Every time I say bundt I do it in the voice of the mom from ‘My Big Fat Greek Wedding’. Remember that?
Ok, but seriously. I love a bundt cake. And a co-worker introduced me to this shop that sells nothing but bundt cakes. After having one I knew I needed to make some. So off I went to order my own mini bundt cake pan (* Wilton Mini 12 Cavity Fluted Pan
These turned out so good. So lemony and moist. Unbelievably moist. The same friend who introduced me to the bundt cake shop, gave me the tip on how to make these so moist.
These little cakes were more cupcake like and not so dense as a normal bundt cake. But that didn’t matter because they were adorable! And delicious! I can’t wait to try other flavors.
Lemony Mini Bundt Cakes
Ingredients:
1 box Duncan Hines Lemon Supreme Cake mix
3 eggs
1 1/3 c water
1/3 c vegetable oil
1/3 c low fat sour cream
1 – 1 oz box Jello-O instant reduced calorie lemon pudding and pie filling
Zest and juice of 1 lemon
Instructions:
Preheat oven to 350 degrees.
In a large mixing bowl, add all ingredients. Beat with a mixer until combined.
Spray with Pam a 12 ct mini bundt cake tin. Fill between half and 2/3 full. Bake 16-18 minutes.
Makes around 34 mini bundt cakes.
Lemon Cream Cheese Glaze
Ingredients:
8 laughing cow wedges, original cream cheese spread
1 c powdered sugar
1/2 tsp vanilla extract
4 Tbsp milk
Zest and juice of 1 lemon
Instructions:
In a small mixing bowl, beat cream cheese until creamy. Add in powdered sugar and continue to beat. Mix in wet ingredients and zest. Using either a pastry bag or Ziploc bag, pipe glaze onto mini bundt cakes.
* note: this is an affiliate link to the pan
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