CAKES
GLAZE
Toppings (optional): lemon or orange zest
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Generously oil two Mini Bundt Cake Pans.
- In a large bowl, mash bananas; they should measure about 3⁄4 cup. Add eggs and oil; whisk to mix. Stir in mix.
- Divide batter evenly into pans. Smooth tops as best you can.
- In two batches, microwave on high 3 min. Rest in pan 5 min; invert onto Cooling Racks and gently squeeze and push to release. Or, place Mini Bundt Cake Pans on two 1⁄4 Sheet Pans. Bake in preheated 350° F for 20 min or until a toothpick inserted in the centre comes out clean. Cool in pan 10 min. Invert on Cooling Racks and gently squeeze and push to release. Allow to cool completely before glazing. Refrigerate, if desired, to cool quickly.
- In a bowl, whisk together sugar, milk, and lemon juice until smooth. Spoon over cooled cakes and top with zest, if desired. Glaze will set and harden as it sits.
Per serving (1 mini Bundt cake): Calories 180, Fat 7 g (Saturated 1 g, Trans 0 g), Cholesterol 40 mg, Sodium 190 mg, Carbohydrate 29 g (Fiber 0 g, Sugars 20 g), Protein 2 g.
45 min
12 servings
$0.47/serving
CAKES
GLAZE
Toppings (optional): lemon or orange zest
45 min12 servings$0.47/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Generously oil two Mini Bundt Cake Pans.
- In a large bowl, mash bananas; they should measure about 3⁄4 cup. Add eggs and oil; whisk to mix. Stir in mix.
- Divide batter evenly into pans. Smooth tops as best you can.
- In two batches, microwave on high 3 min. Rest in pan 5 min; invert onto Cooling Racks and gently squeeze and push to release. Or, place Mini Bundt Cake Pans on two 1⁄4 Sheet Pans. Bake in preheated 350° F for 20 min or until a toothpick inserted in the centre comes out clean. Cool in pan 10 min. Invert on Cooling Racks and gently squeeze and push to release. Allow to cool completely before glazing. Refrigerate, if desired, to cool quickly.
- In a bowl, whisk together sugar, milk, and lemon juice until smooth. Spoon over cooled cakes and top with zest, if desired. Glaze will set and harden as it sits.
Per serving (1 mini Bundt cake): Calories 180, Fat 7 g (Saturated 1 g, Trans 0 g), Cholesterol 40 mg, Sodium 190 mg, Carbohydrate 29 g (Fiber 0 g, Sugars 20 g), Protein 2 g.
