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Add a photoI do have to say that these mini Bundt cakes are super moist so watch out they just might all disappear before you get one.
Ingredientes
- 1 Duncan Hines Moist Deluxe Yellow Cake Mix
- 1 Package Jell-O Instant Butterscotch Pudding
- 4 Brown Eggs
- 1/4 Cup Water
- 1/4 Cup Vegetable Oil
- 1 Cup Libby Pure Pumpkin
- 1 tsp Ground Saigon Cinnamon
- 1 tsp Nutmeg
- 1/2 tsp Cloves
- Cream Cheese Frosting
- Pam Cooking Spray
- Wilton Mini Bundt Pan
- Cake Decorating Bag
- Wilton Tip 2D
Direcciones
- Mix Cake Mix, Butterscotch Pudding, Eggs, Water, Oil, Pumpkin, Cinnamon, Nutmeg and Cloves together in the Mixer.
- Mix until creamy.
- Get out your Mini Bundt Cake Pan.
- Spray with Cooking Spray.
- Fill each about 3/4 full.
- If you fill it all the way to the top it will rise too high and lose its shape.
- Bake in the oven at 350 degrees for 15 minutes.
- Remove from the oven and cool on aluminum foil.
- Put your Cream Cheese Frosting into a Cake Decorating Bag.
- Use Wilton Decorating Tip #2D to make a large Icing puff in the center of each Bundt Cake.
- Put on a plate and Enjoy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 16g | |
| Recipe makes 24 servings | |
| Calories 38 | |
| Calories from Fat 30 | 79% |
| Total Fat 3.35g | 4% |
| Saturated Fat 0.59g | 2% |
| Trans Fat 0.06g | |
| Cholesterol 31mg | 10% |
| Sodium 18mg | 1% |
| Potassium 23mg | 1% |
| Total Carbs 1.23g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.1g | 0% |
| Protein 1.01g | 2% |
