Mini Bundt Cakes

These Mini Bundt Cakes are adorable and perfect for company, a party, or even just to have at home.

INGREDIENTS:
1 package of yellow cake mix
1 package of instant lemon pudding mix(3 ounces)
3/4 cup of orange juice
4 eggs
Oil (amount on the package)

DIRECTIONS:
Preheat oven at 350 degrees.  While the oven is preheating, grease your mini bunt cake pans (I use spray Pam).
Stir the cake mix and pudding mix together.
pour in the orange juice, oil and eggs.  You can even use a few drops of lemon extract or lemon essential oil.
Beat on low speed until blended.

Pour into your bundt dish and bake them 30 minutes.  Let it cool for 5 minutes in the pan and move to a wire rack to cool completely.

GLAZE:

What You Need:

• 1/4 cup butter
• 2 cups powdered sugar
• 2 tbsp milk, or more
• extract/flavoring
  
  1. Melt 1/4 cup (4 tablespoons) of butter in a saucepan or microwave.
  2. Sift 2 cups of powdered sugar into a medium size bowl.
  3. Add the melted butter to the powdered sugar.
  4. Add 2 tablespoons of milk.
     Tip: For a richer and creamier glaze, use heavy cream in place of the milk.
  5. If desired, add 1/4 teaspoon of almond or lemon extract or 1/2 teaspoon of vanilla for flavor.
  6. Beat until smooth and creamy, adding a little more milk if necessary.
  7. We put ours into different bowls and added food coloring.

 Just use confectioner’s sugar and a couple tablespoon of milk or lemon extract. Brush over cakes (I used the back of a spoon or you can even dip the tops).

They can be frozen in airtight containers for up to 1 week.