Table of Contents
Preheat the oven to 350°F (180°C). Brush the Mini Fluted Cake Pan with oil using the Chef’s Silicone Basting Brush. Combine the flour, baking powder, and baking soda in a medium mixing bowl. Set aside. Combine the butter, sugar, and salt in a large mixing bowl.
Use a Large Scoop to divide the batter evenly into the wells of the prepared pan. Lightly tap the pan on the counter to even out the batter. Bake for 20–25 minutes, or until the Cake Tester & Releaser inserted in the centers comes out clean. Let the cakes cool in the pan for 5 minutes before releasing.
One packaged 15.25–16.5 oz (432–515 g) cake mix will make about 12 mini cakes. Bake time will vary depending on your recipe, but most packaged cake mixes will take about 20 minutes to bake. Cool the pan on a cooling rack for 5 minutes. To remove the cakes, invert the pan over a tray or cooling rack and gently tap the pan.
Makes six mini bundt cakes at a time. One box of packaged cake mix makes about 12 mini bundt cakes. 14½” x 10″ x 2″. Carbon-steel pan with an interior nonstick coating. Refrigerator- and freezer-safe. Oven-safe to 450°F. Hand wash only. Three-year guarantee. Learn more about our bake to gift collection here.
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