Mini Mascarpone Pumpkin Bundt Cakes
Rich Mini Mascarpone Pumpkin Bundt Cakes with Nuts, Rum Glaze, Herbs & Berries
I made these little cakes today, and they turned out so freaking delicious! After baking, I soaked them in a bit of rum mixed with honey, which made them extra moist and flavorful.
For the glaze and topping, I used mascarpone cheese with a touch of whipped cream, orange zest and juice, fresh thyme and lemon mint, crushed hazelnuts, berries, and a drizzle of truffle glaze.
I usually don’t even care that much about desserts—especially pumpkin ones—but this combination had the most incredible aroma and taste. Truly next level
Mini Mascarpone Pumpkin Bundt Cakes with Rum Glaze and Berries
Ingredients (for 4 mini/medium bundt cakes)
For the cakes:
• 1 cup (130 g) all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 ½ tsp pumpkin spice (or a mix of cinnamon, nutmeg, ginger, clove)
• ½ cup (120 g) mascarpone cheese, room temp
• ½ cup (110 g) pumpkin puree
• ½ cup (100 g) sugar (white or light brown)
• 2 large eggs
• 3 tbsp neutral oil or melted butter
• 1 tbsp rum (optional but lovely)
• 1 tsp vanilla extract
• Zest of ½ orange or lemon (optional, brightens the flavor)
• A handful of chopped almonds or hazelnuts (optional for crunch)
For the glaze/topping:
• ¼ cup mascarpone or whipped cream
• 1–2 tsp rum or a bit of lemon juice
• 1–2 tbsp powdered sugar (to taste)
• Fresh raspberries and blueberries for garnish
• Extra chopped nuts or a drizzle of honey/truffle glaze (optional)
For brushing / finishing: • 1 tbsp rum mixed with 1 tsp honey or maple syrup (for soaking warm cakes) <I did more
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Instructions
1. Preheat oven to 350°F (175°C). Grease and flour your mini bundt molds.
2. Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin spice.
3. Mix wet ingredients: In another bowl, beat eggs, sugar, and mascarpone until creamy. Add pumpkin puree, oil (or butter), rum, vanilla, and zest.
4. Combine: Add dry ingredients into wet, mix until smooth (don’t overmix). Fold in nuts if using.
5. Bake: Divide batter evenly among the 4 molds. Bake 22–28 minutes, or until a toothpick comes out clean. Let cool 10 minutes before removing from molds.
Soak: While still warm, brush the tops with the rum-honey mixture for extra moisture and aroma. Cool completely before glazing
6. Make glaze: Stir mascarpone (or/ and whipped cream) with powdered sugar and a bit of rum or lemon / orange juice until smooth and pourable.
7. Decorate: Drizzle glaze over cooled cakes, top with fresh berries and nuts.
Optional twist:• Add a few chopped herbs like lemon thyme or mint to the glaze for a unique aromatic note.
• Serve slightly warm with a dollop of whipped cream and a few berries on the side.
—Fried nuts hazelnuts chopped
Optional upgrades: • Add 1–2 tsp finely chopped lemon mint or thyme to the batter or glaze for a subtle herb aroma. • For extra richness, fold in a spoonful of whipped cream into the glaze right before drizzling.
