Mini Eggnog Bunt Cakes

• 1 box (18 Oz. Size) Yelow Cake Mix
• 1 box (small 4-serving Size Box) Vanilla Pudding Mix
• 1 teaspoon Nutmeg
• 4 whole Eggs
• 3/4 cups Vegetable Oil
• 3/4 cups Cream Of Sherry
• 1 Tablespoon Butter For Greasing Pans
• 1/4 cups Flour For Greasing Pans
• 1/4 cups Powdered Sugar, For Sprinkling On Top

1. Note: this batter will make 12 mini bunt cakes. My bunt pan had 6 cakes so you would need to cook these twice. If you want to make this into a whole bunt cake, bake it for 40 minutes.
2. Preheat oven to 350u0b0F.
3. Use a hand mixer to beat the cake mix, pudding mix, nutmeg, eggs, oil, and cream of sherry until smooth.
4. Butter and flour a mini bunt pan (they will stick if you don't grease them really well.) Fill the bunts only halfway.
5. Bake for 17 minutes. Remove cakes from the pan and allow them to cool on a cooling rack. Repeat once more with the rest of your batter.
6. After cakes cook, sprinkle powdered sugar on top.

mix, vanilla pudding mix, nutmeg, eggs, vegetable oil, cream of sherry, butter, flour, powdered sugar

Taken from tastykitchen.com/recipes/desserts/mini-eggnog-bunt-cakes/ (may not work)