Rustlin Robs Gourmet Food
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Mini Lemon Bundt Cakes

Heat Level: Mild
Category: Desserts, Appetizers

  • Duncan Hines Signature Layer Cake Mix Lemon Supreme 15.25 Oz
  • 1 cup sour cream
  • 1/2 cup canola oil
  • 2 large eggs
  • 1 + 1/4 cups fresh blueberries, divided
  • 1 tsp grated lemon peel, divided
  • 1 cup Rustlin' Rob's Blueberry Preserves
  1. Heat the oven to 350 degrees.
  2. Coat 18 mini bundt or fluted muffin cups with nonstick cooking spray.
  3. Combine the cake mix, sour cream, oil, and eggs in a large bowl and beat at medium speed for 2 minutes or until blended. Stir in 1 cup of blueberries.
  4. Spoon into the muffin cups filling about 2/3 of the way full.
  5. Bake for 20 to 25 minutes or until lightly browned and a toothpick inserted in the center of the cake comes out clean. Cool in the pans on a wire rack for 8 minutes. Gently loosen the edges with a small metal spatula and invert onto a wire rack. Cool completely.
  6. Add the blueberry preserves to a small saucepan on low heat. Add the remaining blueberries and lemon zest.
  7. Heat until thin. Remove from heat and let cool slightly.
  8. With a small spatula spread over the tops of the mini bundts.

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NOTE: We have tried a few of our other no sugar added preserves, they have less sugar and make great toppings for these mini bundt cakes!

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