It’s pumpkin season! Pumpkins are one of my favorite things about Fall. I love visiting the pumpkin patch and seeing all of the pumpkins. I love using them for decorations around the house, and I love carving them for Halloween. Of course, Fall also means the return of Pumpkin Mickey! Since I’m not going to the parks anytime soon, I decided to make my own version at home. This adorable Mickey Bundt-kin is a pumpkin spice bundt cake with orange cream cheese glaze, a fondant stem, and Mickey ears!
I’ve always loved a good bundt cake. Growing up, my mom would make a chocolate chocolate chip one, which was absolutely delicious. It’s been awhile since I’ve had one, but last Christmas I found this 6-cup bundt pan from Nordicware and I knew I wanted to try one again. It took me almost a year to actually use it, but it was worth the wait as it’s the perfect size for this Mickey bundt-kin!
To make the full Mickey bundt-kin, you’ll need to make two bundt cakes. This recipe will make enough for two 6-cup bundt cakes, so no need to double it. If you want to use two pans, that’s totally fine, but you definitely don’t need to. I did this using only one bundt pan and while it takes a little longer since you need to wash the pan between uses, it’s completely doable.
Before you begin baking, take time to prepare your pan. You’ll want to make sure it’s well greased and floured so that the cake doesn’t stick to it. My bundt pan said not to use regular cooking spray. Instead, it recommended baking spray or greasing it with shortening and then dusting with flour. I’ve used baking spray in the past, but didn’t have any at home, so I simply used some Crisco shortening and then a light dusting of flour. Make sure to tap the excess flour out of the pan before adding the cake batter in.
To make the cake, start by whisking together the flour, baking soda, salt, and spices in a large bowl. Set this aside while you whisk together the oil, eggs, sugars, vanilla, and pumpkin puree in a medium bowl. Once the wet ingredients are well-mixed, add them to the dry ingredients and whisk until smooth.
Divide the batter in half and pour one half into the prepared pan. Cover the remaining batter with plastic wrap and place in the refrigerator. Bake for 35-40 minutes at 350 F. Once baked, let the cake cool in the pan for a couple minutes before transferring to a wire rack to cool completely. Wash the pan and then re-grease and re-flour it. Pour the remaining batter into the pan and bake for 35-40 minutes. Once both cakes are baked, let them cool completely.
After the cakes have cooled, use a serrated knife to cut the bottoms off of the cake so that they are flat. This will make stacking them together into the pumpkin shape easier. Then, take a small round cookie cutter (between 2-2 1/2 inches) and cut out 3-4 rounds from the leftover cake. These pieces will go in the center of the bundt cake and will hold the stem.
Next, prepare the fondant stem and decorative ears. For the stem, take a piece of green fondant and shape it into a pumpkin stem. Stick the top of a popsicle stick into the bottom of the stem to attach it. Push it up into the fondant so that it helps the stem hold its shape. The remaining part of the stick will go into the cake.
To make the ears, draw a round Mickey ear shape on a piece of paper. Add a small triangle shape to the lower right side. Aim to have the circle be around 3 1/2 inches in diameter. Use this as template to cut the shapes out of black cardstock. The triangle bits will be the parts that stick into the cake.
Next, make the cream cheese glaze. In a small bowl, beat together the cream cheese, powdered sugar, and vanilla. Add the milk, one tablespoon at a time, and beat until smooth. Add a few drops of orange gel food coloring and beat until the color is well-mixed. To get this color, I used orange Americolor gel food coloring. Aim to have the glaze be somewhat loose and runny. Transfer the glaze to a piping bag.
Now you’re ready to assemble the Mickey bundt-kin! Take one of the bundt cakes and place it cut side up on a cake stand or serving plate. Place the second bundt cake, cut side down, on top of the first bundt cake. If you’d like, you can spread a layer of glaze between the two cakes, but it’s not necessary. Make sure to place the bundt cakes so that the ridges align. Next, place the pumpkin cake rounds in the center of the bundt cake to fill the hole.
After this, you’re ready to pipe the glaze. Cut the tip off of the piping bag and use it to drip the glaze down the sides of the cake. Pipe some glaze in the center of the cake and use an off-set spatula to spread it around and cover the cake rounds. Press the stem into the center of the cake rounds and then press one ear into each side of the cake.
Once it’s decorated, enjoy it immediately or store it covered in the refrigerator! Happy bundt-kin season!
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Pumpkin Spice Mickey Bundt-kin
Ingredients
Pumpkin Spice Bundt Cake
- 2 ¾ cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoons ground nutmeg
- 1 cup vegetable oil
- 4 large eggs
- 1 cup light brown sugar
- ¾ cup granulated sugar
- 1 15 oz can pumpkin puree
- 1 teaspoon vanilla extract
Cream Cheese Glaze
- 4 ounces cream cheese, soft
- ¼ teaspoon vanilla extract
- 1 cup powdered sugar
- 1-2 tablespoons milk
- orange gel food coloring
Decorations
- green fondant
- popsicle stick
- black cardstock
Equipment
- 6 cup bundt pan
- 1 piping bag
- 2 – 2 ½ inch round cookie cutter
Instructions
Pumpkin Spice Bundt Cake
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Preheat the oven to 350 F. Grease and lightly flour the bundt pan. Set aside.
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In a large bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and nutmeg. Set aside.
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In a medium bowl, whisk together the oil, eggs, brown sugar, granulated sugar, pumpkin puree, and vanilla extract.
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Add the oil mixture to the flour mixture and whisk until smooth and combined.
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Divide the batter in half and pour one half into the prepared bundt pan. Cover the remaining batter with plastic wrap and place in the refrigerator.
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Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let cool for 2-3 minutes. Invert the pan onto the wire rack and carefully remove the pan to release the cake.
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Remove the reserved cake batter from the refrigerator. Wash, re-grease, and re-flour the pan.
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Pour the remaining batter into the pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let cool for 2-3 minutes. Invert the pan onto the wire rack and carefully remove the pan to release the cake. Let both cakes cool completely.
Cream Cheese Glaze
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In a small bowl, combine the cream cheese, powdered sugar, and vanilla. Beat until smooth. Add milk, one tablespoon at a time, until glaze is loose and runny.
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Add desired amount of orange gel food coloring and beat until well-combined.
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Transfer glaze to a piping bag and set aside until ready to decorate.
Fondant Stem
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Shape a small piece of fondant into a stem. Stick a popsicle stick into the bottom of the stem, leaving some of the stick showing. The exposed part will stick into the cake. Set aside until ready to decorate.
Mickey Ears
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On a piece of paper, draw a round Mickey ear shape that’s about 3 ½ inches in diameter. Add a triangle shape to the lower right corner. This will be the part that sticks into the cake. Cut out two ear shapes using the black cardstock. Set aside until ready to decorate.
Assembly
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Using a serrated knife, cut the bottoms of the cake off so that they are flat.
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Place one bundt cake, cut side up, on a cake stand or serving plate. If desired, pipe and spread a thin layer of cream cheese glaze on the cut side. Place the second bundt cake, cut side down, on top of the first bundt cake. Make sure to align the ridges on each cake.
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Using a 2 inch or 2 ½ inch round cookie cutter, cut out 3-4 rounds from the leftover cake pieces. Place the rounds on top of each other and into the center of the bundt cake. This will create a place for the stem to sit.
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Cut the end off of the piping bag and use it to drip the cream cheese glaze down the sides of the bundt cake. Spread some glaze in the center of the cake to cover the small cake rounds.
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Press the stem into the center of the cake, where the cake rounds are. Press one cardstock ear into each side of the cake.
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Enjoy immediately or store covered in the refrigerator.