Calamansi Mini Bundt Cakes

These Calamansi Mini Bundt Cakes are made with just two ingredients! Vanilla cake mix and a can of calamansi sparkling water. It's so easy anyone can make it.

Really. All you need to make these Calamansi Mini Bundt Cakes is ready made vanilla cake mix and a can of Sanzo Calamansi sparkling water. It's magical. I've made a mango and lychee version of this cake and it gives so much every time.

The ingredients!

So simple. Just two ingredients is all you need.

Vanilla Cake Mix - I like using Miss Jones cake mix as it doesn't taste store bought and made with organic ingredients. However feel free to use any vanilla cake mix.

Calamansi Sparkling Water - This make the cakes a little bit healthier. There is no sugar added to this particular brand of sparkling water, which I love.

How to Make Calamansi Mini Bundt Cakes

If you need a cake to make with your kid this is the one. All you have to do is pour the cake mix into a bowl and add the calamansi soda and mix until smooth.

Then divide the batter into a mini bundt pan that has been sprayed with baking spray. Nordic Ware is the one I used here. Bake for 18 minutes at 350F.

Unmolding Mini Bundts

The key to getting your Calamansi Mini Bundt Cakes out of the pan clean is to invert them into a wire rack while they are still hot.

Once the cakes are out of the oven. Leave them to rest for just 2 minutes. Then place a wire rack on top of your bundt pan, flip it over and slowly lift up the pan. The mini Bundts should come out clean and unripped. Leave to cool fully.

Make the Calamansi Glaze

While the Calamansi Mini Bundt Cakes are cooling down make the calamansi glaze. For that you will need powdered sugar, calamansi juice and turmeric for additional color.

First mix ¾ cup of powdered sugar with 1 tablespoon of calamansi juice until it forms a smooth paste. Add 1 teaspoon of turmeric and mix it to get a nice light yellow color.

If your glaze seems too runny add a teaspoon of powdered sugar to thicken it up more.

Glazing Calamansi Mini Bundt Cakes

To glaze your bunt cakes, make sure they are very cold. I would even recommend putting them in the freezer for 30 minutes. This will ensure they will hold a glaze drip.

Before you start glazing leave the Calamansi Mini Bundt Cakes on the wire rack but put a baking pan under the wire rack to catch the calamansi glaze drips.

Pour a tablespoon of glaze on top of the cakes and use the spoon to slowly push the glaze down the sides.

Repeat with all the other cakes. You can add more flare by adding edible gold and some mint leaves.

Storage and Freezing

The Calamansi Mini Bundt Cakes will keep on the counter in a covered cake dome for 3 days. If you are wanting to save them, you can wrap them up individually in plastic wrap and foil and freeze for up to 3 months. To defrost unwrap them and place them on a plate and leave to get to room temperature for 20 minutes. Heating them up in the microwave or oven is not advisable as the glaze will melt off.

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