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 Betty Crocker™ 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.
Spring Celebration Mini Bundt Cakes
- Prep Time 30 min
- Total 1 hr 30 min
- Servings 12
- Ingredients 5
Ingredients
- 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
- Water, vegetable oil and eggs called for on cake mix box
- 2 1/2 teaspoons pastel pink gel food color from 1 box Betty Crocker™ Pastel Gel Food Color, divided
- 3/4 cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
- 1 tablespoon from 1 container Betty Crocker™ 6-Cell All Easter Sprinkles
Instructions
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Step1Heat 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.
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Step2In 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.
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Step3Bake 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.
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Step4Place 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.
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Step5Store loosely covered at room temperature.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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