June 22, 2026
URL: https://www.duncanhines.com/recipes/cakes/mini-bundt-cakes-9813
- Prep time 15 minutes
- Total time 60 minutes
- Servings 12
Ingredients
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PAM® Baking Spray
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1 pkg (15.25 oz each) Duncan Hines® Signature French Vanilla Cake Mix
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1 cup plus 3 tablespoons water, divided
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2 eggs
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1 egg yolk
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1/3 cup vegetable oil
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2-1/4 cups confectioners' sugar
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3/4 cup fresh blueberries
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3/4 cup fresh raspberries
Nutrition Information
319 calories, 53g carbs
Directions
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Step one
Preheat oven to 350°. Generously spray two 12-well mini bundt pans with baking spray.
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Step two
Beat together cake mix, 1 cup water, eggs, egg yolk and oil in a large bowl using handheld mixer on low speed for 1 minute. Do not overmix. Portion batter into pans (about 2 tablespoons in each well) and bake 17 to 21 minutes or until cakes are golden and toothpicks inserted into centers of cake come out clean. Remove and cool in pans for 15 minutes, then turn pans over and allow cakes to cool completely in pans.
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Step three
In a medium bowl, stir together powdered sugar and remaining 3 tablespoons water until a thick icing forms. Once cakes are cooled completely, gently remove from pans and place on serving platter. Spoon about 1 1/2 tablespoons icing onto center of each cake, allowing icing to drip down sides. Top each cake with fresh berries. Serve.