Mini Pumpkin Bundts With Apple Cider Glaze Recipe

Name: Mini Pumpkin Bundts With Apple Cider Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18 ounce) package spice cake mix; 1 (16 ounce) can solid-pack pumpkin (not pumpkin pie filling); 1 ⅓ cups water; 3 eggs; ⅓ cup vegetable oil; 1 teaspoon vanilla extract; 1 teaspoon butter flavoring; 1 teaspoon nut flavoring; 4 cups apple cider, divided; 2 tablespoons apple cider, divided; 16 whole cloves; 4 cinnamon sticks or 2 teaspoons ground cinnamon; 1 ½ teaspoons cornstarch; ¾ cup caramel ice cream topping (optional)

Servings: persons

1 (18 ounce) package spice cake mix
1 (16 ounce) can solid-pack pumpkin (not pumpkin pie filling)
1 ⅓ cups water
3 eggs
⅓ cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon butter flavoring
1 teaspoon nut flavoring
4 cups apple cider, divided
2 tablespoons apple cider, divided
16 whole cloves
4 cinnamon sticks or 2 teaspoons ground cinnamon
1 ½ teaspoons cornstarch
¾ cup caramel ice cream topping (optional)

1
Preheat oven to 350F Grease and flour 12 (1/2-cup) mini Bundt pans.
2
For cakes, combine all cake ingredients in large bowl; mix well.
3
Spoon batter evenly into prepared pans.
4
Bake 30 minutes or until toothpick inserted near centers comes out clean.
5
Cool in pans on wire racks 15 minutes.
6
Remove cakes from pans; cool completely on wire racks.
7
For glaze, combine 4 cups apple cider, cloves and cinnamon sticks in nonstick skillet; bring to a boil over high heat.
8
Boil 7 minutes or until liquid has reduced to 1 cup.
9
Meanwhile, combine remaining 2 tablespoons apple cider and cornstarch in small bowl; stir until cornstarch is dissolved.
10
When cider mixture is reduced, add cornstarch mixture; cook and stir until slightly thickened.
11
Remove from heat; cool completely.
12
Remove cloves and cinnamon sticks from glaze; discard.
13
Spoon about 1 tablespoon apple cider glaze over each cake.
14
Drizzle 1 tablespoon caramel topping around outer edge of each cake, if desired.

833

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 (18 ounce) package spice cake mix, 1 (16 ounce) can solid-pack pumpkin (not pumpkin pie filling), 1 ⅓ cups water, 3 eggs, and more.

Yes, Mini Pumpkin Bundts With Apple Cider Glaze 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.

That's it — enjoy your meal!

Mini Pumpkin Bundts With Apple Cider Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions