Thanks to instant pudding and cake mix, these raspberry-chocolate glazed cakes are extra moist and super easy.
- Heat oven to 350°F. Coat 10 (1 cup) mini Bundt molds with cooking spray with flour. On low speed, beat mixes, eggs, oil, and 1 cup water 30 sec.; on medium, beat 2 min. Divide among molds. Bake until pick comes out clean, 20–25 min. Cool 15 min. Transfer from molds to racks; cool.
- In microwave-safe bowl, microwave chips in 15-sec. intervals until melted. Stir in jam and 1/4 cup water; spoon over cakes. Top with berries.
- This recipe originally appeared in our print magazine.
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