- Coconut oil
- 1 (15.25 ounce) package spice cake mix
- 1 (3.5 ounce) package instant butterscotch pudding
- 4 eggs
- 1 ¼ cups water
- ½ cup canola oil
- 1 (12.25 ounce) jar caramel topping
Preheat the oven to 350°F. Melt a couple of tablespoons of coconut oil and brush a mini bundt pan generously with the melted oil. Place the pan in the refrigerator while you assemble the cake batter.
Combine the cake mix, pudding, eggs, water, and canola oil in a large bowl and beat until just combined.
Divide the batter evenly among the mini bundt pan opening - you might need to fill some cupcake liners in a tin as well. (My pan makes 6 mini bundts and I also got a dozen bonus cupcakes.)
Bake the mini bundt cakes for 28-32 minutes or until a toothpick inserted in the middle of the cake comes out clean. (The cupcakes were done at 25 minutes.)
Let the cakes cool in the pan for 20 minutes, then turn over and finish cooling them on a serving plate.
Drizzle the caramel over the cakes while they are still warm and then allow them to cool completely. Drizzle with additional caramel topping when serving if desired.
- Yields: 12 mini bundt cakes, 24 cupcakes, or 6 mini bundt cakes and 12 cupcakes
- Preparation Time: About an hour (includes cooling time)