Pumpkin Toffee Mini Bundt Cakes
Pumpkin Toffee Mini Bundt Cake
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
- 3 cups all purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon salt
- 4 eggs
- 1/4 cup vegetable oil
- 2 cups granulated sugar
- 1 can pumpkin
- 1 8oz bag toffee bits (reserve 1/4 cup to top cakes)
- 1/2 cup softened butter
- 2 cups powdered sugar
- 1 teaspoons vanilla extract
- 2 tablespoons milk
- candy pumpkins optional
Preheat oven to 325 degrees F.
Spray mini bundt pan with non-stick cooking spray.
Mix together all of the ingredients except toffee bits, until well blended.
Fold in the toffee bits in with a spatula.
Fill each mini bunt 3/4 way full. About 2 tablespoons of batter.
Bake for 15-20 minutes or until tooth pick comes out clean.
Cool 10 minutes before removing cakes.
Place on wire cooling rack
Mix together butter, powdered sugar, vanilla extract and milk to make buttercream icing.
Place icing in a piping bag or sandwich bag. Cut tip off bag (or sandwich bag corner) and pipe icing on cakes.
Top cakes with reserved toffee bits and candy pumpkins
Calories: 305kcal | Carbohydrates: 52g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 50mg | Sodium: 312mg | Potassium: 82mg | Sugar: 35g | Vitamin A: 4.5% | Calcium: 3.2% | Iron: 6.6%