MINI SAMOA® BUNDT® CAKES

Mini Samoa® Bundt® Cakes image

These mini Samoa® Bundt® cakes taste just like the Girl Scout cookies of the same name!

Provided by Sheri McAlister Olson

Categories Desserts Cakes Cake Mix Cake Recipes Coconut Cake

Time 40m

Yield 12

Number Of Ingredients 12

Ingredients

cooking spray
1 (15.25 ounce) package chocolate cake mix
4 eggs, at room temperature
¾ cup water
¾ cup melted butter
½ cup sour cream
½ cup white sugar
1 (3.4 ounce) package instant chocolate pudding mix
1 teaspoon vanilla extract
½ cup caramel ice cream sauce, or to taste
1 cup toasted flaked coconut
⅓ (12 ounce) jar hot fudge sauce, or to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-well mini fluted tube pan (such as Bundt®) with cooking spray.
Combine cake mix, eggs, water, butter, sour cream, sugar, pudding mix, and vanilla extract in a large bowl. Blend together using an electric mixer on medium speed, about 3 minutes. Fill each well 2/3-full of batter.
Bake in the preheated oven until cakes spring back when touched, 14 to 17 minutes.
Pour caramel sauce into a small microwave-safe bowl. Warm in the microwave until smooth, 1 to 2 minutes. Dip the top of each cake in the sauce and sprinkle with toasted coconut.
Place hot fudge sauce in another microwave-safe bowl and warm until smooth, 1 to 2 minutes. Drizzle over the cakes.

Nutrition Facts : Calories 458.1 calories, Carbohydrate 59.8 g, Cholesterol 96.9 mg, Fat 23.7 g, Fiber 2.1 g, Protein 5.5 g, SaturatedFat 12.4 g, Sodium 609.8 mg, Sugar 33.9 g