I’m a huge fan of semi-homemade recipes and an even bigger supported of every box cake mix recipe I can find.
I just do not have time to make cake from scratch, and I can’t justify saving money by cooking from the raw ingredients when I simply don’t bake that often.
However, when I do, I definitely want it to be beautiful and delicious.
These M&M’S mini bundt cakes perfectly fit the bill.
Sweet, tiny, iced, and sprinkled with crushed M&M’s, these little darlings are perfect this time of year as an Easter recipe for brunch or even a Mother’s Day brunch recipe.
And I put the emphasis on brunch because brunch comes with mimosas.
Enough said. #amiright
Making this mini bundt box cake mix recipe is super simple, too!
- Mini bundt cake pan
- Piping bag; disposable for easy cleanup
- Wire cooling rack (helps cool those babies quickly and makes icing breezy)
- Your favorite white or yellow cake mix; prepared according to box directions
- 1 cup white candy melts
- 1 cup of pastel colored M&M’S
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How to Make the M&M’S Mini Bundt Cakes
- Preheat oven to 350° F.
- Prepare your cake mix according to the box directions.
- Lightly grease a mini bundt cake pan.
- Fill each cavity half way full with cake batter. Discard any leftovers.
- Bake for about 18-23 minutes or until toothpick inserted in center comes out clean.
- Let cool on the cooling rack.
- Assemble a piping bag with either a small tip or none at all.
- Melt the candy melts in a microwave safe container for 1 minute. Stir and repeat in 30 second increments until fully melted.
- Spoon the melted candy mixture into the piping bag.
- Drizzle over cakes in a back and forth motion around each cake. Moving quickly and using a small piping tip will give you thinner lines while going sans piping tip and moving more slowly will result in a thicker icing.
- Roughly crush M&M’s in a ziplock bag or between two paper towels, making sure to leave the pieces fairly large. Sprinkle on top while the icing is still setting.