Mini Samoa® Bundt® Cakes
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Description
These mini Samoa® Bundt® cakes taste just like the Girl Scout cookies of the same name!
Ingredients
- cooking spray
- 1 (15.25 ounce) package chocolate cake mix
- 4 eggs, at room temperature
- ¾ cup water
- ¾ cup melted butter
- ½ cup sour cream
- ½ cup white sugar
- 1 (3.4 ounce) package instant chocolate pudding mix
- 1 teaspoon vanilla extract
- ½ cup caramel ice cream sauce, or to taste
- 1 cup toasted flaked coconut
- ⅓ (12 ounce) jar hot fudge sauce, or to taste
Directions
- 1. Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-well mini fluted tube pan (such as Bundt®) with cooking spray.
- 2. Combine cake mix, eggs, water, butter, sour cream, sugar, pudding mix, and vanilla extract in a large bowl. Blend together using an electric mixer on medium speed, about 3 minutes. Fill each well 2/3-full of batter.
- 3. Bake in the preheated oven until cakes spring back when touched, 14 to 17 minutes.
- 4. Pour caramel sauce into a small microwave-safe bowl. Warm in the microwave until smooth, 1 to 2 minutes. Dip the top of each cake in the sauce and sprinkle with toasted coconut.
- 5. Place hot fudge sauce in another microwave-safe bowl and warm until smooth, 1 to 2 minutes. Drizzle over the cakes.
Nutrition Facts
serving: 12 mini cakes
calories: 458.1 kcal
carbohydrates: 59.8 g
protein: 5.5 g
saturated fat: 12.4 g
cholesterol: 96.9 mg
sodium: 609.8 mg
fiber: 2.1 g
sugar: 33.9 g
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