Recipe for Mini Pumpkin Tea Cakes

[Note: most of the photos here are from other sources and are for illustrative purposes only.]

The season of festivities is quickly approaching. Halloween parties are sure to pop up all around. This is a fun festive recipe sure to delight all who eat these mini tea pumpkin cakes – a delight for sight as much as for the taste buds.

First Steps

Best when made in a Bundt-let pan, but you can substitute mini Bundt pans.

The wet ingredients go together first.

Click on each photo for info:

  • 5 cups flour
  • Dump into a large mixing bowl.
  • 1/2 tsp baking soda
  • 5 tsp baking powder
  • 1/8 tsp salt
  • 1/3 cup sugar

Add to flour in mixing bowl.

Add to flour and baking soda in mixing bowl.

Add to flour, baking soda, and baking powder in mixing bowl.

Add to flour, baking soda, baking powder, and salt in mixing bowl.

Combine all together; then slowly add to the wet mixture while mixing on low speed.

Next Steps

The dry ingredients get mixed before adding to the wet mixture above.

Click on each photo for info:

Heating Things Up

Time to turn up the heat and get things cooking. Click on each photo for amounts and/or directions:

  • Bundt-let pan
  • ¼ cup corn oil – to grease Bundt-let pans

Pre-heat oven to 375°F.

Grease Bundt-let pans.

Take a small scoop or spoon and fill the Bundt cups three-fourths of the way full.

Place into the preheated oven and bake for 15 minutes.

If using mini bundt pans, you will need to bake for a longer time. In this case turn the oven down to 350°F and cook until a tooth pick comes out clean when poked in the center of the cake.

The Pumpkin Magic Happens

So you have your mini-Bundts. Now you need to turn them into pumpkins. Click on each photo for amounts and/or directions:

  • ¾ cup softened cream cheese
  • ½ tsp pure vanilla extract
  • 2 cups powdered sugar
  • 2-3 tbsp of milk
  • Yellow and Red Food Dye
  • 1 pkg soft caramels

Let cakes cool completely while upside down.

Once mini-bundts are cooled, cut off any excess poof from the top of the cake to make a flat surface. Set the cake tops aside to be used in any way you wish or just to snack on.

These are your “pumpkin” halves! The next items will put those halves together.

Cream cheese should be let sit out while cakes are baking so it can soften. Unwrap and dump into small mixing bowl.

Add vanilla extract to cream cheese in small mixing bowl.

Add powdered sugar to cream cheese and vanilla in small mixing bowl.

Add milk to cream cheese, vanilla, and powdered sugar in small mixing bowl.

Combine cream cheese, vanilla, powdered sugar, and milk together. Make sure they are well mixed and smooth.

Add food dye in 3 drops of yellow food dye and 1 drop of red. Mix together until the frosting is orange.

Take a small dab of the frosting and place on the cut side of the cake.

Place another cake cut side down on top making sure to match the grooves on the side of the bundt.

Dip one side of the combined bundts into the frosting. Or you can spread the frosting on. Your choice. Also optional are little orange sprinkles.

Cut a caramel in half and shape like the stem of a pumpkin. Place in the center top of the frosted side of the double bundt.

Enjoy with your favorite black tea.

Recipe makes about 12 mini cakes.

About the Author: Janet Sanchez, formerly of, is a skilled cook combining healthy ingredients in a very tasty way. She also stays fit with kickboxing.

© 2016-2020 World Is a Tea Party photos and text


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