Entertaining over the holiday season? Impress your guests with these delicious mini gingerbread bundt cakes topped with rich and creamy salted caramel pecan sauce!
After seeing all of the deliciousness at last week’s Holiday Recipes link party, I broke down and made cake. Many cakes, to tell the you truth.
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?
And then my craving for gingerbread kicked in. Why stop there? Gingerbread with salted caramel pecan sauce. When you’re in that far, you may as well go for it!
These mini gingerbread bundt cakes are perfect for holiday entertaining. Make them ahead of time and store in the freezer until the day you need them. Top with ooey-gooey salted caramel pecan sauce and they’ll taste as fresh as the day you made them.
Mini Gingerbread Bundt Cakes
- 2 ½ cups all-purpose flour
- 2 TB. cocoa powder
- 2 tsp. baking powder
- 1 tsp. sea salt
- 2 TB. ground ginger
- 1 ½ tsp. ground cinnamon
- ¼ tsp. freshly grated nutmeg
- 1 ¼ cup dark brown sugar lightly packed
- ½ cup sugar
- ½ cup coconut oil melted
- 2 Tb. grated fresh ginger
- ½ tsp. baking soda
- 3 large eggs room temperature
- ½ cup water
- ½ cup buttermilk
- ½ cup fancy molasses
Preheat the oven to 350 degrees. 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 2/3 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.
Makes 10-12 mini cakes.
Top with warm salted caramel sauce (see recipe below).
Now for the best part!
Salted Caramel Sauce
¾ cup brown sugar
¼ cup salted butter, room temperature
½ cup heavy cream
¼ tsp. sea salt
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).
Looking for a pan to make your own mini bundt® cakes? You can find one similar to what I used at Williams Sonoma.
Holiday Countdown Update
To get your final homework, simply click on the image below (note: it’s a post I put together last year but the tasks are still the same). It includes a recap of each week so you won’t miss a thing. Pin it for next year if you were late joining us!
For those of you who have been following since the beginning, it’s been fun. I love hearing what you’ve been doing each and every week to get ready for Christmas!
Enjoy your weekend!
*This post contains affiliate links, which means at no additional expense to you, I may earn a commission on your purchase. Thanks for keeping this blog going!