This week is a theme week here on RMK. It is “sweet treats for mom” week. Mother’s Day is just around the corner and I have some yummy treats that you can make for mom as a gift for mother’s day. I opted to make mini bundt cakes for today. You can always make a full bundt cake if you prefer and I have included instructions on how to do that too. You could even just make them as cupcakes. Just do what works best for you.
I thought the mini version was so cute though and I am sure mom would appreciate a portion controlled goodie. You could give her just one cake, or four cakes, or a whole dozen. Just package them up in a cute container and you are set. I recommend even going to your local bakery and asking if you can purchase packaging there. They have those awesome clear plastic containers that you could just tie some pretty ribbon around. My good friend Leigh Anne also made mini bundts for Mother’s Day and got some cute stuff from Michael’s to package them up. These cakes aren’t just for Mother’s Day though. They would also be great to serve at a baby or wedding shower.
I did include a glaze for these cakes which you can skip if you want, but I love the glaze. With the glaze, just be sure to glaze the cakes like an hour before you give them to mom. Otherwise, if stored in a container for too long, the glaze will melt off the cake. Another suggestion is to give mom a container of the glaze that she can add to the cake as she is ready to enjoy them.
This recipe makes 36 mini bundt cakes which I made using this Wilton Mini 12 Cavity Fluted Pan. The instructions for the pan said to spray it with vegetable cooking spray, but since it is a non-stick pan I tried it with nothing and it worked fine. I just allowed the cakes to cool in the pan for 2 minutes. Then I tipped the pan on its side and carefully removed them from the pan with my hands, gently wiggling the cake while pulling. My hands can tolerate heat so if you have sensitive hands you may need to let the cakes cool a couple more minutes.
The effort made to make these cakes look pretty is no big deal, since the cake itself is easy to make. It is just a jazzed up cake mix. I was thinking it would even be yummy to leave out the extracts and make a lemon version using lemon pudding and a lemon cake mix. Then just make a glaze with powdered sugar and lemon juice.
The butter flavoring in the recipe may also be omitted if you prefer, but I love the buttery aspect it adds along with the almond extract. It is the perfect combination in my opinion. My whole family loved these cakes. Even my hubby who is not at all a poppy seed fan ate these.
- 1 pkg. golden vanilla cake mix
- 1 pkg. (3.4 oz) dry instant vanilla pudding mix
- 4 eggs
- ½ cup water
- 1 cup light sour cream
- ½ cup canola oil
- 1 tsp. butter flavoring (found with the extracts at the store)
- 1 tsp. almond extract
- ¼ cup poppyseeds
- 1 cup powdered sugar
- ½ tsp vanilla
- ¼ tsp butter flavoring
- ¼ tsp almond extract
- 1-2 Tbsp orange juice
- Preheat oven to 350 degrees.
- In a large bowl, combine the cake mix, pudding mix, eggs, water, sour cream, canola oil, butter flavoring, and almond extract. Beat with a hand mixer for 2 minutes. Batter will be thick.
- Add the poppyseeds and blend until well combined.
- Place batter in prepared (grease or grease and flour if needed) mini bundt pans. I find it works best to place the batter in a gallon sized freezer bag. Then snip off the corner and pipe the batter into the pans. Fill the pan ⅔ full with batter. (Since I only have one mini bundt pan, I had to do this 3 times to get the 36 cakes)
- Bake at 350 for 10-12 minutes.
- Allow cakes to cool for 2 minutes and then remove from the pan and place on a cooling rack to cool completely.
- In a bowl combine the glaze ingredients until well blended and drizzle over cooled cake 1 hour before serving allowing glaze to set.
Recipe adapted from It Will Change Your Life.