Spring Mini Bundt Cakes
Heat oven to 350°F.
Prepare cake mix per package directions.
Pour batter into a 6 Cavity Mini Bundt Cake Pan, filling just over halfway. If there’s leftover batter, fill a cupcake pan with the remainder.
Bake for 21 minutes.
Remove from oven and cool completely.
To prepare the frosting, remove sprinkle lid and foil completely and microwave desired full containers of frosting for 30 to 45 seconds each, or 1/2 can of frosting for 15 to 20 seconds, to achieve glaze consistency.
Drizzle the warmed frosting, with a spoon, over the bundt cake in back and forth motions, layering the different frostings in a fun, splatter pattern.
Place sprinkles provided with frosting pack on tops and sides of the cake. Serve, and enjoy!
Serving Size (1 mini cake), Calories 780 (Calories from Fat 0), Total Fat 35g (Saturated Fat 11g, Trans Fat 0g), Cholesterol 90mg, Sodium 750mg, Total Carbohydrate 109g (Dietary Fiber 0g, Sugars 76g, Includes 46g Added Sugars), Protein 5g, Potassium 0mg, thiamine 0mg, Riboflavin 0mg, niacin 0mg, Folate 0mg, Vitamin B6 0mg, Vitamin B12 0mcg, Vitamin A 0mg, Vitamin C 0mg, Vitamin D 1mg, Calcium 1mg, Iron 1mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.