These mini Samoa® Bundt® cakes taste just like the Girl Scout cookies of the same name!

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Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
12
Yield:
12 mini cakes
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Cakes:
Toppings:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-well mini fluted tube pan (such as Bundt®) with cooking spray.

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  • Combine cake mix, eggs, water, butter, sour cream, sugar, pudding mix, and vanilla extract in a large bowl. Blend together using an electric mixer on medium speed, about 3 minutes. Fill each well 2/3-full of batter.

  • Bake in the preheated oven until cakes spring back when touched, 14 to 17 minutes.

  • Pour caramel sauce into a small microwave-safe bowl. Warm in the microwave until smooth, 1 to 2 minutes. Dip the top of each cake in the sauce and sprinkle with toasted coconut.

  • Place hot fudge sauce in another microwave-safe bowl and warm until smooth, 1 to 2 minutes. Drizzle over the cakes.

Nutrition Facts

458 calories; protein 5.5g; carbohydrates 59.8g; fat 23.7g; cholesterol 96.9mg; sodium 609.8mg. Full Nutrition
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