Fruit Filled Mini Bundt Cakes
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Mini Bundts are filled and topped for a breakfast you will not forget. Try chocolate with Cherry and vanilla sauce, Cinnamon with mixed berries and coconut sauce.
Serves Up To: 4 Servings
Cook Time: 1 Minute
Difficulty: Simple
Ingredients
1- 15 oz box Muffin mix
1 pint Fresh Berries
1 cup Pineapple, canned, diced
8 oz Jelly Belly French Vanilla Pancake Syrup
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Directions
- Prepare the muffin mix as per the instructions, only pour the finished batter into 6 small, well-greased, mini bundt cake pans and then bake.
- While the cakes bake, mix the berries and pineapple in a small work bowl and toss them with half of the Jelly Belly French Vanilla Pancake Syrup.
- When the cakes are done, turn them out onto a cutting board and then arrange on a serving platter. Fill the indentations with the berry mixture and then drizzle the remaining Jelly Belly French Vanilla Pancake Syrup over the top and serve.