Pumpkin Cream Cheese Bundt Cakes
Mini pumpkin bundt cakes with a layer of cream cheese baked in! Combining a spiced pumpkin cake with a touch of cream cheese, these super easy mini bundt cakes make for a fun teatime treat.
Ingredients
Ingredients for Mini Pumpkin Bundt Cakes
- 1⅓ cup all purpose flour or plain flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1½ teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 2 eggs
- ½ cup light brown sugar also known as muscovado
- ⅓ cup superfine granulate sugar or caster sugar
- ½ cup flavorless oil such as canola oil or sunflower oil
- ½ teaspoon vanilla extract
- ¾ cup pumpkin purée
Ingredients for Cream Cheese Layer
- 1 cup spreadable cream cheese or softened block cream cheese
- 1 egg
- 3 tablespoon superfine granulated sugar or caster sugar
- ½ teaspoon vanilla extract
Instructions
Instructions for Pumpkin Cake Batter
- Preheat your oven to 350°F (175C/155C Fan) and prepare your baking tin by greasing and flouring this well.
- In a medium bowl or jug, whisk together eggs, oil, sugar and vanilla. Add the pumpkin purée and whisk until smooth. Set this aside.
- Sift the flour, baking soda, salt and spices over a large bowl.
- Slowly pour the pumpkin mixture into the flour and whisk together until just combined. Set aside to prepare the cream cheese layer.
Instructions for Cream Cheese Layer
- In a medium bowl, beat together the cream cheese, vanilla and egg.
- Add the sugar and beat until smooth.
Instructions for Assembly and Baking
- Fill the prepared cake moulds, using about ⅓ of the batter, to create the first layer of pumpkin cake.
- Evenly distribute the cream cheese into the moulds and carefully spread this on top of the pumpkin layer to create the cream cheese layer.
- Distribute the remaining cake batter evenly amongst the pans to cover the cream cheese layer.
- Bake in the middle of the pre-heated oven for about 20 minutes. Once a toothpick inserted in the thickest part of the central bundts comes out clean, these are done.
- Remove from the oven and allow to cool for a few minutes in the tin before flipping out onto a wire rack to continue cooling.
Notes
Tips for filling the mini bundt tray can be found in the blog post.
Nutrition
Calories: 552kcalCarbohydrates: 54.3gProtein: 9gFat: 34.3gSaturated Fat: 10.6gCholesterol: 124mgSodium: 459mgPotassium: 193mgFiber: 2gSugar: 29.9gCalcium: 72mgIron: 3mg
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