Recipes..MINI RASPBERRY BUNDT CAKES WITH CREAM CHEESE GLAZE cake
1 Box White Cake Mix + eggs, oil and water according to box instructions
1/2 cup applesauce
1- 3.4 ounces vanilla pudding
1 1/4 cup raspberries divided
1 cup white chocolate melted
FROSTING:
1/4 cup of salted butter a half stick
4 ounces cream cheese
1 teaspoon vanilla
2/3 to 1 cup of powdered sugar
2 to 3 Tablespoons milk
INSTRUCTIONS
Preheat oven to 350 degrees. Take 3/4 cups of raspberries mash them up and set aside. Make cake mix as directed in large bowl. Then add in applesauce, vanilla pudding, melted chocolate, 3/4 cup mashed up raspberries and mix until well combined. Pour into well greased pans and bake for 20-25 minutes for mini pans (40-45 minutes for regular bundt pan). While cake is baking combine the frosting ingredients in a small bowl. Using a mixer, beat until smooth then set aside. Add more milk if needed.
Once cakes are done (test with a toothpick to make sure they come clean), let them cool and then remove from pans. I like to use a plastic fork if they are stuck. When cakes are completely cool drizzle on glaze with a spoon and top with remaining raspberries. Enjoy!
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