Irresistible Mini Easter Bundt Cakes with Sweet Candy Surprises

Delightful Mini Easter Bundt Cakes filled with sweet surprises make a perfect treat for Easter celebrations!

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Prep Time 15

Cook Time 25

Cooling Time 10

Total Time 50

Servings: 12 cakes

Course: Desserts

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

1 box Vanilla Cake Mix Consider using a homemade vanilla mix for a fresher taste.
3 Eggs Essential for binding and creating the right texture.
1/2 cup Vegetable Oil Swap for melted coconut oil for a unique flavor twist.
1 cup Milk Almond milk works well for a dairy-free option.

For the Surprise Filling

1 cup Candy (e.g. jelly beans, chocolate eggs) Seasonal candies can enhance the festive spirit.

For the Glaze

1 cup Powdered Sugar A key ingredient for your Mini Easter Bundt Cakes’ beautiful finish.
2 tbsp Milk Opt for a non-dairy milk if preferred.

Equipment

Mini Bundt pan
Mixing bowl
whisk or electric mixer
Pastry Brush
Wire Rack

Method

Step-by-Step Instructions

Prepare the Bundt Pan: Grease and flour mini bundt pans to ensure easy release after baking.
Mix Batter: In a mixing bowl, combine cake mix, eggs, vegetable oil, and milk. Blend until smooth.
Fill the Pans: Pour batter into each pan, add candy, then top with more batter until two-thirds full.
Bake: Preheat oven to 350°F and bake for about 25 minutes or until a toothpick comes out clean.
Cool: Let cakes cool in the pans for 10 minutes before transferring to a wire rack.
Glaze: Whisk powdered sugar and milk together, then drizzle over cooled cakes.

Nutrition

Serving: 1cakeCalories: 200kcalCarbohydrates: 28gProtein: 3gFat: 9gSaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 100mgSugar: 15gCalcium: 2mgIron: 4mg

Notes

Cooling fully before glazing prevents melting. Choosing heat-resistant candies and maintaining batter consistency ensures best results.

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