Orange Mini Bundt Cakes Recipe

Name: Orange Mini Bundt Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake:; Cooking spray; 1 3/4 cups granulated sugar; 10 tablespoon butter, softened; 1 teaspoon vanilla extract; 1/2 cup egg substitute; 2 large eggs; 3 cups all-purpose flour (about 13 1/2 ounces); 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup chopped orange slice candy (about 10 pieces); 1 cup pitted dates, diced; 1/2 cup flaked sweetened coconut; 1/4 cup chopped pecans, toasted; 1 cup fat-free buttermilk; Glaze:; 1 cup powdered sugar; 2 tablespoons fresh orange juice; Additional ingredient:; 1 tablespoon powdered sugar (optional)

Servings: persons

Cake:
Cooking spray
1 3/4 cups granulated sugar
10 tablespoon butter, softened
1 teaspoon vanilla extract
1/2 cup egg substitute
2 large eggs
3 cups all-purpose flour (about 13 1/2 ounces)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped orange slice candy (about 10 pieces)
1 cup pitted dates, diced
1/2 cup flaked sweetened coconut
1/4 cup chopped pecans, toasted
1 cup fat-free buttermilk
Glaze:
1 cup powdered sugar
2 tablespoons fresh orange juice
Additional ingredient:
1 tablespoon powdered sugar (optional)

1
Preheat oven to 350u00b0.
2
To prepare cake, heavily coat mini Bundt pans with cooking spray; turn pan upside down to drain excess. Place granulated sugar, butter, and vanilla in a large bowl; beat with a heavy-duty mixer at medium speed 2 minutes or until well blended. Add egg substitute and eggs to sugar mixture; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a bowl, stirring well. Sprinkle candy, dates, coconut, and nuts over flour; stir well to disperse and coat candies. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture.
3
To prepare glaze, combine 1 cup powdered sugar and juice in a bowl, stirring until smooth.
4
Spoon 1/3 cup batter into each mini Bundt cup. Bake at 350u00b0 for 16 minutes or until a wooden pick inserted in the center of 1 cake comes out clean. Cool in pans 5 minutes. Remove cakes from pans; brush the top of each warm cake with about 2 teaspoons glaze. Cool completely on a wire rack. Garnish cakes with 1 tablespoon powdered sugar, if desired.

1651

kcal

Calories

Fat

201

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Cake:, Cooking spray, 1 3/4 cups granulated sugar, 10 tablespoon butter, softened, and more.

Yes, Orange Mini Bundt Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Orange Mini Bundt Cakes

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