Mini Bundt Cakes - Red White & Blue
Mini Bundt Cakes - Red White & Blue are festive, fun, and very delicious. These super easy mini bundt cakes can liven up any dessert table.
Servings: 24 Mini Bundt Cakes
Calories: 169kcal
Ingredients
- 1 box vanilla cake mix
- 1 cup milk
- ½ cup vegetable oil
- 3 large eggs
- 1 brick (8 oz) cream cheese, softened to room temperature
- 1 tablespoon butter
- 1 ½ cups powdered sugar
- 3 tablespoons milk
- 1 cup mixed raspberries and blueberries.
Instructions
- Get out and measure your ingredients.
- Preheat the oven to 350 degrees.
- Prepare a mini bundt cake pan with cooking spray.
- In a medium mixing bowl, combine cake mix, milk vegetable oil and eggs.
- Beat until smooth.
- Pour cake mixture into the hole of the bundt cookie sheet, filling each cake hole ⅔ full.
- Place in the oven and bake for 18 minutes or until the tops of the cakes are golden brown.
- In a separate mixing bowl, beat together the cream cheese, powdered sugar and milk.
- Mix until well combined. This mixture should be thick and smooth.
- When cakes have completed cooking time, remove from the oven and allow them to cool on a cooling rack.
- When cakes have cooled completely,
- top with cream cheese frosting.
- Add raspberries and blueberries.
- Enjoy every bite!
Notes
Store leftovers in the refrigerator up to 4 days after preparing, covered completely in an airtight container.
Nutrition
Serving: 1Mini Bundt Cake | Calories: 169kcal | Carbohydrates: 27g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 164mg | Potassium: 44mg | Fiber: 1g | Sugar: 18g | Vitamin A: 58IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg