Mini Mondays: Mini Jello Poke Cakes

Jello poke cakes are the perfect light dessert for spring and summer.  These little bundt cakes are even lighter because they are made with just cake mix and a can of sprite zero.  This is a tried and true Weight Watchers recipe where you take a box of cake mix and mix it with a can of diet soda (whatever kind you want).  Generally if you're making a darker cake (like chocolate) you want to use a darker diet soda (like diet coke).  I was skeptical about this at first because it sounds pretty crazy, but it totally works.  These little cakes have a slightly gummier texture than if you made them the traditional way (with eggs and oil), and if you're making these as cupcakes or a cake (as opposed to the mini bundt cakes) you'll want to cook them for 2-3 minutes longer than what it says on the box.  

The best part about these cute little cakes?  They clock in at just 2 Weight Watchers points plus!  Of course, that doesn't mean you can eat the entire batch, but you can feel less guilty about indulging in 1 or 2 when you're craving something sweet.

Mini Jello Poke Cakes

What you need:

1 box cake mix (I used white)

1 can Sprite Zero (or another diet lemon lime soda)

1 package jello (I used strawberry)

1 cup boiling water

1/2 cup cold water

Fat free cool whip

What you do:

Preheat the oven to 350*.  Mix the cake mix with the can of Sprite Zero.  If you're making mini bundt cakes you'll bake them for 18 minutes.  If you're making cupcakes or a regular cake add 3 minutes to the recommended cooking time on the cake mix box.  Let them cook completely once you take them out of the oven.  Once they're cook make the jello.  Add the package of jello the boiling water and whisk until the jello is dissolved, then whisk in the cold water.  

Take a bamboo skewer or a fork to poke several holes into the flat side of each mini bundt cake (if you're making cupcakes or a cake just poke holes on the top).  Then spoon some jello over each cake.  Refrigerate the cake for several hours.  Top each mini cake with one tablespoon of fat free Cool Whip.  

I took these to a little dinner party and no one could tell that they were "diet" cakes and neither could Cole or my brother.  I call that a success in my book.  I have a feeling these will be making many more appearances in my kitchen this year.  

Mini Mondays: Mini Bundt Cakes

There are very few things in this world that get me more excited than anything in miniature form.  Seriously, please try to find something mini that is not adorable.  It's not possible.  So in honor of my love of all things miniature, I have decided that the first Monday of every month shall henceforth be known as Mini Mondays.  At least in my world it will be.  Without further adieu I give you....

Miniature Bundt Cakes

What you need:

1 pkg white cake mix (no pudding added)

2 tsp cinnamon (or more)

6 oz white chocolate squares, coarsely chopped

3/4 cup milk

1/2 cup butter, melted

4 eggs

1 tsp. vanilla extract

1 tsp. almond extract

Frosting:

1 (8 oz) pkg. cream cheese, softened

1/4 butter, softened

1 cup powdered sugar

1 tsp vanilla

What you do:

Preheat oven to 350*.  Melt the chocolate in a double boiler, or microwave.  If you use the microwave, be careful not to burn it (stop and stir often).  In a large bowl combine the cake mix, milk, butter, eggs, vanilla and almond extract, and melted white chocolate.  Beat with an electric mixer until smooth.  Pour batter into mini bundt pan.  Cook for about 12 minutes (may be more or less depending on your oven, so I'd check it at 10 minutes to be safe).  Remove from oven and let cool for a few minutes.  Take the mini cakes out of the pan and let them finish cooling on a wire rack.  While the cakes are cooling, make the frosting.

Frosting:

Cream the butter and cream cheese together until creamy.  Mix in the vanilla, then gradually stir in the powdered sugar.  You may need a little more (or less) powdered sugar to get the desired consistency.  

Once the cakes have cooled enough you can go ahead and frost them.  

Sidenote: You can make this cake in a traditional bundt cake pan, just bake it for 45-50 minutes.  Still delicious, but not nearly as adorable.  Just sayin'

I made these for my coworker's birthday.  Everyone in the office loved them, and no one could guess they were made from a cake mix.  I think the almond extract adds a really great, unexpected flavor to the cake.  Try to eat just one, I dare you.