The Best Mini Pound Cakes

Mini pound cakes on a cooling rack with a sprinkle of powdered sugar.

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5 from 3 votes

Traditional mini pound cakes are made from a cake mix and the perfect way to celebrate any occasion.

Prep Time10

Cook Time50

Total Time1

Course: Dessert

Cuisine: American

Servings: mini cakes

Author: June Albertson-Dick

Ingredients

1 box vanilla cake mix {13.25 ounces}
1 box instant vanilla pudding mix {3.4-4 ounces}
4 large eggs
¼ cup vegetable oil
1 cup milk {I used 2%}
⅓ cup sour cream
1 teaspoon vanilla bean paste {or vanilla extract}

Instructions

Preheat the oven to 350°.
In a large bowl, whisk together cake mix and pudding mix. Set aside. In another mixing bowl, add eggs, oil, milk, sour cream, vanilla extract and mix until smooth. Dump the dry mixture into the wet mixture and mix until just combined.
Spray mini bundt cake pan liberally with nonstick cooking spray. Spoon batter into pan, filling each Bundt cake cavity 2/3 full. NOTE: If you need to make a 2nd batch, loosely cover the leftover batter and keep at room temperature until your pan is ready again.
Bake for 20-25 minutes or until the cakes are a light golden brown and spring back when they are lightly poked with your finger. Remove from the oven and allow to cool in the pan for 5 minutes. Carefully invert the pan onto a wire rack and give it a little shake to release the cakes. Allow the Bundt cakes to cool completely.
Store leftovers in an airtight container at room temperature or in the refrigerator for up to 3 days. These mini cakes also freeze well for 3 months.

Notes

If you don't have a mini bundt pan, you can use a mini loaf pan instead! Just adjust baking time accordingly - mini loaf pans might need an extra few minutes.

Nutrition