Pumpkin Orange Mini Bundt Cakes
Prep time
Cook time
Total time
Individual cakes with wonderful pumpkin and orange flavors. These mini Bundt cakes are amazingly delicious and have a surprise pecan topping added for a little crunch in each bite. After baking the cakes are drizzled with an orange glaze.

Tip: If you have just one mini Bundt cake pan with 6 cup molds this recipe may be baked in batches. While the first batch is baking just cover and chill the remaining batter. Then after the first batch is baked wash and dry the pan, re-grease and flour the pan, and bake the second batch.
Recipe type: Dessert | Oil Cakes | Bundt Cakes
Serves: 12 mini Bundt cakes
Small amount of vegetable shortening and flour for preparing pan
Cake Batter:
  • ¾ cups pecans, fine to medium coarsely chopped
  • 1 large orange
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 1 cup buttermilk
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 1 cup granulated sugar
  • ¾ cup canned pumpkin
  • ¼ cup vegetable oil
Orange Glaze:
  • 1½ cups confectioners’ (powdered) sugar
  • 1 tablespoon orange zest (reserved from cake batter)
  • 2 to 3 tablespoons freshly squeezed orange juice (reserved from cake batter)
Preheat oven to 350 degrees F. Prepare one or two mini Bundt cake pans; grease the pans with shortening and dust with flour.
Pecans: Sprinkle about 1 tablespoon chopped pecans in the bottom of each cup. Set pan aside. Tip: If you are using 1 mini Bundt cake pan with 6 cup molds you will need to bake this recipe in two batches.
Zest the orange: You should have about 2 tablespoons zest. Divide the zest, use half for the cake batter and reserve the other half for the orange glaze. Tip: Don’t worry if there are not quite 2 tablespoons or more than 2 tablespoons of zest, just divide whatever amount you have in half. Set aside.
Set aside the orange and reserved zest for the orange glaze.
Cake Batter:
  1. In a medium mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg; sift or whisk together to mix. Set aside.
  2. In a small bowl, stir the buttermilk and vanilla extract together. Set aside.
  3. In a large bowl of an electric mixer, add eggs and beat on medium-high speed for 2 to 3 minutes until the eggs become slightly thickened. With the mixer still on medium-high speed, add the sugar one tablespoon at a time, beating 2 to 4 minutes until the sugar is fully incorporated. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add the pumpkin, and beat for 1 minute on medium speed or just until combined. With the mixer still on medium speed, slowly pour the oil into the batter in a slow steady stream, and then beat for 1 minute longer.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down; add the buttermilk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and buttermilk mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Bake: Spoon about ⅓ cup batter over the pecans in each cup mold. Bake 20 to 25 minutes or until a long toothpick, wooden skewer or cake tester inserted in the center comes out clean. Place pan on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling. Tip: 23 minutes was the perfect bake time for my oven.Pumpkin-Orange Mini Bundt Cakes
Orange Glaze:
  1. In a small bowl, combine powdered sugar and orange zest. Add enough orange juice to make a good drizzling consistency and stir until smooth.
  2. Drizzle glaze over the cooled cakes.Pumpkin-Orange Mini Bundt Cakes
Adapted from Better Homes and Gardens Magazine, Fall 2018
Recipe Notes
Pan: One or Two 3½ inch Mini Bundt Cake Pan Pan Prep: Greased, Floured Oven Temp: 350° Storage: Cover and Cool Place

Help: Cake Hints and Tips
Recipe by at https://thebakingpan.com/recipes/cakes/pumpkin-orange-mini-bundt-cakes/