One Year Ago: Pear Crisp with Vanilla Brown Butter
Hello everyone! Happy National Bundt Day! Well in my case it would be “Happy National Mini-Bundt Day”
Last year, and this year, I followed Mary of the fantastic blog The Food Librarian on her adventure of 30 days of bundts to celebrate National Bundt Day. This year I decided to also play along. No I didn’t make 30 days of bundts but I did make one for you today Oh and when I say that I made you a bundt, I literally mean I just made it. The little cakes are still warm. Delicious warm little pumpkin spice pudding bundt cakes….mmmmm…..
Originally I had a different idea for my bundt but that failed and now my trash can is full of chocolate cake. Not good. I sorta lost my patience with baking and decided to make something quick, easy and delicious. I had a small box of Jiffy yellow cake mix and a small box of Jello pumpkin spice pudding. I decided to throw the two together and make myself a delicious little pumpkin spice pudding bundt. Would it work? I hoped so. Did it work? Heck yeah it did! Now I know it’s not that homemade and I know some of you may snub your nose but it’s good. So you should give it a try
Since I used a Jiffy mix they are only 9oz. so this recipe made just enough to fill my mini tube pan. Which makes 12 little delicious cakes.
Pumpkin Pudding Bundt
Yield: 12 mini bundts
Prep Time: 10 minutes
Cook Time: 15 - 20 minutes
Total Time: 25 - 30 minutes
1 Jiffy yellow cake mix (9oz.)
1 Jello Pumpkin Spice instant pudding mix (3.4oz.)
1/3 C. vegetable oil
1/2 C. water
Source: Nutmeg Nanny
Preheat oven to 350 degrees.
In bowl of mixer add dry ingredients. Whisk together. Add rest of ingredients and mix until combined.
Generously spray your mini-tube pan with baking Pam.
Fill each cup and bake for 15 - 20 minutes until done.
You can top your little cakes with powdered sugar, cinnamon glaze or eat them plain. All equally delicious!