Preheat oven to 350 F.

Lightly spray the mini bundt cake pan with cooking spray. 

In a large mixing bowl, mix together all of the ingredients until there are no lumps. 

Scoop mixture into the prepared mini bundt cake pan and tap against the counter/table to remove air bubbles.

Bake for 20 minutes or until they start to turn golden brown. Test with a toothpick or butterknife.

Remove the mini bundts from the oven and set them aside for 30 minutes for them to cool completely before frosting them.

Transfer the mini bundts to a cooling rack.

Before frosting the mini bundts, make sure they are completely cooled before frosting them. Stir the powdered sugar with water to make a glaze. Spoon over cooled mini bundts. OR…

If using canned icing, transfer 1 cup of canned icing to a microwave-safe bowl and melt in the microwave starting at 30 seconds, stirring and increasing the time by 10-second intervals until it is a liquid. Spoon the melted icing over the cool mini bundts.

Keep uneaten mini bundts covered tightly in the refrigerator and take them out 10 minutes before serving, so they come to room temperature.

Enjoy!