Have you seen my pumpkin ebook for 25 pumpkin recipe that aren’t pie and 1 that is? I think you would love it.
Well, friends, I just opened the first can of pumpkin for the season. And since my recipes use only ¼ cup or ½ cup of pumpkin at a time, get ready for pumpkin inundation. You’ll love it, I promise. This mini pumpkin bundt cake with bourbon glaze went quick in my house. I’ve been wanting to develop a recipe for a mini bundt that serves two for a while. The problem was that the top of the cake kept sticking to the pan. I’ve been blaming my pan for years. This time, I threw a hail Mary, poured in my pumpkin chai cupcake batter and had success!
How to remove mini pumpkin bundt cake from the pan successfully:
A cake made with butter has a higher chance of sticking to a pan than a cake made with oil. So, this pumpkin bundt is in your life because it’s a tender spice cake made with oil that will never stick to your pan–hooray! One exception to the rule of butter cakes sticking to the bundt pan is if you remove the cake when it’s still warm. I always manage to burn myself when I do this, so using cake batters made with oil works better for me. I let this mini bundt cool for 30 minutes before attempting to remove it from the pan. I’m still in shock it worked so well, and during multiple rounds of recipe testing, too!
This is the exact bundt pan I used. It looks like it comes in and out of stock, so it’s 6.5" inches and holds 3 cups of batter. Here is a very similar mini bundt pan. Still, though, coat your pan with so much cooking spray that you almost have to pour out the excess. Don’t take any chances because you want every bite of this mini pumpkin bundt cake. You do.
If you have a set of mini bundt pans, you can divide this batter up between two of them, and bake it for slightly less time. The pan I used holds 3 cups of batter, so do the math. If you’re using smaller bundt pans, I would double the whiskey glaze so that you have plenty for all of the cakes.
