Can you use box cake mix for mini bundt cakes?

Yes, box cake mix works well for Mini strawberry bundt cakes. To boost flavor and texture, consider adding extras like a dollop of sour cream, vanilla extract, or chopped strawberries. You’ll still get that moist crumb without the full scratch effort. Just follow baking instructions for cupcakes but adjust the bake time slightly.

What are the mini bundt cakes called?

They're often simply called "Mini strawberry bundt cakes," but some people also refer to them as "bundtlets" or "personal bundt cakes." Brands like Nothing Bundt Cakes popularized this format, and home bakers love them for their portion size and presentation.

How far do you fill mini bundt pans?

You should fill mini bundt pans about ⅔ full. This gives the batter enough room to rise without overflowing. Overfilling causes uneven tops or makes it hard to remove the cakes from the pan cleanly.

How to adjust baking time for a mini bundt pan?

Mini strawberry bundt cakes bake faster than full-size ones. Start checking at 20 minutes using a toothpick. If it comes out clean or with a few moist crumbs, they’re done. Total time usually ranges between 20–25 minutes depending on your oven and pan type.

Mini Strawberry Bundt Cakes

Name: Mini Strawberry Bundt Cakes – Easy, Moist & Perfectly Sweet
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6–8 mini cakes
Cuisine: American
Ingredients: 1½ cups all-purpose flour; 1 tsp baking powder; ¼ tsp baking soda; ¼ tsp salt; ½ cup unsalted butter (softened); ¾ cup granulated sugar; 2 large eggs; ½ cup sour cream or Greek yogurt; 1 tsp vanilla extract; 1 cup chopped fresh strawberries; 1 tbsp all-purpose flour (for coating berries)

Description

These moist, fruity mini strawberry bundt cakes are the perfect treat for any occasion. Easy to make and full of fresh flavor.

Ingredients

Scale

1½ cups all-purpose flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup unsalted butter (softened)
¾ cup granulated sugar
2 large eggs
½ cup sour cream or plain Greek yogurt
1 tsp vanilla extract
1 cup finely chopped fresh strawberries
1 tbsp all-purpose flour (for coating berries)

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Instructions

1. Preheat oven to 350°F (175°C) and grease mini bundt pans.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a separate bowl, cream butter and sugar until light and fluffy.
4. Beat in eggs one at a time, then add vanilla.
5. Add sour cream and mix until smooth.
6. Gradually add dry ingredients to wet and mix until just combined.
7. Toss chopped strawberries in 1 tbsp flour and fold into batter.
8. Spoon batter into pans, filling ⅔ full.
9. Bake for 20–25 minutes or until a toothpick comes out clean.
10. Cool in pans 10 minutes, then invert onto a rack.
11. Optional: drizzle with glaze made from powdered sugar and strawberry puree.

Notes

Use fresh or thawed strawberries, but make sure they’re well drained.
Don’t overmix the batter to keep the cakes tender.
These bundt cakes freeze beautifully. Wrap tightly for up to 2 months.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cake
Calories: 280
Sugar: 18g
Sodium: 105mg
Fat: 13g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg