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Collection of the best quick and easy mini bundt cake recipes with cake mix box. They are homemade with simple ingredients. Flavors include chocolate, vanilla, red velvet, Oreo, Funfetti, lemon, orange and raspberry.
The wonderfulthing about these mini cakes is that there are so many designs of bundt pans available in the market these days that you can make gorgeous cakes that will always be a show stopper at parties! The designs are already so pretty to begin with that require no further decoration is required. However, there are some very talented bakers and cake decorators who have taken this a step further. You should really check out these Bundt Cake Decorating Ideas and prepare to be amazed! Also, if you are in the mood for some more baking inspiration, don't miss out on these Easy Cake Mix Recipes.
Table of contents
- Key ingredients
- How to make mini bundt cake recipes with cake mix box?
- More flavor options
- Tips and techniques
- Storage of mini cakes
Key ingredients
- Cake mix- Purchase your favorite brand in your favorite flavor and start mixing! I recommend trying many different kinds to get the flavor and texture you desire.
- Oil- You can use vegetable oil, canola oil, corn oil. However, the best oil for baking these is extra virgin olive oil because it gives flavor and adds to that moist texture.
- Eggs- This is a key ingredient in many baking recipes. Using large eggs will help these to fluff up and stick together.
- Sour cream- This is the "secret" ingredient to making these moist and delicious cakes really stand out at a party when it comes to the taste factor.
How to make mini bundt cake recipes with cake mix box?
- Make cake batter- By mixing together cake mix, water, oil, eggs, sour cream, and vanilla extract.
- Add additional flavors- Through the use of various extracts, zests, and add-ins.
- Prepare pans- Grease and flour the pans thoroughly to prevent sticking. You want these cakes to come out of the bundt pans easily in order to keep their unique shape.
- Bake- Until an inserted toothpick comes out clean.
- Cool cake- Be sure to loosen the mini bundt cakes with a spatula, then turn upside down to allow them to cool completely.
- Decorate- Depending on which type of cake you are making, have fun decorating whether it's with poppy seeds, raspberries, sprinkles, or crushed Oreos.
More flavor options
Chocolate- Use a chocolate cake mix and add in regular or mini semi-sweet chocolate chips. Coat the chips in flour to help keep them all from falling to the bottom.
Lemon poppyseed- Use a lemon cake mix, lemon zest, and poppy seeds for a citrus infused cake.
Funfetti- A classic favorite. For this one, all you need is a yellow cake mix and rainbow sprinkles. I prefer to use the jimmies or quins so that they don't dye the batter.
Oreo- Start with a yellow cake mix and add in crushed Oreos. Topping it off with Ermine frosting is a great option.
Raspberry- This is a yummy one with lemon cake mix and fresh raspberries. I also like to save some raspberries for decorating the top. You can even add some raspberry extract in the batter.
Orange- Use a yellow cake mix, orange zest, and orange extract or orange emulsion oil. Then top it with some orange frosting.
Spiced pumpkin- For those yummy fall flavors, use a spiced pumpkin cake mix or add pumpkin spice blend.
Marble- Make chocolate cake batter and vanilla batter. Then, add them in the pan, in an alternating patters. Swirl with a toothpick and bake.
Strawberry- You can use yellow cake mix. Then add in fresh chopped strawberries with some reserved for topping. You can even try swirling in some strawberry jam instead of using fresh strawberries.
Vanilla- Simply use a vanilla cake mix and add additional vanilla extract or vanilla bean paste.
Red velvet- Use a red velvet cake mix and I personally like adding the cream cheese frosting on the top.
Mint chocolate- Use a chocolate cake mix and some mint extract. You can top it off with Easy Mint Frosting.
Additional frosting and glaze options
There are many different options, depending on what flavor options cake you choose. Some flavors just pair better than others. A few classic ones are Vanilla Glaze and Chocolate Ganache. You can also try Lemon Glaze, Chocolate Buttercream, Caramel Frosting, or Easy Maple Frosting. Also, many options have already been linked in the recipe card below, such as American buttercream, Ermine frosting, marshmallow frosting, white chocolate buttercream frosting, cream cheese frosting, lemon frosting, and orange frosting.
Tips and techniques
Use full fat ingredients- You are making a dessert, so go all out and enjoy the richness!
Use unsalted butter- Because you don't want that salty flavor to overpower the sweet goodness.
Sour cream substitute- You can use cream cheese or Greek yogurt if you are looking for a different flavor, but I like the subtle tang from the sour cream.
Ensure ingredients are room temperature- This allows all ingredients to mix together well. You don't want chunks of butter but a smooth consistency.
Thoroughly grease and flour pan- This is very important, especially with these little pans, because every crevice counts in making them look nice. Getting a nonstick bundt pan is a must as well.
Cake mix brand- I personally like the name brand mixes, such as Pillsbury, Duncan Hines, and Betty Crocker, but you can try a different brand and let me know how you like it!
Recipe FAQ
What size are mini bundt cakes?
Unlike your typical large 9" cake pan, these are smaller and typically around 4 inches in diameter.
What is the best pan to bake mini bundt cakes?
Find a pan that is heavy duty and nonstick. You don't want your cakes getting stuck in those little pans.
Why is my cake sticking to the bundt pan?
Be sure to grease AND flour your bundt pans to prevent sticking. Also, cook for correct time to ensure the cakes are fully cooked through to make removal easier.
How do you remove cake from a bundt pan?
Run a thin spatula around the edge of the cakes to loosen them. Then, turn the pans upside down onto a cooling rack and gently remove the pans.
How long to bake mini cakes?
Bake in a preheated oven set to 350 degrees for 15-20 minutes.
Storage of mini cakes
Counter- These can be covered and left out to eat for up to 2 days.
Fridge- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Freezer- If you plan to freeze these mini cakes, don't frost or decorate them. Place in a sealed container for up to 1 month, then thaw, frost, and decorate.
More cake recipes with box mix
- Louisiana Crunch Cake
- Chocolate Cherry Dump Cake
- Chocolate Sheet Cake
Easy Mini Bundt Cake Recipes (With Cake Mix)
Abeer Rizvi
Easy mini bundt cake recipes with cake mix box. Flavors include chocolate, vanilla, red velvet, Oreo, funfetti, lemon, orange, raspberry.
5 from 6 ratings
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Dessert
Cuisine American
Servings 12 Mini cakes
Calories 4427 kcal
Ingredients
Chocolate
- 1 cup Freshly brewed coffee Cooled to room temperature
- ⅓ cup Oil
- 3 Eggs Large, Room temperature
- ¼ cup Sour cream Full fat
- 1 box Chocolate cake mix
- ½ cup Mini chocolate chips Coated in 1 tablespoon flour to keep them from sinking to the bottom of the pans
- 4 cups American buttercream frosting
Vanilla
- 1 cup Water
- ⅓ cup Oil
- 3 Eggs Large, Room temperature
- ¼ cup Sour cream Full fat
- 1 teaspoon Vanilla extract Or use ½ teaspoon vanilla bean paste
- 1 box Yellow cake mix
- 4 cups White chocolate buttercream frosting
Red velvet
- 1 cup Water
- ⅓ cup Oil
- 3 Eggs Large, Room temperature
- ¼ cup Sour cream Full fat
- 1 box Red velvet cake mix
- 4 cups Cream cheese frosting
Lemon poppyseed
- 1 cup Water
- ⅓ cup Oil
- 3 Eggs Large, Room temperature
- ¼ cup Sour cream Full fat
- 1-2 tablespoon Poppy seeds Adjust according to your preference
- 1.5 teaspoon Lemon zest
- 1 box Lemon cake mix
- 4 cups Lemon frosting
Orange
- 1 cup Water
- ⅓ cup Oil
- 3 Eggs Large, Room temperature
- ¼ cup Sour cream Full fat
- 2 teaspoon Orange zest
- 2 teaspoon Orange extract I highly recommend using orange emulsion oil instead of extract (if you can) because it has a stronger flavor profile and aroma
- 1 box Yellow cake mix
- 4 cups Orange frosting
Funfetti
- 1 cup Water
- ⅓ cup Oil
- 3 Eggs Large, Room temperature
- ¼ cup Sour cream Full fat
- 1 box Yellow cake mix
- ¼ cup Rainbow sprinkles Avoid nonpareils (little colorful balls) which dye the batter. Use rainbow jimmies or quins.
- 4 cups Marshmallow frosting
Oreo
- 1 cup Milk Preferably whole but can use 2%
- ⅓ cup Oil
- 3 Eggs Large, Room temperature
- ¼ cup Sour cream Full fat
- 1 box Yellow cake mix
- 20 Oreos Roughly chopped
- 4 cups Ermine frosting
Raspberry
- ¾ cup Water
- ⅓ cup Oil
- 3 Eggs Large, Room temperature
- ¼ cup Sour cream Full fat
- 1 box Lemon cake mix
- ¾ cup Raspberries Fresh, Roughly crushed with a fork
- 4 cups American buttercream frosting
Instructions
Mini chocolate bundt cakes
In a large mixing bowl, add freshly brewed coffee, oil, eggs, sour cream and mix until smooth.
Add chocolate cake mix powder and mix until just combined. A few lumps are fine.
In a small bowl, add mini chocolate chips and 1 tablespoon all-purpose flour and toss until chocolate chips are coated.
Stir in mini chocolate chips gently in the cake batter with a spatula until evenly distributed.
Pour batter in 12 greased and floured mini bundt cake pans (Dimensions: 4 x 1.75 inches). If you want taller cakes, fill only 11 pans.
Bake at 350 degrees F for 15-20 minutes or until an inserted toothpick comes out clean.
Let the cakes cool in the pans for 10 minutes.
Run a thin spatula around the edge of the cakes to loosen them.
Turn the pans upside down onto a cooling rack and remove pans.
Allow the cakes to cool completely.
While the cakes are cooling, prepare the frosting.
Fill a piping bag with icing and attach a round tip (Wilton Tip # 12) and ice lines, starting from the side of the cake, moving to the center. Fill the central hole with icing at the end.
Toss some mini chocolate chips for decoration and enjoy.
Mini vanilla bundt cakes
In a large mixing bowl, add water, oil, eggs, sour cream, vanilla extract and mix until smooth.
Add yellow cake mix powder and mix until just combined. A few lumps are fine.
Pour batter in 12 greased and floured mini bundt cake pans (Dimensions: 4 x 1.75 inches). If you want taller cakes, fill only 11 pans, which is what I usually end up doing.
Bake at 350 degrees F for 15-20 minutes or until an inserted toothpick comes out clean.
Let the cakes cool in the pans for 10 minutes.
Run a thin spatula around the edge of the cakes to loosen them.
Turn the pans upside down onto a cooling rack and remove pans.
Allow the cakes to cool completely.
Prepare the frosting.
Fill a piping bag with icing and attach a round tip (Wilton Tip # 12) and ice lines, starting from the side of the cake, moving to the center. Fill the central hole with icing at the end.
Finally, toss some white sprinkles for decoration and enjoy.
Mini red velvet bundt cakes
In a large mixing bowl, add water, oil, eggs, sour cream and mix until smooth.
Add red velvet cake mix powder and mix until just combined. A few lumps are fine.
Pour batter in 12 greased and floured mini bundt cake pans (Dimensions: 4 x 1.75 inches). If you want taller cakes, fill only 11 pans, which is what I usually end up doing.
Bake at 350 degrees F for 15-20 minutes or until an inserted toothpick comes out clean.
Let the cakes cool in the pans for 10 minutes.
Run a thin spatula around the edge of the cakes to loosen them.
Turn the pans upside down onto a cooling rack and remove pans.
Allow the cakes to cool completely.
While the cakes are cooling, prepare the frosting.
Fill a piping bag with icing and attach a round tip (Wilton Tip # 12) and ice lines, starting from the side of the cake, moving to the center. Fill the central hole with icing at the end.
Toss some white sprinkles for decoration and enjoy.
Mini lemon poppyseed bundt cakes
In a large mixing bowl, add water, oil, eggs, sour cream, poppy seeds, lemon zest and mix until smooth.
Add lemon cake mix powder and mix until just combined. A few lumps are fine.
Pour batter in 12 greased and floured mini bundt cake pans (Dimensions: 4 x 1.75 inches). If you want taller cakes, fill only 11 pans, which is what I usually end up doing.
Bake at 350 degrees F for 15-20 minutes or until an inserted toothpick comes out clean.
Let the cakes cool in the pans for 10 minutes.
Run a thin spatula around the edge of the cakes to loosen them.
Turn the pans upside down onto a cooling rack and remove pans.
Allow the cakes to cool completely.
While the cakes are cooling, prepare the frosting.
Fill a piping bag with icing and attach a round tip (Wilton Tip # 12) and ice lines, starting from the side of the cake, moving to the center. Fill the central hole with icing at the end.
Toss some freshly grated lemon zest for decoration and enjoy.
Mini orange bundt cakes
In a large mixing bowl, add water, oil, eggs, sour cream, orange zest, orange extract and mix until smooth.
Add yellow cake mix powder and mix until just combined. A few lumps are fine.
Pour batter in 12 greased and floured mini bundt cake pans (Dimensions: 4 x 1.75 inches). If you want taller cakes, fill only 11 pans, which is what I usually end up doing.
Bake at 350 degrees F for 15-20 minutes or until an inserted toothpick comes out clean.
Let the cakes cool in the pans for 10 minutes.
Run a thin spatula around the edge of the cakes to loosen them.
Turn the pans upside down onto a cooling rack and remove pans.
Allow the cakes to cool completely.
While the cakes are cooling, prepare the frosting.
Fill a piping bag with icing and attach a round tip (Wilton Tip # 12) and ice lines, starting from the side of the cake, moving to the center. Fill the central hole with icing at the end.
Toss some freshly grated orange zest for decoration and enjoy.
Mini funfetti bundt cakes
In a large mixing bowl, add water, oil, eggs, sour cream and mix until smooth.
Add yellow cake mix powder and mix until just combined. A few lumps are fine.
Stir in rainbow sprinkles gently with a spatula until evenly distributed.
Pour batter in 12 greased and floured mini bundt cake pans (Dimensions: 4 x 1.75 inches). If you want taller cakes, fill only 11 pans, which is what I usually end up doing.
Bake at 350 degrees F for 15-20 minutes or until an inserted toothpick comes out clean.
Let the cakes cool in the pans for 10 minutes.
Run a thin spatula around the edge of the cakes to loosen them.
Turn the pans upside down onto a cooling rack and remove pans.
Allow the cakes to cool completely.
While the cakes are cooling, prepare the frosting.
Fill a piping bag with icing and attach a round tip (Wilton Tip # 12) and ice lines, starting from the side of the cake, moving to the center. Fill the central hole with icing at the end.
Toss some sprinkles on top for decoration and enjoy.
Mini Oreo bundt cakes
In a large mixing bowl, add milk, oil, eggs, sour cream and mix until smooth.
Add yellow cake mix powder and mix until just combined. A few lumps are fine.
Stir in roughly chopped Oreos gently with a spatula until evenly distributed.
Pour batter in 12 greased and floured mini bundt cake pans (Dimensions: 4 x 1.75 inches). If you want taller cakes, fill only 11 pans, which is what I usually end up doing.
Bake at 350 degrees F for 15-20 minutes or until an inserted toothpick comes out clean.
Let the cakes cool in the pans for 10 minutes.
Run a thin spatula around the edge of the cakes to loosen them.
Turn the pans upside down onto a cooling rack and remove pans.
Allow the cakes to cool completely.
Prepare the frosting.
Fill a piping bag with icing and attach a round tip (Wilton Tip # 12) and ice lines, starting from the side of the cake, moving to the center. Fill the central hole with icing at the end.
Toss some crushed Oreos on top for decoration and enjoy.
Mini raspberry bundt cakes
In a large mixing bowl, add water, oil, eggs, sour cream and mix until smooth.
Add lemon cake mix powder and mix until just combined. A few lumps are fine.
Stir in crushed raspberries with a spatula until evenly distributed.
Pour batter in 12 greased and floured mini bundt cake pans (Dimensions: 4 x 1.75 inches). If you want taller cakes, fill only 11 pans, which is what I usually end up doing.
Bake at 350 degrees F for 15-20 minutes or until an inserted toothpick comes out clean.
Let the cakes cool in the pans for 10 minutes.
Run a thin spatula around the edge of the cakes to loosen them.
Turn the pans upside down onto a cooling rack and remove pans.
Allow the cakes to cool completely.
Prepare the frosting.
Fill a piping bag with icing and attach a round tip (Wilton Tip # 12) and ice lines, starting from the side of the cake, moving to the center. Fill the central hole with icing at the end.
Decorate with some fresh raspberries on top and enjoy.
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Nutrition
Calories: 4427kcalCarbohydrates: 676gProtein: 28gFat: 184gSaturated Fat: 38gPolyunsaturated Fat: 64gMonounsaturated Fat: 71gTrans Fat: 1gCholesterol: 354mgSodium: 3757mgPotassium: 818mgFiber: 6gSugar: 516gVitamin A: 770IUVitamin C: 3mgCalcium: 813mgIron: 14mg
Keyword bundt cake, chocolate, doctored cake mix recipe, lemon, mini cake, orange, red velvet, vanilla
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