Easter Mini Bundt Cake
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
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!
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.
- 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! ☺
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!
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 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
- 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.
- 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! ☺
Notes
Makes – 12 mini cakes
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 177Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 324mgCarbohydrates: 38gFiber: 1gSugar: 21gProtein: 2g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
