Easy Way to Fill a Mini Bundt Cake Pan

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Pretty and pastel, these mini bundt cakes just say "spring." They're elegant enough to be served as Easter dessert, but fun enough for other less formal occasions. And as a bonus for any party host, they're stealthily simple to make because they start with shortcut ingredients like Betty Crocker™ yellow cake mix, Betty Crocker™ Rich & Creamy vanilla frosting and Great Value™ pastel pink gel food color—the rest comes down to a few simple techniques that even beginner bakers can achieve. And as pretty as these little cakes are on the outside, don't underestimate the inside, either: It gets a pretty pink swirl of tinted batter that'll wow everyone.

Steps

• 1

  Heat oven to 350°F. Generously spray 12 nonstick mini fluted tube cake pan cups (4x1 3/4-inch) with baking spray with flour. In large bowl, beat cake mix, water, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally.

  

• 2

  In small bowl, place 1/2 cup of the batter; stir in 1 teaspoon of the pink food color until blended. Divide remaining yellow cake batter equally into cake pan cups (about 1/3 cup each). Drop 2 teaspoonfuls of the pink batter onto cake batter in each of the cake pan cups. Using table knife, stir in a circle 2 to 3 times to swirl color.

  

• 3

  Bake 14 to 17 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Carefully loosen around sides of each cake with small, thin metal spatula; turn upside down onto cooling rack, and remove pans. Cool completely, about 30 minutes.

• 4

  Place cooling rack with cakes over cookie sheet or waxed paper. In small microwavable bowl, add frosting and remaining pink food color (about 1 1/2 teaspoons); mix to blend. Microwave uncovered on High 10 to 15 seconds, stirring until smooth glaze consistency. If necessary, heat in additional 5-second increments, stirring after each, until smooth glaze consistency. Carefully spoon 1 tablespoon over tops of cakes (allow some frosting to drip down). Sprinkle tops of cakes with sprinkles.

  

• 5

  Store loosely covered at room temperature.

Tips from the Betty Crocker Kitchens

• tip 1

  Have fun decorating these mini cakes by frosting in different pastel colors and topping with assorted colored sprinkles and mini Easter candy-coated eggs.

• tip 2

  Frosting should be heated in microwave just enough to make it pourable and to still cling to cakes. Do not overheat frosting, or it will be too thin and will slide off sides of cake.

• tip 3

  We like to use baking spray with flour when baking our bundt cakes for easy removal from pan. Greasing pans with shortening and lightly dusting with flour will also work.

• tip 4

  If you don't have enough pans, cover and refrigerate the rest of the batter while baking the first pans. Bake the rest of the batter, adding 1 to 2 minutes to bake time, until toothpick inserted in center comes out clean.

Nutrition

310 Calories, 14g Total Fat, 2g Protein, 41g Total Carbohydrate, 26g Sugars

Nutrition Facts

Serving Size: 1 Cake

Calories

310

Calories from Fat

130

Total Fat

14g

22%

Saturated Fat

4g

21%

Trans Fat

0g

Cholesterol

45mg

16%

Sodium

310mg

13%

Potassium

45mg

1%

Total Carbohydrate

41g

14%

Dietary Fiber

0g

0%

Sugars

26g

Protein

2g

Vitamin A

0%

0%

Vitamin C

0%

0%

Calcium

8%

8%

Iron

4%

4%

Exchanges:

1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

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Source: https://www.bettycrocker.com/recipes/spring-celebration-mini-bundt-cakes/9d140945-656a-4f95-807e-d844ae0ab8b8

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