If a bundt pan transforms a simple cake from good to great, imagine what a cute mini bundt will do!
Home cook Yolanda Stewart’s Nutty Buddy Bundt Cakes stay moist from a delicious combo of pudding mix and mashed bananas, get nutty with cashews, toffee bits and walnuts, and are just cute as a button when baked in a mini bundt pan! (Pssst… They make great cupcakes, too!)
See step-by-step photos of Stewart’s recipe plus thousands more from home cooks nationwide at: www.justapinch.com/nutty.
You’ll also find a meal planner, coupons and chances to win! Enjoy and remember to use “just a pinch.”
Nutty Buddy Bundt Cakes
1 box vanilla cake mix
1 box [3.5 oz] instant banana pudding mix
2 tbsp all purpose flour
2 tbsp baking powder
1/2 c sugar
1 c water
1/4 c vegetable oil
1 1/2 tsp vanilla extract
3/4 c mashed bananas
1/2 c cashews, chopped
1/4 c toffee bits
2 tbsp butter, melted
2 c powdered sugar
2-3 tbsp water
1/4 c walnuts, chopped
Preheat oven to 350 degrees. Grease and flour 6 mini bundt pans or one regular bundt pan.
For cake: In a large bowl, whisk together cake mix and pudding mix, 2 tbsp of flour, 2 tbsp of baking powder, 1/2 c of sugar. Add slightly beaten eggs to dry mixture, then add water, oil, vanilla; Blend well.
Add mashed bananas, chopped nuts, and toffee bits. Beat 4-5 minutes on medium speed. Scrape down sides.
Pour batter into prepared pans, filling each cup 3/4 full. Bake 17-20 minutes or until cake is lightly brown. Test cakes with toothpick for doneness.
For glaze: In a small bowl, melt butter. Add powdered sugar and stir. Gradually add spoons of water to make desired consistency for glaze. Add nuts and whisk until glaze is smooth and reaches a drizzle consistency. Add water if necessary.
Once cakes cool, drizzle icing over cake in a circular motion until icing and nuts are eveningly distributed on each mini bundt.