Easy Mini Bundt Cake Recipes (With Cake Mix)

5 from 7 ratings

Easy Mini Bundt Cake Recipes (With Cake Mix)

Easy mini bundt cake recipes with cake mix box. Flavors include chocolate, vanilla, red velvet, Oreo, funfetti, lemon, orange, raspberry.

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Servings: Mini cakes

Calories: 4427kcal

Author: Abeer Rizvi

Ingredients

Chocolate

1 cup Freshly brewed coffee Cooled to room temperature
⅓ cup Oil
3 Eggs Large, Room temperature
¼ cup Sour cream Full fat
1 box Chocolate cake mix
½ cup Mini chocolate chips Coated in 1 tablespoon flour to keep them from sinking to the bottom of the pans
4 cups American buttercream frosting

Vanilla

1 cup Water
⅓ cup Oil
3 Eggs Large, Room temperature
¼ cup Sour cream Full fat
1 teaspoon Vanilla extract Or use ½ teaspoon vanilla bean paste
1 box Yellow cake mix
4 cups White chocolate buttercream frosting

Red velvet

1 cup Water
⅓ cup Oil
3 Eggs Large, Room temperature
¼ cup Sour cream Full fat
1 box Red velvet cake mix
4 cups Cream cheese frosting

Lemon poppyseed

1 cup Water
⅓ cup Oil
3 Eggs Large, Room temperature
¼ cup Sour cream Full fat
1-2 tablespoon Poppy seeds Adjust according to your preference
1.5 teaspoon Lemon zest
1 box Lemon cake mix
4 cups Lemon frosting

Orange

1 cup Water
⅓ cup Oil
3 Eggs Large, Room temperature
¼ cup Sour cream Full fat
2 teaspoon Orange zest
2 teaspoon Orange extract I highly recommend using orange emulsion oil instead of extract (if you can) because it has a stronger flavor profile and aroma
1 box Yellow cake mix
4 cups Orange frosting

Funfetti

1 cup Water
⅓ cup Oil
3 Eggs Large, Room temperature
¼ cup Sour cream Full fat
1 box Yellow cake mix
¼ cup Rainbow sprinkles Avoid nonpareils (little colorful balls) which dye the batter. Use rainbow jimmies or quins.
4 cups Marshmallow frosting

Oreo

1 cup Milk Preferably whole but can use 2%
⅓ cup Oil
3 Eggs Large, Room temperature
¼ cup Sour cream Full fat
1 box Yellow cake mix
20 Oreos Roughly chopped
4 cups Ermine frosting

Raspberry

¾ cup Water
⅓ cup Oil
3 Eggs Large, Room temperature
¼ cup Sour cream Full fat
1 box Lemon cake mix
¾ cup Raspberries Fresh, Roughly crushed with a fork
4 cups American buttercream frosting

Instructions

Mini chocolate bundt cakes

In a large mixing bowl, add freshly brewed coffee, oil, eggs, sour cream and mix until smooth.
Add chocolate cake mix powder and mix until just combined. A few lumps are fine.
In a small bowl, add mini chocolate chips and 1 tablespoon all-purpose flour and toss until chocolate chips are coated.
Stir in mini chocolate chips gently in the cake batter with a spatula until evenly distributed.
Pour batter in 12 greased and floured mini bundt cake pans (Dimensions: 4 x 1.75 inches). If you want taller cakes, fill only 11 pans.
Bake at 350 degrees F for 15-20 minutes or until an inserted toothpick comes out clean.
Let the cakes cool in the pans for 10 minutes.
Run a thin spatula around the edge of the cakes to loosen them.
Turn the pans upside down onto a cooling rack and remove pans.
Allow the cakes to cool completely.
While the cakes are cooling, prepare the frosting.
Fill a piping bag with icing and attach a round tip (Wilton Tip # 12) and ice lines, starting from the side of the cake, moving to the center. Fill the central hole with icing at the end.
Toss some mini chocolate chips for decoration and enjoy.

Mini vanilla bundt cakes

In a large mixing bowl, add water, oil, eggs, sour cream, vanilla extract and mix until smooth.
Add yellow cake mix powder and mix until just combined. A few lumps are fine.
Pour batter in 12 greased and floured mini bundt cake pans (Dimensions: 4 x 1.75 inches). If you want taller cakes, fill only 11 pans, which is what I usually end up doing.
Bake at 350 degrees F for 15-20 minutes or until an inserted toothpick comes out clean.
Let the cakes cool in the pans for 10 minutes.
Run a thin spatula around the edge of the cakes to loosen them.
Turn the pans upside down onto a cooling rack and remove pans.
Allow the cakes to cool completely.
Prepare the frosting.
Fill a piping bag with icing and attach a round tip (Wilton Tip # 12) and ice lines, starting from the side of the cake, moving to the center. Fill the central hole with icing at the end.
Finally, toss some white sprinkles for decoration and enjoy.

Mini red velvet bundt cakes

In a large mixing bowl, add water, oil, eggs, sour cream and mix until smooth.
Add red velvet cake mix powder and mix until just combined. A few lumps are fine.
Pour batter in 12 greased and floured mini bundt cake pans (Dimensions: 4 x 1.75 inches). If you want taller cakes, fill only 11 pans, which is what I usually end up doing.
Bake at 350 degrees F for 15-20 minutes or until an inserted toothpick comes out clean.
Let the cakes cool in the pans for 10 minutes.
Run a thin spatula around the edge of the cakes to loosen them.
Turn the pans upside down onto a cooling rack and remove pans.
Allow the cakes to cool completely.
While the cakes are cooling, prepare the frosting.
Fill a piping bag with icing and attach a round tip (Wilton Tip # 12) and ice lines, starting from the side of the cake, moving to the center. Fill the central hole with icing at the end.
Toss some white sprinkles for decoration and enjoy.

Mini lemon poppyseed bundt cakes

In a large mixing bowl, add water, oil, eggs, sour cream, poppy seeds, lemon zest and mix until smooth.
Add lemon cake mix powder and mix until just combined. A few lumps are fine.
Pour batter in 12 greased and floured mini bundt cake pans (Dimensions: 4 x 1.75 inches). If you want taller cakes, fill only 11 pans, which is what I usually end up doing.
Bake at 350 degrees F for 15-20 minutes or until an inserted toothpick comes out clean.
Let the cakes cool in the pans for 10 minutes.
Run a thin spatula around the edge of the cakes to loosen them.
Turn the pans upside down onto a cooling rack and remove pans.
Allow the cakes to cool completely.
While the cakes are cooling, prepare the frosting.
Fill a piping bag with icing and attach a round tip (Wilton Tip # 12) and ice lines, starting from the side of the cake, moving to the center. Fill the central hole with icing at the end.
Toss some freshly grated lemon zest for decoration and enjoy.

Mini orange bundt cakes

In a large mixing bowl, add water, oil, eggs, sour cream, orange zest, orange extract and mix until smooth.
Add yellow cake mix powder and mix until just combined. A few lumps are fine.
Pour batter in 12 greased and floured mini bundt cake pans (Dimensions: 4 x 1.75 inches). If you want taller cakes, fill only 11 pans, which is what I usually end up doing.
Bake at 350 degrees F for 15-20 minutes or until an inserted toothpick comes out clean.
Let the cakes cool in the pans for 10 minutes.
Run a thin spatula around the edge of the cakes to loosen them.
Turn the pans upside down onto a cooling rack and remove pans.
Allow the cakes to cool completely.
While the cakes are cooling, prepare the frosting.
Fill a piping bag with icing and attach a round tip (Wilton Tip # 12) and ice lines, starting from the side of the cake, moving to the center. Fill the central hole with icing at the end.
Toss some freshly grated orange zest for decoration and enjoy.

Mini funfetti bundt cakes

In a large mixing bowl, add water, oil, eggs, sour cream and mix until smooth.
Add yellow cake mix powder and mix until just combined. A few lumps are fine.
Stir in rainbow sprinkles gently with a spatula until evenly distributed.
Pour batter in 12 greased and floured mini bundt cake pans (Dimensions: 4 x 1.75 inches). If you want taller cakes, fill only 11 pans, which is what I usually end up doing.
Bake at 350 degrees F for 15-20 minutes or until an inserted toothpick comes out clean.
Let the cakes cool in the pans for 10 minutes.
Run a thin spatula around the edge of the cakes to loosen them.
Turn the pans upside down onto a cooling rack and remove pans.
Allow the cakes to cool completely.
While the cakes are cooling, prepare the frosting.
Fill a piping bag with icing and attach a round tip (Wilton Tip # 12) and ice lines, starting from the side of the cake, moving to the center. Fill the central hole with icing at the end.
Toss some sprinkles on top for decoration and enjoy.

Mini Oreo bundt cakes

In a large mixing bowl, add milk, oil, eggs, sour cream and mix until smooth.
Add yellow cake mix powder and mix until just combined. A few lumps are fine.
Stir in roughly chopped Oreos gently with a spatula until evenly distributed.
Pour batter in 12 greased and floured mini bundt cake pans (Dimensions: 4 x 1.75 inches). If you want taller cakes, fill only 11 pans, which is what I usually end up doing.
Bake at 350 degrees F for 15-20 minutes or until an inserted toothpick comes out clean.
Let the cakes cool in the pans for 10 minutes.
Run a thin spatula around the edge of the cakes to loosen them.
Turn the pans upside down onto a cooling rack and remove pans.
Allow the cakes to cool completely.
Prepare the frosting.
Fill a piping bag with icing and attach a round tip (Wilton Tip # 12) and ice lines, starting from the side of the cake, moving to the center. Fill the central hole with icing at the end.
Toss some crushed Oreos on top for decoration and enjoy.

Mini raspberry bundt cakes

In a large mixing bowl, add water, oil, eggs, sour cream and mix until smooth.
Add lemon cake mix powder and mix until just combined. A few lumps are fine.
Stir in crushed raspberries with a spatula until evenly distributed.
Pour batter in 12 greased and floured mini bundt cake pans (Dimensions: 4 x 1.75 inches). If you want taller cakes, fill only 11 pans, which is what I usually end up doing.
Bake at 350 degrees F for 15-20 minutes or until an inserted toothpick comes out clean.
Let the cakes cool in the pans for 10 minutes.
Run a thin spatula around the edge of the cakes to loosen them.
Turn the pans upside down onto a cooling rack and remove pans.
Allow the cakes to cool completely.
Prepare the frosting.
Fill a piping bag with icing and attach a round tip (Wilton Tip # 12) and ice lines, starting from the side of the cake, moving to the center. Fill the central hole with icing at the end.
Decorate with some fresh raspberries on top and enjoy.

Notes

Read all my tips above.
Leftovers can be stored in a sealed container in the fridge for up to 3 days.

Nutrition