Mini Bundt Cakes made with SOUR PATCH KIDS Bitz

Mini bundts are the perfect play into the personalized dessert trend. Featuring a SOUR PATCH KIDS icing and SOUR PATCH KIDS Bitz sprinkled throughout, our sour-then-sweet dessert is sure to bring the fun with every bite.



1 dozen

  • Cake

  • 8 oz. unsalted butter
  • 14 oz. granulated sugar
  • 1 tsp. salt
  • 4 whole eggs
  • 12¾ oz. all-purpose flour
  • 2 tsp. baking powder
  • 8 oz. milk
  • 11¾ oz. SOUR PATCH KIDS Bitz
  • 1 tsp. lemon zest

  • Icing

  • 8 oz. powdered sugar
  • 1½ oz. pasteurized egg whites
  • 1¾ oz. SOUR PATCH KIDS Red Berry Variegate
  • 1¾ oz. SOUR PATCH KIDS Bitz

Nutrition per serving

Calories620 Total fat19 gSaturated fat11 gTrans fat0.5 gCholesterol105 mgSodium320 mgCarbohydrate108 gDietary fiber1 gAdded sugars73 gProtein6 gVitamin A20 %DVVitamin C0 %DVVitamin D2 %DVCalcium4 %DVIron10 %DVPotassium2 %DV

Beat butter, granulated sugar and salt with electric mixer fitted with paddle attachment until fluffy. Add whole eggs, 1 at a time, beating well after each addition. Add combined flour and baking powder alternately with milk, mixing well after each addition, beginning and ending with flour mixture. Stir in SOUR PATCH KIDS Bitz and zest.

Divide mixture among 12 well-sprayed mini Bundt cake molds. Bake in 350°F standard oven 20 min. or until wooden pick inserted in centers comes out clean. Cool in pans 10 min. Remove cakes from pans; cool completely on wire rack.


Meanwhile, combine powdered sugar, egg whites and Variegate in bowl with a spatula. Cover. Refrigerate until ready to use.

For each serving:  

Drizzle 2 tsp. Icing over top of each cake. Sprinkle with 1 tsp. SOUR PATCH KIDS Bitz before icing sets.



The Icing makes more than needed for 12 cakes. Cover and refrigerate leftovers for use on other cakes, muffins, cookies, etc.

© Mondelēz International group