Posts Tagged ‘Bundt’

A long time ago, I made an orange juice cake and remembered it as being so moist and delicious.  Fast forward a few years and that recipe kind of got lost in the shuffle until I received a new Bundt pan for Christmas. My uncle mentioned an orange juice cake and bells started going off in my head so I knew that I had to make one again. 

I couldn’t find my old recipe so off to the world wide web I went in search for one.  Of course, Christy at Southern Plate had a recipe on her site and it was just as I remembered it.  The method of piercing the cake and pouring the sauce over it while it is still in the pan makes it so good. 


For the cake:

1 box yellow cake mix

1 small box instant vanilla pudding mix

4 eggs

1/2 cup vegetable oil

1 cup orange juice (I used Florida’s Natural.  The cheap brands give this cake an odd flavor.)

1 cup chopped pecans, toasted

For the glaze:

1 cup granulated sugar

1 stick unsalted butter

1/4 orange juice (Name brand again.)


Preheat the oven to 350 degrees and prepare a Bundt pan.  Mix all of the cake ingredients together and stir until smooth.  Pour in the Bundt pan and bake for 35-45 minutes or until a knife comes out clean.

Put the glaze ingredients in a medium sauce pan and cook over medium/high heat for 4 to 5 minutes, stirring constantly.

While the cake is still in the pan, poke several holes into the cake with a knife and pour the glaze over it.  Then let the cake cool for 10 minutes before removing it from the pan to cool.  The sauce should soak into the cake completely in that 10 minutes.  If it hasn’t, just wait another 5 minutes or so before turning out the cake.




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I was so pleased when Lady Behind The Curtain decided to continue her monthly Dessert Challenge, but it sneaked up on me a little bit.  Thankfully the two ingredients that we have to use this month are some of my favorites: hot chocolate mix/chocolate pudding mix and marshmallows! 

Since taking part in this challenge, I have tried to come up with ideas of my own instead of just copying other people’s recipes.  I have had a few failures along the way, but this is not one of them.  I started with my favorite simple chocolate Bundt cake recipe and just upgraded it a little bit.  One thing I had not counted on was the marshmallows melting completely during baking.  Oops!  You can’t see them in the cake, but they are definitely there in these soft little gooey spots throughout the cake.  Yum!!  Hope you enjoy!


rocky road bundt cake1

1 chocolate cake mix of your choice

3.9 oz. box instant chocolate pudding mix

1 3/4 cup milk

2 eggs

1 cup chocolate chips

10 large marshmallows cut into quarters

1/2 cup chopped almonds


Preheat your oven to 350 degrees and prepare a Bundt pan by spraying it with baking spray.  I just love my new Nordicware pan that I got for Christmas.  The cake looks like a big chocolate flower.

Combine the cake mix, pudding mix, milk, and eggs.  With an electric mixer, beat on low until just combined and then beat on medium for 2 minutes.  Fold in the chocolate chips, marshmallow pieces and almond pieces.

Bake for 1 hour then cool in the pan for 10 minutes.  Remove the cake from the pan and let it completely cool before slicing and devouring!

rocky road bundt cake2

Lady Behind the Curtain Dessert Challenge

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I used to watch a LOT of shows on the Food Network, but there are only a few I really keep up with now.  Trisha’s Southern Kitchen is one of them and when Ms. Yearwood made this cake on her show, I thought it looked scrumptious.  Bundt cakes are so good and usually get even better a couple of days after they are made.

When I saw that September’s spotlight ingredients at Lady Behind The Curtain’s Dessert Challenge were apples and cinnamon, this recipe came to mind.  Never mind that there weren’t actually apples in the original.  They could just be added to the batter, couldn’t they?  Well, yes they can and the apples really add a lot of flavor and moisture.  This is a perfect recipe for fresh apples that are coming in season any day now.  I may have to make this again!


For the cake:

2 sticks unsalted butter, room temperature

2 cups all purpose flour

2 cups granulated sugar

2 large eggs

1 tsp. baking powder

1/2 tsp. salt

1 cup sour cream

1 tsp. vanilla extract

1 Gala apple, peeled & diced

For the swirl:

1/2 cup finely chopped pecans, toasted

1/2 cup light brown sugar, packed

1 1/2 tsp. ground cinnamon

For the glaze:

1 cup powdered sugar

1 1/2 tbsp. milk

1/2 tsp. vanilla extract


Preheat the oven to 350 degrees and spray a Bundt pan with baking spray.  With an electric mixer, cream the butter and granulated sugar together until fluffy, about 3 minutes.  Add the eggs, one at a time, beating well after each. 

Sift together the flour, baking powder and salt.  Add the flour to the butter mixture in thirds alternating with the sour cream.  You will start and end with the flour mixture.  Mix in the diced apples and set aside to prepare the swirl.

In a separate bowl, combine all of the swirl ingredients.  Now layer the batter and swirl in the Bundt pan, again beginning and ending with the batter. You should have 3 layers of batter and 2 layers of swirl.





Bake for an hour or until a toothpick inserted in the center comes out clean.  Cool in the pan for 10 minutes then turn out on to your cake plate to cool completely.


When the cake has cooled, combine the glaze ingredients and drizzle over the cooled cake.  You could also serve the glaze on the side and pour some over each slice. 


IMG_4750Please join me and other wonderful bloggers for apple/cinnamon day at Lady Behind The Curtain’s Dessert Challenge.

Lady Behind the Curtain Dessert Challenge

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