These easy Easter Mini Bundt Cakes only need a handful of simple pantry ingredients. Decorated for Easter and made with a box of store-bought yellow cake mix, vanilla pudding, and a touch of lemon, you will love these little cakes.
Use an easy doctored cake mix recipe to make make soft and moist mini cakes that are full of subtle tangy lemon flavor, not to mention ridiculously adorable and addicting.
This festive Easter dessert will quickly become a springtime favorite!
And if you’ve been following along for a while, you know that I love dressing up a box of cake mix. Not everything needs to be completely made from scratch to be delicious!
You’ll have a moist, soft cake that comes together in no time for one tasty, personalized hand-held dessert. Plus, you can customize this simple dessert to fit any holiday by swapping out the simple toppings and food colorings.
Add some Easter bundt cakes to your dessert table at Easter brunch or dinner.
If you’re looking for more tasty and easy desserts to display this holiday season, be sure to check out my Easter Candy Charcuterie Board, Easy Cadbury Creme Egg Poke Cake, or these sweet Bunnies and Chicks Donuts for one irresistible dessert spread!
Ingredient Shopping List
Make this easy semi-homemade dessert with simple ingredients, many you may already have in your pantry.
Here’s what you’ll need to have on hand or to grab from the store when you’re ready to start baking:
- Yellow cake box mix
- Vegetable oil
- Instant vanilla pudding
- Pure lemon extract
- Powdered sugar
- Pure vanilla extract
- Mini Cadbury Eggs
- Crisco shortening
- All-purpose flour
How To Make Mini Easter Bundt Cakes
When Easter is right around the corner, bring the kids into the kitchen to help bake up these easy and delicious mini-Bundt cakes made to look like little nests. Similar to these no bake birds nest cookies, but in cake form!
To begin, preheat the oven to 350°F.
Then, in a large mixing bowl, with a hand mixer, combine cake mix, dry pudding mix, and the ingredients listed on the box of cake mix.
Mix well and add lemon extract.
Next, using a pastry brush, prepare the Bundt cake pans by coating them with Crisco and dusting them with all-purpose flour.
If you are using a decorative pan, this step is crucial to keep them from sticking.
Using a measuring cup, pour batter into each mold, filling it only 2/3rds full.
Place the mold into the oven and bake for 20 minutes or when a toothpick inserted into the middle comes out clean. When the cakes are done, remove them from the oven and allow them to sit in the pan for five minutes.
To remove cakes from the pan, invert the pan onto a large cutting board or cookie sheet and allow the cakes to release naturally.
Allow the cakes to finish cooling on a wire rack and while they are cooling, make the frosting.
Simple Lemon Icing
It’s so easy to make a nice lemon glaze.
First, in a medium bowl, add powdered sugar, vanilla, and a tablespoon of milk and stir.
Continue adding a tablespoon of milk until your glaze reaches your desired consistency.
Next, add in the vanilla and lemon extract. If the glaze is too sweet, add in a pinch of salt.
Once the cakes have cooled, drizzle the glaze onto the cakes with a spoon and finish with Cadbury eggs.
How To Store Leftovers
While these Mini Easter Bundt Cakes taste best the same day, feel free to store any leftovers in an airtight container in the fridge up to 3 days.
Can I Display These?
Of course! They really dress up an Easter table. Arrange your mini-Bundt cakes on beautiful plates or a pastel cake stand like this.
Can I Color The Glaze?
Sure can! If you’d like to use different pastel colors, I recommend separating out the glaze into multiple small bowls and tint with 1 to 2 drops of your favorite gel food coloring. Then glaze cakes as directed above.
Do I Have To Use Yellow Cake Mix?
I like the yellow cake for its neutral flavor and subtle yellow hue, but feel free to use chocolate, funfetti, vanilla, or even lemon!
Tips and Tricks
For the best results or if you have any questions, check out these tips before you bake.
- Coat the inside of the Bundt pan completely with Crisco shortening. Using a pastry brush is the best way to get into all the crevices of the pan. Then, dust the inside surface of the pan with all-purpose flour. Once coated, turn the pan upside down and gently tap the pan to get rid of excess flour.
- If you do not or would prefer not to use Crisco, feel free to use a non-stick cooking spray for baking with flour. But do not use regular baking spray or butter.
- Be sure you allow the pan to sit for 5 minutes after removing it from the oven before inverting to remove the cakes.
- The top of the cake will feel slightly different than a traditional cake due to the pudding mix added to the batter.
- Stuff the centers with jellybeans or your favorite small Easter candy to create a surprise inside mini-Bundt cake!
- If you use milk in your glaze, you must refrigerate any leftovers.
- Swap out the box-mix for your favorite homemade cake mix if you’re looking to make this completely homemade.
Print the Recipe
When springtime rolls in, and Easter is right around the corner, grab the kiddos and head into the kitchen to make these adorable and delicious semi-homemade Easter Bundt Cakes!
Easter Mini Bundt Cakes
Be sure to check out my tips and tricks in the post. Scroll up to read!
- 1 box yellow cake mix – any brand 15.25 oz
- Ingredients according to the back of the box usually vegetable oil and eggs
- 3.4 oz box of Instant Vanilla Pudding
- 1 – 2 teaspoons of Pure Lemon Extract you can adjust this as needed
Simple Lemon Icing
- 2 cups powdered sugar
- 1 – 2 tablespoons of milk
- 1 teaspoon of Pure Vanilla Extract
- Pinch of salt or 1 teaspoon of Pure Lemon Extract this is optional and only if you feel you need to cut the sugary taste of the frosting down a bit
- Mini Cadbury Eggs
- Crisco shortening and All-purpose flour to grease the pan
- Preheat the oven to 350°F
- In a large mixing bowl, add in the cake mix, the dry pudding mix, and the ingredients that you need according to the box of cake mix.
- Mix the ingredients together following the directions on the cake mix. Then add in the lemon extract.
- Prepare the Bundt cake pan. For best results, use a pastry brush to spread the Crisco on the pan. Be careful to get it in all the little corners and spaces. Then dust with flour and shake off excess.
- Pour the batter into each cake mold. You will only want to fill it 2/3rds of the way full.
- Place the mold into the oven and set the timer.
- Check the cake at 20 minutes by inserting a cake tester or toothpick in the middle of the cake. If it comes out with crumbs on it, remove the cakes from the oven. If it comes out still gooey and wet, put it back into the oven and set the timer at 5-minute increments.
- When the cakes are done, remove them from the oven and let them sit in the pan for five minutes.
- Then invert the cake pan onto a large cutting board or cookie sheet and allow the cakes to release naturally.
- While the cakes are cooling, make the frosting.
- In a medium sized bowl, add in the powdered sugar, the vanilla, and a tablespoon at a time of the milk/water and then stir.
- Once you get the glaze at the consistency you want, add in the vanilla extract and the lemon extract (optional).
- If the glaze is too sweet, add in a pinch of salt. That will help cut down on the sweetness.
- Once the cakes have cooled, spoon on the glaze onto the cakes and top with the Cadbury eggs and enjoy!