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Mini Pumpkin Bundt Cake with Chocolate Rum Glaze Recipe

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4.3 from 79 reviews

  • Author: Amina
  • Total Time: 45 minutes
  • Yield: 6 mini bundt cakes

Description

This Mini Pumpkin Bundt Cake with Chocolate Rum Glaze is a delightful autumn-inspired dessert featuring moist pumpkin-spiced cake baked in adorable mini bundt pans, topped with a rich and silky chocolate rum glaze. Perfect for fall celebrations or cozy gatherings, these individual cakes combine warm spices and the comforting flavors of pumpkin with a sophisticated chocolate finish.

Ingredients

For the Pumpkin Bundt Cake

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon pumpkin pie spice
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon cloves
  • 1/4 teaspoon salt
  • 1 cup canned pumpkin puree
  • 3/4 cup sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract

For the Chocolate Rum Glaze

  • 2/3 cup chocolate chips
  • 1/4 cup heavy cream
  • 1 tablespoon rum

Instructions

  1. Preheat the Oven: Preheat your oven to 350 degrees F (175 degrees C) and lightly coat a mini bundt pan with nonstick spray to ensure easy removal of the cakes after baking.
  2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, cinnamon, allspice, cloves, and salt, making sure the spices are evenly distributed for a consistent flavor profile.
  3. Mix Wet Ingredients: In a separate large glass measuring cup or bowl, whisk together the canned pumpkin puree, sugar, vegetable oil, eggs, sour cream, and vanilla extract until the mixture is smooth and fully combined.
  4. Combine Batter: Pour the wet mixture over the dry ingredients. Using a rubber spatula, gently fold the mixture just until all ingredients are moistened and incorporated; avoid overmixing to keep the cake tender.
  5. Fill Bundt Pans and Bake: Evenly scoop the batter into the prepared mini bundt pan cavities. Place the pan in the preheated oven and bake for 15-20 minutes or until a toothpick or tester inserted in the center comes out clean, indicating the cakes are fully baked.
  6. Cool the Cakes: Remove the cakes from the oven and let them cool in the pan on a wire rack for about 15 minutes. After cooling, carefully invert the cakes onto the wire rack to remove them from the pan.
  7. Prepare the Chocolate Rum Glaze: Heat the heavy cream in the microwave for one minute or until boiling. In a separate microwave-safe bowl, melt the chocolate chips in the microwave for one minute. Immediately whisk the hot heavy cream and rum into the melted chocolate until the glaze is smooth and glossy.
  8. Glaze the Cakes: Drizzle the chocolate rum glaze evenly over the tops of the cooled mini bundt cakes, allowing it to drip decoratively down the sides.
  9. Set and Serve: Allow the glaze to set at room temperature before serving to ensure a perfect finish and texture.

Notes

  • Make sure not to overmix the batter to keep the cakes tender and moist.
  • Use fresh pumpkin puree for the best flavor and texture if possible.
  • You can substitute rum with vanilla extract for a non-alcoholic version of the glaze.
  • Allow the cakes to cool completely before glazing to prevent the glaze from melting.
  • If you don’t have mini bundt pans, you can use a muffin tin, but adjust baking time accordingly.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/mini-pumpkin-bundt-cake-with-chocolate-rum-glaze-recipe/