Finallyyyy-a cake recipe. I made these little bundt cakes for my friend Diane, who LOVES Nothing Bundt Cakes. I threw her an MCAT party and knew that I wanted to make her something sweet that she’d love. The problem was that I only had less than an hour and a half to do so. I rushed to the store and literally rushed back. I know what everyone’s thinking…she’s a chef and used cake mix?! I SURE DID. Sometimes I need quick easy solutions when I’m in a crunch TOO. lol. The great thing about this recipe-is that it doesn’t taste like any mix was used!
This cake is so moist and tender…and that raspberry swirl AND cream cheese frosting. YALL. It was everything. Everyone was obsessed over it-including me. If you don’t have mini bundt cake pans, you can also use this recipe for cupcakes or in a regular bundt pan. The options are endless. So…if you’re looking for something quick-but noteworthy to get some brownie points and good impressions-MAKE THIS CAKE. You’ll be the talk of the town for a few days-trust me.