Prior to serving, drizzle lemon glaze over individual cakes then fill whole with cool whip and top with a raspberry. Wonderful for holiday parties! See our other mini dessert recipes by going to Recipes / Dessert Recipes / Mini on our website.
2 cups confectioners sugar
1/2 cup fresh squeezed lemon juice
1 tablespoon fresh lemon zest
Mix all three ingredients together well. Use as drizzle over mini cakes before serving.
Preheat oven to 350 degrees. In a large bowl, combine dry cake mix, water, lemon extract, gelatin mix, oil and eggs; beat with an electric mixer for at least 3 minutes. Fill greased and floured mini bundt pans 3/4 full. Bake for 10-12 minutes or until brown, pulling away from pan, and toothpick comes out clean. Cool completely and remove from pan.