Celebrate spring with these easy mini bundt cakes. Tips and tricks for making individual bundt cakes with frosting.
We’re always looking for a fun new way to use a boxed cake mix. These easy little cakes are so versatile…use any flavor for any occasion. And top with sprinkles of your choice.
Bundt cakes are one of the prettiest kinds of desserts. And then…mini bundt cakes? I mean who doesn’t want a cake of their own! We’re sharing our tips on making these easy spring cakes today.
So what cake makes the best bundt cake? We use a boxed yellow cake mix in these cute cakes. You can use carrot cake, pink velvet, lemon or even chocolate.
If you use a box cake mix according to the directions on the back of the box, it will make about 6 mini bundt cakes. Click here for a link to the pan we used.
If you have extra batter leftover you can make cupcakes, or simply wait until you’ve baked one batch of bundt cakes and bake another batch with the same pan.
**Pro Tip: Allow the cakes to cool in the pan only for about 10 minutes, then remove them to a wire rack to cool completely. If you leave them in the pan for too long they may stick.**
We made a pink glaze for these bundt cakes using 2 drops of red food coloring, but you can make any color you’d like, or simply leave the glaze white.
You can use vanilla extract for just about any flavor cake, but switch up the extract in the glaze if you have lemon cake or another fun flavor.
When making powdered sugar glaze, it’s important to remember to add the milk slowly…just one tablespoon at a time until you get the consistency you’d like to drizzle the glaze.
These cakes store well at room temperature if they are sealed in an airtight container.
They do freeze well too!