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 caloriescarbohydrate: 59.8 gcholesterol: 96.9 mgfat: 23.7 gfiber: 2.1 gprotein: 5.5 gsaturatedFat: 12.4 gservingSize: -sodium: 609.8 mgsugar: 33.9 gtransFat: : -unsaturatedFat: : -
Directions Mini Samoa® Bundt® Cakes
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-well mini fluted tube pan (such as Bundt®) with cooking spray.
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.
Bake in the preheated oven until cakes spring back when touched, 14 to 17 minutes.
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.
Place hot fudge sauce in another microwave-safe bowl and warm until smooth, 1 to 2 minutes. Drizzle over the cakes.