Mini Pumpkin Toffee Bundt Cakes

Step 1

This can been into a full size Bundt cake. I went with mini’s because I hadn’t used that pan in forever and I needed to in order to justify keeping it. :)

Step 2

Preheat oven to 350F.

Step 3

Spray a 10” Bundt pan with baking spray. I used the Nordic Ware Pro Cast Multi Mini Bundt Pan, spray each mini Bundt with baking spray.

Step 4

Combine the cake mix, pudding mix, eggs, oil, and water in a bowl of your stand mixer.

Step 5

Whisk for 30 seconds on low, then increase the speed to medium and whisk for 2 more minutes.

Step 6

Pour cake into prepared pan. If making a full size bake for 60 minutes.

Step 7

If making the minis bake for about 25 minutes.

Step 8

A wooden skewer should come out clean and the cake should spring back when you push down on it.

Step 9

Let cool for ten minutes before removing from the pan to cool completely.

Step 10

While cake is cooling, make frosting.

Step 11

For the frosting:

Step 12

Melt the butter in a saucepan over medium heat, stirring occasionally.

Step 13

Add the brown sugar and bring to a boil. Let boil for a minute.

Step 14

Mix in the powdered sugar, cream and as much water as necessary to make a smooth glaze.

Step 15

Drizzle, pipe or spread the glaze over cooled cake/s.

Step 16

Top with toffee pieces.