Red Velvet Baby Cakes

I must admit that I am not a fan of red velvet cake. But when I saw these Red Velvet Baby Cakes, they were too cute not to make. And they were so easy! The raspberry jam is a nice surprise. Give these a try for something a bit different for dessert.

(adapted from Taste of Home)

  • 1 package refrigerated pie crust (2 crusts)
  • 1 red velvet cake mix plus ingredients for making cake according to package directions
  • ½ cup seedless raspberry jam
  • 1 can (16 ounces) vanilla frosting
  • Assorted sprinkles, optional
  1. Preheat oven to 350°F.  Grease 24 muffin cups; set aside.
  2. Carefully unroll pie crusts.  Using a 2 ½-inch round cookie cutter, cut out 24 circles.  Press pie crust onto the bottom and slightly up the sides of greased muffin cups.  Top each with 1 teaspoon raspberry jam; set aside.
  3. In a large mixing bowl, prepare cake according to package directions.  Fill prepared muffin cups three-fourths full.
  4. Bake at 350°F. for 14-16 minutes, or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pans to wire racks to cool completely. 
  5. Frost with vanilla frosting.  Decorate with sprinkles, if using.