Mini Pumpkin Bundt Cake with Chocolate Rum Glaze
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon pumpkin pie spice
- ¼ teaspoon cinnamon
- ¼ teaspoon allspice
- ¼ teaspoon cloves
- ¼ teaspoon salt
- 1 cup canned pumpkin puree
- ¾ cup sugar
- ½ cup vegetable oil
- 2 large eggs
- ¼ cup sour cream
- 1 teaspoon vanilla extract
For the Chocolate Rum Glaze
- ⅔ cup chocolate chips
- ¼ cup heavy cream
- 1 tablespoon rum
Instructions
- 1
Preheat oven to 350 degrees F. Lightly coat a mini bundt pan with nonstick spray.
- 2
In a large bowl, combine flour, baking soda, pumpkin pie spice, cinnamon, allspice, cloves and salt. In a large glass measuring cup or another bowl, whisk together pumpkin puree, sugar, vegetable oil, eggs, sour cream and vanilla.
- 3
Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
- 4
Scoop the batter evenly into the bundt pan. Place into oven and bake for 15-20 minutes, or until a tester inserted in the center comes out clean.
- 5
Remove from oven and let cool for 15 minutes before inverting the cake onto a wire rack.
- 6
To make the glaze, heat heavy cream in the microwave for 1 minute, or until boiling; set aside. In another microwave-safe bowl, melt chocolate chips in the microwave for 1 minute. Whisk in heavy cream and rum until smooth.
- 7
Drizzle the glaze evenly over the top of the cakes, allowing to drip down the sides.
- 8
Allow glaze to set before serving.
