Easter Mini Bundt Cakes
Adorable Easter Mini Bundt Cakes are perfect for your holiday celebrations. Made from a cake mix, they are the easiest Easter desserts ever. Kids especially love to choose their own candy toppings and enjoy their very own cake.
Servings: 12
Calories: 177kcal
Ingredients
- 1 box yellow cake mix and also the ingredients according to package instructions to make.
- 1 16 oz can white vanilla frosting 16 oz
- Red food colouring
- Yellow food colouring
Instructions
- Heat oven to 350°F. Prepare a nonstick mini Bundt cake pan with baking spray (and if desired, a light dusting of flour). In large bowl, prepare your favourite cake mix according to directions.
- Once fully mixed, divide yellow cake batter equally into cake pan cups (about 1/3 cup each). Be sure to fill cake pan cups only half way.
- Bake 15 to 17 minutes or until toothpick inserted comes out clean. Cool 10 minutes in the pan then carefully loosen around sides of each cake with small knife; turn upside down onto cooling rack, and remove the cakes the rest of the way. Allow cakes to continue to cool for about 30 minutes.
- In small microwavable bowl, add half of the frosting and a few drops of food colouring to reached desired tint of pink. Microwave for 10 to 15 seconds, stirring until smooth glaze consistency. If necessary, heat in 5 second increments until desired consistency is reached.
- Carefully spoon over the tops of the cakes (allow some frosting to drip down). Sprinkle the tops of with sprinkles or your favourite spring candy. Repeat with yellow or any other colours desired.
Notes
Have an assortment of decorations for topping so everyone can get creative with their cakes.
Nutrition
Serving: 1g | Calories: 177kcal | Carbohydrates: 38g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 324mg | Fiber: 1g | Sugar: 21g