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Gingerbread Oatmeal Mini Bundt Cakes
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Gingerbread Oatmeal Mini Bundt Cakes

Mini Cakes of goodness! These Gingerbread Oatmeal Mini Bundt Cakes are perfect for a holiday brunch or anytime you just want a sweet treat!
Course Dessert
Cuisine American
Keyword easy cake recipes, easy dessert recipes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 18
Calories 72kcal

Ingredients

  • ¾ cup all-purpose flour
  • ¼ cup [url]Quaker Oats Quick Oats∞http://www.target.com/p/quaker-oats-quick-oats-42-oz/-/A-13331304[/url]
  • ¼ cup brown sugar
  • 2 ounces butter
  • 2 ½ tablespoons molasses
  • 1 teaspoons ground cinnamon
  • 1 teaspoons ground ginger
  • ½ teaspoons ground cloves
  • 1 large egg beaten
  • 1 teaspoons baking soda
  • 3 tablespoons milk

Instructions

  • Preheat oven to 350°F.
  • Grease a mini bundt cake pan.
  • In a small saucepan, melt the butter, sugar and molasses on low.
  • Mix the flour and baking soda in the bowl of your mixer. Add the Quaker Oats Quick Oats and all of the spices.
  • Add the molasses mixture, beaten egg and the milk to the bowl.
  • Mix until well blended.
  • If desired, sprinkle a few quick oats into each cavity of the mini bundt cake pan for the tops of the cakes.
  • Spoon the batter into the mini bundt cake pan filling about ⅔ full.
  • Bake about 18-20 minutes or until a toothpick inserted into the center comes out clean.
  • Remove from oven and let rest for about 5-10 minutes.
  • Move to cooling rack and completely cool.
  • Serve with cranberry sauce, gingerbread syrup, whipped cream or sifted powdered sugar.

Nutrition

Calories: 72kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 88mg | Potassium: 65mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 98IU | Vitamin C: 0.01mg | Calcium: 17mg | Iron: 1mg