Individual Pumpkin Creamcheese Bundt Cakes

Using your favorite pumpkin pound cake recipe, make them in individual cakes to use as your name place card holders. This is the recipe I used last evening and then topped them with Cream cheese Frosting and Fall sprinkles!
8 oz softened cream cheese
3 sticks softened butter
1 cup brown sugar
2 cups granulated sugar
6 eggs
1 Table pumpkin pie spice
1 teas cinnamon
1 cup pumpkin purée
2 teas vanilla
3 1/4 cups cake flour or 3 1/4 cup all purpose flour minus 2 Tables

Preheat oven to 325. Measure flour into a bowl. Crack eggs into a separate bowl.
Meanwhile, cream butter, cream cheese and sugars until light and fluffy. Add pumpkin
and spices and vanilla. Alternate adding in flour and eggs, beginning and ending with flour. Do not over is. Pour batter into a greased and floured bundt pan or individual pans and bake until cake tests done when knife inserted in middle comes out clean.
Cool completely and either frost with cream cheese frosting or dust with powdered sugar.