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Mini Strawberry Bundt Cakes

Course: Dessert
Cuisine: American
Keyword: cake
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12
Calories: 328kcal
Author: Bella
These mini strawberry Bundt cakes are so cute! It's a sweet strawberry cake made with jello. This would be a nice dessert for Mother’s Day, Easter or a shower. Impress everyone by making strawberry cake from scratch with this easy strawberry dessert recipe.
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Ingredients

Cake

  • 1 3/4 Cup sugar
  • 1 Cup unsalted butter Room temp
  • 4 Eggs
  • 1/2 Cup Milk
  • 1/3 Cup sour cream
  • 1 Tsp. strawberry flavouring extract
  • 1 Tsp. vanilla
  • 2 1/2 Cup flour
  • 2 Tsp. baking powder
  • 3/4 Tsp. salt
  • 1 Box jello 3 Oz. box, strawberry
  • food colouring  Pink

Glaze

  • 1 Cup icing sugar
  • 2 Tsp. milk
  • 1 Tsp strawberry flavouring extract

Instructions

  • Preheat the oven to 350 F. Grease and flour a regular bundt pan or a 6 mini bundt cake pan and set aside. 
  • In the bowl of a stand mixer fitted with a paddle attachment, beat the sugar and butter together on medium high speed for 2 minutes. Add in the eggs and continue beating. Next, add in the milk, sour cream, strawberry flavoring and vanilla extract.  
  • In a medium sized bowl, whisk together the flour, baking powder and salt. Add the flour mixture and jello into the wet mixture and stir just until combined. Drop in a few drops of food coloring and mix until all of the batter is colored.  
  • Pour batter into the prepared bundt pan and place into the oven to bake. If you are baking in a regular bundt pan, bake for 55 minutes or until a toothpick inserted comes out clean. If you are baking mini bundt cakes, bake for 30 minutes or until a toothpick inserted comes out clean or with moist crumbs. Remove from the oven and place onto a cooling rack to cool.  
  • While the cake is cooling, make the glaze by whisking all of the ingredients together in a small bowl.  
  • Remove cake from bundt pan and place onto a plate or cake stand. Once cakes are cooled completely to room temperature, pour glaze over top and let set for 5 minutes before serving.  

Nutrition

Calories: 328kcal | Carbohydrates: 67g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 292mg | Potassium: 101mg | Fiber: 1g | Sugar: 47g | Vitamin A: 170IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 2mg

Notes

See instructions for directions for a full size bundt pan.
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The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.