Mini Bundt Cakes Using Aunt Sue’s Famous Pound Cake

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Lay your eyes on the cutest mini bundt cakes you’ve ever seen. Made with Aunt Sue’s famous vanilla pound cake recipe, these moist and buttery bundt cakes are the most delicious treats, so spoil yourself today!

Mini bundt cake on plate.

We are big fans of Aunt Sue’s famous pound cake around here. And there’s only one thing better than one pound cake – several mini pound cakes! These mini bundt cakes look almost too cute to eat. But when you take a bite, you’re rewarded with a taste of the moistest and most buttery vanilla pound cake ever.

Fortunately, it’s so easy to whip up one of Aunt Sue’s famous pound cakes. In fact, I bet you even have the list of simple ingredients at home right now: eggs, butter, sugar, flour, whipping cream, and vanilla extract. All you have to do is cream the ingredients together, pour them into mini bundt cake molds and they’ll be ready in just 30 minutes.

You can also go wild and serve your mini bundt cakes however you like. I love a slice of pound cake with Mama’s custard sauce, but you could also serve these with a simple vanilla icing or a dollop of whipped cream and fresh berries.

Check out some of my other delicious cake recipes Super Easy King Cake RecipeChocolate Velvet Cake With Cream Cheese IcingEasy Pineapple Upside-Down CakeBirthday Cake RollApple Dapple Cake, or Red Velvet Bundt Cake

Recipe Ingredients

  • Eggs
  • Butter
  • Sugar
  • All-purpose flour
  • Whipping cream
  • Vanilla extract

Helpful Kitchen Tools

Grease mini bundt pans.

Grease your mini bundt pan molds with cooking spray and set out the eggs and butter to allow them to come to room temperature.

Cream together butter and sugar until smooth.

In a large bowl, cream together the butter and sugar until smooth.

Add one egg at a time to cake batter.

Add the eggs, one at a time, beating for one minute after each addition.

Add flour and whipped cream alternately to cake batter.

Sift the flour and add it to the creamed mixture, and with the whipping cream. Mix together completely.

Add in vanilla extract and mix to combine.

Next add in the vanilla extract.

Fill bundt molds halfway.

Fill your bundt pan molds halfway with the cake batter and place them in a cold oven. Turn the oven to 300 and bake for 30 minutes or when a toothpick inserted in the middle comes out clean.

Cool completely before removing from pans and placing on wire rack.

Cool the mini pound cakes completely before you take them out of the bundt cake pan.

How to make a simple vanilla icing

Mini bundt cakes with vanilla icing on wire rack.

Drizzle Mama’s custard sauce on these mini bundt cakes for an amazing flavor and texture.  

Drizzle icing over cooled cakes.

Drizzle the custard sauce immediately over the cooled cakes.

Add dollop of whipped cream to glazed mini cakes.

You can also add a bit of whipped cream to each mini cake after adding the custard if you like.

Mini bundt cakes with icing and whipped cream.



  • Store your mini bundt cakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
  • You can also freeze the unglazed cakes in an airtight container for up to 3 months.

Recipe Notes

  • If you don’t have mini bundt cake pans, you can use a muffin pan instead.
  • Interested in mini lemon bundt cakes instead? Add two tablespoons of lemon juice and the zest of two lemons to your bundt cake batter. You can also use lemon juice in the icing instead of milk (with lemon zest), to enhance the lemon flavor.
  • For gluten-free mini bundt cakes, use almond flour instead. You could also substitute the vanilla extract for almond extract.
  • You could also opt to drizzle each mini bundt cake with a chocolate ganache instead. All you need is 1/2 cup of heavy whipping cream (slowly melted in the microwave) combined with 2/3 cup of semi-sweet chocolate chips.

Here are more of my favorite cake recipes:

Phenomenal Red Velvet Cupcakes

Old-Fashioned Hummingbird Cake Recipe

Pumpkin Spice Cupcakes with Cream Cheese Icing

Yellow Cake with Old-Fashioned Peanut Butter Icing

Pumpkin Praline Cake With Cream Cheese Frosting

Vegan Sweet Potato Cake With Maple Cashew Icing

Plate of mini bundt cakes.

Mini Bundt Cakes

Made using Aunt Sue's famous pound cake, these mini bundt cakes are moist and nearly too cute to eat!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Dessert
Cuisine: American
Keyword: cake, pound
Servings: 18


  • 6 eggs
  • 1 cup butter 2 sticks
  • 3 cups sugar
  • 3 cups all-purpose flour
  • 1 cup whipping cream also known as heavy cream
  • 1 teaspoon vanilla extract

Mama's Custard Sauce

  • 1/2 C sugar
  • 1/3 C flour all purpose
  • 1 pinch salt
  • 2.5 C milk
  • 3 egg yolks
  • 1 tsp vanilla extract
  • whipped cream optional to be added to center of the bundt cake if you like.


  • Grease your mini bundt pan molds with cooking spray and let the eggs and butter set out to come to room temperature.
    6 eggs, 1 cup butter
  • In a large bowl, combine the butter and sugar until smooth. Add the eggs, one at a time, and beat each as you add it in. Sift the flour and add it to the mixture and then add the whipping cream. Mix together completely.
    6 eggs, 1 cup butter, 3 cups sugar, 3 cups all-purpose flour, 1 cup whipping cream
  • Add the vanilla extract into your cake mix and stir it up.
    1 teaspoon vanilla extract
  • Fill your bundt pan molds halfway with the cake batter and place them in a cold oven. Turn the oven to 300 and bake for 30 minutes or until a toothpick stuck in the center comes out clean. Cool the cakes completely then remove from the pan.

Drizzle Mama's Custard Sauce

  • Combine sugar, flour, and salt in a heavy medium saucepan. Whisk in the milk and place over medium heat. Cook, stirring constantly, until just hot.
    1/2 C sugar, 1/3 C flour, 1 pinch salt
  • In a small bowl, beat the egg yolks until smooth. Add about 1/2 cup of the hot milk mixture to the beaten eggs and stir vigorously.
    3 egg yolks
  • Pour the milk and egg mixture back into the sauce pot and cook, stirring constantly over medium heat, until the custard thickens a bit.
  • Remove from heat. Add the vanilla extract. Pour the custard through a strainer to thin it out if you like. Cool in the fridge until the cakes are cooled and when ready drizzle over the top of the mini bundt cakes.
    1 tsp vanilla extract
  • Add a dollop of whipped cream in the center of the bundt cakes (optional)
    whipped cream


The custard sauce we use is Mama's Custard Sauce to Drizzle over the top.  
As you can see this makes A LOT of mini pound cakes which makes it perfect for gifts over the holidays or if you are having a bunch of visitors over,  but this could easily be cut into thirds by dividing ingredient amounts by 3 to get 6 mini's for a family dessert too.  Enjoy!
Tried this recipe?Mention @southernplate or tag #southernplate!


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  1. Can the custard be made ahead of time and then just put on the cakes when ready to be served? (I am trying to figure out how to make enough for a wedding, how to store them, etc.)

  2. Hey i am just trying to understand the custard. Do you put it on and then store them or do you wait to put on the custard until they are about to be eaten?

  3. This recipe sounds wonderful, now I can use the mini pans that have sat on my shelf for years. I think the custard sauce will make this dish.

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