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Let me tell you about my favorite cake….Nothin’ Bundt Cakes. I swear I’m really not even a cake person BUT while living in Santa Monica in graduate school 10 years ago (woah)… It was love at first bite. This adorable little shop on Montana Street was always offering samples and I took full advantage of those tasty little samples. Naturally every guest that came into town I had to introduce to to Nothing Bundt Cakes and of course one of those guests was Megan. Megan was equally wow-ed but the best bundt cakes ever and even looked into franchising opportunities for a hot minute – not kidding! While our dreams of owning our own Nothing Bundt Cakes never came to fruition, it did for some in our area because now there are three Nothing Bundt Cake franchises in the greater Seattle area, and most recently and closest to us North Seattleites – a brand new shop in Kirkland. I first discovered a Nothing Bundt Cakes opened in Issaquah when I was pregnant with Joe and let me tell you……… I ate a lot of Bundt. But thankfully, you don’t have to buy an entire full-sized bundt cake ever time you walk in the store – they make the cutest miniature Bundlets and bite-sized Bundtinis. My favorite flavors are the lemon and red velvet, so of course my sweet baking extraordinaire sister sought out to recreate the best bundt cake you will ever have. We both own this pan, (doesn’t everyone own bundt pan?) and named Megan’s delicious cakes bundlettes, because how cute is the term bundlette?

So, if you find your self craving a bundt cake after reading the above or want to serve them at your next brunch or birthday, find a Nothin Bundt Cake near you or follow Megan’s recipes below.

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Lemon Cake Bundlettes

Recipe Credit: Yummly

Ingredients

• 1 lemon cake mix
• 3.4 oz lemon pudding mix dry, instant pudding
• 1 cup sour cream
• 4 large eggs
• 1/2 cup oil
• 1/4 cup lemon juice
• 1/4 cup water

See Directions Below

Red Velvet Bundlettes

Recipe Credit: Favorite Family Recipes

Ingredients

• 1 red velvet cake mix
• 3.4 ounces instant chocolate pudding mix
• 1 cup sour cream
• 4 eggs
• 1/2 cup oil
• 1/2 cup buttermilk

Instructions ( Makes enough batter for about 7-8 mini bundt cakes)

• Combine all the cake ingredients in a large bowl or in a stand mixer.
• Pour cake batter into a well greased mini bundt cake pan (nonstick cooking spray works best). Do not fill each mini bundt pan more than 1/2 full or it will overflow in the oven.
• Bake for approx 30 minutes or until a toothpick inserted into the middle of the cake comes out clean.
• Let cool for 20 minutes.
• Remove cake from bundt pan by placing a cutting board upside down over the mini bundt pan.  While holding the cutting board firmly on top of the mini bundt pan, flip both over so the cakes come out onto the cutting board. Cover the cake with plastic wrap and place it in the fridge for 2 hours.
• Spoon the frosting into a Ziplock resealable gallon bag.  Clip one bottom corner of the bag.  Squeeze frosting out of the bag onto the cake in strips.

Frosting

• 16 ounces cream cheese softened
• 1/2 cup butter softened
• 2 teaspoons vanilla extract
• 3-4 cups powdered sugar

Directions

• In a medium bowl or mixer, combine the cream cheese and butter until smooth and creamy.
• Mix in the vanilla, then gradually add the powdered sugar. Start with 2 cups and then keep adding until the frosting is nice and thick.
• Frost the bundt cake.
• Keep refrigerated.