Butterscotch Pumpkin Mini Bundts

• CAKES:
• 1 package (about 18 Oz.) Duncan Hines Moist Deluxe Yellow Cake Mix
• 1 package (3.4 Oz. Box) Jell-O Instant Butterscotch Pudding
• 4 whole Brown Eggs
• 1/4 cups Water
• 1/4 cups Vegetable Oil
• 1 cup Libby's Pure Pumpkin
• 1 teaspoon Ground Saigon Cinnamon
• 1 teaspoon Nutmeg
• 1/2 teaspoons Cloves
• _____
• CREAM CHEESE BUTTERCREAM FROSTING:
• 16 ounces, weight Cream Cheese, Softened
• 1 cup Butter, Softened
• 1 teaspoon Madagascar Vanilla
• 8 cups Powdered Sugar
• 4 Tablespoons Milk
• 1 Tablespoon Wilton Meringue Powder

1. Making the cakes:
2. 1. Mix cake mix, butterscotch pudding, eggs, water, oil, pumpkin, cinnamon, nutmeg and cloves together in the mixer and mix until creamy.
3. 2. Get out your mini bundt cake pan and spray with cooking spray.
4. 3. Fill each one about 3/4 full. If you fill it all the way to the top, it will rise too high and lose its shape.
5. 4. Bake in the oven at 350 degrees for 15 minutes. Remove from the oven and cool on aluminum foil.
6. To make the cream cheese buttercream frosting:
7. 1. Put the cream cheese, butter, vanilla and half of the powdered sugar into a mixing bowl.
8. 2. 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.
9. 3. Add the rest of the powdered sugar, milk and the meringue powder to the frosting and mix until smooth and creamy.
10. 4. Put your frosting into a cake decorating bag. I use the disposable ones from Wilton, so they can be thrown away after use.
11. 5. Use Wilton decorating tip #2D to make a large icing puff in the center of each bundtlette.
12. Put on a plate and enjoy!

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Taken from tastykitchen.com/recipes/holidays/butterscotch-pumpkin-mini-bundts/ (may not work)