Mini Bundt Cakes
Minutes Prep time: 15
Minutes Total time: 60
Servings: 12
Difficulty: Intermediate
Minutes Prep time: 15
Minutes Total time: 60
Servings: 12
Difficulty: Intermediate
PAM® Baking Spray
1 pkg (15.25 oz each) Duncan Hines® Signature French Vanilla Cake Mix
1 cup plus 3 tablespoons water, divided
2 eggs
1 egg yolk
1/3 cup vegetable oil
2-1/4 cups confectioners' sugar
3/4 cup fresh blueberries
3/4 cup fresh raspberries
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 51 mg | 5% |
Carbohydrate | 53 g | 18% |
Cholesterol | 46 mg | 15% |
Total Fat | 11 g | 17% |
Iron | 1 mg | 6% |
Calories | 319 kcal | 16% |
Sodium | 305 mg | 13% |
Protein | 2 g | 5% |
Saturated Fat | 3 g | 17% |
Sugars | 39 g | 4% |
Vitamin C | 3 mg | 5% |
Preheat oven to 350°. Generously spray two 12-well mini bundt pans with baking spray.
Beat together cake mix, 1 cup water, eggs, egg yolk and oil in a large bowl using handheld mixer on low speed for 1 minute. Do not overmix. Portion batter into pans (about 2 tablespoons in each well) and bake 17 to 21 minutes or until cakes are golden and toothpicks inserted into centers of cake come out clean. Remove and cool in pans for 15 minutes, then turn pans over and allow cakes to cool completely in pans.
In a medium bowl, stir together powdered sugar and remaining 3 tablespoons water until a thick icing forms. Once cakes are cooled completely, gently remove from pans and place on serving platter. Spoon about 1 1/2 tablespoons icing onto center of each cake, allowing icing to drip down sides. Top each cake with fresh berries. Serve.
Mini Bundt Cakes