Mini Samoa® Bundt® Cakes - cooking recipe

Ingredients

Cakes:
cooking spray
1 (15.25 ounce) package chocolate cake mix
4 eggs, at room temperature
3/4 cup water
3/4 cup melted butter
1/2 cup sour cream
1/2 cup white sugar
1 (3.4 ounce) package instant chocolate pudding mix
1 teaspoon vanilla extract
Toppings:
1/2 cup caramel ice cream sauce, or to taste
1 cup toasted flaked coconut
1/3 (12 ounce) jar hot fudge sauce, or to taste

Preparation

Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-well mini fluted tube pan (such as Bundt(R)) with cooking spray.
Combine cake mix, eggs, water, butter, sour cream, sugar, pudding mix, and vanilla extract in a large bowl. Blend together using an electric mixer on medium speed, about 3 minutes. Fill each well 2/3-full of batter.
Bake in the preheated oven until cakes spring back when touched, 14 to 17 minutes.
Pour caramel sauce into a small microwave-safe bowl. Warm in the microwave until smooth, 1 to 2 minutes. Dip the top of each cake in the sauce and sprinkle with toasted coconut.
Place hot fudge sauce in another microwave-safe bowl and warm until smooth, 1 to 2 minutes. Drizzle over the cakes.