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Easter Mini Bundt Cake

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These Easter Mini Bundt Cakes are moist, flavorful, and delicious and the perfect addition to your Easter celebration this year! I love making these cute semi-homemade little cakes since we can spend more time concentrating on decorating them.

easter mini bundt cakes

Easter Mini Bundt Cakes

For Easter, I always love to go over the top when it comes to dessert! I love making Easter Crack Candy, Easter Bark, and these fun Easter Chick Rice Krispie Treats. But this year, I wanted to simplify a bit, without making it look like I simplified! 

easter mini bundt cakes

That is why I am so excited about these adorable Easter Mini Bundt Cakes! These mini bundt cakes are so simple to make (box cake mix and canned frosting) but have the look that you bought them at a high-end cake store or you spent hours making them! Your guests will love having their very own mini cake to enjoy for dessert this Easter Sunday! 

Instructions: 

  • Heat oven to 350°F.  Prepare a nonstick mini Bundt cake pan with baking spray.  In a large bowl, prepare your favorite 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 halfway. 
fill bundt pans
  • Bake 15 to 17 minutes or until the toothpick inserted comes out clean. Cool 10 minutes in the pan. Once slightly cooled, carefully loosen around the sides of each cake with a small knife; turn upside down onto the cooling rack, and remove the cakes the rest of the way. Allow cakes to continue to cool for about 30 minutes. 
  • In a small microwavable bowl, add half of the frosting and a few drops of food coloring to reach the 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 with sprinkles or your favorite spring candy. Repeat with yellow or any other colors desired. 
  • Enjoy!  ☺ 
Easter Mini Bundt Cakes

Tips Tricks and FAQs

  • Make these cakes even more festive by using a box of white cake mix and adding a few drops of a different color food coloring prior to baking. 
  • For these cakes, I used pink food coloring for the frosting you can of course use any color you would like. 
  • If you have a favorite frosting recipe you can easily use that as well, you will just want to make sure that you make it a little bit runny to make it more of a glaze rather than a thick frosting. 
  • You can omit food coloring from cake mix and frosting if desired. 
  • You can easily create these for all your favorite holidays by switching out the food coloring color and candy topping! 
Easter Mini Bundt Cakes

Storage

You will want to store these in an airtight container at room temperature. These should last about 5 days, but they will begin to dry out as they sit. To freshen them up you can put them in the microwave for a few seconds, but the glaze will begin to melt so I always store the extra glaze in the fridge to add later!

What can I store with these mini bundt cakes?

You can easily serve these on their own, but they will be delicious when served with ice cream!

Easter Mini Bundt Cakes

Easter Mini Bundt Cake

These Easter Mini Bundt Cakes are moist, flavorful, and delicious and the perfect addition to your Easter celebration this year!

Ingredients

  • 1 box of your favorite yellow cake mix
  • 1 container of white vanilla frosting (16 oz)
  • Red food coloring
  • Yellow food coloring

Instructions

    1. Heat oven to 350°F.  Prepare a nonstick mini Bundt cake pan with baking spray.  In a large bowl, prepare your favorite cake mix according to directions. 
    2. 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 halfway. 
    3. Bake 15 to 17 minutes or until the toothpick inserted comes out clean. Cool 10 minutes in the pan. Once slightly cooled, carefully loosen around the sides of each cake with a small knife; turn upside down onto the cooling rack, and remove the cakes the rest of the way. Allow cakes to continue to cool for about 30 minutes. 
    4. In a small microwavable bowl, add half of the frosting and a few drops of food coloring to reach the 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 with sprinkles or your favorite spring candy. Repeat with yellow or any other colors desired. 
    5. Enjoy!  ☺

Notes

Makes – 12 mini cakes

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 177Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 324mgCarbohydrates: 38gFiber: 1gSugar: 21gProtein: 2g

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