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Mini Samoa Bundt Cakes

Girl Versus Dough Recipe by

Mini Samoa Bundt Cakes

Those amazing caramel-chocolate Girl Scout cookies in mini bundt cake form. SQUEE!

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  • Prep Time 30 min
  • Total Time 1 hr 30 min
  • Servings 12

Mini Samoa Bundt Cakes  

As prepared by Girl Versus Dough

I think it’s safe to say that the only reason I make it through these last days of winter is because I have Girl Scout cookies to look forward to every year.


Ever since I was a wee Girl Scout myself (oh I’m totes not kidding) I’ve either been peddling the popular treats or shoveling them into my mouth like a cookie monster. Or both.

For many years now I’ve stuck firmly to the camp of the Samoa cookie (or as I first knew them, the Caramel DeLite) and I still believe no cookie can compare. I mean, who can deny that a cookie covered in caramel and chocolate and coconut is nothing short of pure magic? That’s what I thought.

 

Mini Samoa Bundt Cakes, ready to eat, overhead view

Since National Girl Scout Day is coming right ‘round the corner on March 12, we should celebrate – and what better way to do so than with a cake that is shaped and flavored like a Girl Scout cookie? And not just any cake, but mini cakes; and not just any cookie, but Samoa cookies. What I’m trying to say is, you need to make these Mini Samoa Bundt Cakes.

 

Ingredients for Mini Samoa Bundt Cakes

First, gather your ingredients. We’re going to use a Betty Crocker cake mix for this recipe because A) it’s delicious… chocolate fudge, what what! And B) it’s easy-peasy.

 

Batter poured into mini Bundt pan

Whip up your cake batter and pour it evenly into two 6-cup mini Bundt pans. If you only have one pan, you can make the cakes in two batches, no bigs.

 

Baked Bundt cakes with caramel drizzled on top

Bake the Bundts until a toothpick inserted in the center comes out clean; let them cool slightly, then take them out of the molds. Poke a few holes in the top of each cake and drizzle the tops with caramel sauce so it seeps in and turns all magictown on us.

 

Frosted, cooled mini Bundt cakes

While the cakes cool, make the caramel frosting. Then, frost the fully cooled cakes.

 

Mini Bundt cakes covered with toasted coconut

Cover each cake completely with toasted coconut so it looks just like the cookie. OM NOM NOM I want to eat these already!

 

Mini Bundt cakes with piped frosting

But wait! We have to pipe on the melted chocolate first so they really look like samoas!

 

Closeup of finished Mini Samoa Bundt Cakes

Um OK now you can totally dig in. I suggest eating at least two because these are just as addicting as the real thing. OK fine, three.

 

This is definitely a good way to “make new friends, but keep the old, one is silver and the other’s gold” (aw yeah, Girl Scout songs!).



Stephanie (aka Girl Versus Dough) just wants you to know… she loves Thin Mints, too. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!
See Recipe

Mini Samoa Bundt Cakes

Ingredients

FOR
THE CAKES –
1
box Betty Crocker chocolate fudge cake mix
1 1/4
cups water
1/2
cup vegetable oil
3
eggs
1/4
cup caramel sauce
FOR
THE FROSTING –
1
cup (2 sticks) unsalted butter, room temperature
8
ounces (1 package) cream cheese, softened
1/2
cup caramel sauce
4
cups powdered sugar
FOR
THE TOPPINGS --
3
cups sweetened coconut flakes
1
cup chocolate chips

Directions

  • 1 Heat oven to 350 degrees F (325 for a dark or nonstick pan). Grease and flour bottom and sides of 2 6-cup mini Bundt pans; set aside.
  • 2 In a large bowl, beat together cake mix, water, oil and eggs on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
  • 3 Pour batter evenly into prepared Bundt pan cups. Bake cakes until a toothpick inserted in the center comes out clean, about 20-25 minutes.
  • 4 Remove cakes from oven; cool 10 minutes, then invert onto a cooling rack. Using the back of a spoon, poke a few holes in the top of each cake, being careful not to poke all the way through the bottom. Carefully pour about a teaspoon of caramel sauce over the top of each cake; let cakes cool completely and caramel soak in.
  • 5 Meanwhile, make the frosting: In a large bowl, cream together butter and cream cheese. Add caramel sauce and powdered sugar; beat until smooth. You may need to add more powdered sugar to get the correct consistency for frosting.
  • 6 Frost fully cooled cakes with frosting. Heat oven to 350 degrees F; place coconut flakes on a rimmed baking sheet and toast, stirring occasionally, until a deep caramel brown. Let cool completely, then use your hands to pat the coconut flakes onto each frost cake; cover completely.
  • 7 Place chocolate chips in a small, microwave-safe bowl. Microwave 30 seconds, then stir; melt another 10 seconds at a time until chips are fully melted. Pipe melted chocolate onto cakes in lines so they look like Girl Scout Samoa cookies.
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