Brown Sugar Bundt Cake

Ingredients

• 1-1/2 cups butter, softened
• 2 cups light brown sugar, packed
• 1 cup granulated sugar
• 5 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup whole milk
• 1 – 8 ounce bag of toffee bits
• 1 cup pecans, chopped
• 1 recipe CARAMEL DRIZZLE
• 
  
• Instructions

1. Preheat oven to 325 degrees.
2. Spray a 12 cup Bundt pan with nonstick baking spray with flour. Set aside.
3. Beat the butter until creamy. Add sugars, beating until fluffy. Add eggs, one at a time, beating well after each addition. In a medium bowl, combine flour, baking powder, and salt. Gradually add flour mixture to butter mixture in thirds, alternately with milk, beginning and ending with flour mixture. Beat until just combined. Stir in toffee bits and pecans.
4. Spoon batter into prepared pan.
5. Bake until a wood pick inserted near the center of cake comes out clean, 75 to 85 minutes.
6. Cover top of cake with foil to prevent excess browning if necessary.
7. Let cake cool in pan for 30 minutes.
8. Remove from pan, and let cool completely on a wire rack. NOTE: Don’t freak out if some of the cake sticks. Mine did too. It’s because this cake is so moist. GOOD NEWS! We get to cover all the imperfections with yummy caramel!
9. Spoon Caramel Drizzle over cooled cake.

Caramel Drizzle:

Ingredients

• 1 - 14 ounce can sweetened condensed milk
• 1 cup light brown sugar, packed
• 2 tablespoons butter
• 1/2 teaspoon vanilla extract

Instructions

1. In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking constantly.
2. Reduce heat, and SIMMER for 5 minutes, whisking constantly.
3. Remove from heat; whisk in butter and vanilla.
4. NOTE: Make sure you drizzle the caramel while it's still HOT. When cooled the caramel does somewhat harden.

Notes

This recipe is from The Taste of the South’s Southern Cakes Magazine.

Pink Lemonade Bundt Cake

Pink Lemonade Pound Cake

1 (18.25 ounce) package lemon cake mix
1 (3 ounce) package instant lemon pudding mix
4 eggs
1/3 cup vegetable oil
1/2 cup milk
1/2 cup pink lemonade concentrate
4 drops pink or red food color, optional

Glaze:
1 cup frozen pink lemonade concentrate, thawed
1/2 cup white sugar


Recipe
1) Preheat oven to 350. Grease and flour one 10-inch tube pan or
bundt pan.

2) Combine the cake mix, lemon pudding mix, eggs, vegetable oil, 1/2
cup lemon concentrate and the milk. Mix until smooth. Pour the batter
into the prepared pan.

3) Bake at 350 for 50 minutes to 1 hour. If your oven runs hot be
sure to adjust accordingly!

Remove from oven and prick cake all over with a fork. Immediately
pour lemonade glaze over top of cake.

Let cake stand in pan until almost cool.

LEMONADE GLAZE:
Combine the remaining thawed frozen lemonade and the white sugar. Mix
thoroughly and pour over still warm cake.
Glaze above makes a delicious moist cake that is sure too please. Alternative glaze This glaze will giv

Red Velvet Bundt Cake with Cream Cheese Frosting

4 eggs

1 1/2 c. brown sugar 
1/2 c. olive oil

1 package instant chocolate pudding
1 tsp. salt

3/4 tsp. baking powder (double if baking at low altitude) 
2/3 c. cocoa powder

1 1/2 c. flour 
1 c. sour cream

½ c. water
1 c. mini chocolate chips

2 tsp. red gel food coloring 


In a large bowl, beat together eggs, brown sugar, and olive oil, and instant pudding mix, creaming until very well mixed. Add salt, baking powder, cocoa powder, and flour. Beat just until incorporated. Add sour cream and water, and beat again just until incorporated. Fold in mini chocolate chips, then scoop batter into a bundt pan which has been generously greased and floured (use cocoa powder, instead of flour, for a nice chocolatey finish to the outside of your cake). Bake in an oven preheated to 350 degrees for 40-45 minutes, or just until the center part of the cake ring springs back to the touch. Watch your cake closely! You don’t want to overcook it! Once cooked, wait for the cake to cool to the touch before turning it out onto a cooling rack. Allow to cool, then cover tightly in plastic wrap and store in the fridge overnight before frosting.

Cream Cheese Frosting
2 sticks butter
8 oz. cream cheese
3 1/2 cups powdered sugar
Seeds from ½ a vanilla bean, scraped
¼ tsp. almond flavoring
1-2 Tbsp. milk
In a large bowl, beat together butter and cream cheese until very light and fluffy. Slowly add powdered sugar until well mixed. Add vanilla bean seeds and almond flavoring. Tip in a Tablespoon or two of milk, if needed to make frosting piping consistency (soft but not drippy). Spoon into a large plastic zip-top bag. Snip a 1-inch hole in the corner of the bag and pipe giant frosting petals onto cooled cake. Enjoy!

Vanilla Wafer Cake

Ingredients

• 1 1/2 cups white sugar
• 3/4 cup butter
• 6 eggs
• 1/2 cup milk
• 1 (12 ounce) package vanilla wafers, crushed very fine
• 1 (8 ounce) package flaked coconut
• 1 cup ground pecans

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the coconut, ground pecans and crushed vanilla wafers; set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the crushed wafers alternately with the milk. Mix in the coconut and ground pecans. Pour batter into prepared pan.
3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Lemon Apricot Bundt Cake

Ingredients

• 1 (18.25 ounce) package lemon cake mix
• 1/3 cup white sugar
• 3/4 cup vegetable oil
• 1 cup apricot nectar
• 4 eggs
• 2 cups confectioners' sugar
• 3 tablespoons lemon juice
• 
  

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch tube or bundt pan.
2. Combine the cake mix, white sugar, 3/4 cup vegetable oil, and apricot nectar together. Beat in the eggs one at a time, mixing well after each addition. Pour the batter into the prepared pan.
3. Bake at 325 degrees F (165 degrees C) for 1 hour. Let cake cool in pan for 10 minute then invert onto a serving dish and pour glaze over cake while it is still warm.
4. To Make Glaze: Combine the confectioners' sugar, lemon juice,  mixing until smooth. Use immediately to pour over still warm cake.

Poppy Seed Bundt Cake

Ingredients

• 1 (18.25 ounce) package yellow cake mix
• 1 (3.4 ounce) package instant vanilla pudding mix
• 1 cup sour cream
• 2 tablespoons poppy seeds
• 1 cup water
• 1/2 cup vegetable oil
• 4 eggs
• 1 teaspoon almond extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2. In a large bowl, stir together cake mix, pudding mix sour cream and poppy seeds. Make a well in the center and pour in water, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
3. Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Golden Rum Bundt Cake

Ingredients

• 1 cup chopped walnuts
• 1 (18.25 ounce) package yellow cake mix
• 1 (3.4 ounce) package instant vanilla pudding mix
• 4 eggs
• 1/2 cup water
• 1/2 cup vegetable oil
• 1/2 cup dark rum
• 1/2 cup butter
• 1/4 cup water
• 1 cup white sugar
• 1/2 cup dark rum

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
2. In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
4. To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.