Butterscotch Pumpkin Mini Bundts Recipe

Name: Butterscotch Pumpkin Mini Bundts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CAKES:; 1 package (about 18 Oz.) Duncan Hines Moist Deluxe Yellow Cake Mix; 1 package (3.4 Oz. Box) Jell-O Instant Butterscotch Pudding; 4 whole Brown Eggs; 1/4 cups Water; 1/4 cups Vegetable Oil; 1 cup Libby's Pure Pumpkin; 1 teaspoon Ground Saigon Cinnamon; 1 teaspoon Nutmeg; 1/2 teaspoons Cloves; _____; CREAM CHEESE BUTTERCREAM FROSTING:; 16 ounces, weight Cream Cheese, Softened; 1 cup Butter, Softened; 1 teaspoon Madagascar Vanilla; 8 cups Powdered Sugar; 4 Tablespoons Milk; 1 Tablespoon Wilton Meringue Powder

Servings: persons

CAKES:
1 package (about 18 Oz.) Duncan Hines Moist Deluxe Yellow Cake Mix
1 package (3.4 Oz. Box) Jell-O Instant Butterscotch Pudding
4 whole Brown Eggs
1/4 cups Water
1/4 cups Vegetable Oil
1 cup Libby's Pure Pumpkin
1 teaspoon Ground Saigon Cinnamon
1 teaspoon Nutmeg
1/2 teaspoons Cloves
_____
CREAM CHEESE BUTTERCREAM FROSTING:
16 ounces, weight Cream Cheese, Softened
1 cup Butter, Softened
1 teaspoon Madagascar Vanilla
8 cups Powdered Sugar
4 Tablespoons Milk
1 Tablespoon Wilton Meringue Powder

1
Making the cakes:
2
1. Mix cake mix, butterscotch pudding, eggs, water, oil, pumpkin, cinnamon, nutmeg and cloves together in the mixer and mix until creamy.
3
2. Get out your mini bundt cake pan and spray with cooking spray.
4
3. Fill each one about 3/4 full. If you fill it all the way to the top, it will rise too high and lose its shape.
5
4. Bake in the oven at 350 degrees for 15 minutes. Remove from the oven and cool on aluminum foil.
6
To make the cream cheese buttercream frosting:
7
1. Put the cream cheese, butter, vanilla and half of the powdered sugar into a mixing bowl.
8
2. Mix on low speed until creamed together. If you wrap a dish towel around the top of the mixing bowl, it will keep the powdered sugar from flying around the kitchen.
9
3. Add the rest of the powdered sugar, milk and the meringue powder to the frosting and mix until smooth and creamy.
10
4. Put your frosting into a cake decorating bag. I use the disposable ones from Wilton, so they can be thrown away after use.
11
5. Use Wilton decorating tip #2D to make a large icing puff in the center of each bundtlette.
12
Put on a plate and enjoy!

2373

kcal

Calories

150

Fat

249

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: CAKES:, 1 package (about 18 Oz.) Duncan Hines Moist Deluxe Yellow Cake Mix, 1 package (3.4 Oz. Box) Jell-O Instant Butterscotch Pudding, 4 whole Brown Eggs, and more.

Yes, Butterscotch Pumpkin Mini Bundts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butterscotch Pumpkin Mini Bundts

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