How to Make Pumpkin Cakes

Instructions

For the cake

1. Preheat oven to 350 °F. Butter and flour your mini-bundt pan.
2. Cream together the oils and sugar, then add the yogurt and mix until combined.
   Stir in the eggs one at a time, making sure one egg is incorporated into the mixture before adding the next.
3. In a separate bowl, sift in remaining dry ingredients.
4. Stir dry ingredients into sugar and egg mixture in three batches, alternating with pumpkin purée.
5. Spoon or pipe batter into pans, filling pans 2/3 full.
6. Bake at 350° for about 20 minutes, or until a wooden skewer inserted in the center comes out clean.
7. Let cool in the pan for about 10 minutes before inverting onto a wire rack.

For the cream cheese frosting

1. Beat cream cheese in a bowl until smooth. Add vanilla and powdered sugar and mix until ingredients are well incorporated and desired consistency is reached.

For the buttercream

1. beat butter until light and fluffy, add vanilla, then slowly add sugar. Add milk, a few tablespoons at a time, until the desired consistency is reached. You will want a stiffer buttercream, so you can use less milk. Finally, add food coloring.

Assembly

1. Cut out the bottom of the cakes (less if you want tall pumpkins, more if you want rounder ones).
2. Place or spread cream cheese frosting on the bottom of a mini bundt cake and sandwich it.
3. Top with orange buttercream and shape into a pumpkin. (I cut out a yogurt cup to make my tools. The best tools were a rounded "V" to scrape out the hollows and a straight edge to smooth out the sides.)
4. I used an actual pumpkin stem, but you can make one with fondant or even very thick buttercream.