Ingredients
Preheat oven to 350º.
Combine cake mix, water, egg substitute and Butter Buds in a large bowl and mix with an electric mixer for 2 min.
Line 24 baking cups with papers. Fill each cup about 1/2 full. Combine topping ingredients in small bowl and mix well.
Sprinkle about 1 tsp of topping over the batter in each cup. Use a knife to slightly swirl the topping into the batter. Top with another tsp of topping.
Bake cakes for 10-12 min or until light brown on top. Store the cakes in sealed container after they have cooled to keep them fresh.
I made these in mini bundt tins-- just put the tsp of topping on the bottom first. They were delicious.
