Mini Bundt Cakes with fresh cara cara orange flavor, cream cheese frosting, and orange glaze. Perfect elegant small treats for dessert tables.

Scale

1 box angel cake mix

1 box white chocolate pudding mix (3.4 oz)

1/4 cup milk

1/3 cup cooking oil

1 cup cara cara orange juice

1 tablespoon cara cara orange peel

3 eggs

Baking spray

Cream cheese frosting

3 cups confectioners sugar

1 teaspoon orange essence

1/4 cup cara cara orange juice

1 tablespoon cara cara orange peel

Edible flowers

6 dehydrated cara cara orange slices

1. Wash, peel, and juice the oranges.

2. Mix all cake ingredients in a bowl for 2-3 minutes.

3. Spray mini bundt pan and fill cavities evenly.

4. Bake at 350°F for 20-30 minutes.

5. Prepare orange glaze by mixing glaze ingredients.

6. Warm cream cheese frosting slightly.

7. Cool cakes and drizzle with frosting and glaze.

8. Decorate with edible flowers and orange slices.

Do not discard cake scraps. Use them for ice cream sandwiches or whoopie pies.

Store in airtight container.

Best served at room temperature.