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Dessert Recipes

Orangey Mini Bundt Cakes

Olive oil mixed into in the batter gives these easy from-scratch delights rich, fruity flavor.

Serving Size:


Active Time:

45 min.

Total Time:

2 hrs., 10 min.


  • 1¼ cups all-purpose flour
  • ½ tsp. baking powder
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • 2 eggs
  • ¾ cup granulated sugar
  • ½cup extra-virgin olive oil
  • ¼ cup fresh orange juice
  • 1 tsp. grated orange zest
  • 1¼ cups confectioners’ sugar
  • 6-7 tsp. milk
  • 6 strawberries, trimmed, quartered
  • Fresh mint leaves


  1. Heat oven to 325°F. Coat 12 (⅓ cup capacity) mini Bundt cake molds with baking spray with flour. In medium bowl, combine flour, baking powder, baking soda and salt.
  2. In large bowl, combine eggs, granulated sugar, oil, orange juice and zest. Stir in flour mixture until just combined. Evenly divide batter among Bundt molds. Bake until toothpick inserted near centers comes out clean, about 18 min. Cool in pan 5 min. Transfer from molds to racks; cool completely. Trim bottom of cakes if domed.
  3. Place rack over baking sheet. In medium bowl, stir together confectioners’ sugar and 6 tsp. milk until smooth, adding remaining milk if too thick to pour. Place cakes on rack over baking sheet. Drizzle glaze over cakes allowing some to drip down sides. Transfer cakes to serving plate. Garnish with strawberries and mint.

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