Dash Mini Bundt Cake Food

MINI BUNDT VOLCANO CAKES

Mini Bundt Volcano Cakes image

Provided by Food Network

Categories dessert

Time 1h5m

Yield 12 cakes

Number Of Ingredients 5

Ingredients

Cooking spray, for the pans
One 15.25-ounce box store-bought chocolate cake mix, plus ingredients required by package directions
One 10-ounce bag white chocolate chips
Red gel food coloring
Orange rock candy, crushed, for serving

Steps:

For the volcano cakes: Coat 12 mini bundt pans with cooking spray. (If working with fewer than 12 pans, coat the pans with spray between batches.)
Prepare the chocolate cake batter according to the package directions. Pour the batter into the prepared pans. Bake until a cake tester comes out clean. Remove from the oven and let cool. Using a 1/4 teaspoon measure, scoop small chunks from the center of each cake to create a "crater."
For the chocolate lava: Put the white chocolate chips in a microwave-safe bowl. Heat in the microwave in 15-second increments, stirring after each, until the chocolate has completely melted. Add a few drops of food coloring and stir to combine. Continue adding food coloring until desired color is achieved.
Transfer the cakes to serving plates and pour chocolate lava over each volcano cake. Sprinkle with the rock candy.

MINI CARROT BUNDT CAKES

Mini Carrot Bundt Cakes image

Make and share this Mini Carrot Bundt Cakes recipe from Food.com.

Provided by Lvs2Cook

Categories Dessert

Time 35m

Yield 6 mini bundt cakes

Number Of Ingredients 12

Ingredients

18 1/4 ounces carrot cake mix
1/2 cup water
1/2 cup oil
3 eggs, beaten
1/2 cup walnuts, finely chopped
1/2 cup raisins
1/2 cup carrot, grated
8 ounces crushed pineapple in juice
1/2 cup cream cheese, softened
3 tablespoons butter, melted
2 cups powdered sugar
1/4 cup milk

Steps:

Cake: Combine all ingredients in a large mixing bowl and beat for 2 minutes with electric beater for 2 minutes.
Pour into greased mini Bundt pan.
Bake at 375ºF for 18-20 minutes or until a toothpick comes out clean.
Let cool for 10 minutes then remove to serving plate. Top with cream cheese drizzle.
Drizzle: Combine all ingredients in a bowl; beat with electric mixer until smooth.

Nutrition Facts : Calories 962, Fat 48.5, SaturatedFat 13.5, Cholesterol 143.7, Sodium 636.1, Carbohydrate 127, Fiber 1.7, Sugar 52.7, Protein 11.5

SPRING CELEBRATION MINI BUNDT CAKES

Spring Celebration Mini Bundt Cakes image

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.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h30m

Yield 12

Number Of Ingredients 5

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1 tube (0.67 oz) Great Value™ pastel pink gel food color (about 2 1/2 teaspoons)
3/4 cup Betty Crocker™ Rich & Creamy vanilla frosting (from 16-oz container)
1 tablespoon Great Value™ pastel-colored sprinkle mix

Steps:

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.
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.
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.
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.
Store loosely covered at room temperature.

Nutrition Facts : Calories 310, Carbohydrate 41 g, Cholesterol 45 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Cake, Sodium 310 mg, Sugar 26 g, TransFat 0 g

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