Mini Eggnog Bunt Cakes

Name: Mini Eggnog Bunt Cakes
Ingredients: 1 box (18 Oz. Size) Yelow Cake Mix; 1 box (small 4-serving Size Box) Vanilla Pudding Mix; 1 teaspoon Nutmeg; 4 whole Eggs; 3/4 cups Vegetable Oil; 3/4 cups Cream Of Sherry; 1 Tablespoon Butter For Greasing Pans; 1/4 cups Flour For Greasing Pans; 1/4 cups Powdered Sugar, For Sprinkling On Top

9 ingredients

6 steps

Ingredients

1 box (18 Oz. Size) Yelow Cake Mix
1 box (small 4-serving Size Box) Vanilla Pudding Mix
1 teaspoon Nutmeg
4 whole Eggs
3/4 cups Vegetable Oil
3/4 cups Cream Of Sherry
1 Tablespoon Butter For Greasing Pans
1/4 cups Flour For Greasing Pans
1/4 cups Powdered Sugar, For Sprinkling On Top

Directions

1

Note: this batter will make 12 mini bunt cakes. My bunt pan had 6 cakes so you would need to cook these twice. If you want to make this into a whole bunt cake, bake it for 40 minutes.
2

Preheat oven to 350°F.
3

Use a hand mixer to beat the cake mix, pudding mix, nutmeg, eggs, oil, and cream of sherry until smooth.
4

Butter and flour a mini bunt pan (they will stick if you don't grease them really well.) Fill the bunts only halfway.
5

Bake for 17 minutes. Remove cakes from the pan and allow them to cool on a cooling rack. Repeat once more with the rest of your batter.
6

After cakes cook, sprinkle powdered sugar on top.