Apple recipes are the best, especially in the fall! These Mini Apple Bundts are big on apple flavor, with diced fresh apples, cinnamon applesauce, and apple juice mixed into the batter, making a tasty treat that is so good and moist! Another plus is that they’re easy to make—a box of yellow cake mix is used in this recipe too!
I took a photo of these mini bundt cakes for maryandmartha.com and arranged them on their new Grace & Gratitude Pedestal—this is their medium size, and they also have a large pedestal. I love pedestals—they’re great for entertaining and so handy for serving different desserts during the holidays, and all year for that matter! And Mary&Martha adds a touch of inspiration on all their products, which make them even more special!
I used Gala apples in this recipe—any sweet type of apple should work fine. I used organic apples, so I left the peel on, and that made it even more easier to make! 🙂 And if you don’t have mini bundt pans, use jumbo muffin tins for 12 muffins, or regular muffin tins for 24 muffins (reduce the baking time, too, for regular size muffins).
Mini Apple Bundts
MINI APPLE BUNDTS by NancyC
Makes 12 mini Bundt cakes
1 (15.25-ounce) box yellow cake mix (I used Duncan Hines® Perfectly Moist Classic Yellow Cake Mix—you could also use spice cake mix)
1/2 cup apple juice
1/2 cup water
3 large eggs
1/3 cup cinnamon applesauce
2 teaspoons ground cinnamon
1 teaspoon pure vanilla extract
2 cups diced apples (peeled or unpeeled)
Powdered sugar for dusting or Apple Glaze
Preheat oven to 350˚F. Grease two 6-cake mini Bundt pans; set aside (or use jumbo muffin pans and line with paper liners).
In large bowl, add dry cake mix, apple juice, water, and eggs, mixing everything well. Stir in the applesauce, cinnamon, and vanilla, mixing until blended, then fold in the diced apples.
Divide batter evenly among each mini Bundt (they’ll each be about 2/3 full). Bake at 350˚F for 18 to 22 minutes or until toothpick inserted in centers comes out clean or almost clean. Let cool in pans about 10 minutes, then invert on wire rack. Either cool the mini Bundts 10 to 15 minutes and sprinkle powdered sugar on top, dusting lightly, or cool completely and drizzle with Apple Glaze (see below), or purchased or homemade caramel sauce.
APPLE GLAZE: In small bowl, mix 1 cup confectioner’s sugar with 1 to 1 1/2 Tablespoons apple juice, mixing until very smooth. Drizzle over cooled mini bundt cakes.
Recipe from NancyC | nancy-c.com
I was actually wanting to use spice cake mix in this, but couldn’t find any! But the yellow cake mix works great and you can always find that! 🙂
What kind of apple treats do you like making?
Sharing at Hearth & Soul, Fiesta Friday, Weekend Potluck, Thursday Favorite Things, Full Plate Thursday, Tasty Tuesdays, Wonderful Wednesday, Happiness is Homemade, Silver Pennies Sundays, Inspire Me Monday.
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These look delicious and they are absolutely too cute. I love the mini cakes. Thank you for sharing with #omhgww. I will pin and tweet your article.
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Thanks so much, Clearissa! 🙂
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Really cute mini apple bundts;))
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Thanks! They make a great fall dessert! 🙂
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Perfect for the fall and move the “minis”. 🙂 Thanks for sharing on Fiesta Friday!
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These are adorable, I don’t have mini Bundt tins in my collection but I now have cake tin envy!
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Ha, ha! 🙂 Well, you can make these as jumbo muffins or regular muffins too! Hope that is a little consolation! 🙂
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Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday,503. Sure hope to see you again soon!
Miz Helen
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