Lemon Rose Bundt Cake with Mini Rose Bundt Cakes
- Level: Easy
- Yield: 1 large and 12 mini rose bundt cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 511
- Total Fat
- 17
- Saturated Fat
- 2
- Carbohydrates
- 87
- Dietary Fiber
- 0
- Sugar
- 56
- Protein
- 4
- Cholesterol
- 80
- Sodium
- 369
- Total: 45 min
- Prep: 10 min
- Cook: 35 min
Ingredients
Nonstick spray
2 boxes lemon cake mix
2 boxes packaged lemon pudding mix (not instant)
6 eggs
1 1/4 cups rose soda
2/3 cup oil
1 box confectioners' sugar
1/2 cup water
1 tablespoon rose syrup
Directions
- Preheat oven to 350 degrees F.
- Spray a rose Bundt pan and mini rose Bundt pan with nonstick spray.
- In a mixer fitted with the whisk attachment, combine cake mix, pudding mix, eggs and rose soda. Add oil, mix until smooth.
- Divide batter into prepared pans, bake until tester inserted in the center comes out clean, about 35 minutes for the large cake, about 20 minutes for the mini cakes.
- Cool on wire racks.
- In a bowl, combine confectioners' sugar, water and rose syrup. Whisk to form a smooth glaze. Pour glaze into a resealable plastic bag, snip off a corner and drizzle glaze on cooled cakes.