Hi Carol! You can totally bake this in mini’s. How many cups of batter foes your mini pan take? This recipe works for a 10-12 cup bundt pan.

Hi Pea! For sure! The baking time might be slightly different though.

Hi Marsha! They can all be frozen without the glaze, but be sure that they are wrapped well in something airtight! For the Oreo Bundt, you can use any 10 or 12 cup Bundt pan. And yes, the Mocha and Lemon Poppyseed cakes can be frozen too. I hope that helps!

Thanks Olivia, I have looked at your recipe and will definitely give that a go, I am salivating at the thought, and I am sure my son and family will enjoy too. but I must give the bundt cake another go I will not be beaten.

Hi John! Hmm I wonder if the fresh pineapple had something to do with it, maybe it released more water or something and made the cake more dense? The fact that you’re 79 and a novice is amazing and I’m so excited that you’re trying my recipes! Have you tried my Triple Chocolate Banana bread? That one’s maybe an easier one to start with. You can do it all in one bowl and there’s less of a risk of overmixing too. Here’s the link in case you want to give it a go :).

http://livforcake.com/2015/08/triple-chocolate-banana-bread.html

Thank for replying Olivia, Yes I used fresh bananas and fresh pineapple also mashed them both with potato masher, I must admit I am a 79 year old novice I’m afraid Plus I am male so that could have a big bearing on it. But i will keep on trying.

Hi John! I’m so sorry to hear that 😕 Baking with bananas can be a challenge. I sometimes get dense and heavy loaves too and am trying to figure out why. I know that over mixing can be a culprit — making the cake dense and heavy. Did you use fresh or frozen/thawed bananas?