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Mini Bundt Cakes

Mini bundt cakes can be used for any occasion or holiday. I used chocolate mini eggs to decorate them for Easter and colorful sprinkles for a birthday celebration.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Author: Lois

Ingredients

  • 1 box vanilla cake mix - 15.25 ounce
  • 1 - 2 containers of icing - 16 ounce size each. I chose cream cheese icing and a vibrant purple icing to decorate.
  • Mini chocolate candy eggs or sprinkles to decorate
  • Shredded coconut

Instructions

  • 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.
  • 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.