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Pumpkin Toffee Mini Bundt Cakes

Pumpkin Toffee Mini Bundt Cake
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Servings: 18
Calories: 305kcal

Ingredients

  • 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

Instructions

  • 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

Nutrition

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%