This is a perfect option for making any celebration rock!
I really love to make miniature versions of desserts. Not only are they super cute but they are already portioned for one person.
The Lemon cake I suggest cooking can be both light and rich, depending on how you serve it. This version, with the cream cheese frosting and raspberries, is light and perfect for anytime of the year. And yes, there is another version out on the market that you can buy already made but I would rather call it Nothing Bundt Cake. If you’ve ever had one of their cakes, then you will know what I mean.
- 1 box lemon flavored cake mix
- 1 small box instant lemon pudding
- 1/2 cup water
- 1/2 cup oil
- 4 eggs
- 1 cup sour cream
- Fresh Raspberries for topping
- 1 (8 oz.) package cream cheese, room temperature
- 1/4 cup unsalted butter, softened
- 1 tsp. vanilla
- 3 cups powdered sugar
- 3 Tbs. milk
Let’s start with preheating your oven to 350 degrees. You need to grease mini bundlet pan with cooking spray.
Then combine cake mix and pudding in a stand mixer. Once you’ve done this, add water, oil, eggs, and sour cream. Mix on low. Make sure all the ingredients are incorporated.
Fill pan cavities with 2–3 Tbs. of batter, each. Bake for 18–20 minutes, or until edges of cakes begin to brown around edges. Remove from oven and transfer cakes to a cooling rack.
While cakes are cooling, prepare frosting. In a bowl, cream together cream cheese, butter, and vanilla on high speed. Add 1 cup powdered sugar and 1 Tbs. milk. Beat on high speed until fluffy. Repeat with remaining powdered sugar and milk.
Spoon frosting into an icing bag and cut off tip of bag. Pipe frosting onto each cake, beginning on the outer edges and working inward. Top each cake with a few raspberries and serve.
Makes 24 cakes