Recipes for "bundt cake"

Preheat the oven to 350 degrees.

Whisk the pumpkin, eggs, yogurt, sugar, honey, and vanilla together until smooth. Slowly whisk in the butter.

Add the flour, cinnamon, baking soda, and salt, and stir gently until just combined.

In a small bowl, mix the streusel ingredients.

Pour half of the cake batter into a bundt pan. Pour the streusel mixture over the top, staying away from the edges. Top with remaining batter.

Bake for 50 minutes – exterior will be very dark brown – that’s okay, don’t panic. 🙂 It tastes amazing.

Invert onto a plate, top with a glaze if you want (see notes), and serve.

Preheat the oven to 325 degrees. Generously grease a bundt pan (mine is about 9 inches across the top). Whisk the sugar and oil together until smooth. Whisk in the eggs, honey, and vanilla.

In a separate bowl, combine the flours, baking powder, baking soda, salt, and cinnamon. Gently stir the dry mixture into the wet mixture until just combined.

Core the apples and mince them in a food processor. Fold the apples into the batter. Pour into the prepared bundt pan 3/4 of the way up the side of the pan. Don’t overfill! It’ll be a mess and it won’t bake through. Bake for 50 minutes, let stand for 10 minutes, and invert onto a place.

For the glaze, melt butter in saucepan. Add powdered sugar and vanilla – it will be thick and sticky. Stir in maple syrup. Add water until desired consistency is reached.

Preheat oven to 350.

Mix all ingredients (except last 4) together using an electric mixer. Beat for 3-4 minutes. Pour into greased bundt pan.

Bake for 45 minutes. Mix last 4 ingredients to make the glaze while cake is baking. Let cool completely. Drizzle with glaze.

Preheat the oven to 350. Grease a bundt pan. Make your streusel.

Mix the cake ingredients, dry and wet separately, then both together.

Pour half of batter into the pan; top with streusel, top with the other half.

Bake for 50 minutes.

Allow at least 30 minutes of cooling time. Drizzle with glaze!

Combine sweetened condensed milk and chocolate chips in a saucepan over medium heat. Cook, stirring constantly, until the chips are melted and the mixture is smooth. Do not allow it to bubble.

Remove from heat and stir in vanilla. Cool slightly before drizzling over cake.

Cream together the butter and sugar for 20 minutes. Add eggs, one at a time. Add flour, lemon extract and fold in the 7UP soft drink.

Pour into a well-greased 12 cup Bundt pan. Bake at 325 degrees F (165 degrees C) for 60 to 75 minutes.

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch Bundt pan or 2 loaf pans.

In a large bowl, stir together the sugar and oil. Beat in the eggs until light, then stir in the honey and vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and allspice; stir into the batter just until moistened. Fold in the apples and nuts. Transfer batter to prepared pan or pans (see Cook's Note).

Bake Bundt cake until a toothpick inserted into the crown comes out clean, about one hour. (Start checking for doneness after 50 minutes.) Let cool for 10 to 15 minutes before inverting onto a plate and tapping out of the pan. If desired, dust with confectioners' sugar, sprinkle with cinnamon, or drizzle with warm honey before serving.

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sift flour, baking powder, salt and cocoa. Set aside.

In a large bowl, cream butter, shortening, sugar, and vanilla until light and fluffy. Add eggs one at a time, beating well after each. Add flour mixture alternately with the milk. Mix well.

Pour into 10 inch Bundt pan. Bake at 325 F (165 degrees C) for 70 minutes or until a toothpick inserted into cake comes out clean. Let cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely.

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan with cooking spray. Sprinkle chopped nuts evenly over the bottom of the pan.

Combine cake mix and pudding mix in a large bowl. Beat in eggs, Irish cream liqueur, oil, and water with an electric mixer on high speed for 5 minutes. Pour batter over nuts in the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, about 1 hour. Let cake cool in the pan for 10 minutes.

While cake is cooling, make glaze: Combine sugar, butter, and water in a small saucepan. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in Irish cream.

Invert cake onto a serving dish. Prick the top and sides of cake with a toothpick. Spoon glaze over the top and brush onto the sides. Allow cake to absorb glaze, then repeat until glaze is used up.

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as a Bundt).

Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, alternating with flour, allowing each egg and portion of flour to blend into the butter mixture before adding the next.

Stir lemon juice and zest into flour mixture until batter is just combined; pour into prepared pan.

Bake in preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 55 minutes.

Grease and flour a 12-cup bundt pan. Preheat oven to 350 degrees F (175 degrees C).

Blend the cake mix, water, oil, and eggs on low speed until moistened. Beat 3 minutes on medium speed. Pour 1/2 of the batter into the bundt pan.

Measure 1/2 of the remaining batter into a small bowl and stir in the strawberry extract and food color (as much as you want to make a pretty, dark pink color). Carefully pour this into the pan.

Stir 1/4 cup chocolate syrup into the remaining batter and carefully pour this into the pan on top of the strawberry batter.

Bake for about 40 minutes in a 350 degree F (175 degrees C) oven. Cool 15 minutes.

Remove from pan and drizzle chocolate glaze over the top.

To make chocolate glaze: Mix together confectioners' sugar and 3 tablespoons chocolate syrup until smooth. If necessary, a few drops of water or a small amount of additional confectioners' sugar may be added until the desired consistency is obtained. Drizzle over top of the bundt cake.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.

In a large bowl, stir together cake mix, pudding mix, and poppy seeds. Make a well in the center and pour in water, oil, eggs, and almond extract. Beat on low speed until blended. Scrape the bowl, then beat for 4 minutes on medium speed. Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 50 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube cake pan.

Beat cake mix, sour cream, eggs, vegetable oil, lemon juice, pudding mix, lemon zest, poppy seeds, and lemon extract together in a bowl with an electric mixer on low speed for 1 minute. Increase speed to medium; beat for 3 minutes. Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan on a wire rack for 10 minutes. Tap the pan firmly a few times, then shake it gently to loosen the cake. Place the wire rack over the pan and invert to release cake onto the rack; cool completely.

Preheat the oven to 350 degrees F (175 degrees C). Oil the sides and bottom of a 10-inch Bundt cake pan.

Make the cinnamon mixture: Mix sugar, cinnamon, and cocoa powder together in a small bowl.

Add a few tablespoons cinnamon mixture to the oiled pan. Shake and tilt the pan to "flour" it, continuing until the sides and bottom are coated. Tap out and save any excess cinnamon mixture.

Make the cake: Beat cake mix, oil, sherry, eggs, pudding mix, and nutmeg in a large bowl until well blended.

Pour 1/2 of the batter into the prepared pan, then sprinkle with 1/2 of the remaining cinnamon mixture. Pour in remaining batter and sprinkle remaining cinnamon mixture over top.

Bake in the preheated oven at 350 degrees F (175 degrees C) until a toothpick inserted into the cake comes out clean, about 45 minutes.

Remove from the oven and let cool in pan for 10 minutes, before inverting onto a wire rack to cool completely.

Preheat oven to 350 degrees F (175 degrees C). Spray a 9 inch Bundt pan with cooking spray, and dust with flour.

In a bowl, beat the egg whites until stiff. Beat in the sugar until fluffy. Mix in the olive oil.

In a separate bowl, mix the flour, baking soda, salt, cinnamon, and cloves. Alternately mix the egg white mixture and the buttermilk into the flour mixture until smooth. Fold in the cranberries. Transfer the mixture to the prepared Bundt pan.

Bake 1 hour in the preheated oven, until a knife inserted in the cake comes out clean.

Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt) with cooking spray.

Place all but 1 tablespoon cake mix in a large bowl; add milk, Neufchatel cheese, lemon juice, eggs, and lemon zest and beat with an electric mixer for 3 minutes.

Place blueberries in a separate bowl and toss with remaining 1 tablespoon cake mix until coated. Fold into cake batter and transfer to the prepared Bundt pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set on a wire rack until completely cooled, about 30 minutes.

Combine powdered sugar and lemon juice for glaze in a small bowl. Mix together until desired consistency, adding more lemon juice a bit at a time, if needed.

Run a table knife around the edges of pan to loosen cake. Invert carefully onto a serving plate and slowly pour glaze over top.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease and flour a fluted tube pan (such as Bundt).

Combine flour, baking soda, baking powder, and salt in a bowl.

Combine butter and sugar in a blender; process until sugar is almost completely dissolved.

Pour butter mixture into a bowl. Stir in bananas and egg until well blended. Add to flour mixture and stir until just combined. Pour batter into the prepared pan.

Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 35 minutes.

Remove from the oven and cool in the pan for 10 minutes before inverting the cake onto a plate to serve.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt).

Mix chocolate cake mix, eggs, pumpkin puree, sugar, oil, water, cinnamon, and nutmeg together in a bowl; pour into the prepared pan.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 45 minutes.