Mini Gingerbread Bundt Cakes

Delicious mini gingerbread bundt cakes topped with rich and creamy salted caramel pecan sauce will definitely impress your guests. A perfect dessert for holiday entertaining!

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!

Mini Gingerbread Bundt Cakes

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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. So delicious!

I love the combination of classic holiday flavours. I mean gingerbread and salted caramel. It doesn’t get much better than that, right?

Scrumptious looking mini cakes, right? And the powdered sugar looks like snow, which is so fitting for the Christmas season.

Let me know how it goes. Enjoy!

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Mini Gingerbread Bundt Cakes with Salted Caramel Sauce

A delicious recipe for mini gingerbread bundt cakes with rich and creamy salted caramel pecan sauce. Perfect for holiday entertaining!

Course Dessert

Servings 10

Ingredients

For the Mini Bundt Cakes

Dry:

• 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

Wet:

• 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

For the Salted Caramel Sauce

• ¾ cup brown sugar (lightly packed)
• ¼ cup salted butter
• ½ cup heavy cream
• ¼ cup sea salt

Instructions

For the Mini Bundt Cakes

1. Preheat the oven to 350 degrees. Prepare pans with butter and flour. Set aside.
2. In a medium bowl, mix together the all-purpose flour, cocoa powder, baking powder, salt, ginger, cinnamon and nutmeg. Whisk together and set aside.
3. In a separate large bowl, combine both sugars, coconut oil, baking soda, eggs, water, buttermilk, molasses, and freshly grated ginger.
4. Add the dry mixture to the wet ingredients and stir until thoroughly combined.
5. 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.
6. 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

1. 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.

2. Add butter and stir until completely melted and bubbly (about 2 minutes).

3. Slowly pour in heavy cream until it comes to a boil, stirring constantly. Remove from heat and add salt.
4. 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. There’s also a good selection of mini fluted pans on Amazon.

Pin these mini gingerbread bundt cakes for later!

Holiday Countdown Update

Did you get your tasks completed from week eight? I got most of my gift wrapping done- only a few to go!

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!