Mini Christmas Bundt Cakes

Mini Christmas Bundt Cakes


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These bundt cakes are so versatile as an easy holiday dessert. They can be served traditionally after the meal, or you can whip up a batch and serve them to your guests as party favors as they're leaving!

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Time needed

20 min preparation + 20 min cooking

Serving Size / Yield

18 cakes


  • Cooking spray
  • 1 3/4 cups granulated sugar
  • 10 tablespoon butter, softened
  • 1 teaspoon vanilla extract
  • 3 large eggs, whisked and divided
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup dried cherries, chopped
  • 1 cup dried cranberries, chopped
  • 1/2 cup flaked sweetened coconut
  • 1/4 cup chopped pecans, toasted
  • 1 cup fat-free buttermilk

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Preheat the oven to 350 degrees. Coat mini-Bundt pans with softened butter. Combine the sugar, butter, and vanilla in the bowl of a stand mixer and beat for 2 minutes at medium speed. Add the whisked egg and beat well.

Combine the flour, baking soda, and salt in a bowl. Add the dried fruit, coconut, and nuts and stir to coat. Add the wet to the dry slowly and mix between additions.

Add 1/3 C. batter into each hole in the bundt pan. Bake for 15-20 minutes or until a toothpick inserted directly into the deepest point comes out clean. Cool in the pans for 5 minutes. After 5 minutes, transfer to a wire rack to finish cooling. Just prior to serving, dust with powdered sugar.

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