Mini Bundt Cakes
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Mini Bundt Cakes
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Based on my wildly-popular Lemon Bundt Cake, these bright, citrusy Mini Bundt Cakes are perfect for your next shower, birthday party, or tea party. The small size is perfect for guests to help themselves, and each hand-held treat can be enjoyed in just a couple of bites.
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Ingredients
For the cake:
- 1 package lemon cake mix (see note 1)
- 1 (3.4 ounce) package instant lemon pudding mix (see note 2)
- 2/3 cup water
- 1/2 cup vegetable oil (see note 3)
- 1 teaspoon lemon zest (see note 4)
- 1/3 cup lemon juice (from 2-3 lemons)
- 4 large eggs
For the glaze:
- 2 cups powdered sugar
- 1/4 cup lemon juice
- 1/2 teaspoon vanilla extract
- fresh strawberries for serving, optional
Instructions
- Preheat oven to 325 degrees. Generously coat 2 mini bundt pans with shortening or nonstick spray.
- In a large bowl, whisk together cake mix and pudding mix. Add water, oil, lemon zest, lemon juice, and eggs and whisk to combine.
- Divide among mini bundt pans and bake until a toothpick inserted comes out clean with a few crumbs attached, about 15 to 20 minutes. Invert on to cooling rack set over a baking sheet and cool completely.
- Whisk together powdered sugar, lemon juice, and vanilla. Drizzle over cooled cake and let glaze harden for at least 10 minutes. Serve with fresh strawberries if desired.
Equipments used:
Notes
- Mini bundt pan: There are different sizes of mini bundt pans available. I used two of the Wilton nonstick fluted tube pans which have 12 cavities per pan sized 1.5 inches in diameter by 2.5 inches deep. You could use just one pan and bake them in batches, but be sure to let the pan cool before reusing.
- Lemon cake mix: This gives you a head-start on the cake and is the secret to ultra-lemony flavor. Yes, even restaurants use boxed lemon cake mixes. Since package sizes vary, look for a box that makes 13×9 or two 8-inch rounds.
- Instant lemon pudding: Can't find lemon pudding? Vanilla tastes great too! Most of the lemon flavor comes from the cake mix, so you don't lose too much flavor with vanilla pudding. I tested this to make sure.
- Lemon zest: Zest the lemons before you cut them in half for juice.
- Yield: This recipe makes 24 mini bundt cakes.
- Storage: Store leftovers covered at room temperature for 3 to 4 days.
Nutrition Information
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Serving
1 mini bundt cake
Calories
172kcal
(9%)
Carbohydrates
28g
(9%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
31mg
(10%)
Sodium
169mg
(7%)
Potassium
28mg
(1%)
Fiber
0.3g
(1%)
Sugar
19g
(38%)
Vitamin A
45IU
(1%)
Vitamin C
2mg
(2%)
Calcium
51mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24servings
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Serving | 1 mini bundt cake | |
| Calories | 172kcal | 9% |
| Carbohydrates | 28g | 9% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 31mg | 10% |
| Sodium | 169mg | 7% |
| Potassium | 28mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 19g | 38% |
| Vitamin A | 45IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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