Skip to Content

Mini Easter Bundt Cakes Perfect For Spring

These mini Easter bundt cakes are so pretty and perfect for dessert. These individual cakes are perfectly decorated in pastel colors, and so fun to make!

Spring is finally upon us! Warmer weather, more daylight time–sign me up for all of it! One of my favorite parts about Spring is Easter.

I’ve talked about my love of the Easter holiday many many times, so I won’t bore you with those details. However, have I ever told you how much I love mini bundt cakes? They are so adorable and delicate!

Spring is in the air, and what better way to celebrate the season of renewal and joy than with delightful Easter Mini Bundt Cakes? These little cakes are the perfect combination of simplicity and charm, offering a bite-sized burst of sweetness that’s just right for Easter Sunday. Made with your favorite yellow cake mix and dressed in vibrant hues of spring, these mini bundt cakes are as fun to make as they are to eat, making them the perfect addition to your Easter dessert table.

During my baking spree this winter, I bought a mini bundt cake pan from Amazon and started experimenting. I honestly have not had a bad one yet. You can even get creative and make personalized requests from the family.

Frequently Asked Questions

Can I make these mini bundt cakes from scratch? Yes, you can! While this recipe calls for a box of cake mix for convenience, you can easily substitute it with your own homemade bundt cake batter. Just remember to adjust the baking time accordingly.

How can I ensure my cakes come out of the pan easily? The key to perfect mini bundt cakes is thoroughly greasing your mini bundt pan with non-stick cooking spray. A small pastry brush can help you get into all the nooks and crannies. Let the cakes cool for a bit in the pan before turning them out onto a wire rack.

What’s the best way to color the frosting? For the most vibrant colors, use gel food coloring. You’ll need less than with liquid food coloring, and it won’t thin out your frosting. Start with a small amount and add more until you reach the desired color.

Today’s Easter Mini Bundt Cakes recipe only requires 4 ingredients!

  • 1 box of your favorite yellow cake mix
  • 1 container of white vanilla frosting (16 oz)

  • Cake Mix Ingredients

  • Red food coloring
  • Yellow food coloring


  • 1 box of your favorite yellow cake mix
  • 1 container of white vanilla frosting (16 oz)
  • Red food coloring
  • Yellow food coloring

Where to Serve

These Easter Mini Bundt Cakes are versatile little treats that can be served just about anywhere. They’re perfect for an Easter dinner dessert, a sweet addition to a family gathering, or as the cutest addition to your Easter basket. They also make the perfect gift, wrapped up in a beautiful white box with a bow.


Store these mini cakes in an airtight container at room temperature to keep them moist and delicious. They’ll last for a couple of days, making them a great make-ahead option for your Easter celebrations.

Where should I serve these Easter Mini Bundt Cakes?

A great place would be for easter brunch, or a dessert after a wonderful Easter feast. These are super easy to make for any occasion.

Here are some more fun Easter treats to try:

Mini Easter Bundt Cakes Perfect For Spring
Yield: 12 bundt cakes

Mini Easter Bundt Cakes Perfect For Spring

Prep Time: 15 minutes
Cook Time: 17 minutes
Additional Time: 10 minutes
Total Time: 42 minutes

These adorable mini Easter Bundt cakes are so delicious! Only using a few ingredients, your guests will love it!


  • 1 box of your favorite yellow cake mix
  • 1 container of white vanilla frosting (16 oz)
  • Red food coloring
  • Yellow food coloring


  1. Heat oven to 350°F.  Prepare a nonstick mini Bundt cake pan with
    baking spray.  In large bowl, prepare your favorite cake mix according to directions.
  2. Once fully mixed, divide yellow cake batter equally into cake pan cups (about 1/3 cup each).  Be sure to fill cake pan cups only half way.
  3. Bake 15 to 17 minutes or until toothpick inserted comes out clean. Cool 10 minutes in the pan. Once slightly cooled, carefully loosen around sides of each cake with small knife; turn upside down onto cooling rack, and remove the cakes the rest of the way. Allow cakes to continue to cool for
    about 30 minutes.
  4. In small microwavable bowl, add half of the frosting and a few drops of food coloring to reached desired tint of pink. Microwave for 10 to 15 seconds, stirring until smooth glaze consistency. If necessary, heat in 5 second increments until desired consistency is reached. Carefully spoon over
    the tops of the cakes (allow some frosting to drip down). Sprinkle the tops of with sprinkles or your favorite spring candy. Repeat with yellow or any other colors
  5. Enjoy! 

Nutrition Information



Serving Size


Amount Per Serving Calories 177Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 324mgCarbohydrates 38gFiber 1gSugar 21gProtein 2g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Before you go, grab Your Free Printable Recipe Kit!

Keep track of all your favorite recipes and ingredients with this free printable book!

Skip to Recipe