Mini Bundt Cakes Using Aunt Sue’s Famous Pound Cake
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Lay your eyes on the cutest mini bundt cakes you’ve ever seen. Made with Aunt Sue’s famous vanilla pound cake recipe, these moist and buttery bundt cakes are the most delicious treats, so spoil yourself today!
We are big fans of Aunt Sue’s famous pound cake around here. And there’s only one thing better than one pound cake – several mini pound cakes! These mini bundt cakes look almost too cute to eat. But when you take a bite, you’re rewarded with a taste of the moistest and most buttery vanilla pound cake ever.
Fortunately, it’s so easy to whip up one of Aunt Sue’s famous pound cakes. In fact, I bet you even have the list of simple ingredients at home right now: eggs, butter, sugar, flour, whipping cream, and vanilla extract. All you have to do is cream the ingredients together, pour them into mini bundt cake molds and they’ll be ready in just 30 minutes.
You can also go wild and serve your mini bundt cakes however you like. I love a slice of pound cake with Mama’s custard sauce, but you could also serve these with a simple vanilla icing or a dollop of whipped cream and fresh berries.
Check out some of my other delicious cake recipes Super Easy King Cake Recipe, Chocolate Velvet Cake With Cream Cheese Icing, Easy Pineapple Upside-Down Cake, Birthday Cake Roll, Apple Dapple Cake, or Red Velvet Bundt Cake
Recipe Ingredients
- Eggs
- Butter
- Sugar
- All-purpose flour
- Whipping cream
- Vanilla extract
Helpful Kitchen Tools
Grease your mini bundt pan molds with cooking spray and set out the eggs and butter to allow them to come to room temperature.
In a large bowl, cream together the butter and sugar until smooth.
Add the eggs, one at a time, beating for one minute after each addition.
Sift the flour and add it to the creamed mixture, and with the whipping cream. Mix together completely.
Next add in the .
Fill your bundt pan molds halfway with the cake batter and place them in a cold oven. Turn the oven to 300 and bake for 30 minutes or when a toothpick inserted in the middle comes out clean.
Cool the mini pound cakes completely before you take them out of the bundt cake pan.
How to make a simple vanilla icing
Drizzle Mama’s custard sauce on these mini bundt cakes for an amazing flavor and texture.
Drizzle the custard sauce immediately over the cooled cakes.
You can also add a bit of whipped cream to each after adding the custard if you like.
Enjoy!
Storage
- Store your mini bundt cakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
- You can also freeze the unglazed cakes in an airtight container for up to 3 months.
Recipe Notes
- If you don’t have mini bundt cake pans, you can use a muffin pan instead.
- Interested in mini lemon bundt cakes instead? Add two tablespoons of lemon juice and the zest of two lemons to your bundt cake batter. You can also use lemon juice in the icing instead of milk (with ), to enhance the lemon flavor.
- For gluten-free mini bundt cakes, use almond flour instead. You could also substitute the vanilla extract for almond extract.
- You could also opt to drizzle each with a instead. All you need is 1/2 cup of heavy whipping cream (slowly melted in the microwave) combined with 2/3 cup of semi-sweet chips.
Here are more of my favorite cake recipes:
Phenomenal Red Velvet Cupcakes
Old-Fashioned Hummingbird Cake Recipe
Pumpkin Spice Cupcakes with Cream Cheese Icing
Yellow Cake with Old-Fashioned Peanut Butter Icing
Pumpkin Praline Cake With Cream Cheese Frosting
Vegan Sweet Potato Cake With Maple Cashew Icing
Ingredients
- 6 eggs
- 1 cup butter 2 sticks
- 3 cups sugar
- 3 cups all-purpose flour
- 1 cup whipping cream also known as heavy cream
- 1 teaspoon vanilla extract
Mama's Custard Sauce
- 1/2 C sugar
- 1/3 C flour all purpose
- 1 pinch salt
- 2.5 C milk
- 3 egg yolks
- 1 tsp vanilla extract
- whipped cream optional to be added to center of the bundt cake if you like.
Instructions
- Grease your mini bundt pan molds with cooking spray and let the eggs and butter set out to come to room temperature.6 eggs, 1 cup butter
- In a large bowl, combine the butter and sugar until smooth. Add the eggs, one at a time, and beat each as you add it in. Sift the flour and add it to the mixture and then add the whipping cream. Mix together completely.6 eggs, 1 cup butter, 3 cups sugar, 3 cups all-purpose flour, 1 cup whipping cream
- Add the vanilla extract into your cake mix and stir it up.1 teaspoon vanilla extract
- Fill your bundt pan molds halfway with the cake batter and place them in a cold oven. Turn the oven to 300 and bake for 30 minutes or until a toothpick stuck in the center comes out clean. Cool the cakes completely then remove from the pan.
Drizzle Mama's Custard Sauce
- Combine sugar, flour, and salt in a heavy medium saucepan. Whisk in the milk and place over medium heat. Cook, stirring constantly, until just hot.1/2 C sugar, 1/3 C flour, 1 pinch salt
- In a small bowl, beat the egg yolks until smooth. Add about 1/2 cup of the hot milk mixture to the beaten eggs and stir vigorously.3 egg yolks
- Pour the milk and egg mixture back into the sauce pot and cook, stirring constantly over medium heat, until the custard thickens a bit.
- Remove from heat. Add the vanilla extract. Pour the custard through a strainer to thin it out if you like. Cool in the fridge until the cakes are cooled and when ready drizzle over the top of the mini bundt cakes.1 tsp vanilla extract
- Add a dollop of whipped cream in the center of the bundt cakes (optional)whipped cream
Notes
I don’t have a mini-Bundt pan, and it seems as if I’m in good company! I do have a set of 12 ramekins, though. Any idea if those would work?
Can’t wait to try the recipe, it looks delicious!
Have a Blessed day!
Can this recipe used in a single large bundt pan instead?
Hi Sam, here’s our larger bundt cake with the same recipe. https://www.southernplate.com/aunt-sues-famous-pound-cake/
enjoy!
looks wonderful, will have to try Mama custard sauce for sure
How important is it to sift the flour? I don’t usually sift my flour unless I’m trying to incorporate seasonings into it.
Can vanilla bean be substituted for the vanilla?
I like to sift the flour to get the clumps out and it makes the flour a little lighter which seems to improve the consistency, but as long as you can get the lumps out, do what cranks your tractor 🙂
Where do you find mini Bundt pans? I am not a fan of the darker pans as I always burn them.
If you have not made the Aunt Sue’s Pound Cake you are missing out. Go home right now and make it!!! I can’t wait to try the mini cake version.
I’m going to make these and sprinkle toasted, slivered almonds on top.