Lemon Raspberry Cakes

Name: Lemon Raspberry Cakes
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 18 cakes
Ingredients: Nonstick baking spray, for the pans; One 15.25-ounce box lemon cake mix; 1/2 cup vegetable oil; 3 large eggs; 2 cups powdered sugar; Splash of milk; 2 tablespoons raspberry preserves; 2 lemons

Getting reviews...

Level: Easy

Total: 1 hr 15 min (includes cooling time)
Active: 20 min

Yield: 18 cakes

Level: Easy

Total: 1 hr 15 min (includes cooling time)
Active: 20 min

Yield: 18 cakes

Ingredients

Deselect All

Cakes:

Nonstick baking spray, for the pans

One 15.25-ounce box lemon cake mix

1/2 cup vegetable oil

3 large eggs

Icing:

2 cups powdered sugar

Splash of milk

2 tablespoons raspberry preserves

2 lemons

Directions

Special equipment:

mini Bundt pans (18 cavities)

For the cakes: Grease 18 mini Bundt pan cavities with the baking spray.
Prepare the cake mix with the vegetable oil, eggs and 1 cup water according to the package instructions. Divide the batter among the cavities of the mini Bundt pans. Bake until cooked through, 20 to 22 minutes. Remove from the oven and let cool for about 30 minutes, then flip them out of the pans.
Make the icing: Whisk together the powdered sugar and milk in a bowl until very thick but still pourable. Fold in the raspberry preserves.
Pour a tablespoon of icing over each of the cakes, letting it drip down the sides. Zest the lemons over the cakes.