Mini Citrus Bundt Cakes
 
Makes 6
Ingredients
  • 1 (18.25-ounce) box white cake mix*
  • 3 large egg whites
  • 1 cup water
  • ¼ cup canola oil
  • Juice of 1 lime
  • Citrus Cream Cheese Icing (recipe follows)
  • Garnish: lemon zest, lime zest, lime curls
Instructions
  1. Preheat oven to 350°. Spray a 6-cup mini Bundt pan with baking spray with flour.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat cake mix, egg whites, 1 cup water, oil, and lime juice at medium speed until smooth, about 2 minutes. Divide batter among prepared cups.
  3. Bake until a wooden pick inserted in center comes out clean, about 25 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Drizzle with Citrus Cream Cheese Icing. Garnish with lemon and lime zest and lime curls, if desired.
Notes
*We used Duncan Hines.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/mini-citrus-bundt-cakes-recipe/