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Mini Samoa Bundt Cakes

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

Everyone's favorite caramel-chocolate Girl Scout cookies in mini bundt cake form. MORE + LESS -

Girl Versus Dough
March 8, 2017

Ingredients

For the cakes

1
box (15.25 oz) Betty Crocker™ SuperMoist™ Cake Mix Chocolate Fudge
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
1
package (8 oz) cream cheese, softened
1/2
cup caramel sauce
4
cups powdered sugar

For the toppings

3
cups sweetened coconut flakes
1
cup chocolate chips

Steps

Hide Images
  • 1
    Heat oven to 350°F (325°F for a dark or nonstick pan). Grease and flour bottom and sides of 2 6-cup mini Bundt pans; set aside. Gather the rest of your ingredients.
  • 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. Frost fully cooled cakes with frosting.
  • 6
    Heat oven to 350°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.
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • 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. 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. 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!).

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