Mini Easter Bundt Cakes – A Sweet & Festive Spring Treat!
Easter is the perfect time for bright colors, sweet treats, and festive desserts, and these Easter Mini Bundt Cakes fit the bill! With their soft, fluffy texture and a colorful glaze, they bring a cheerful touch to any spring gathering. Plus, they’re made with a simple cake mix, so you can whip up a batch in no time—perfect for busy holiday prep.
Easter Mini Bundt Cake
These mini bundt cakes are not only adorable but also incredibly versatile. Serve them as a stunning centerpiece for Easter brunch, pack them up as sweet gifts for friends and family, or let the kids help decorate for a fun holiday activity. With a drizzle of pastel-colored icing and a sprinkle of festive toppings, they’re sure to bring smiles all around.
Quick, Simple & Delicious
Using a boxed cake mix keeps this recipe super easy, so you can focus on the fun part—decorating! The vanilla glaze is tinted with soft pastel hues, making these cakes look like they came straight from a bakery. Whether you prefer classic yellow, pink, or even a mix of spring colors, these mini bundt cakes are a no-fail Easter delight.
What You Will Love About This Recipe
Super Easy: Made with a cake mix, so minimal effort is required.
Perfectly Festive: Pastel icing and sprinkles make them look like little edible Easter eggs!
Great for All Ages: Kids and adults will love decorating (and eating!) these sweet treats.
Customizable: Change up the cake flavor, colors, or toppings to suit your Easter theme.
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
- Don’t Overfill the Pan: Fill each bundt cake cavity only halfway to avoid overflow while baking.
- Grease Well: Use baking spray with flour to prevent sticking and ensure clean cake release.
- Make It Ahead: Bake the cakes a day in advance and decorate before serving for an easy prep.
- Mix Up the Colors: Use different pastel food colorings to create a variety of spring-inspired hues.
FAQs
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!
