Mini Caramel Pumpkin Bundt®Cakes
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.

6 mini Bundt®
45 min
2 hrs


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 sugar

1/2 cup Land O Lakes® Butter, softened

2 large Land O Lakes® Eggs

3/4 cup mashed cooked pumpkin

1/2 cup sour cream

1 teaspoon vanilla extract

Caramel Sauce

1/4 cup 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 individual mini (6) 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 one 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 pan (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 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 onto parchment paper. Let dry 2-3 hours. Decorate cakes as desired. Store sage leaves uncovered in cool place up to 3 days.


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


Explore reviews from
our online community

  November 03, 2016

This is absolutely divine!! We paired it with salted caramel ice cream and it was fabulous! I didn't have mini bundt cake pans so I used a large muffin tin and it worked great! Next I'm going to try it using a regular muffin tin for smaller portions. YUMMY!!

— says Cindy
  October 30, 2016

Can you substitute canned pumpkin and if so how much?

— says Kay
Test Kitchen Comment November 17, 2016

Hi Kay, you can definitely use canned pumpkin in this recipe. Just make sure it is 100% pure pumpkin, not the pumpkin pie mix. Happy baking!

— says Mallory
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