Already have an account?
Get back to the
Dessert Recipes

Chocolate-Raspberry Mini Bundts

Thanks to instant pudding and cake mix, these raspberry-chocolate glazed cakes are extra moist and super easy.

Yields

10 - 10 serving

Total Time

Cook Time

Ingredients

  • 1 (15.25 oz.) pkg. dark chocolate fudge cake mix
  • 1 (3.9 oz.) pkg. instant chocolate pudding mix
  • 3 eggs
  • 1/3 c. oil
  • 1 1/3 c. dark chocolate chips
  • 1/4 c. seedless raspberry jam, at room temp.
  • Assorted berries

Instructions

Heat oven to 350°F. Coat 10 (1 cup) mini Bundt molds with cooking spray with flour. On low speed, beat mixes, eggs, oil, and 1 cup water 30 sec.; on medium, beat 2 min. Divide among molds. Bake until pick comes out clean, 20–25 min. Cool 15 min. Transfer from molds to racks; cool.

In microwave-safe bowl, microwave chips in 15-sec. intervals until melted. Stir in jam and 1/4 cup water; spoon over cakes. Top with berries.

This recipe originally appeared in our print magazine.

Tags:

Discover More in American Cuisine
Leftovers Have Never Tasted So Good — Ranch BLT Chicken Salad Sandwich Recipe
Zucchini Ribbon Pasta with Bacon Recipe Is a Lightened-Up Take on Carbonara — Perfect for Summer
eggs baked in butternut squash on a tray
This Mouth-Watering Butternut Squash & Egg Recipe Is Perfect for Cozy Winter Mornings
smooth apple butter in a glass jar next to toast and apples
Don’t Throw Out Bruised Apples! Make Mouthwatering Apple Butter Instead (No Peeling Needed)
Flank Steak with Peppers, Onions, and Tomatoes
Off the Record Martini
Tangy-Sweet Apple Slaw
Roasted Butternut Squash with Cinnamon Butter and Shallots
Chicken-Stuffed Sweet Potatoes
Cheesy Sweet Potato “Pizza”
Grilled Chicken Thighs with Sweet Potato Mash and Green Beans
Use left and right arrow keys to navigate between menu items. Use right arrow key to move into submenus. Use escape to exit the menu. Use up and down arrow keys to explore. Use left arrow key to move back to the parent list.