lemon berry mini bundt cakes

ingredients

recipe details coming soon — watch the reel above!

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, lemon juice, and water in a large bowl. Mix on low for 30 seconds, then increase to medium and mix for 2 minutes until smooth.
3. 3 Fill each mini Bundt cavity about two-thirds full. I used my fav 3 T. scoop, doing 1-1 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 frosting: beat cream cheese and softened butter until smooth and fluffy. Add the vanilla, mix. Add the sifted powdered sugar one cup at a time for that extra silky texture, Beat until creamy.
7. 7 Frost the flat bottom of each Bundtlet with a generous swirl. Crush the freeze-dried strawberries and raspberries, then press each frosted Bundtlet into the crushed berries.