Pumpkin Spice Mini Bundt Cakes

The fifth movie in the 12 Days of Oscar series is My Big Fat Greek Wedding. The 2002 sleeper hit features Toula Portokalos (Nia Vardalos), a thirty-year-old Greek woman.  After starting college courses and a undergoing a mini-makeover, Toula meets and falls in love with Ian Miller (John Corbett). Toula’s family initially protests because Ian is not Greek, but eventually Ian learns to accept Toula’s large Greek family, and they accept Ian. My Big Fat Greek Wedding was nominated for Best Screenwriting, Original Screenplay (but lost to Talk to Her).

In one scene Ian’s family, the Millers, come to dinner at Toula’s, where the entire Portokalos family is present. Mrs. Miller presents Mrs. Portokalos with a dessert, telling her it’s a bundt cake.  Mrs. Portokalos struggles with the word bundt, eventually proclaims “It’s a cake, I know,” and tells a guest “There’s a hole in this cake.” Later during the party, she brings the bundt cake out, and has put a flower pot in the center of it. A guest exclaims “You fixed the cake!”  So it seemed fitting that a bundt cake would represent this movie.

This is so simple, it’s almost embarrassing to call it a recipe.  It’s a trick I learned years ago to keep the fat and calories of dessert down, and even though I don’t love boxed cake mix, I do love the convenience from time to time. When I tell people about this, they usually look at me in disbelief that you can make a boxed cake mix without eggs or oil. The result is a dense, moist cake that’s every bit as good as one made with eggs and oil.  I promise, you won’t miss the oil.  I made these in my mini bundt cake pan, but you could mix the batter and make cupcakes, or a sheet cake, or a regular size bundt cake.  Just adjust the cooking time according to the directions on the box. This works really well with a box of chocolate cake mix as well.

Pumpkin Spice Mini Bundt Cakes

Ingredients:

  • 1 15 oz. can pumpkin puree
  • 1 box (around 18.25 oz) spice cake mix (I used Betty Crocker)

Directions:

Preheat oven to to 325 degrees.

Spray the cavities of a mini bundt cake pan with nonstick cooking spray.

Mix the cake mix with the can of pumpkin puree.

Fill the cavities of the prepared pan 2/3 full with batter.

Bake for 15-20 minutes, until a toothpick inserted near the center of a cake comes out clean.

Allow to cool in pan for 5 minutes, then place the cakes on a cooling rack.

To make the glaze, mix one cup of powdered sugar with 1 tsp. of vanilla extract and 3 Tbs. milk.  Drizzle over cooled cakes.

Makes approximately 14 mini bundt cakes.

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