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Mini Gingerbread Bundt Cakes

Bake these mini gingerbread bundt cakes with rich and creamy salted caramel pecan sauce. A deliciously moist cake that’s packed with warm spices. The perfect dessert for holiday entertaining!

Mini Gingerbread Bundt Cakes with Salted Caramel Pecan Sauce on Silver Tray

After seeing all of the deliciousness at last week’s Holiday Recipes link party, I broke down and made cake. To tell you the truth, it was many cakes!

While shopping at Value Village, I came across a mini bundt® cake pan that I couldn’t pass up. They make the cutest little cakes (sometimes called cakelets), don’t they?

Mini Gingerbread Bundt Cakes with Dusting of Powdered Sugar for Christmas

And then my craving for gingerbread kicked in. I love the cozy and warm spices of ginger, cinnamon and nutmeg combined in a tender and moist cake.

But, why stop there? I ended up making salted caramel pecan sauce to top my mini gingerbread bundt cakes. When you’re in that far, you may as well go for it!

Mini Gingerbread Bundt Cakes

Mini Gingerbread Bundt Cakes with Salted Caramel Pecan Sauce on Silver Tray

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These mini gingerbread bundt cakes are perfect for holiday entertaining. Make them ahead of time and store in an airtight container in the freezer until the day you need them.

To serve, defrost, top with warm, ooey-gooey salted caramel pecan sauce, and they’ll taste as fresh as the day you made them. So delicious!

Mini Gingerbread Bundt Cakes with Dusting of Powdered Sugar for Christmas

I love the combination of these classic holiday flavours with warm spices. It doesn’t get much tastier than gingerbread and salted caramel, right?

Mini Gingerbread Bundt Cakes with Salted Caramel Pecan Sauce on Silver Tray

To me, they’re scrumptious looking mini cakes. And the powdered sugar looks like snow, which is so fitting for the Christmas season. Christmas bundt cake for the win!

Mini Gingerbread Bundt Cakes with Salted Caramel Pecan Sauce on Silver Tray

Looking for a pan to make your own mini bundt® cakes? You can find one similar to what I used at Williams Sonoma. There’s also a good selection of mini fluted pans on Amazon.

Nordic Ware Mini Bundt® Cake Pan

Let me know how your gingerbread bundt cake adventure goes. Enjoy!

Mini Gingerbread Bundt Cakes with Salted Caramel Sauce

Mini Gingerbread Bundt Cakes Topped with Rich and Creamy Salted Caramel Pecan Sauce
Bake these mini gingerbread bundt cakes with rich and creamy salted caramel pecan sauce. A moist cake that's packed with warm spices. The perfect dessert for holiday entertaining!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Serving Size 10

Ingredients

For the Mini Bundt Cakes

    Dry:

    • cups all-purpose flour
    • 2 tablespoons cocoa powder
    • 2 teaspoons baking powder
    • 1 teaspoon sea salt
    • 2 tablespoons ground ginger
    • teaspoons ground cinnamon
    • ¼ teaspoon freshly grated nutmeg

    Wet:

    • cup dark brown sugar, lightly packed
    • ½ cup sugar
    • ½ cup melted coconut oil
    • 2 tablespoons grated fresh ginger
    • ½ teaspoon baking soda
    • 3 large eggs, room temperature
    • ½ cup water
    • ½ cup buttermilk
    • ½ cup fancy molasses

    For the Salted Caramel Sauce

    • ¾ cup brown sugar, lightly packed
    • ¼ cup salted butter
    • ½ cup heavy cream
    • ¼ teaspoon sea salt
    • 1 cup pecans, lightly toasted optional
    • 2 tablespoons powdered sugar optional

    Instructions

    For the Mini Bundt Cakes

    • Preheat the oven to 350°F. Prepare pans with butter and flour. Set aside.
    • In a medium bowl, mix together the all-purpose flour, cocoa powder, baking powder, salt, ginger, cinnamon and nutmeg. Whisk together and set aside.
    • In a separate large bowl, combine both sugars, coconut oil, baking soda, eggs, water, buttermilk, molasses, and freshly grated ginger.
    • Add the dry mixture to the wet ingredients and stir until thoroughly combined.
    • Pour the batter into the greased and floured cavities (about ⅔ full) and tap the bottoms against the counter a few times to eliminate any air bubbles.
    • Transfer to the oven and bake for 20-25 minutes. The Baking time will depend on the size of each cavity (until a toothpick inserted in the middle comes out clean). Cool in the pan for 10 minutes (you may have to run a knife along the edge to release), and then invert onto a cooling rack until room temperature.

    For the Salted Caramel Sauce

    • Pour sugar into a heavy saucepan over medium-low heat and stir with a whisk until it starts to break down into very fine granules.
    • Add butter and stir until completely melted and bubbly (about 2 minutes).
    • Slowly pour in heavy cream until it comes to a boil, stirring constantly. Remove from heat and add salt.
    • Pour over cake while still warm. Garnish with toasted pecans and a dusting of powdered sugar (optional).

    Pin this gingerbread bundt cake recipe for later!

    Mini Gingerbread Bundt Cakes Topped with Rich and Creamy Salted Caramel Pecan Sauce on Silver Tray

    You may also want to try this pretty caramel pecan bundt cake!

    Caramel Pecan Bundt Cake on White Cake Stand

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    Happy baking!

    Shauna at Satori Design for Living Blog - Home Decor, DIY, Vintage Finds, Recipes

    5 Comments

    1. I need to happen upon one of those cute little pans – these sound amazing, and that SAUCE! I could drink that all on its own :)

    2. 5 stars
      Mini bundt cakes seem so much fancier than getting served a slice of a large bundt cake. These look amazing!

    3. You can find the best stuff in Value Village – it’s totally my go to place for food props and interesting kitchen stuff! And these look so adorable – I’m all over salted caramel sauce on pretty much anything but it would be so good with a gingerbread flavour.

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