Honey-Nut Mini Bundts

Honey-Nut Mini Bundts
Yield: 12 mini bundts Prep 15 mins Bake 350°F 20 mins

Ingredients

Bundt Cakes:
  • 1 18 1/4 ounce package yellow cake mix
  • 3 large eggs
  • 1/2 cup brewed coffee, cooled
  • 1/4 cup honey
  • 1/4 cup (1/2 stick) unsalted butter, at room temperature
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 Bartlett pear, peeled, cored and shredded (about 1 cup)
  • 1/2 cup walnuts, chopped
Lemon Glaze:
  • 1 cup canned vanilla frosting
  • 1 teaspoon grated lemon peel
  • 1 tablespoon fresh lemon juice
  • Garnish (optional): small strips candied lemon peel and chopped walnuts

Make It

Bundt Cakes:

1. Heat oven to 350 degrees F. Coat 2 mini-bundt pans, each with six 1-cup indentations (preferably light pans, not dark), with cooking spray.

2. In large bowl, with mixer on low speed, beat cake mix, eggs, coffee, honey, butter and pie spice until moistened, 30 seconds. Increase speed to medium; beat for 2 minutes. Stir in shredded pear and walnuts.

3. Spoon slightly rounded 1/2 cup batter into each prepared mini bundt.

4. Bake in 350 degree F oven for 20 minutes or until toothpick inserted in centers comes out clean (cake may rise over center indent).

5. Let cakes cool in pans on wire rack 10 minutes. Turn cakes out onto rack; let cool completely.

Lemon Glaze:

6. In microwave-safe small bowl, combine frosting, lemon peel and juice. Microwave on high (100 percent) power 15 seconds, until pourable. Drizzle 1 tablespoon over each bundt. Sprinkle top with candied peel or chopped nuts, if desired. Let stand until frosting sets, about 30 minutes. Store in airtight container at room temperature for up to 3 days. Makes 12 mini bundts.

Nutrition Facts

Amount Per Serving: cal. (kcal): 392, Fat, total (g): 17, chol. (mg): 64, sat. fat (g): 5, carb. (g): 58, fiber (g): 1, pro. (g): 4, sodium (mg): 323, Percent Daily Values are based on a 2,000 calorie diet.