Pumpkin Spiced Mini Bundt Cakes

Saturday I made these Pumpkin Spiced Mini Bundt Cakes with Maple Cream Cheese Frosting for a tailgate for the MSU vs. LSU game. These are the perfect fall treat. The smell that flows through the house when you make these is heavenly! Unfortunately, we lost the game but at least these treats were good!

 

Pumpkin Spiced Mini Bundt Cakes with Maple Cream Cheese Frosting:

 

Bundt Cakes:
1 box of Spiced Cake Mix

1 can of Pumpkin Puree

1 mashed Banana

1/2 cup of Applesauce

1 tbsp. of Cinnamon

 

Frosting:

8 oz. bar cream cheese (at room temp.)

1/2 stick unsalted butter (at room temp.)

2 cups confectioner's sugar

1/4 cup pure maple syrup

1/4 teaspoon table salt

 

Directions:

1. Preheat oven to 350 degrees.

2. Make the cake: Mix all ingredients for the bundt cakes together in a big mixing bowl using an electric mixer until smooth.

3. Bake in the oven for 16-20 minutes or until a toothpick comes out clean.

4. Make the frosting: Using your electric mixer again, beat all ingredients on high until light and fluffy (3 to 5 minutes).

5. Let cakes cool then frost them.

 

 

P.S. Using the applesauce and mashed banana is a healthier alternative to the oil and eggs that they boxed cake mix calls for.

 

 

Lots of Love,  Natalie