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Mini Samoa® Bundt® Cakes

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Sheri McAlister Olson

"These mini Samoa® Bundt® cakes taste just like the Girl Scout cookies of the same name!"
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40 m servings 458 cals
Original recipe yields 12 servings (12 mini cakes)

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  • Prep

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  1. Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-well mini fluted tube pan (such as Bundt(R)) with cooking spray.
  2. 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.
  3. Bake in the preheated oven until cakes spring back when touched, 14 to 17 minutes.
  4. 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.
  5. Place hot fudge sauce in another microwave-safe bowl and warm until smooth, 1 to 2 minutes. Drizzle over the cakes.

Nutrition Facts

Per Serving: 458 calories; 23.7 g fat; 59.8 g carbohydrates; 5.5 g protein; 97 mg cholesterol; 610 mg sodium. Full nutrition

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