Springtime Mini Bundt Cakes

Last Updated on March 23, 2021 by Michele Tripple

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Springtime Mini Bundt Cakes are moist delcious and cute and ready to enjoy in half the time and effort! A box of cake mix and some store-bought frosting are the main ingredients for this simple crowd-pleaser.

My Simple Mini Bundt Cakes 

Spring has officially sprung! The weather is warming up, birds are chirping away, and, of course, I’m breaking out my springtime mini bundt cakes!

close up of mini bundt cakes with pink icing drips and sprinkles

My kids love when I make adorable themed desserts. And around Easter and other spring holidays, I feel all this pressure to be a perfect Pinterest mom!

Thank goodness for simple recipes that I can make quickly and easily but still make my kids have those sweet wide eyes. And bonus? They could even help make these easy cakes!

I thought I was set on my Easter Bunny Cupcakes or Easter Basket cakes around the spring holiday, but these bundt cakes are giving them a run for their money. Maybe I’ll just have to make all three this year!

mini bundt cake with yellow icing and pastel spinkles on a white pedestal

More Spring recipes you’ll love 

Mini Bundt Cake Recipes

These mini bundt cakes are delicious, easy, and so versatile. I love making them for spring, but with a few edits, they could be perfect for any day of the year!

Ingredients

ingredients for mini bundt cakes
  • 1 box yellow cake mix
  • 1 container white vanilla frosting, 16 oz
  • Red food coloring
  • Yellow food coloring
  • Sprinkles, optional

The Following Tools Will Be Helpful When Making These!

How to Make Springtime Mini Bundt Cakes

mini bundt cakes on green and white cake stands next to a bowl of candy eggs

Don’t forget to download the full printable recipe below so you can print it out and use it whenever you feel like making this delicious recipe!

  • To make your springtime mini bundt cakes, start by preheating your oven to 350 degrees.
  • Spray your nonstick mini bundt cake pan with nonstick cooking spray, making sure to get the whole pan evenly coating. 
  • Prepare the cake mix according to the package’s directions in a large mixing bowl. 
  • Once it’s fully mixed and smooth, fill each of the bundt cake molds about halfway (about ⅓ cup per mold). There should be just enough batter for 12 bundts.
  • Bake the cakes in the preheated oven for about 15-17 minutes or until an inserted toothpick comes out clean.
  • Let the cakes cool in the pan until they are cool enough to touch, about 10 minutes.
  • Next, turn the cakes onto your cooling rack and allow them to cool completely for about 30 minutes. 
  • In a small microwave-safe bowl, add half of your frosting from the container and a few drops of food coloring until you’ve got a springy pink or yellow color. 
  • Stir the frosting until the color is combined and microwave the frosting for 10-15 seconds or until it’s more of a glaze consistency. You may need to microwave for an additional 5 seconds.
  • Gently spoon the frosting over the cooled cakes and allow some of it to drip down the edges. Add some sprinkles if you’d like while the glaze is warm. 
  • Repeat with the other half of frosting and the other color of food coloring.
single mini bundt cake with pink icing and pastel sprinkles

Tips Tricks and FAQs 

  • Bundt cakes are notorious for sticking! The shape of the pan is absolutely beautiful, but all the nooks and crannies make sticking common, despite most pans being nonstick. Make sure that you give your pan a good coating of cooking spray before adding your batter. 
  • You can use any cake mix that you’d like for these bundt cakes. We all have our favorites! I’ve tried a few and I always end up going back to Duncan Hines yellow cake mix. It’s super moist, but if you want an even more moist cake you could add a half cup of sour cream too! Yum!
  • Make sure you add your food coloring a little at a time. It’s easy to add too much and get more of a bright neon color which doesn’t exactly say spring! You can always add more but it’s hard to fix a frosting that’s too bright. 
  • If you are decorating for Easter or any other holiday, try adding fun candies on top! When I make these for Easter I love adding little egg candies on top to make it extra fun and festive. 

Storage

To keep your bundt cakes fresh, keep them covered or in an airtight container. At room temperature they’ll last 2-3 days and in the fridge they’ll last 4-5 days. 

Should I Use Gel or Liquid Food Coloring? 

Everyone has their preference on food coloring, but honestly either gel or liquid food coloring is just fine for this recipe!

I like liquid because it’s a little paler which is great for spring, and it always seems to mix up a little more evenly with the store-bought frostings.

If you want to get extra fancy and springy, you could even blend up some freeze-dried raspberries and use it as a color and a pop of spring flavor in your icing! Sounds delicious to me!

More Easy Spring Recipes

Did you make this?

Yield: 12

Springtime Mini Bundt Cakes

mini bundt cakes on cake stands with yellow or pink icing and sprinkles

Springtime Mini Bundt Cakes are all the delicious brightness of spring desserts in half the time and effort! A box of cake mix and some store-bought frosting are the main ingredients for this simple crowd-pleaser.

Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 40 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 1 box yellow cake mix
  • 1 container white vanilla frosting, 16 oz
  • Red food coloring
  • Yellow food coloring
  • Sprinkles, optional

Instructions

  1. To make your springtime mini bundt cakes, start by preheating your oven to 350 degrees.
  2. Spray your nonstick mini bundt cake pan with nonstick cooking spray, making sure to get the whole pan evenly coating. 
  3. Prepare the cake mix according to the package’s directions in a large mixing bowl. 
  4. Once it’s fully mixed and smooth, fill each of the bundt cake molds about halfway (about ⅓ cup per mold). There should be just enough batter for 12 bundts.
  5. Bake the cakes in the preheated oven for about 15-17 minutes or until an inserted toothpick comes out clean.
  6. Let the cakes cool in the pan until they are cool enough to touch, about 10 minutes.
  7. Next, turn the cakes onto your cooling rack and allow them to cool completely for about 30 minutes. 
  8. In a small microwave-safe bowl, add half of your frosting from the container and a few drops of food coloring until you’ve got a springy pink or yellow color. 
  9. Stir the frosting until the color is combined and microwave the frosting for 10-15 seconds or until it’s more of a glaze consistency. You may need to microwave for an additional 5 seconds.
  10. Gently spoon the frosting over the cooled cakes and allow some of it to drip down the edges. Add some sprinkles if you’d like while the glaze is warm. 
  11. Repeat with the other half of frosting and the other color of food coloring.

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