Mini Raspberry Bundt Cakes w/ Cream Cheese Glaze

Mini Raspberry Bundt Cakes w/ Cream Cheese Glaze

Yield: Makes 12 servings


  • 1 Box White Cake Mix + eggs, oil and water according to box instructions
  • 1/2 cup applesauce
  • 3.4 ounces vanilla pudding
  • 1 1/4 cup raspberries divided
  • 1 cup white chocolate melted
  • 1/4 cup of salted butter a half stick
  • 4 ounces cream cheese
  • 1 teaspoon vanilla
  • 2/3 to 1 cup of powdered sugar
  • 2 to 3 Tablespoons milk


1. Preheat oven to 350 degrees.

2. Take 3/4 cups of raspberries mash them up and set aside.

3. Make cake mix as directed in large bowl. Then add in applesauce, vanilla pudding, melted chocolate, 3/4 cup mashed up raspberries and mix until well combined.

4. Pour into well greased pans and bake for 20-25 minutes for mini pans (40-45 minutes for regular bundt pan).

5. While cake is baking combine the frosting ingredients in a small bowl. Using a mixer, beat until smooth then set aside. Add more milk if needed.

6. Once cakes are done (test with a toothpick to make sure they come clean), let them cool and then remove from pans. I like to use a plastic fork if they are stuck. When cakes are cooled drizzle on glaze with a spoon and top with remaining raspberries.

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