SPRING CELEBRATION MINI BUNDT CAKES
Pretty and pastel, these mini bundt cakes just say "spring." They're elegant enough to be served as Easter dessert, but fun enough for other less formal occasions. And as a bonus for any party host, they're stealthily simple to make because they start with shortcut ingredients like Betty Crocker™ yellow cake mix, Betty Crocker™ Rich & Creamy vanilla frosting and Great Value™ pastel pink gel food color-the rest comes down to a few simple techniques that even beginner bakers can achieve. And as pretty as these little cakes are on the outside, don't underestimate the inside, either: It gets a pretty pink swirl of tinted batter that'll wow everyone.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 12
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Generously spray 12 nonstick mini fluted tube cake pan cups (4x1 3/4-inch) with baking spray with flour. In large bowl, beat cake mix, water, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally.
- In small bowl, place 1/2 cup of the batter; stir in 1 teaspoon of the pink food color until blended. Divide remaining yellow cake batter equally into cake pan cups (about 1/3 cup each). Drop 2 teaspoonfuls of the pink batter onto cake batter in each of the cake pan cups. Using table knife, stir in a circle 2 to 3 times to swirl color.
- Bake 14 to 17 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Carefully loosen around sides of each cake with small, thin metal spatula; turn upside down onto cooling rack, and remove pans. Cool completely, about 30 minutes.
- Place cooling rack with cakes over cookie sheet or waxed paper. In small microwavable bowl, add frosting and remaining pink food color (about 1 1/2 teaspoons); mix to blend. Microwave uncovered on High 10 to 15 seconds, stirring until smooth glaze consistency. If necessary, heat in additional 5-second increments, stirring after each, until smooth glaze consistency. Carefully spoon 1 tablespoon over tops of cakes (allow some frosting to drip down). Sprinkle tops of cakes with sprinkles.
- Store loosely covered at room temperature.
Nutrition Facts : Calories 310, Carbohydrate 41 g, Cholesterol 45 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Cake, Sodium 310 mg, Sugar 26 g, TransFat 0 g
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Goma John
[email protected]I'm so glad I found this recipe!
Beeru Bohara
[email protected]These cakes are so good, I could eat them every day!
Jordynn Spina
[email protected]These cakes are a must-try!
Viwek Lamsal
[email protected]I can't wait to make these cakes again.
Mthuthuzeli Mangxaba
[email protected]These cakes are a great way to celebrate spring!
Emerson Adonai Arredondo Garrido
[email protected]I'm going to try making these cakes with different flavors of glaze next time.
Ntuthuko Maseko
[email protected]I made these cakes with gluten-free flour and they turned out great!
Vanessa Rad
[email protected]These cakes are the perfect size for a quick snack or dessert.
Janet Tomlinson
[email protected]I love the way these cakes look! They're so colorful and festive.
Nantume joan
[email protected]These cakes are a great way to use up leftover Easter eggs.
Humayun Ghani
[email protected]I made these cakes for my husband's birthday and he loved them! He said they were the best cakes he's ever had.
Agbedzeto Koffi Claude
[email protected]These cakes are the perfect size for a party or potluck. They're also great for gifting.
Kakande Abdu
[email protected]These cakes are so easy to make and they always turn out perfectly. I love that I can make them ahead of time and they still taste fresh.
kamran khan khan
[email protected]I've made these cakes several times now and they always turn out great. They're a perfect dessert for any occasion.
Nazeer Hussain
[email protected]I'm not usually a fan of bundt cakes, but these were really good! The cake was moist and flavorful, and the glaze was the perfect amount of sweetness.
Oh God
[email protected]I made these cakes with my kids and we had a lot of fun. They loved decorating them with the sprinkles and edible flowers. The cakes were a big hit at their school party.
Brandon Porras
[email protected]These cakes are so cute and festive! I love the way the spring colors look in the bundt pan. They were also very easy to make and didn't take long at all.
Safder Ahmdani
[email protected]I made these cakes for a bake sale and they were a huge success! Everyone loved them and I sold out in no time. The recipe was easy to follow and the cakes turned out perfectly.
Kelly Coale
[email protected]These mini bundt cakes were a hit at my spring celebration! They were so moist and fluffy, and the lemon glaze was the perfect finishing touch. I will definitely be making these again.