Recipe courtesy of Ree Drummond
Recipe courtesy of Ree Drummond
Show:
The Pioneer Woman
Mini Raspberry Lemon Bundt Cakes
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- Level: Easy
- Total: 1 hr 35 min (includes cooling time)
- Active: 25 min
- Yield: 18 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 218
- Total Fat
- 10 g
- Saturated Fat
- 1 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 0 g
- Sugar
- 12 g
- Protein
- 2 g
- Cholesterol
- 33 mg
- Sodium
- 76 mg
You can change the fruit flavors in these Bundt cakes by swapping in different jams, garnishes, a different box cake mix and alternative zests. If you don’t have mini Bundt cake pans, you can take these in a muffin direction and cook the batter in mini muffin pans.
- Level: Easy
- Total: 1 hr 35 min (includes cooling time)
- Active: 25 min
- Yield: 18 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 218
- Total Fat
- 10 g
- Saturated Fat
- 1 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 0 g
- Sugar
- 12 g
- Protein
- 2 g
- Cholesterol
- 33 mg
- Sodium
- 76 mg
Ingredients
Cakes:
Glaze:
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Directions
Special equipment:
mini Bundt pans (enough for 18 cakes)- For the cakes: Preheat the oven to 350 degrees F. Spray the mini Bundt pans with baking spray.
- Mix the cake mix with the vegetable oil, eggs, lemon zest and 1 cup water until combined. Fill the prepared pan with the batter; each hole should be two-thirds full. Bake until the cakes are cooked through, 15 to 17 minutes. Remove and let cool completely. Turn out the cakes.
- For the glaze: Meanwhile, whisk together the powdered sugar, cream and jam so that the mixture is thick but pourable. Glaze each of the cakes, allowing the glaze to drip down the sides, but not completely coat. Place a raspberry in the center of each.
