Mini Pumpkin Bundt Cake

Name: Mini Pumpkin Bundt Cake
Total time: 50 min
Ingredients: 1 box Spice cake mix; 3.4 oz + 1 tsp Vanilla; 1 cup Pumpkin; ½ cups Butter, melted; 3 Egg; ⅓ cups Greek yoghurt; ½ cups + 5 tbsp Milk; 8 oz Cream cheese, softened; 2 cups Sugar; 2 tsp Cinnamon, for sprinkling on top

By Tasty · 50 min

Ingredients

Spice cake mix1 box
Vanilla3.4 oz + 1 tsp
Pumpkin1 cup
Butter · melted½ cups
Egg3
Greek yoghurt⅓ cups
Milk½ cups + 5 tbsp
Cream cheese · softened8 oz
Sugar2 cups
Cinnamon · for sprinkling on top2 tsp

Instructions

Preheat the oven to 350°F (180°C). Butter and flour the Bundt pans.
In a large bowl, mix the cake mix, pudding mix, pumpkin, melted butter, eggs, yogurt and milk on low speed with a hand mixer until well combined.
Fill each Bundt mold halfway with batter. The batter makes 12 cakes; if you have only a 6-cavity pan, bake in 2 batches.
Bake for 20 minutes.
While the cakes bake, make the glaze: in a medium bowl, whisk the cream cheese, milk, powdered sugar and vanilla until smooth.
Let the cakes cool for 15 minutes, then drizzle with the glaze and sprinkle with cinnamon.

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