Thanksgiving Part II.

Jade just loves everything Pumpkin so for the Holidays I'm going on a Pumpkin overload. This year my motto is: If you can dump Pumpkin in it or on it then I can, and will. So watch out if you're sitting too long I just might smear some Pumpkin on you.

Follow up:

I'm already making a Pumpkin Cheesecake, but I also wanted something I can sink my teeth into like a Pumpkin Cake.

I thought about Cupcakes, because I just love em, they're the perfect bite size treat. Then I remembered that I just bought a new Mini Bundt Pan that I can try out, it's just like a cupcake without the wrapper. Perfect!

I do have to say that these bundlettes are super moist so watch out they just might all disappear before you get one.

Ingredients:

1 Duncan Hines Moist Deluxe Yellow Cake Mix
1 Package Jell-O Instant Butterscotch Pudding
4 Brown Eggs
1/4 Cup Water
1/4 Cup Vegetable Oil
1 Cup Libby Pure Pumpkin
1 tsp Ground Saigon Cinnamon
1 tsp Nutmeg
1/2 tsp Cloves
Pam Cooking Spray
Wilton Mini Bundt Pan

Cream Cheese Butter Cream Frosting Ingredients:

1 Cup of Butter Softened
16 oz. Cream Cheese Softened
1 tsp Madagascar Vanilla
8 Cups Powdered Sugar
1 Tbsp Wilton Meringue Powder
4 Tbsp Milk
Cake Decorating Bag
Wilton Tip 2D

Making The Bundtlettes

1. Mix Cake Mix, Butterscotch Pudding, Eggs, Water, Oil, Pumpkin, Cinnamon, Nutmeg and Cloves together in the Mixer.

2. Mix until creamy.

3. Get out your Mini Bundt Cake Pan.

• Spray with Cooking Spray.

4. Fill each about 3/4 full.

• If you fill it all the way to the top it will rise too high and lose it's shape.

5. Bake in the oven at 350 degrees for 15 minutes.

• Remove from the oven and cool on aluminum foil.

Now To Make The Butter Cream Frosting

1. Put the Cream Cheese, Butter, Vanilla and half of the Powdered Sugar into the Mixing Bowl.

• Mix on low speed until creamed together.
• If you wrap a dish towel around the top of the mixing bowl it will keep the powdered sugar from flying around the kitchen.

2. Add the rest of the Powdered Sugar, Milk and the Meringue Powder to the frosting.

3. Mix until smooth and creamy.

4. Put your frosting into a Cake Decorating Bag.

• I use the disposable ones from Wilton, so they can be thrown away after use.
• Use Wilton Decorating Tip #2D to make a large Icing puff in the center of each Bundtlette.

Put on a plate and serve. Enjoy!