Name: Mini Samoa® Bundt® Cakes
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Cooking spray -; Chocolate cake mix - 1 (15.25 ounce) package; Eggs, at room temperature - 4; Water - ¾ cup; Melted butter - ¾ cup; Sour cream - ½ cup; White sugar - ½ cup; Instant chocolate pudding mix - 1 (3.4 ounce) package; Vanilla extract - 1 teaspoon; Caramel ice cream sauce, or to taste - ½ cup; Toasted flaked coconut - 1 cup; Hot fudge sauce, or to taste - ⅓ (12 ounce) jar

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Mini Samoa® Bundt® Cakes

1. Cooking spray -

2. Chocolate cake mix - 1 (15.25 ounce) package

3. Eggs, at room temperature - 4

4. Water - ¾ cup

5. Melted butter - ¾ cup

6. Sour cream - ½ cup

7. White sugar - ½ cup

8. Instant chocolate pudding mix - 1 (3.4 ounce) package

9. Vanilla extract - 1 teaspoon

10. Caramel ice cream sauce, or to taste - ½ cup

11. Toasted flaked coconut - 1 cup

12. Hot fudge sauce, or to taste - ⅓ (12 ounce) jar

How to cook deliciously - Mini Samoa® Bundt® Cakes

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-well mini fluted tube pan (such as Bundt®) with cooking spray.

2. Stage

Combine cake mix, eggs, water, butter, sour cream, sugar, pudding mix, and vanilla extract in a large bowl. Blend together using an electric mixer on medium speed, about 3 minutes. Fill each well 2/3-full of batter.

3. Stage

Bake in the preheated oven until cakes spring back when touched, 14 to 17 minutes.

4. Stage

Pour caramel sauce into a small microwave-safe bowl. Warm in the microwave until smooth, 1 to 2 minutes. Dip the top of each cake in the sauce and sprinkle with toasted coconut.

5. Stage

Place hot fudge sauce in another microwave-safe bowl and warm until smooth, 1 to 2 minutes. Drizzle over the cakes.