Summer is here and the fresh berries are so beautiful and delicious! This easy to make and easy to decorate cake is the perfect way to use strawberries, blackberries, blueberries and raspberries – or just pick your favorite combination of berries.

Bake three layers of your favorite vanilla cake. To decorate, just layer the cake with fresh homemade whipped cream and fresh berries.

Top with another layer of the fluffy whipped cream and more berries, adding a few edible flowers to make it look extra pretty. You could also dust the cake with a bit of powdered sugar. So yummy and just what you need for you summer gatherings! Enjoy!

For the recipe, complete directions and a video, click on the link below:

https://sallysbakingaddiction.com/fresh-berry-cream-cake/

When spring is on its way, lemon just seems like the flavor you should make! Lemon has such a light, sweet – but tart flavor that is just perfect for spring desserts. The little mini bundt cakes are just so cute – and each person can have their own dessert.

This is an easy recipe. You just put all the ingredients in your mixing bowl and mix for about 2 minutes. Pour the batter into a ziplock bag and pipe the batter into the individual bundt cake molds in the pan. Bake and let cool completely before frosting.

While the mini bundt cakes are cooling, gather some decorating supplies. You can make them all the same, create a fun variety, or set out the frosting and toppings and let each person decorate their own.

I decided to “play” with lots of different toppings. A bit of fresh lemon zest and sugar were mixed together to create an extra burst of sweet lemon flavor on these little cakes.

What pretty spring colors! A spring nonpareil mix was sprinkled on these right after the frosting was piped on.

Confetti sprinkles on glaze would be fun for birthdays! Could even put a candle in the middle!

These were my favorites! Add just a light dusting of powdered sugar on the top of each mini bundt cake and then fill the middle with Easter M&Ms. Pretty enough for Easter brunch.

You could also top your mini bundt cakes with a glaze and coconut – then add shimmering Easter eggs.

So many creative ways you can decorate these – but they are also delicious without toppings or frosting ! Happy Spring!!!

Print Recipe

Lemon Mini Bundt Cakes

Lemon cake mix, lemon pudding mix, sour cream and lemon zest combine to make the best mini bundt cakes ever!

Prep Time15 minutes mins

Cook Time20 minutes mins

Cooling Time30 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Dessert

Cuisine: American

Keyword: Bundt Cake, Easter, Lemon

Servings: 16 people

Author: Mary Beth

Ingredients

Mini Bundt Cakes

• 1 15.25 oz lemon cake mix
• 1 3.4 oz instant lemon pudding mix
• 1 cup sour cream
• 4 large eggs
• 1/2 cup vegetable oil
• 2 tablespoons lemon zest (or zest of 1 lemon), optional
• 1/4 cup fresh lemon juice*
• 1/4 cup water

Frosting

• 1 8 oz package cream cheese, softened
• 1/2 cup butter, softened
• 2 teaspoons vanilla
• 3-4 cups powdered sugar

Instructions

Mini Bundt Cakes

• Preheat the oven to 350°. Spray bundt pan with nonstick spray.
• Using mixer, beat the cake mix, pudding mix, sour cream, eggs, oil, lemon zest, lemon juice and water for 2 minutes.
• Pour batter into large (or 1 gallon) zip lock bag. Cut off one corner of the bag, and pipe the batter into prepared bundt pan, filling about 2/3 full. This will make about 16 mini-cakes.
• Bake 18-22 minutes, until inserted toothpick comes out clean.
• Cool about 10 minutes in the pans, then twist each cake gently to remove from the pan and transfer to a cooling rack. If necessary, gently use a small spoon to lift the cakes out.
• If not serving or frosting right away, cover with plastic wrap and refrigerate overnight.
• Note: A regular bundt cake pan can also be used with this recipe. After mixing the cake batter, pour it directly into the prepared bundt pan and bake for about 45-50 minutes.

Frosting

• Cream cream cheese and butter together until smooth and creamy.
• Mix in vanilla and then gradually add the powdered sugar. Add enough powdered sugar to get the consistency that you want, less if you want a glaze, more if you want to pipe the frosting.
• Refrigerate until ready to serve.

Notes

*Can also use refrigerated lemon juice – or citrus juice you have on hand.  You could make orange or lime cakes too!  Zest is optional, but does add more flavor to the cakes.

It is so cold out and the snow is falling. Time to have a warm cozy snack! How about a Peanut Butter Mug Cake? Would that be just what you need?

Mug cakes are the perfect dessert! They are usually made of ingredients you have on hand – and only take about 5 minutes from start to finish.

Just the right size for that afternoon sweet craving! And no leftovers! I topped these with a few toffee bits, but mini-chocolate chips would also be great…of course, just plain is delicious too!

Print Recipe

Peanut Butter Mug Cake

Quick Peanut Butter Treat!

Prep Time4 minutes mins

Cook Time1 minute min

Total Time5 minutes mins

Course: Dessert

Cuisine: American

Keyword: Mug Cake, Peanut Butter

Servings: 1 serving

Ingredients

• 1/4 cup flour
• 1/4 teaspoon baking powder
• 4 teaspoons sugar
• 1/4 cup milk
• 3 tablespoons creamy peanut butter
• 1 teaspoon Heath Milk Chocolate English Toffee Bits, optional

Instructions

• Combine all the ingredients, except the Toffee Bits, in a small bowl and whisk together until smooth. Pour into a 8-10 ounce mug. Sprinkle a few toffee bits (or mini chocolate chips) over the top, if desired.
• Cook in the microwave for approximately 1 minute. If cake is not done, heat an addtional 10-15 seconds. Let cake cool for just a few minutes before eating. Best when eaten warm!

Notes

Recipe adapted from Peanut Butter Mug Cake (Eggless) recipe by Kirbie’s Cravings.