This is a sponsored conversation written by me on behalf of The J.M. Smucker Company. The opinions and text are all mine.
These Mini Chocolate Bundt Cakes are a classic little dessert made with a simple kitchen hack!
I know you guys are probably used to my crazy recipes by now, but today we’re keeping things simple. See, I’m a normal person, or as normal and someone who makes their living by photographing food and travel destinations can be. Sometimes, I need life to be a little easier and that’s why I always keep some Pillsbury cake mixes on hand!
I’ve been working so much lately, which is of course, good, but it also means that when it comes time to hang out with the family I’m usually pretty spent in terms of creativity. But Pillsbury cake mixes and frostings allow me to make something easy, quick, and affordable so I can have more time to spend with them playing games and making memories. Pillsbury cakes are the perfect way to mix up a moment with the ones you love!
Did you know that you can melt a tub of Pillsbury frosting in the microwave and you’ll get a pourable icing? It’s perfect for fragile little cakes like this and a great little kitchen hack! Then cover it with sprinkles and enjoy! These little mini bundt cakes were so fun to make with my mother-in-law and my borther-in-law’s girlfriend! The cake is moist and chocolatey, the icing is rich and decadent and the sprinkles are just plain fun! Come back on March 14th to find out how I’m using Pillsbury Cake Mix to make some Easter inspired cupcakes!
Ingredients
- Pillsbury Dark Chocolate Cake Mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 Pillsbury Rich Chocolate Frosting
- Rainbow Sprinkles
Instructions
- Preheat oven to 350 degrees F. Grease mini bundt pan and set aside.
- Mix together cake mix, water, oil, and eggs until fully combined.
- Add 1 1/2 to 2 tbsp of batter to each cake cavity and bake for 15 to 18 minutes.
- Remove from oven and let cool for a few minutes before removing. To remove, gently use fingers to twist the bundt cakes to loosen, you make also need to run a tooth pick around the center where the tube pokes up.
- Set cakes on a plate or cooling rack and remove the lid and seal from the Pillsbury frosting container, microwave for three 15 second intervals, stirring in between. Drizzle melted frosting over the cakes and sprinkle with rainbow sprinkles.
Did You Make This Recipe?
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This is a sponsored conversation written by me on behalf of The J.M. Smucker Company. The opinions and text are all mine.
Comments & Reviews
Kathleen says
quick question will the icing dry and not be sticky I am doing a school bake sale and these look like a great idea!! nee to travel in decorated bags
Rebecca Hubbell says
Hi Kathleen, as long as you let them sit for a bit, the ganache should stiffen up and be put into bags.
ahmed Dev says
I found that is delicious and easy to do it after reading this perfect post, thanks for share
Cindy Hoffman says
Yummy! What a drool-worthy chocolate bundt that you guys have made. I love the way it looks and I am sure it tastes heaven. Will be trying it out this weekend and add some twists with different icings too. Thanks for sharing, your recipe is really easy to follow.
Cindy
Bre @ Average But Inspired says
These look amazing! I seriously wish I had one to eat right now.
Rebecca says
Thanks so much, Bre!
Emma @ Bake Then Eat says
Such cute little treats, and hey why not use a kitchen short cut now and again, we all do it 😀