If you like a moist "cake" you will love this recipe and the bonus...you will yield approximately 30 bundts!
I have just one mini bundt pan (Wilton) and be prepared that baking and filling the pan multiple times (3) will take some time. But remember, the result is awesome!
Blueberry Almond Mini Bundt Cakes:
1 box white cake mix
1 small package instant white chocolate pudding mix
4 large eggs
2/3 cup oil
1/2 cup buttermilk
1 cup sour cream
1 teaspoon Madagascar Vanilla
1 teaspoon almond extract
1 generous teaspoon nutmeg
1 1/2 cups fresh blueberries
2 tablespoons orange juice
1 tablespoon milk
1 1/2 cups powdered sugar to start and more to make the consistency you desire
Sliced almonds, toasted, for garnish
Pre-heat oven to 350 degrees.
Grease or spray (baking) the mini bundt pan
Sift cake mix and instant pudding mix into a small bowl and set aside.
In a large bowl combine eggs, oil, milk, sour cream, vanilla extract, almond extract and nutmeg until smooth.
Stir in the cake mix and pudding mix.
Fold in the blueberries.
Fill the each mini bundt about 2/3 full and bake about 20 minutes or until toothpick comes out clean.
Remove from oven and allow to cool about 8 minutes or so and then invert bundts onto a wire rack for additional cooling. Repeat with remaining batter.
Sift the powdered sugar into bowl and add the remaining glaze ingredients (adjust powdered sugar if you want thicker glaze or add milk for a pourable glaze. Immediately garnish with the sliced almonds.
Not a weigh watcher recipe but surely a nice treat occasionally...Gifting the mini bundts was my choice!!!