Butterscotch Pumpkin Mini Bundts

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   Making the cakes:

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   1. Mix cake mix, butterscotch pudding, eggs, water, oil, pumpkin, cinnamon, nutmeg and cloves together in the mixer and mix until creamy.

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   2. Get out your mini bundt cake pan and spray with cooking spray.

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   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.

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   4. Bake in the oven at 350 degrees for 15 minutes. Remove from the oven and cool on aluminum foil.

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   To make the cream cheese buttercream frosting:

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   1. Put the cream cheese, butter, vanilla and half of the powdered sugar into a mixing bowl.

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   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.

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   3. Add the rest of the powdered sugar, milk and the meringue powder to the frosting and mix until smooth and creamy.

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    4. Put your frosting into a cake decorating bag. I use the disposable ones from Wilton, so they can be thrown away after use.

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    5. Use Wilton decorating tip #2D to make a large icing puff in the center of each bundtlette.

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    Put on a plate and enjoy!

* Per serving · 4 servings · Values may vary.