Easter, a day of rejoicing, celebrating, and egg hunting. All things worthy of cake. Mini bundt cakes topped with buttercream frosting and Easter chocolates are the cutest little treat to share with all of your peeps. Happy Easter!
This weekend is Father’s Day and like usual we’re all a”Bundt” the sweet, the sweets, the sweets! Give dad a break from his role as Mr. Fix-It and assemble these yummy Toffee Crunch Mini Bundt Cakes. You are sure to make his taste buds “pop”. Happy Father’s Day!
Toffee Crunch Mini Bundt Cakes
2 small boxes of instant vanilla pudding
1/2 cup of veggie oil
1 1/4 cups of water
2 cups Heath toffee pieces (right on the chocolate chip aisle), divided
1 can vanilla frosting
2 tablespoons brown sugar
Regular size Heath bars for garnish
Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan or 12 mini bundt pans.
In mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer. Stir in one cup of Heath pieces. Pour into prepared bundt pan.
Bake 40-45 minutes or until toothpick inserted comes out clean for a regular sized bundt pan and 16-18 minutes for a mini bundt pan.
Let cake rest on counter in pan 10 minutes. Then, invert cake onto serving plate to finish cooling.
To make the frosting, stir brown sugar into store bought vanilla frosting. Add one cup of Heath pieces to frosting. Frost each cake with icing. Top cake with chopped up pieces of a regular size Heath bar.
*recipe from Mix and Match Mama