25 Mini Bundt Cake Recipes That Will Make You Swoon

I’ve attached a video for every recipe below from my favorite home cooks.

Mini Bundt Cake Recipes

Mini bundt cakes are adorable, delicious treats that are perfect for parties, gifts, or just a sweet snack. You can make these cute cakes in many flavors, from classic vanilla to rich chocolate or fruity lemon. They’re easy to bake and fun to decorate.

With mini bundt cakes, you get all the charm of a full-sized bundt in a smaller package. You can use cake mix for quick results or make them from scratch. The best part? You can try lots of different flavors and toppings without making a big cake each time.

Classic Vanilla Mini Bundt Cakes

Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup milk
  • 1/4 cup Greek yogurt

Instructions:


  1. Preheat your oven to 350°F (175°C). Grease a mini bundt pan.



  2. Mix flour, baking powder, and salt in a bowl. Set aside.



  3. Beat butter and sugar until creamy. Add eggs one at a time, then vanilla.



  4. Stir in half the flour mixture, then milk and yogurt. Add remaining flour and mix well.



  5. Fill each mini bundt cavity 2/3 full with batter.



  6. Bake for 15-18 minutes until a toothpick comes out clean.



  7. Cool cakes in the pan for 5 minutes, then turn out onto a wire rack.



  8. Dust with powdered sugar or drizzle with glaze once cooled.


Chocolate Mini Bundt Cakes

Ingredients:

  • 1 box chocolate cake mix
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1 cup water
  • 1/4 cup brewed coffee
  • 1/2 cup sour cream

Instructions:


  1. Preheat your oven to 350°F (175°C). Grease mini bundt pans with nonstick spray.



  2. Mix cake mix, eggs, oil, water, coffee, and sour cream in a large bowl until smooth.



  3. Fill each mini bundt pan about 2/3 full with batter.



  4. Bake for 15-20 minutes or until a toothpick comes out clean.



  5. Let cakes cool in pans for 5 minutes, then turn out onto a wire rack.



  6. Once cooled, dust with powdered sugar or drizzle with chocolate ganache if you like.


Lemon Poppy Seed Mini Bundt Cakes

Ingredients:

  • 1 box lemon cake mix
  • 1 (3.4 oz) package instant lemon pudding mix
  • 4 eggs
  • 3/4 cup water
  • 1/4 cup lemon juice
  • 3/4 cup sour cream
  • 1/4 cup canola oil
  • 1 tablespoon poppy seeds
  • Zest of 1 lemon

Instructions:


  1. Preheat your oven to 350°F (175°C). Grease a mini bundt pan.



  2. In a large bowl, mix the cake mix and pudding mix.



  3. Add eggs, water, lemon juice, sour cream, and oil. Stir until well combined.



  4. Fold in poppy seeds and lemon zest.



  5. Pour the batter into the prepared pan, filling each cavity about 2/3 full.



  6. Bake for 15-20 minutes or until a toothpick comes out clean.



  7. Let cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.



  8. Optional: Dust with powdered sugar or drizzle with lemon glaze before serving.


Almond Mini Bundt Cakes With Orange Glaze

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup sour cream
  • 1/2 cup unsalted butter, melted
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • Zest of 1 orange

For the glaze:

  • 1 cup powdered sugar
  • 2-3 tbsp fresh orange juice

Instructions:


  1. Preheat your oven to 350°F (175°C). Grease a mini bundt pan with cooking spray.



  2. Mix flour, sugar, baking powder, baking soda, and salt in a bowl.



  3. In another bowl, whisk together sour cream, melted butter, eggs, vanilla extract, almond extract, and orange zest.



  4. Combine wet and dry ingredients, stirring until just mixed.



  5. Pour batter into prepared mini bundt pan, filling each cavity about 2/3 full.



  6. Bake for 15-20 minutes or until a toothpick comes out clean.



  7. Let cakes cool in the pan for 5 minutes, then turn out onto a wire rack.



  8. For the glaze, mix powdered sugar with orange juice until smooth.



  9. Drizzle glaze over cooled cakes and enjoy!


Strawberry Mini Bundt Cakes

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup fresh strawberries, chopped
  • 1/4 cup milk

Instructions:


  1. Preheat your oven to 350°F (175°C). Grease a mini bundt cake pan.



  2. Mix flour, baking powder, and salt in a bowl.



  3. In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then vanilla.



  4. Gradually add the dry ingredients to the wet mixture, alternating with milk.



  5. Gently fold in the chopped strawberries.



  6. Pour batter into the prepared pan, filling each cavity about 2/3 full.



  7. Bake for 20-25 minutes or until a toothpick comes out clean.



  8. Let cool in the pan for 10 minutes, then turn out onto a wire rack.



  9. Once cooled, dust with powdered sugar or drizzle with a simple glaze if you like.


Red Velvet Mini Bundt Cakes

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tbsp cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk
  • 2 eggs
  • 2 tbsp red food coloring
  • 1 tsp vanilla extract
  • 1 tsp white vinegar

Instructions:


  1. Preheat your oven to 350°F (175°C). Grease mini bundt pans.



  2. Mix dry ingredients in a bowl.



  3. In another bowl, whisk oil, buttermilk, eggs, food coloring, vanilla, and vinegar.



  4. Combine wet and dry ingredients. Mix until smooth.



  5. Pour batter into mini bundt pans, filling 2/3 full.



  6. Bake for 15-20 minutes or until a toothpick comes out clean.



  7. Cool in pans for 10 minutes, then remove and cool completely.



  8. Top with cream cheese frosting and enjoy!


See also  Crispy Parmesan Zucchini Chips (Air Fryer Recipe)

Maple Pecan Mini Bundt Cakes

Ingredients:

  • 1 1/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 2 large eggs
  • 1/4 cup maple syrup
  • 1/2 cup chopped pecans
  • 1 tsp vanilla extract

Instructions:


  1. Preheat your oven to 350°F (175°C). Grease a mini bundt cake pan.



  2. Mix flour, baking powder, baking soda, and salt in a bowl.



  3. In another bowl, cream butter and brown sugar until fluffy.



  4. Beat in eggs one at a time, then add maple syrup and vanilla.



  5. Stir in the dry ingredients until just combined. Fold in pecans.



  6. Pour batter into the prepared pan, filling each cavity 2/3 full.



  7. Bake for 18-22 minutes or until a toothpick comes out clean.



  8. Let cool in the pan for 5 minutes, then turn out onto a wire rack.


Coffee Mini Bundt Cakes

Ingredients:

  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
  • 2 tablespoons instant coffee powder

Instructions:


  1. Preheat your oven to 350°F (175°C). Grease a mini bundt pan.



  2. Mix flour, baking powder, and salt in a bowl.



  3. Beat butter and sugar until fluffy. Add eggs one at a time, then vanilla.



  4. Dissolve coffee powder in milk.



  5. Alternately add flour mixture and coffee milk to the butter mixture, mixing until just combined.



  6. Pour batter into the pan, filling each cavity 2/3 full.



  7. Bake for 15-18 minutes or until a toothpick comes out clean.



  8. Cool in the pan for 5 minutes, then turn out onto a wire rack.



  9. Dust with powdered sugar or drizzle with a simple glaze if desired.


Blueberry Lemon Mini Bundt Cakes

Ingredients:

  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 tsp vanilla extract
  • 3/4 cup buttermilk
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 cup fresh blueberries

Instructions:


  1. Preheat your oven to 350°F. Grease mini bundt pans.



  2. Mix flour, baking powder, baking soda, and salt in a bowl.



  3. Cream sugar and butter until fluffy. Add eggs and vanilla, mix well.



  4. Combine buttermilk, lemon juice, and zest in a separate bowl.



  5. Add dry ingredients and buttermilk mixture to the butter mixture, alternating between the two.



  6. Fold in blueberries gently.



  7. Pour batter into greased mini bundt pans.



  8. Bake for 20-25 minutes or until a toothpick comes out clean.



  9. Cool in pans for 10 minutes, then remove and cool completely on a wire rack.



  10. Dust with powdered sugar before serving if desired.


Carrot Cake Mini Bundt Cakes

Ingredients:

  • 1 box spice cake mix
  • 1 cup grated carrots
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup milk
  • 1/4 cup sour cream
  • 1/2 cup chopped walnuts (optional)

Instructions:


  1. Preheat your oven to 350°F. Grease a mini bundt pan with non-stick spray.



  2. Mix the cake mix, grated carrots, eggs, oil, milk, and sour cream in a large bowl. Blend with an electric mixer until smooth.



  3. Fold in the chopped walnuts if using.



  4. Fill each mini bundt cavity about 2/3 full with batter.



  5. Bake for 12-15 minutes. Check with a toothpick – it should come out clean when done.



  6. Let the cakes cool in the pan for 5 minutes, then turn out onto a wire rack.



  7. Once cooled, you can dust with powdered sugar or add cream cheese frosting.


Enjoy your cute and tasty carrot cake mini bundts!

Raspberry Lemonade Mini Bundt Cakes

Ingredients:

  • 1 box white cake mix
  • 1 package instant lemon pudding mix
  • 4 eggs
  • 1/2 cup vegetable oil
  • 1 cup sour cream
  • Zest of 1 lemon
  • 1/2 cup raspberry jam
  • 1 cup fresh raspberries

Instructions:


  1. Preheat your oven to 350°F (175°C). Grease a mini bundt cake pan.



  2. Mix cake mix, pudding mix, eggs, oil, sour cream, and lemon zest in a large bowl.



  3. In a separate bowl, mash raspberry jam with fresh raspberries.



  4. Pour half the batter into the pan. Add a spoonful of raspberry mixture to each cavity.



  5. Top with remaining batter.



  6. Bake for 20 minutes or until a toothpick comes out clean.



  7. Let cool for 10 minutes, then remove from pan.



  8. Dust with powdered sugar or drizzle with lemon glaze if desired.


Coconut Cream Mini Bundt Cakes

Ingredients:

  • 1 box white cake mix
  • 1 package instant coconut pudding mix
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 4 eggs
  • 1/2 cup coconut milk
  • 1 teaspoon coconut extract
  • 1 cup shredded coconut

Instructions:


  1. Preheat your oven to 350°F. Grease mini bundt pans with non-stick spray.



  2. Mix cake mix, pudding mix, sour cream, oil, eggs, coconut milk, and extract in a bowl. Beat for 2 minutes.



  3. Stir in shredded coconut.



  4. Pour batter into mini bundt pans, filling each 2/3 full.



  5. Bake for 15-20 minutes or until a toothpick comes out clean.



  6. Let cakes cool in pans for 10 minutes, then remove and cool completely.



  7. Dust with powdered sugar or top with coconut cream frosting if desired.


Peanut Butter Chocolate Chip Mini Bundt Cakes

Ingredients:

  • 1 box yellow cake mix
  • 1 package instant vanilla pudding mix
  • 1/2 cup sugar
  • 1/2 cup water
  • 1/2 cup vegetable oil
  • 4 eggs
  • 1/2 cup creamy peanut butter
  • 1/2 cup sour cream
  • 1 cup mini chocolate chips
See also  Banana Blueberry Bread Recipe

Instructions:


  1. Preheat your oven to 325°F (165°C). Grease a mini bundt pan.



  2. Mix cake mix, pudding mix, sugar, water, oil, and eggs in a large bowl.



  3. Add peanut butter and mix until combined.



  4. Stir in sour cream and chocolate chips with a spatula.



  5. Pour batter into the prepared mini bundt pan.



  6. Bake for about 25-30 minutes, until a toothpick comes out clean.



  7. Let cool for 10 minutes, then remove from pan.



  8. Enjoy your delicious peanut butter chocolate chip mini bundt cakes!


Mocha Mini Bundt Cakes

Ingredients:

  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1/4 cup cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup butter, melted
  • 2 eggs
  • 1/4 cup strong coffee, cooled
  • 1 tsp vanilla extract

Instructions:


  1. Preheat your oven to 350°F (175°C). Grease a mini bundt pan.



  2. Mix flour, sugar, cocoa, baking powder, and salt in a bowl.



  3. In another bowl, whisk melted butter, eggs, coffee, and vanilla.



  4. Pour wet ingredients into dry. Stir until just combined.



  5. Fill each mini bundt mold about 2/3 full.



  6. Bake for 15-18 minutes or until a toothpick comes out clean.



  7. Let cool for 5 minutes, then remove from pan.



  8. Dust with powdered sugar or drizzle with chocolate ganache if you like.


Cinnamon Roll Mini Bundt Cakes

Ingredients:

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla extract

For the cinnamon swirl:

  • 1/4 cup brown sugar
  • 2 tsp ground cinnamon
  • 2 tbsp melted butter

Instructions:


  1. Preheat your oven to 350°F (175°C). Grease a mini bundt pan.



  2. Mix flour, sugar, baking powder, salt, and cinnamon in a bowl.



  3. In another bowl, whisk milk, oil, eggs, and vanilla.



  4. Combine wet and dry ingredients. Don’t overmix.



  5. For the swirl, mix brown sugar, cinnamon, and melted butter.



  6. Fill each mini bundt cavity halfway with batter. Add a spoonful of cinnamon swirl. Top with more batter.



  7. Bake for 15-18 minutes until a toothpick comes out clean.



  8. Let cool for 5 minutes, then remove from pan.


Funfetti Mini Bundt Cakes

Ingredients:

  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, melted
  • 2 eggs
  • 1 cup milk
  • 1/4 cup plain yogurt
  • 2 tsp vanilla extract
  • 1/3 cup rainbow sprinkles

Instructions:


  1. Preheat your oven to 350°F (175°C). Grease a mini bundt pan with non-stick spray.



  2. Mix flour, sugar, baking powder, baking soda, and salt in a large bowl.



  3. In another bowl, whisk melted butter, eggs, milk, yogurt, and vanilla.



  4. Pour wet ingredients into dry ingredients. Stir until just combined.



  5. Gently fold in sprinkles.



  6. Fill each mini bundt cavity about 2/3 full with batter.



  7. Bake for 15-18 minutes or until a toothpick comes out clean.



  8. Let cakes cool in the pan for 5 minutes, then turn out onto a wire rack.



  9. Once cooled, dust with powdered sugar or drizzle with glaze if you like.


Nutella Swirl Mini Bundt Cakes

Ingredients:

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup unsalted butter, softened
  • 3 eggs
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • 1/4 cup Nutella
  • 1 tsp baking powder
  • 1/4 tsp salt

Instructions:


  1. Preheat your oven to 350°F (175°C). Grease a mini bundt pan.



  2. Mix flour, baking powder, and salt in a bowl.



  3. In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.



  4. Add flour mixture and milk alternately to the butter mixture, stirring until just combined.



  5. Pour batter into prepared pan. Drop small spoonfuls of Nutella on top.



  6. Use a knife to swirl the Nutella into the batter.



  7. Bake for 20-22 minutes or until a toothpick comes out clean.



  8. Cool in the pan for 15 minutes, then turn out onto a wire rack.



  9. Dust with powdered sugar before serving, if desired.


Gingerbread Mini Bundt Cakes

Ingredients:

  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 1 egg
  • 1/2 cup molasses
  • 3/4 cup hot water

Instructions:


  1. Preheat your oven to 350°F (175°C). Grease a mini bundt pan with butter and dust with flour.



  2. Mix the dry ingredients in a bowl: flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.



  3. In another bowl, beat the butter and brown sugar until fluffy. Add the egg and molasses, mixing well.



  4. Gradually add the dry ingredients to the wet mixture, alternating with hot water. Mix until just combined.



  5. Pour the batter into the prepared mini bundt pan, filling each cavity about 2/3 full.



  6. Bake for 15-20 minutes, or until a toothpick inserted comes out clean.



  7. Let the cakes cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.


Double-Apple Mini Bundt Cakes

Ingredients:

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 cup vegetable oil
  • 3/4 cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup grated fresh apple
  • 1/2 cup unsweetened applesauce
  • 1/4 cup chopped pecans (optional)
See also  Roasted Grape and Rosemary Focaccia

Instructions:


  1. Preheat your oven to 350°F (175°C). Grease a mini bundt pan.



  2. Mix flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl.



  3. In another bowl, whisk oil, brown sugar, eggs, and vanilla until smooth.



  4. Add the dry ingredients to the wet mixture. Stir until just combined.



  5. Fold in grated apple, applesauce, and pecans if using.



  6. Spoon the batter into the greased mini bundt pan, filling each cavity about 2/3 full.



  7. Bake for 18-20 minutes or until a toothpick comes out clean.



  8. Let the cakes cool in the pan for 5 minutes, then turn out onto a wire rack.



  9. Serve warm or at room temperature. Enjoy your double-apple mini bundt cakes!


Lemon Sour Cream Mini Bundt Cakes

Ingredients:

  • 1 cup butter, softened
  • 1 1/2 cups granulated sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup sour cream
  • Zest of 1 lemon

Instructions:


  1. Preheat your oven to 325°F (165°C). Grease a mini bundt pan with cooking spray.



  2. Beat butter and sugar in a large bowl until light and fluffy.



  3. Add eggs one at a time, mixing well after each. Stir in vanilla and almond extracts.



  4. In a separate bowl, combine flour, baking powder, and salt.



  5. Gradually mix dry ingredients into the butter mixture, alternating with sour cream.



  6. Fold in lemon zest.



  7. Spoon batter into mini bundt pan, filling each cavity 2/3 full.



  8. Bake for 18-20 minutes or until a toothpick comes out clean.



  9. Let cakes cool in the pan for 10 minutes before transferring to a wire rack.


Pistachio Mini Bundt Cakes

Ingredients:

  • 1 box white cake mix
  • 1 package pistachio pudding mix
  • 1/2 cup vegetable oil
  • 1 cup milk
  • 4 eggs
  • 1/2 cup chopped pistachios
  • Green food coloring (optional)

Instructions:


  1. Preheat your oven to 325°F. Grease a mini Bundt pan with butter and dust with flour.



  2. Mix cake mix, pudding mix, oil, milk, and eggs in a large bowl. Beat for 2 minutes.



  3. Stir in chopped pistachios and a few drops of green food coloring if desired.



  4. Pour batter into prepared mini Bundt pan, filling each cavity about 2/3 full.



  5. Bake for 25-30 minutes or until a toothpick comes out clean.



  6. Let cool in the pan for 5 minutes, then turn out onto a wire rack.



  7. Dust with powdered sugar or drizzle with a simple glaze if you like.


Enjoy your tasty pistachio mini Bundt cakes!

Orange Creamsicle Mini Bundt Cakes

Ingredients:

  • 1 box vanilla cake mix
  • 1 package orange gelatin
  • 4 eggs
  • 1/2 cup vegetable oil
  • 1 cup orange juice
  • 2 tablespoons orange zest
  • 1 teaspoon vanilla extract

Instructions:


  1. Preheat your oven to 350°F (175°C). Grease mini bundt pans.



  2. Mix cake mix and orange gelatin in a large bowl.



  3. Add eggs, oil, orange juice, zest, and vanilla. Beat until well combined.



  4. Pour batter into prepared pans, filling each 2/3 full.



  5. Bake for 15-20 minutes or until a toothpick comes out clean.



  6. Cool in pans for 10 minutes, then remove and cool completely.



  7. Drizzle with vanilla glaze if desired.


Dulce De Leche Mini Bundt Cakes

Ingredients:

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 1/2 cup dulce de leche
  • Powdered sugar for dusting

Instructions:


  1. Preheat your oven to 350°F (175°C). Grease a mini Bundt pan.



  2. Mix flour and baking soda in a bowl.



  3. In another bowl, beat butter and sugar until creamy. Add eggs and vanilla, mixing well.



  4. Alternate adding flour mixture and buttermilk to the butter mixture, stirring until just combined.



  5. Pour batter into the prepared pan, filling each cavity about 2/3 full.



  6. Bake for 15-20 minutes or until a toothpick comes out clean.



  7. Let cakes cool in the pan for 5 minutes, then turn out onto a wire rack.



  8. Once cooled, warm the dulce de leche slightly and drizzle over the cakes.



  9. Dust with powdered sugar before serving.


Enjoy your sweet and creamy dulce de leche mini Bundt cakes!

Chocolate Mint Mini Bundt Cakes

Ingredients:

  • 1 box chocolate cake mix
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1 cup water
  • 1 teaspoon peppermint extract
  • 1/2 cup mini chocolate chips
  • Green food coloring (optional)

Instructions:


  1. Preheat your oven to 350°F (175°C). Grease a mini bundt pan.



  2. Mix cake mix, eggs, oil, and water in a large bowl until smooth.



  3. Add peppermint extract and a few drops of green food coloring if desired. Stir in chocolate chips.



  4. Pour batter into mini bundt molds, filling each about 2/3 full.



  5. Bake for 15-18 minutes or until a toothpick comes out clean.



  6. Let cool in the pan for 5 minutes, then turn out onto a wire rack.



  7. Once cooled, dust with powdered sugar or drizzle with chocolate ganache.


Pumpkin Spice Mini Bundt Cakes

Ingredients:

  • 1 box spice cake mix
  • 1 cup pumpkin puree
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • 2 teaspoons pumpkin pie spice

Instructions:


  1. Preheat your oven to 325°F (165°C). Grease a mini bundt pan.



  2. Mix all ingredients in a large bowl until well combined.



  3. Fill each mini bundt mold about halfway.



  4. Bake for 22-25 minutes or until a toothpick comes out clean.



  5. Let cakes cool for 5-10 minutes before removing from the pan.



  6. Dust with powdered sugar or drizzle with glaze if desired.