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Mini bundt cakes from a cake mix topped with toasted coconut, icing and candies.
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4.67 from 3 votes

Easter Mini Bundt Cakes from a Cake Mix

Delicious vanilla cakes topped with colorful icing, toasted coconut and candy pieces. These mini cakes are perfect for Easter, Mother’s Day or as a sweet treat for your family.
Prep Time10 minutes
Cook Time15 minutes
Decorating Time10 minutes
Total Time35 minutes
Course: Desserts
Cuisine: American
Keyword: Easter Mini Bundt Cakes, mini bundt cakes
Servings: 24 mini bundt cakes
Calories: 178kcal
Author: Lois

Equipment

Ingredients

  • 1 box vanilla cake mix 15.25 ounce; plus the ingredients on the back of the box.
  • 16 ounce Cream Cheese Icing
  • 48 Mini chocolate candy eggs
  • ½ cup Shredded coconut

Instructions

How to Prepare the Mini Bundt Cakes:

  • Prepare the cake mix according to the directions on the back of the box.
  • Divide the batter evenly and pour into the mini bundt pan that has been sprayed with non-stick cooking spray.
  • Bake in a preheated 350 degree oven for about 15 minutes. Checking frequently to make sure you don't overcook the cakes! My mini cakes were done in 10 minutes.
  • Let the cakes cool for about 5 minutes or so before removing from the pan. Place on a cooling rack to cool completely before decorating.

How to Decorate the Mini Bundt Cakes:

  • Place half the cream cheese icing in a microwavable safe bowl and heat for 10 seconds. You do not want the icing to be too melted, so be careful not to over-melt.
  • Drizzle the icing over the mini bundt cakes.
  • Add the coconut to the top of the mini bundt cakes right away.
  • Add the mini chocolate eggs to the top of the cakes. You may need to dip the bottom of the eggs in the icing to act as a glue so they stay on top and don't fall off.

Notes

  1. You will not use all the icing.
  2. I chose to toast the coconut for my mini bundt cakes following the How to Toast Coconut tutorial from The Pioneer Woman.
  3. Store the cakes in an air tight containers in the refrigerator for up to 5 days.

Nutrition

Serving: 1g | Calories: 178kcal | Carbohydrates: 33g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 0.3mg | Sodium: 192mg | Potassium: 26mg | Fiber: 0.4g | Sugar: 23g | Vitamin A: 4IU | Vitamin C: 0.02mg | Calcium: 50mg | Iron: 1mg