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Mini Caramel Pumpkin Bundt Cakes

Mini Caramel Pumpkin Bundt Cakes

Cinnamon-spiced caramel sauce and sugared sage leaves create a beautiful pumpkin dessert suited for the center of your holiday table.

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45 min
Prep Time
2 hrs
Total Time
6 mini Bundt®


Pumpkin Cake

1 1/4 cups all-purpose flour

1 1/2 teaspoons pumpkin pie spice

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2/3 cup granulated sugar

1/2 cup Land O Lakes® Butter, softened

2 large Land O Lakes® Eggs

3/4 cup canned pumpkin

1/2 cup sour cream

1 teaspoon vanilla extract

Caramel Sauce

1/4 cup granulated sugar

1/4 cup firmly packed brown sugar

2 tablespoons corn syrup

2 tablespoons Land O Lakes® Butter

3 tablespoons Land O Lakes® Heavy Whipping Cream

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

How to make

  1. STEP 1

    Heat oven to 350°F. Grease and flour 6 individual mini Bundt® cakes pan; set aside.

  2. STEP 2

    Combine flour, pumpkin pie spice, baking powder, baking soda and salt in small bowl. Set aside. 

  3. STEP 3

    Combine 2/3 cup sugar and 1/2 cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, adding eggs 1 at a time, until well mixed. Add pumpkin, sour cream and 1 teaspoon vanilla. Continue beating until well mixed. Add flour mixture, beating at low speed until well mixed.

  4. STEP 4

    Spoon batter evenly into prepared pans (about 1/2 cup batter for each cake). Bake 28-32 minutes or until toothpick inserted in center comes out clean. Let cool 10 minutes. Invert cakes onto cooling rack. 

  5. STEP 5

    While cakes are cooling, combine 1/4 cup sugar, brown sugar, corn syrup and 2 tablespoons butter in 2-quart saucepan. Cook over medium-low heat 5-7 minutes or until mixture comes to a boil. Continue cooking 2 minutes. Remove from heat. Stir in whipping cream, cinnamon and 1 teaspoon vanilla. Let cool 20 minutes. Drizzle evenly over cakes, filling center with caramel. 

Tip #1

Sugared Sage Leaves - combine 2 tablespoons sugar and 1/4 cup water in a 1-quart saucepan. Bring to boil over medium low heat. Continue boiling 2 minutes, cool slightly. Brush sage leaves with syrup; immediately sprinkle with sugar. Place on parchment paper; let dry 2-3 hours. Decorate cakes as desired. Store sage leaves uncovered in cool place up to 3 days.

Nutrition (1 mini Bundt® cake)

540 Calories
27 Fat (g)
130 Cholesterol (mg)
540 Sodium (mg)
69 Carbohydrates (g)
1 Dietary Fiber
6 Protein (g)
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Featured In

Bundt® Cake Recipes  


Bundt® Cake Recipes

The classic Bundt® cake is fancy enough to show off to guests and easy enough to make -for any occasion. We love it because it’s almost endlessly versatile and barely needs any adornment at all.

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