Gingerbread Tea Cakes

🧂 Ingredients

• 1 box Gingerbread cake mix
• 3.9 oz. box cheesecake pudding mix
• 1 cup sour cream
• 4 large eggs
• 1/2 cup half-and-half
• 1/2 cup canola oil
• 12 oz. bag vanilla chips

  or premiere white baking chips
• 1 cup walnuts

  or pecans, chopped (measure after chopping)
• 1 can Cinnamon Toast Crunch icing
• 26 candied cherries

Instructions

• 1 Mix cake mix, pudding mix, sour cream, eggs, half-and-half and oil in a large
  mixing bowl with a wooden spoon.
• 2 Fold in chips and nuts.
• 3 Spoon mixture into well-greased and floured miniature Bundt pans about
  two-thirds full.
• 4 Bake at 350° for about 20 minutes or until a toothpick inserted in center comes
  out clean.
• 5 Cool completely before transferring to wire racks and adding icing.
• 6 Remove lid and foil from canned frosting.
• 7 Microwave about 15-20 seconds until icing softens.
• 8 Drizzle icing over Tea Cakes.
• 9 Place a candied cherry in the center of each Tea Cake.

Nutrition Info