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Chocolate-Raspberry Mini Bundts

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


10 - 10 serving

Total Time

Cook Time


  • 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


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.

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