What's your favorite bundt cake recipe?!
Answers:
One of them:
Butter Pecan Bundt Cake
Cake:
18 ounces butter pecan cake mix
3/4 cup oil
1 cup water
4 eggs
16 ounces ready to spread coconut pecan frosting
2 tablespoons sugar
chopped pecan pieces
Glaze:
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon rum extract
Cake:Spray a Bundt or tube pan with cooking spray!. Sprinkle the sugar in the pan, then sprinkle chopped pecans over this!. Mix the cake mix, oil water, eggs and frosting, mixing well!. Pour into Bundt pan!. Bake at 350o F!. for 55-60 minutes or until tester comes out clean!. Cool in pan 10 minutes; turn out cake and cool completely!. While the cake is cooling make a little icing to drizzle on top!. Mix together powdered sugar, milk, and rum extract!. Mix well and drizzle from a spoon onto cake!.
nfd?Www@FoodAQ@Com
Butter Pecan Bundt Cake
Cake:
18 ounces butter pecan cake mix
3/4 cup oil
1 cup water
4 eggs
16 ounces ready to spread coconut pecan frosting
2 tablespoons sugar
chopped pecan pieces
Glaze:
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon rum extract
Cake:Spray a Bundt or tube pan with cooking spray!. Sprinkle the sugar in the pan, then sprinkle chopped pecans over this!. Mix the cake mix, oil water, eggs and frosting, mixing well!. Pour into Bundt pan!. Bake at 350o F!. for 55-60 minutes or until tester comes out clean!. Cool in pan 10 minutes; turn out cake and cool completely!. While the cake is cooling make a little icing to drizzle on top!. Mix together powdered sugar, milk, and rum extract!. Mix well and drizzle from a spoon onto cake!.
nfd?Www@FoodAQ@Com
Lemon Bundt Cake
Serves: 16
Preparation time: 5 to 7 minutes
Baking time: 40 minutes
Assembly Time: 5 minutes
Cake:
Vegetable oil spray for misting the pan
Flour for dusting the pan
1 package (18!.25 ounces) plain white cake mix
1 package (3 ounces) lemon gelatin
2/3 cup unsweetened apple sauce
2/3 cup hot water
4 large eggs
Glaze:
1 cup confectioners' sugar, sifted
2 tablespoons fresh lemon juice (from 1 lemon)
1 teaspoon finely grated lemon zest (from 1 lemon)
1!. Place a rack in the center of the oven and preheat the oven to 350 degrees F!. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour!. Shake out the excess flour!. Set the pan aside!.
2!. Place the cake mix, gelatin, apple sauce, water, and eggs in a large mixing bowl and beat with an electric mixer on low speed for 1 minute!. Stope the machine and scrape down the sides of the bowl with a rubber spatula!. Increase the mixer speed to medium and beat for 2 minutes more, scraping down the sides if needed!. The batter should look thick and well blended!. Pour the batter into the prepared pan, smoothing the top with the rubber spatula, and place the pan in the oven!.
3!. Bake the cake until it is light brown and just starts to pull away from the sides of the pan, about 40 minutes!. Remove the pan from the oven and place it on a wire rack to cool for 10 minutes!.
4!. Meanwhile prepare the glaze Combine the confectioners' sugar, lemon juice, and lemon zest in a small bowl and stir with a wooden spoon until smooth!.
5!. Run a long, sharp knife around the edge of the cake and invert it onto a serving platter!. Spoon the glaze evenly over the warm cake so that it drizzles down the sides and into the center!. Slice and serve warm, or let it cool before slicing!.
Store this cake, covered in plastic wrap or placed under a cake dome, at room temperature for up to 1 week!. Or freeze it, wrapped in foil, for up to 6 months!. Thaw the cake overnight on the counter before serving!.Www@FoodAQ@Com
Serves: 16
Preparation time: 5 to 7 minutes
Baking time: 40 minutes
Assembly Time: 5 minutes
Cake:
Vegetable oil spray for misting the pan
Flour for dusting the pan
1 package (18!.25 ounces) plain white cake mix
1 package (3 ounces) lemon gelatin
2/3 cup unsweetened apple sauce
2/3 cup hot water
4 large eggs
Glaze:
1 cup confectioners' sugar, sifted
2 tablespoons fresh lemon juice (from 1 lemon)
1 teaspoon finely grated lemon zest (from 1 lemon)
1!. Place a rack in the center of the oven and preheat the oven to 350 degrees F!. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour!. Shake out the excess flour!. Set the pan aside!.
2!. Place the cake mix, gelatin, apple sauce, water, and eggs in a large mixing bowl and beat with an electric mixer on low speed for 1 minute!. Stope the machine and scrape down the sides of the bowl with a rubber spatula!. Increase the mixer speed to medium and beat for 2 minutes more, scraping down the sides if needed!. The batter should look thick and well blended!. Pour the batter into the prepared pan, smoothing the top with the rubber spatula, and place the pan in the oven!.
3!. Bake the cake until it is light brown and just starts to pull away from the sides of the pan, about 40 minutes!. Remove the pan from the oven and place it on a wire rack to cool for 10 minutes!.
4!. Meanwhile prepare the glaze Combine the confectioners' sugar, lemon juice, and lemon zest in a small bowl and stir with a wooden spoon until smooth!.
5!. Run a long, sharp knife around the edge of the cake and invert it onto a serving platter!. Spoon the glaze evenly over the warm cake so that it drizzles down the sides and into the center!. Slice and serve warm, or let it cool before slicing!.
Store this cake, covered in plastic wrap or placed under a cake dome, at room temperature for up to 1 week!. Or freeze it, wrapped in foil, for up to 6 months!. Thaw the cake overnight on the counter before serving!.Www@FoodAQ@Com
cream cheese pound cake!Www@FoodAQ@Com
Bailey’s Irish Cream Cake
1 Cup Chopped Pecans
1 Package of yellow cake mix
1 Package Vanilla Instant Pudding (5!.9oz Box)
4 Large Eggs
? Cup Water
? Cup Vegetable Oil
1 Cup Bailey’s Irish Cream
Glaze:
? Cup Butter
? Cup Water
1 Cup Sugar
1/3 Cup Bailey’s Irish Cream
Grease and flour bundt cake pan and spread chopped pecans on bottom of the pan, pushing them up the sides a little!. Mix together dry cake mix and dry pudding mix until combined, then add 4 eggs, ? cup water, ? cup Vegetable Oil and 1 cup Bailey’s Irish Cream!. Beat this for 5 minutes on high!. Pour over nuts and bake at 325 degrees for 60 minutes!. After it has baked and a toothpick comes out clean, remove it from oven and let sit for 5 minutes before removing from the pan!.
Take a (I use a chopstick) dowel or skewer to punch holes on top for when you put glaze on it will go down into the cake!.
Glaze: In a pan put your ? cup butter, ? cup water and 1 cup sugar!. Bring it to a boil for 5 minutes!. Take off heat and add 1/3 cup of Baileys!. Pour over cake and make sure it goes down into the cake!. Save leftovers of glaze and use for ice cream!. You can heat it if you like!.
Note: I poured ? of the glaze over the cake while glaze and cake were hot, making sure to fill the holes!. Then when cake was almost cool, and glaze had cooled and thickened I poured on the rest, spooning it back up from the cake plate until it stayed!. I had no leftover glaze!. I also had about 2 cups chopped pecans in mine because I like them)Www@FoodAQ@Com
1 Cup Chopped Pecans
1 Package of yellow cake mix
1 Package Vanilla Instant Pudding (5!.9oz Box)
4 Large Eggs
? Cup Water
? Cup Vegetable Oil
1 Cup Bailey’s Irish Cream
Glaze:
? Cup Butter
? Cup Water
1 Cup Sugar
1/3 Cup Bailey’s Irish Cream
Grease and flour bundt cake pan and spread chopped pecans on bottom of the pan, pushing them up the sides a little!. Mix together dry cake mix and dry pudding mix until combined, then add 4 eggs, ? cup water, ? cup Vegetable Oil and 1 cup Bailey’s Irish Cream!. Beat this for 5 minutes on high!. Pour over nuts and bake at 325 degrees for 60 minutes!. After it has baked and a toothpick comes out clean, remove it from oven and let sit for 5 minutes before removing from the pan!.
Take a (I use a chopstick) dowel or skewer to punch holes on top for when you put glaze on it will go down into the cake!.
Glaze: In a pan put your ? cup butter, ? cup water and 1 cup sugar!. Bring it to a boil for 5 minutes!. Take off heat and add 1/3 cup of Baileys!. Pour over cake and make sure it goes down into the cake!. Save leftovers of glaze and use for ice cream!. You can heat it if you like!.
Note: I poured ? of the glaze over the cake while glaze and cake were hot, making sure to fill the holes!. Then when cake was almost cool, and glaze had cooled and thickened I poured on the rest, spooning it back up from the cake plate until it stayed!. I had no leftover glaze!. I also had about 2 cups chopped pecans in mine because I like them)Www@FoodAQ@Com
The Honey Bun Cake!.!.!.Taste just like a Honey Bun!
Honey Bun Cake
1 (18!.5 ounce) box yellow cake mix
3/4 cup vegetable oil
4 eggs
8 ounces sour cream
1 cup packed brown sugar
1 tablespoon ground cinnamon
2 cups powdered sugar
4 tablespoons milk
1 tablespoon vanilla extract
Heat oven to 325 degrees F!.
Beat together first 4 ingredients in a large bowl until blended!. Pour half of the batter into an ungreased glass 9 x 13-inch dish or Bundt Cake Pan!.
Heat oven to 325 degrees F!.
Beat together first 4 ingredients in a large bowl until blended!. Pour half of the batter into an ungreased glass 9 x 13-inch dish or Bundt Cake Pan!. Sprinkle the brown sugar and cinnamon over the batter in pan!. Pour remaining batter in pan!. Gently swirl the batter with a knife to make it look like a honey bun or any design you choose!. Bake for 40 minutes!.
Beat together powdered sugar, milk and vanilla extract!. Pour over cake while it is still hot!. Serve warm!.
Sprinkle the brown sugar and cinnamon over the batter in pan!. Pour remaining batter in pan!. Gently swirl the batter with a knife to make it look like a honey bun or any design you choose!. Bake for 40 minutes!.
Beat together powdered sugar, milk and vanilla extract!. Pour over cake while it is still hot!. Serve warm!.
ENJOY!Www@FoodAQ@Com
Honey Bun Cake
1 (18!.5 ounce) box yellow cake mix
3/4 cup vegetable oil
4 eggs
8 ounces sour cream
1 cup packed brown sugar
1 tablespoon ground cinnamon
2 cups powdered sugar
4 tablespoons milk
1 tablespoon vanilla extract
Heat oven to 325 degrees F!.
Beat together first 4 ingredients in a large bowl until blended!. Pour half of the batter into an ungreased glass 9 x 13-inch dish or Bundt Cake Pan!.
Heat oven to 325 degrees F!.
Beat together first 4 ingredients in a large bowl until blended!. Pour half of the batter into an ungreased glass 9 x 13-inch dish or Bundt Cake Pan!. Sprinkle the brown sugar and cinnamon over the batter in pan!. Pour remaining batter in pan!. Gently swirl the batter with a knife to make it look like a honey bun or any design you choose!. Bake for 40 minutes!.
Beat together powdered sugar, milk and vanilla extract!. Pour over cake while it is still hot!. Serve warm!.
Sprinkle the brown sugar and cinnamon over the batter in pan!. Pour remaining batter in pan!. Gently swirl the batter with a knife to make it look like a honey bun or any design you choose!. Bake for 40 minutes!.
Beat together powdered sugar, milk and vanilla extract!. Pour over cake while it is still hot!. Serve warm!.
ENJOY!Www@FoodAQ@Com
Bacardi Rum Bundt Cake
INGREDIENTS:
---Cake---
1 cup chopped, toasted pecans or walnuts
1 18-1/2 ounce yellow cake mix
1 1-3/4 ounce (4-serving size) instant vanilla pudding mix
4 eggs
1/2 cup cold milk*
1/2 cup vegetable oil
1/2 cup Bacardi dark rum
---Glaze---
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup Bacardi dark rum
PREPARATION:
Cake: Preheat oven to 325 degrees F!. Grease and flour 12-cup Bundt pan!. Sprinkle nuts on bottom of pan!. Combine all cake ingredients!. Beat for 2 minutes on high with electric mixer!. Pour into prepared pan!. Bake for 1 hour!. Cool in pan!. Invert on serving plate!. Prick top with fork!. Drizzle glaze over top of cake!. Use brush or spoon to put extra dripping back on cake!.
Glaze: Melt butter in saucepan!. Stir in water and sugar!. Boil 5 minutes, stirring constantly!. Remove from heat and stir in rum!.
* Note: The rum will cause steam!. Be careful not to burn yourself!. This cake freezes well!.Www@FoodAQ@Com
INGREDIENTS:
---Cake---
1 cup chopped, toasted pecans or walnuts
1 18-1/2 ounce yellow cake mix
1 1-3/4 ounce (4-serving size) instant vanilla pudding mix
4 eggs
1/2 cup cold milk*
1/2 cup vegetable oil
1/2 cup Bacardi dark rum
---Glaze---
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup Bacardi dark rum
PREPARATION:
Cake: Preheat oven to 325 degrees F!. Grease and flour 12-cup Bundt pan!. Sprinkle nuts on bottom of pan!. Combine all cake ingredients!. Beat for 2 minutes on high with electric mixer!. Pour into prepared pan!. Bake for 1 hour!. Cool in pan!. Invert on serving plate!. Prick top with fork!. Drizzle glaze over top of cake!. Use brush or spoon to put extra dripping back on cake!.
Glaze: Melt butter in saucepan!. Stir in water and sugar!. Boil 5 minutes, stirring constantly!. Remove from heat and stir in rum!.
* Note: The rum will cause steam!. Be careful not to burn yourself!. This cake freezes well!.Www@FoodAQ@Com
BAVARIAN CHOCOLATE CAKE
Preparation time: 20 minutes!. Baking time: 1 hour!.
6 oz!. semi-sweet dark chocolate
4 oz!. milk chocolate
2 tbsp!. water
1 c!. butter, at room temperature
2 c!. granulated sugar
4 eggs
1 tbsp!. orange juice
1 tbsp!. grated orange peel
1/2 tsp!. salt
2 1/2 c!. all-purpose flour
1/2 tsp!. baking soda
1 c!. buttermilk or sour cream
Powdered sugar
In medium saucepan, melt together chocolate and water, stirring
constantly!.
In large bowl, cream together butter and sugar until light and
fluffy!. Add eggs, one at a time!. Blend in orange juice and orange
peel!. Stir in cooled chocolate!.
Sift together flour, salt and baking soda!. Add flour mixture
alternately with buttermilk or sour cream to egg and butter mixture,
blending well!. Pour batter into a well-greased and floured tube pan,
about 10 minutes!. Bake at 350 degrees for about 1 hour or until pick
inserted in center comes out clean!.
Let cake cool in pan for 15 minutes!. Turn out onto rack and let cake
cool completely!. Dust with powdered sugar!. Serve with fresh fruit, if
desired!. Makes 1 cake, 8 servings!.Www@FoodAQ@Com
Preparation time: 20 minutes!. Baking time: 1 hour!.
6 oz!. semi-sweet dark chocolate
4 oz!. milk chocolate
2 tbsp!. water
1 c!. butter, at room temperature
2 c!. granulated sugar
4 eggs
1 tbsp!. orange juice
1 tbsp!. grated orange peel
1/2 tsp!. salt
2 1/2 c!. all-purpose flour
1/2 tsp!. baking soda
1 c!. buttermilk or sour cream
Powdered sugar
In medium saucepan, melt together chocolate and water, stirring
constantly!.
In large bowl, cream together butter and sugar until light and
fluffy!. Add eggs, one at a time!. Blend in orange juice and orange
peel!. Stir in cooled chocolate!.
Sift together flour, salt and baking soda!. Add flour mixture
alternately with buttermilk or sour cream to egg and butter mixture,
blending well!. Pour batter into a well-greased and floured tube pan,
about 10 minutes!. Bake at 350 degrees for about 1 hour or until pick
inserted in center comes out clean!.
Let cake cool in pan for 15 minutes!. Turn out onto rack and let cake
cool completely!. Dust with powdered sugar!. Serve with fresh fruit, if
desired!. Makes 1 cake, 8 servings!.Www@FoodAQ@Com