dots mini bundt cakes

ingredients

• 1 box white cake mix
• 1 small box instant vanilla pudding mix
• 4 large eggs
• ½ cup butter, melted
• 1 cup sour cream
• ½ cup water
• Buttercream Frosting:
• 1 cup butter, softened
• 2 teaspoons vanilla extract
• 3 cups powdered sugar
• approx. ¼ cup heavy cream
• Topping:
• rainbow sprinkles

directions

1. 1 Preheat oven to 350°F. Generously spray your mini Bundt pan with cooking spray.
2. 2 Combine cake mix, pudding mix, eggs, melted butter, sour cream, and water in a large bowl. Mix on low for 30 seconds, then increase to medium and mix for 2 minutes until smooth and well combined.
3. 3 Fill each mini Bundt cavity about two-thirds full. I used my fav 3 T. scoop, doing 1 ½ scoops in each cavity.
4. 4 Bake at 350°F for 15-18 minutes or until a toothpick inserted in the center comes out clean.
5. 5 Let the Bundtlets cool in the pan for 3 minutes, then turn out onto a wire rack and cool completely before frosting.
6. 6 Make the buttercream: beat softened butter until light and fluffy. Add vanilla, beat. Then add powdered sugar and mix until combined. Add heavy cream a little at a time until you reach your desired consistency. Beat until smooth and creamy.
7. 7 Frost the flat bottom of each Bundtlet with a generous swirl of buttercream. Immediately press rainbow sprinkles into the frosted top.