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Thread: ISO bundt cake recipes

  1. #1
    Super Member
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    Jun 2010

    Question ISO bundt cake recipes

    I would like to make a bundt cake, the only recipes I have used are the Bacardi Rum Cake and the Chocolate Pistachio Cake, I like both, but would like to try something different. Any suggestions? Thanks.

  2. #2
    Power Poster lynnie's Avatar
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    Apr 2010
    Long Island
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    I just did the one here everyone is making.
    Angel food cake mix, just add one can of comstock apple pie filling. Thats it
    i frosted it with cinnamon and confectioners sugar with a touch of milk.
    I dissappeared in a few min.

  3. #3
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    Jun 2010
    Thank you, low in fat for sure. Did you bake it in a bundt pan?

  4. #4
    Super Member sparkys_mom's Avatar
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    Mar 2011
    I practically refuse to make anything other than a bundt cake. I hate dealing with layer cakes and sheet cakes are so "unglamorous". I can't recommend enough the book "The Cake Doctor". It has been worth every penny. Incidentally, you can get a paperback version on Amazon for less than ten dollars. If you don't want to purchase it see if you can find it at the library.

    One of my favorite recipes in the book (besides the rum cake ) is her Lemon Poppyseed Cake. I just did a google to see if I could find it on line. That failed but I found this recipe that credits it as the source and it sounds really good. I may try it for the holidays. http://www.recipething.com/recipes/s...poppyseed-cake

  5. #5
    Super Member KalamaQuilts's Avatar
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    May 2011
    SW Washington USA
    I use plain old box cake mixes in my bundt pan. Ordinary to elegant in one step.

  6. #6
    Super Member Rose Bagwell's Avatar
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    Dec 2010
    Lemoore, Ca
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    Bundt Cake receipe

    Go to Betty Crocker reciepes, they have lots of them. Also go to Cooks .com.

    Pumpkin Bundt Cake
    1 bx. yello cake mix
    1 bx. ( 3-4 oz. ) butterscoth pudding **Powdered sugar for dusting cooled cake
    1/4 cup vegetable oil
    1/4 cut water
    1 cup canned pumpkin
    2 tsp. pumpkin pie spice
    4 eggs
    Mix the 1st seven ingredients. Beat on low speed for 30 seconds, beat on medium for 4 minutes.
    Pour into a greased and floured bundt pan. Bake at 350 for 50-55 minutes or til done. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with powdered sugar and or serve with whipped cream.

    I just made this one , two in fact one for Bake Sale and one for me. It is good.

  7. #7
    Senior Member captlynhall's Avatar
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    Apr 2012
    League City, Texas, USA
    Every year at Christmas, I make a bunch of these 'Fresh Apple Cakes'. They are a bit of work, but not hard. The recipe was my grandmother's. I never liked iced cakes, and this one is so good. It always get lots of people asking for the recipe. I lightly spray the Bundt pan with Pam, then dust lightly with flour before putting the batter in.

    Great Grandma Cook's Fresh Apple Cake Bake 325
    Spray pans with Pam, then dust 1 hr. 15 min.
    lightly with flour for bundt pan
    1 hr. for small alum.
    1 1/4 C. Wesson Oil 2 C. Sugar gift pans Makes 5
    2 tsp. Vanilla 2 Eggs
    3 C. flour 1/2 tsp. salt
    1 1/4 tsp. soda
    3 C. chopped apples
    1 C. chopped pecans
    Mix apples and pecans together
    Mix flour, soda and salt together
    Cream sugar and Wesson oil in large bowl
    Beat eggs, add to sugar mixture
    Add Vanilla.
    Add flour mix
    Add apples/pecans
    When a dying man asked his pastor "How long does it take to die?" his pastor's heartfelt reply was "A lifetime." Live life to the fullest, but stop now and then to enjoy the sunset.

  8. #8
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    Jun 2010
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    I just love the recipes I get from this site. They are always good and most of the time very easy to put together.
    Thanks everyone.

  9. #9
    Junior Member time2quilt's Avatar
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    Feb 2011
    North Central Kansas
    This is one of my favorites and can be used as a dessert cake or a coffee cake.
    Bundt Cake
    1 pkg. yellow cake mix
    l pkg. vanilla instant pudding
    3/4 cup oil
    3/4 cup water
    1 t. butter extract, optional
    4 eggs
    1 t. vanilla
    1/2 cup chopped pecans or walnuts
    1/4 cup sugar
    2 T. cinnamon
    1/2 cup powdered sugar
    2 T. milk
    1/2 t. vanilla
    1/2 t. butter extract, optional
    Mix cake ingredients together for 8 minutes. Layer batter in greased bundt pan with the streusel mixture. Cake batter, then streusel, cake batter, streusel then cake batter on top. Bake 35-40 minutes at 350. Let cool 8-10 minutes, then remove from pan. Mix glaze and drizzle over cake. This cake is a very moist cake and gets moister day by day....if it lasts that long.
    Tough times don't last, tough people do.

  10. #10
    Super Member ScrapQuilter's Avatar
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    Jan 2009
    Now don't laugh............ I have a wonderful recipe for a bunt cake that has black coffee in it...... Haven't made it in years as I am alone and diabetic............. but in looking for the recipe the other night to post here I couldn't find it but did get 2 drawers in my kitchen cleaned. Will keep looking and maybe get a couple more drawers cleaned. lol

  11. #11
    Super Member QuiltnLady1's Avatar
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    May 2011
    This is my favorite bundt cake -- I bought my bundt pan to make it. It has a great story and is an awesome cake.
    The Tunnel of Fudge Cake, a second-place Pillsbury Bake-Off winner in 1966, was developed by Ella Rita Helfrich of Houston, Texas, who won $5,000. The original recipe used a product called Double Dutch Fudge Buttercream Frosting Mix, which the company has discontinued. However, because of many consumer requests, Pillsbury test kitchens developed this recipe, which uses scratch ingredients. Nuts are essential to the cake's success.
    Tunnel of Fudge Cake
    3 1/2 sticks butter or margarine, softened (1 3/4 cups), plus more for greasing pan
    2 1/4 cups all-purpose flour, plus more for flouring pan
    1 3/4 cups granulated sugar
    6 large eggs
    2 cups confectioners' (powdered) sugar
    3/4 cup unsweetened cocoa powder
    2 cups chopped walnuts (8-ounces)
    3/4 cup confectioners' (powdered) sugar
    1/4 cup cocoa powder
    1 1/2 to 2 tablespoons milk

    1. Heat the oven to 350F (175C). Grease a 12-cup Bundt pan or 10-inch angel cake pan. Dust with flour and tap out the excess.
    2. In a large bowl, beat the butter and granulated sugar using an electric mixer on medium speed until light and fluffy, for 1 to 2 minutes. Add the eggs, one at a time, beating well after each addition.
    3. Gradually add 2 cups confectioners' sugar, beating until well-blended. By hand, stir in 21/4 cups flour, 3/4 cup cocoa and the nuts; mix until well-blended. Spoon the batter into the prepared pan and spread evenly.
    4. Bake for 58 to 62 minutes. (Because this cake has a soft tunnel of fudge, an ordinary doneness test cannot be used. Accurate oven temperature and baking time are critical.)
    5. Let the cake cool upright in the pan on a rack for 1 hour, then invert onto a serving plate and let cool completely.
    6. To make the glaze: In a small bowl, combine 3/4 cup confectioners' sugar, 1/4 cup cocoa and 1 1/2 tablespoons milk. Mix until well blended, adding the remaining 1/2 tablespoon milk to make a spooning consistency.
    7. Spoon the glaze over the top of the cooled cake, allowing some to run down sides. Store the cake tightly covered.

    Makes 12 to 14 servings.

    When life gives you lemons, make lemonade.

  12. #12
    Junior Member amocha1's Avatar
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    May 2009
    Sunnyvale CA
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    Quilt freely and creatively,


  13. #13
    Super Member Jackie R's Avatar
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    Oct 2009
    St. Louis Cnty, MO USA
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    Quote Originally Posted by judylg View Post
    I would like to make a bundt cake, the only recipes I have used are the Bacardi Rum Cake and the Chocolate Pistachio Cake, I like both, but would like to try something different. Any suggestions? Thanks.

    I just made an impromptu bundt cake this past weekend. Used a yellow cake mix, 3 eggs, a can of apple pie filling and a teaspoon of cinnamon, and about a half cup walnut pieces. Mixed it up and baked it about 45-50 minutes. It turned out delicious and my husband gave it high marks.

  14. #14
    Join Date
    Feb 2011
    How longs do you bake it and what tempature?

  15. #15
    Super Member KyKaren1949's Avatar
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    Jun 2009
    Owensboro, KY
    This is a big hit every time I take it somewhere.

    Apricot Nectar Cake


    1 yellow cake mix
    1/3 cup oil
    1 box Jello lemon instant pudding
    4 eggs
    12 oz. can of Apricot Nectar (Kroger’s has it)
    1 cup sugar
    1 stick (1/4 cup) margarine or butter
    1. Mix cake mix with 8 ounces apricotnectar. Add the four eggs, 1/3 cup oil,and 1 box of Jello lemon instant pudding.
    2. Spray a bundt pan with cooking spray. Pour cake mixture into bundt pan.
    3. Bake at 325 degrees for approximately 55-60minutes or until cake is done; can check with a toothpick inserted into thecenter of the cake.
    4. During the last 15 minutesof baking time, pour the remaining 4 ounces of apricot nectar, 1 stickmargarine or butter, and 1 cup sugar (I cut this in ) into a smallsaucepan. Simmer until transparent and alittle bit thickened; stirring constantly. (will burn easily)
    5. When cake is done, remove from oven. Wait about 10 minutes; then using a chopstickor similar tool, gently make holes into the top of the cake all the way down. Spoon the nectar over the cake letting theliquid bubble down into the holes and around the sides.
    6. Let cake cool about 30 minutes (until all theliquid is absorbed); then invert over a serving platter.

    And another one we love:

    Pumpkin Bundt Cake


    • 1/2 cup packed brown sugar
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground allspice
    • 2 teaspoons butter or margarine


    • 3 cups all-purpose flour
    • 1 tablespoon ground cinnamon
    • 2 teaspoons baking soda
    • 1 teaspoon salt
    • 2 cups granulated sugar
    • 1 cup butter or margarine, softened
    • 4 large eggs
    • 1 cup LIBBY'S 100% Pure Pumpkin
    • 1 (8 ounce) container sour cream
    • 2 teaspoons vanilla extract


    • 1 1/2 cups sifted powdered sugar
    • 2 tablespoons orange juice, or as needed

    1. Preheat oven to 350degrees F. Grease and flour 12-cup Bundt pan.
    2. For Batter: Combine flour, cinnamon, baking soda and salt in medium bowl. Beat granulated sugar and butter in large mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin, sour cream and vanilla extract; mixwell. Gradually beat in flour mixture.
    3. To Assemble: Spoon half of batter into prepared pan. Sprinkle Streusel over batter, not allowing Streusel to touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan.
    4. Bake for 55 to 60minutes or until wooden pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack. Invert onto wire rack to cool completely. Drizzle with Glaze.
    5. For Glaze: Combine sifted powdered sugar and 2 to 3 tablespoons orange juice or milk in small bowl; stir until smooth.

    6. Note: I wanted to use a cake mix instead of going to the trouble of making from scratch. This is what I used
    1 yellow cake mix, 2 sticks of melted margarine, 1 cup sugar, 8 oz. sour cream, 1 cup pumpkin, 4 eggs, 1 T cinnamon, 2 teaspoon vanilla. Everything else made according to the recipe above and turned out fine.
    Karen in Kentucky

  16. #16
    Super Member Slow2Sew's Avatar
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    Jan 2010
    Several years ago I made blackberry wine bundt cakes. Stir a pkg of blackberry jello into a white cake mix, then mix and bake according to package directions. Use powdered sugar with milk and a small amount of wine for the glaze.

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