Mini Samoa® Bundt® Cakes

Fans of Girl Scout Samoas® will love this mini cake version with a moist chocolate-sour cream base finished with a caramel-fudge sauce and toasted coconut.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 458 Calories

Ingredients

• 1 teaspoon vanilla extract
• cooking spray
• 1 (15.25 ounce) package chocolate cake mix
• 1 (3.4 ounce) package instant chocolate pudding mix
• 1 cup toasted flaked coconut
• 4 eggs, at room temperature
• 0.5 cup sour cream
• 0.75 cup water
• 0.5 cup white sugar
• 0.75 cup melted butter
• 0.5 cup caramel ice cream sauce, or to taste
• 0.33333334326744 (12 ounce) jar hot fudge sauce, or to taste

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-well mini fluted tube pan (such as Bundt®) with cooking spray.

Step 2

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.

Step 3

Bake in the preheated oven until cakes spring back when touched, 14 to 17 minutes.

Step 4

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.

Step 5

Place hot fudge sauce in another microwave-safe bowl and warm until smooth, 1 to 2 minutes. Drizzle over the cakes.