Preheat your oven to 350°F and grease mini bundt cake molds on a baking tray.
Make the keto cake mix according to box instructions and add in the vanilla pudding mix to make the cake extra moist and spongy. Optionally add in pink food coloring to make the batter more festive.
Pour into the mini bundt molds and bake until a toothpick comes out clean (20-25 minutes). Remove from oven and let cool in molds before removing.
In a mixing bowl, whisk together frosting ingredients until smooth and combined. Transfer to a piping bag with a star tip and pipe into a ring on the top of each mini bundt cake.
Garnish with a fresh raspberry in the middle and enjoy!
