Spring has sprung and thus marks the arrival of my favorite time of year. With the warmer weather, the plants starting to show signs of green and the longer days, spring usually motivates me into starting afresh and boosting my ambitions. I have already made a trip to the garden centre to purchase my seeds for my vegetable garden and cannot wait to start my garden!
Our family celebrated Easter this past weekend with a delicious feast hosted at our home. The kids always enjoy their Easter egg hunt and offered a hand or two in the kitchen. This year we had a glazed ham, "Crack' hashbrown potatoes which were simply addictive, Care Bakery gluten free buns, rosemary beets and a brussel sprout salad.
But then there was the question of what to make for dessert? I fretted for weeks about what to make as baking for myself can sometimes go well, but other times terribly wrong. I decided on the challenge of a mini bundt cake and wanted to make it Easter inspired with the addition of mini eggs. The result was delicious and moist cake which was a complete success!
Gluten Free Mini Bundt Cake
Adapted from a recipe from Pinterest
1 package gluten free Betty Crocker Golden Cake Mix
1 package 5ox instant vanilla pudding mix
2 tbsp cocoa powder
1 cup light sour cream
1/2 cup vegetable oil
4 eggs, beaten
1/2 cup water
1 tbsp vanilla extract
1 cup mini eggs-store in freezer before baking (or chocolate chips or any type of chocolate candy)
Powdered Sugar for decorating
Strawberries or other fruit for decorating.
1. Preheat oven to 350F
2. Mix the dry ingredients together: cake mix, instant pudding and cocoa in a bowl.
3. In another bowl, mix the wet remaining ingredients, as well as the chocolate.
4. Add the wet ingredients into the dry ingredients and mix until incorporated well.
5. Grease your mini bundt pan or larger bundt pan. Fill each cavity about 3/4 full (do not fill all the way as you will get a top to your bundt cake).
6. For Mini bundt cakes, bake 30-40 minutes and for a large bundt cake, bake 45-50 minutes.
7. Remove from pan and allow to cool on a rack.
8. Dust with powdered sugar and fill cavity with your favorite fruit.
Cake can be made 1-2 days ahead of time and finished with powderwd sugar and fruit the day of serving. Enjoy!