Mini Pumpkin Bundt Cake with Chocolate Rum Glaze
Moist, fluffy mini pumpkin bundt cakes with a boozy rum chocolate glaze that is out of this world!
You know how in a horror film, they capture the bad guy and then the people turn around, thinking that it’s all over, but then the bad guy somehow gets loose and kills them all? Well, that kind of happened to me today. Except it wasn’t a bad guy. It was something a lot scarier.
It was a spider .
See, I was in the middle of doing laundry when I spotted this horrid spider. I quickly ran upstairs, grabbed the 409 cleaning solution and drowned him in it. Feeling triumphant, I turned my back on him to finish the laundry since the water had already started running. I kept turning around to make sure that he was dead, and he was. Except when I turned around the third time, he was gone and he was right. behind. me., plotting his revenge against me. Or in other words, trying to Kill-Bill-me. I started to frantically scream before I drowned him for a second time in 409. I made sure he was dead at that point.
I just don’t understand how the spider didn’t die in the first drowning.
So to get my mind off the whole-spider-murder-situation, I decided to get some pumpkin baking in – my first pumpkin recipe of the season actually. I decided on mini bundt cakes because at the end of the day, miniature sized food always tastes better. And it makes me feel better about myself when I eat the entire thing. After all, it’s a sized-down food item, right?
The batter comes together so easily – a mixer is not even required! And once it cools out of the oven, go ahead and slather on that boozy rum chocolate glaze . It’s absolutely heavenly. And it’s a sure way to get spiders off your mind.
Pumpkin Bundt Cake with Chocolate Rum Glaze
Yield: 6 mini bundt cakes
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Moist, fluffy mini pumpkin bundt cakes with a dripping boozy rum chocolate glaze!