1 Box Yellow Cake Mix, plus ingredients listed on the back of the box
2 Cups Powdered Sugar, plus more as needed
2 Tbsp Water, plus more as needed
1 Tsp Lemon Juice
1/2 Tsp Vanilla Extract
Food Coloring, your choice of colors
Assorted Easter Candy, Jelly Beans, Cadbury Mini Eggs, etc.
Directions:
Preheat the oven to the temperature indicated on the back of the boxed cake mix.
Use shortening to grease each mold of the bundt cake pan and dust with flour.
Prepare the boxed cake mix according to package instructions. Pour into the mini bundt cake molds, filling about 2/3 of the way. Bake according to package instructions, following the cupcake timeframe based on the size of the molds.
Remove from the oven and cool slightly. Once the pan is cool enough to touch, remove the mini cakes and place on a cooling rack to cool completely.
Once cool, make the glaze. Add the powdered sugar, water, lemon juice, and vanilla extract to a mixing bowl. Stir until smooth. It should be thick but pourable. Add powdered sugar or water as needed to thin or thicken the glaze.
Divide into 3 small bowls and add one drop of food coloring to each bowl. Colors of your choosing.
Add candy to the center of each bundt cake. Drizzle the glaze over the top and let it drip down the sides. Top with additional candy. Repeat until all bundt cakes are decorated.
Serve immediately or store in an airtight container on the counter. Enjoy first day for optimal freshness.
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1 Box Yellow Cake Mix, plus ingredients listed on the back of the box
2 Cups Powdered Sugar, plus more as needed
2 Tbsp Water, plus more as needed
1 Tsp Lemon Juice
1/2 Tsp Vanilla Extract
Food Coloring, your choice of colors
Assorted Easter Candy, Jelly Beans, Cadbury Mini Eggs, etc.
Directions:
Preheat the oven to the temperature indicated on the back of the boxed cake mix.
Use shortening to grease each mold of the bundt cake pan and dust with flour.
Prepare the boxed cake mix according to package instructions. Pour into the mini bundt cake molds, filling about 2/3 of the way. Bake according to package instructions, following the cupcake timeframe based on the size of the molds.
Remove from the oven and cool slightly. Once the pan is cool enough to touch, remove the mini cakes and place on a cooling rack to cool completely.
Once cool, make the glaze. Add the powdered sugar, water, lemon juice, and vanilla extract to a mixing bowl. Stir until smooth. It should be thick but pourable. Add powdered sugar or water as needed to thin or thicken the glaze.
Divide into 3 small bowls and add one drop of food coloring to each bowl. Colors of your choosing.
Add candy to the center of each bundt cake. Drizzle the glaze over the top and let it drip down the sides. Top with additional candy. Repeat until all bundt cakes are decorated.
Serve immediately or store in an airtight container on the counter. Enjoy first day for optimal freshness.
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