Mini Samoa® Bundt® Cakes recipe

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Ingredients

cooking spray
1 (15.25 ounce) package chocolate cake mix
4 eggs, at room temperature
¾ cup water
¾ cup melted butter
½ cup sour cream
½ cup white sugar
1 (3.4 ounce) package instant chocolate pudding mix
1 teaspoon vanilla extract
½ cup caramel ice cream sauce, or to taste
1 cup toasted flaked coconut
⅓ (12 ounce) jar hot fudge sauce, or to taste

Nutrition Info

458.1 calories
carbohydrate: 59.8 g
cholesterol: 96.9 mg
fat: 23.7 g
fiber: 2.1 g
protein: 5.5 g
saturatedFat: 12.4 g
servingSize: -
sodium: 609.8 mg
sugar: 33.9 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

Recipe Yield

12 mini cakes

Recipe Note

These mini Samoa® Bundt® cakes taste just like the Girl Scout cookies of the same name!

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