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Posts Tagged ‘Bundt Cake’

bundt cake platedMy most wonderful mother-in-law is spending the weekend with us.

So I baked a cake.

While it was baking yesterday, I kept thinking of that catchy tune If I Knew You Were Coming I’d’ve a Baked a Cake.

Since I did know she was coming and I did bake a cake, I thought I’d share the recipe with you.

I love bundt cakes because they are so easy to make and always so moist. I decided to experiment a little and boy was that a tasty idea. Even Captain Cavedweller gave this a two thumbs up.

Ingredients

Ingredients

Mix everything together except the sweetened condensed milk.

Mix everything together except the sweetened condensed milk.

Pour the milk into a thoroughly greased bundt cake pan.

Pour the milk into a thoroughly greased bundt cake pan.

Top with the cake batter. Do NOT mix or stir.

Top with the cake batter. Do NOT mix or stir.

Place it in an oven preheated to 350 degrees and bake for about 50 minutes.

Place it in an oven preheated to 350 degrees and bake for about 50 minutes.

Until it looks like this.

Until it looks like this.

Let cool completely before inverting on a serving platter.

Let cool completely before inverting on a serving platter.

Then prepare to be dazzled as the sweetened condensed milk made the most delicious topping you can imagine.

Then prepare to be dazzled as the sweetened condensed milk made the most delicious topping you can imagine.

Did I mention it was delicious?

Did I mention it was delicious?

As in you just have to have a piece good...

As in you just have to have a piece good…

Heavenly Bundt Cake

1 vanilla cake mix

3 eggs

1 1/2 cups water

1/2 cup oil

1 cup sour cream

1 small pkg. instant cheesecake pudding

1 can sweetened condensed milk

Preheat oven to 350 and thoroughly spray a bundt pan with non-stick cooking spray.

In a large mixing bowl, beat eggs. Add in cake mix, water, oil, sour cream and pudding. Beat on medium speed about three minutes.

Open the sweetened condensed milk and pour into the bundt pan. Yes, the whole can.

Spoon cake batter over the milk. Do not mix or stir!

Bake for about 50 minutes, until cake starts to pull away from the sides of the pan and a toothpick inserted near the center comes out clean.

Remove from oven and let cool completely.

Invert over a serving plate. All that deliciously yummy sweetened condensed milk has made the most glorious topping on your cake and soaked into the top layer.

If you can refrain from eating it right then, chill until ready to serve.

She Who Will Make This Again

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peach cake finished

The other day I wanted something easy to make that tasted of sunshine and warm days. Peaches came to mind and since I have a thing for bundt cakes (so simple to make with very little effort and always tasty), I decided to incorporate the two.

This cake comes together in a snap, although the reduction sauce takes a little time and attention. You can skip it if you want, but it does add a nice layer of flavor to the finished dish.

Enjoy a little burst of summer flavor!

Ingredients

Ingredients

Mix up the batter. It will be really thick, so don't panic.

Mix up the batter. It will be really thick, so don’t panic.

 

Drain peach juice into a heavy-duty saucepan. Make sure you get all of it you can.

Drain peach juice into a heavy-duty saucepan. Make sure you get all of it you can.

 

Slice peaches into bite-sized pieces. You should have about a cup or so.

Slice peaches into bite-sized pieces. You should have about a cup or so.

Pour half of the batter into greased bundt pan. Sprinkle in peaches. Top with remaining batter.

Pour half of the batter into greased bundt pan. Sprinkle in peaches. Top with remaining batter.

 

Tamp pan to get out air bubbles then bake for about an hour or until edges pull away from pan.

Tamp pan to get out air bubbles then bake for about an hour or until edges pull away from pan.

 

Golden brown loveliness!

Golden brown loveliness!

 

Let cool completely then place on cake plate or platter.

Let cool completely then place on cake plate or platter.

 

Nuke frosting for about 12 seconds then pour over cake.

Nuke frosting for about 12 seconds then pour over cake.

 

Add sugar to peach juice and cook over medium heat for about 15-20 minutes, or until juice is thickened like syrup. Stir occasionally.

Add sugar to peach juice and cook over medium heat for about 15-20 minutes, or until juice is thickened like syrup. Stir occasionally.

 

 

Your reduction sauce will be a lovely amber color - like honey.

Your reduction sauce will be a lovely amber color – like honey.

Pour it into a pitcher...

Pour it into a pitcher…

And admire your handiwork before slicing the cake and serving with a drizzle of the syrup and a dollop of whipped cream.

And admire your handiwork before slicing the cake and serving with a drizzle of the syrup and a dollop of whipped cream.

 

 

Peach Bundt Cake

1 box French Vanilla Cake Mix

1 small package instant cheesecake pudding

1 (15.25 oz) can peaches

1 cup sour cream

1/2 cup water

1/2 cup oil

3 eggs

1/2 cup cream cheese frosting

Peach Reduction Sauce

whipped cream

Preheat oven to 350 degrees.

Blend dry ingredients. Slice peaches into bite-sized pieces. Set aside.  Lightly beat eggs then mix eggs, water, oil and sour cream with dry ingredients. Beat on medium speed until combined. The batter will be super thick, so don’t panic.

Scoop half the batter into a greased bundt pan, evening it up as best you can (I tap the pan on the counter to get out air bubbles and even up the batter). Sprinkled peaches around the batter layer then top with the remaining batter.  Bake for one hour or until it starts to pull away from the edges of the pan.

Let cool completely then invert on a cake plate. Put frosting into a microwaveable pitcher or bowl and nuke it for about 12 seconds. It doesn’t take very long at all. Drizzle over cake. Serve with peach reduction sauce and a dollop of whipped cream.

Peach Reduction Sauce

Juice drained from can of peaches (about 1 cup)

1/3 cup sugar

In a heavy saucepan, stir sugar into peach juice and cook on medium heat for about twenty minutes, stirring occasionally. The juice will reduce down and thicken into a lovely amber-colored sauce that tastes wonderfully divine.

She Who Had No Idea Captain Cavedweller Would Like This So Much

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Strawberry Bundt Cake

I needed to make a cake to take to a potluck as well as whip up dessert for the people at my house, so I doubled the recipe for this. That was not only a good idea, but a tasty one as well. This recipe for Strawberry Bundt Cake is easy, moist and very yummy. Especially by the time you put frosting, strawberry and chocolate syrup on top of it.

The ingredients - minus the chocolate syrup. Just a bottle of Hershey's works great.

Dump all ingredients into a bowl and mix well. Batter will be really thick.

Bright pink batter in the pan.

Baked to a lovely golden brown on top.

Even the minis are golden brown.

Once cool, turn out of pan onto a serving platter. Parden my plastic plate. I wanted to be able to leave it at the potluck and not worry about finding my dish later.

Zap frosting in the microwave for about 12-15 seconds, until it is thin and pourable.

Then pour it on. You can go thick or thin in the application. My theory is more is better!

Next, pour on the strawberry syrup, drizzling it down the sides.

Do the same with the mini cake.

If so desired, drizzle on some chocolate syrup then garnish with fresh berries. Then enjoy!

Strawberry Bundt Cake

1 box Strawberry Cake Mix

1 small package instant cheesecake pudding

1 cup sour cream

1/2 cup water

1/2 cup oil

3 eggs

1/2 cup vanilla or cream cheese frosting

Strawberries

Strawberry Syrup

Chocolate Syrup (optional)

Preheat oven to 350 degrees.

Blend all ingredients on medium speed until combined. The batter is supposed to be super thick, so don’t worry if it seems heavy.

Scoop it into a greased bundt pan, evening it up as best you can (I tap the pan on the counter to get out air bubbles and even up the batter). Bake for one hour or until it starts to pull away from the edges of the pan.

Let cool completely then invert on a cake plate. Put 1/2 cup of  frosting into a microwaveable pitcher or bowl and nuke it for about 12 seconds. For this recipe I ended up using  Cream Cheese Frosting. That was a very good decision

Drizzle frosting over the cake. Then drizzle on strawberry syrup.

You can finish it off with a drizzle of chocolate syrup if you so desire, and of course I desired. Serve with sliced fresh strawberries and enjoy!

She Who Needs to Quit Eating Dessert

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Vanilla Bundt Cake with Raspberries and Whipped Cream

I was in the mood for cake the other day and decided to go for a bundt cake. I don’t know why I love them so, but I do. It is hard to mess up a bundt cake and there are so many delicious ways to serve it up.

The recipe is simple and the cake was moist, flavorful and quite tasty. Captain Cavedweller even liked it.

The ingredients. I forgot to include whipping cream. And please ignore the fact the can of frosting was purchased in December.

Add a teaspoon of vanilla to the cake mix and pudding mix.

Lightly beat the eggs then add them along with water, sour cream and oil to the bowl.

Mix the batter in medium speed until well combined. It will be thick. Really thick. Do not be afraid of the thickness.

Pour batter into a greased bundt pan. If you don't have a bundt pan, an angel food pan will do. If you don't have one of those you need to get one! You could also, in a pinch, use an oven-proof bowl and an oven-proof cup - put the cup upside down in the bowl and pour in batter. I don't guarantee the results, though!

Even out the batter in the pan and bake for an hour.

Check to make sure the cake is cooked through. I used a skewer and it worked splendidly.

Let the cake cool completely then turn out of the pan. Notice this bundt pan is in a rose pattern. I'll give you three guesses where it came from... it wasn't the heinous cat, it wasn't the interloper but it may have been my resident cavedweller.

You need about 1/2 cup of the canned frosting. Put in a microwave safe pitcher (I used a cream pitcher and it worked perfect!). Nuke for about 12 seconds and you have automatic warm glaze!

Drizzle glaze over cake.

Yum!

Enjoy!

Vanilla Bundt Cake

1 box French Vanilla Cake Mix

1 small package instant vanilla pudding

1 tsp. vanilla extract

1 cup sour cream

1/2 cup water

1/2 cup oil

3 eggs

1/2 cup vanilla frosting

Raspberries

Whipping Cream

Preheat oven to 350 degrees.

Blend dry ingredients. Add vanilla extract. Lightly beat eggs then mix eggs, water, oil and sour cream with batter. Beat on medium speed until combined. The batter will be super thick, so don’t panic.

Scoop it into a greased bundt pan, evening it up as best you can (I tap the pan on the counter to get out air bubbles and even up the batter). Bake for one hour or until it starts to pull away from the edges of the pan.

Let cool completely then invert on a cake plate. Put 1/2 cup of pre-made frosting into a microwaveable pitcher or bowl and nuke it for about 12 seconds. It doesn’t take very long at all. Drizzle over cake.

Serve with fresh whipped cream and raspberries. I had to add a drizzle of chocolate to the plate. You could also serve with ice cream.

Enjoy!

She Who Really Likes Bundt Cake

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Be generous with the chocolate frosting. Let it drizzle down the sides and pool along the bottom.

Hubby’s Grandma Nell loves to cook and she shared this chocolate cake recipe with me years ago. I start drooling just thinking about making it because it is so moist and good. It turns out delicious every time and is really simple to make.

My BFF and her husband came to help us with a project a few weekends ago. I made this cake to serve for dessert and her husband, who is a fellow chocolate devotee, seemed to really enjoy it as well.

The ingredients.

The cake batter will be really thick, so don't be surprised when it turns out that way. All will be well in the end.

Once the cake is baked and cooled, put it on your platter or cake stand. I love this bundt pan made of silicone. It is a breeze to get the cake out.

The bare cake, begging for frosting.

As I mentioned before, be generous in your chocolate drizzle.

Finally, enjoy the fruits of your labor. Your taste buds will thank you!

Chocolate Bundt Cake

1 Triple Chocolate Betty Crocker Cake Mix (18 ounce box)

1 small box of instant chocolate pudding

1 cup sour cream

1/2 cup water

1/2 cup oil

3 eggs

1/2 cup chocolate frosting

berries (optional)

whipping cream (optional)

mint leaves (optional)

Combine all ingredients in a large mixing bowl and pour into a greased and floured bundt pan. Bake at 350 degrees of one hour or until edges start to pull away from the pan.

You can use a fun bundt pan shape to make this cake look like you went to a lot of work (when you really didn’t). I like to finish the cake with some pre-made chocolate frosting (yes, right out of the can) that has been warmed. Use about 1/2 cup and microwave for 10-15 seconds, just until it starts to melt. Pour over the top of the cake. You can dust it with powdered sugar or cocoa powder or top with festive sprinkles. You can also pour on caramel sauce and serve while the cake is warm. This is especially taste when served with a side of Dulce de Leche ice cream. Trust me. It will nearly make you faint with bliss.

I like to make the cake the day before, frost it then refrigerate and serve chilled. My favorite presentation is to serve it with a dollop of whipped cream and fresh raspberries. So good!

Enjoy and Happy Entertaining!

Shanna

(aka – The Chocoholic)

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