Mini Bundt Cakes with Butter Rum Sauce {Recipe}

By ctozzi

Ingredients

• Butter Rum Sauce (optional):
• Makes 18 mini-bundt cakes or one 9” bundt cake
• 3 cups all-purpose flour
• 3.4 ounce box instant vanilla pudding mix
• 1 vanilla bean, beans scraped out
• 1/2 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 4 eggs
• 2 teaspoons baking powder
• 1 1/2 cups sugar
• 1/2 cup vegetable oil
• 1/2 cup butter
• 1 cup sugar
• 1/4 cup light rum
• 1/4 cup milk
• Assorted berries for garnish

Details

Servings 18
Adapted from spanglishbaby.com

Preparation

Step 1

Instructions

Preheat oven to 350° F.

Spray a mini bundt pan tray with non-stick cooking spray.

In a large bowl, combine flour, pudding mix, baking powder, baking soda and salt. Set aside.

With an electric hand mixer, mix sugar and butter until smooth. Add oil, eggs and vanilla bean paste.

Continue to mix with hand mixer and gradually add in flour mixture until well combined. Pour batter in prepared mini-bundt cake pan molds.

Bake for 60 minutes or until a toothpick inserted in a bundt cake comes out clean. Cool in pan and invert on a wire rack.

Butter Rum Sauce

In a small saucepan, over medium heat, combine butter, milk, sugar and rum. Whisk together and bring to a boil. Remove from heat and let cool.
With a small fork or toothpick, poke holes in each bundt cake and brush butter rum sauce over cakes. To serve, drizzle remaining sauce over cakes and garnish with fresh berries.