Once I bit into this, all my worries went away. The perfect balance of moist, orange, and sweetness ... it really did NOT need frosting, it was that good. Especially warm from the oven...
I'm also in love with all things mini ... muffin, doughnut and now this mini bundt pan. I found it at Smith's Marketplace in town, on sale, at 50% off.
Begin with buttering and flouring your bundt pan. I found it easier to pretty much fill up the individual cup with flour and then shake it out over my flour bin.
Using my 2T. cookie scoop worked great for the mini mini's that I used for the pumpkins you see above.
Using two of these cookie scoops per cup was the perfect yield for the full mini you see on the cooling rack. Tap the pan a couple of times on the counter to level and smooth the cake batter.
To make the pumpkins, I cut a sliver off the rounded bottom to make it level...
... and added some orange glaze to seal the deal. Top it with another mini bundt...
Drizzle with orange glaze. Fun, huh?
Orange Bundt Cake
(4x6 recipe download) (full page printable recipe)