Birthday Mini Bundt Cakes Recipes

BIRTHDAY MINI BUNDT CAKES

Birthday Mini Bundt Cakes image

Celebrate in a fun and festive way with our Birthday Mini Bundt Cakes. Filled with colorful sprinkles, Birthday Mini Bundt Cakes are sure to make you loved one's special day even more memorable. Plus, Birthday Mini Bundt Cakes are great for social occasions like a school party!

Provided by My Food and Family

Categories Home

Number Of Ingredients 6

Ingredients

1 pkg. (2-layer size) white cake mix
1/2 cup applesauce
1 pkg. (3.4 oz.) JELL-O White Chocolate Flavor Instant Pudding
5 Tbsp. multi-colored sprinkles, divided
1 tub (8 oz.) COOL WHIP Whipped Topping (about 3 cups - Do not thaw.)
1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), broken into small pieces

Steps:

Heat oven to 350°F.
Prepare cake batter in large bowl as directed on package. Stir in applesauce, dry pudding mix and 3 Tbsp. sprinkles.
Pour into 24 greased and floured mini Bundt pan cups.
Bake 15 to 20 min. or until toothpick inserted near centers comes out clean. Cool cakes in pans 10 min. Loosen cakes from sides of pans with knife. Invert cakes onto wire racks; gently remove pans. Cool cakes completely.
Microwave COOL WHIP and semi-sweet chocolate in microwaveable bowl on HIGH 1 min.; stir. Microwave an additional 30 sec. to 1 min. or until chocolate is completely melted and glaze is well blended when stirred.
Spoon chocolate glaze over cakes. Top with remaining sprinkles.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SPRING CELEBRATION MINI BUNDT CAKES

Spring Celebration Mini Bundt Cakes image

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

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1 tube (0.67 oz) Great Value™ pastel pink gel food color (about 2 1/2 teaspoons)
3/4 cup Betty Crocker™ Rich & Creamy vanilla frosting (from 16-oz container)
1 tablespoon Great Value™ pastel-colored sprinkle mix

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

MINI BUNDT CAKES

Mini Bundt Cakes image

A collection of 21 mini bundt cakes plus this easy strawberry cake mix bundt cake recipe.

Provided by Heather

Categories Dessert

Time 30m

Number Of Ingredients 6

Ingredients

1 box strawberry cake mix
4 eggs
1 cup sour cream
1/2 cup vegetable oil
1 3.4 oz box of strawberry or vanilla instant pudding mix
1/4 cup water

Steps:

Preheat oven to 350 degrees F.
Using a mixer, mix together eggs, sour cream, water, and oil.
Mix in cake mix and pudding mix and beat until smooth.
Spray mini bundt cake pan with non-stick cooking spray.
Fill each one about 2/3's full with batter.
Bake 18-20 minutes or until toothpick comes out clean.
Let cakes cool in pan for about 5 minutes.
Carefully turn the pan over and tap to release the cakes.
Let them cool on a wire rack.

Nutrition Facts : Calories 289 kcal, Carbohydrate 30 g, Protein 3 g, Fat 17 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 65 mg, Sodium 280 mg, Fiber 1 g, Sugar 18 g, UnsaturatedFat 10 g, ServingSize 1 serving

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