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+ servings
Strawberry Mini Bundt Cakes with White Chocolate Topping
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins

Simple cakes bursting with strawberry flavor and creamy white chocolate. 

Servings: 8
Author: Jackie
Strawberry Bundt Cakes
  • 1 box white cake mix
  • 1 package strawberry flavored gelatin 3 ounces
  • ½ cup milk
  • ¾ cup vegetable oil
  • 4 large eggs
  • 1 cup fresh strawberry puree
White Chocolate Ganache
  • 12 oz white chocolate Ghirardelli White Chocolate Baking Bar
  • ½ cup heavy whipping cream
  1. Preheat oven to 325 degrees. Generously spray 12-cup large bundt pan or 6 mini bundt pan with non-stick cooking spray.
  2. In the bowl of your mixer, combine all cake ingredients. Beat on low until all ingredients are incorporated and batter is smooth, about 3 minutes.
  3. Pour batter into large bundt pan or ⅔ way full into the mini bundt pan.
  4. Bake large bundt for 35-40 minutes or mini bundt for 20-22 minutes or until the top of the cake bounces back when you touch it.
  5. Cool in pan 5 minutes. Run knife around edge and center of pan. Place cooling rack upside down over pan; turn rack and pan over. Remove pan. Cool completely.
  6. To make the ganache, heat heavy whipping cream in a microwave safe bowl for 1 minute on high.
  7. Chop white chocolate into small chunks.
  8. Add white chocolate to hot cream and let sit for 5 minutes. Stir until smooth.
  9. Allow ganache to sit for an additional 5-10 minutes to stiffen up a bit.
  10. Spoon white chocolate over cakes.
  11. Garnish with fresh strawberries and/or carnations.