Mix cake mix, oil, eggs, cream cheese and vanilla pudding on medium speed (mixture will be very thick).
Fold in blueberries; pour in Bundt cake pan.
Bake at 350 degrees for 30 minutes or until done.
Icing: Mix blueberry juice and 2 cups confectioners sugar and pour over cake while hot.
Heat oven to 350\u00b0.
Grease a Bundt cake pan.
Drain and rinse blueberries; set aside.
Mix brown sugar, nuts and cinnamon.
In a large bowl, blend eggs, sour cream and water.
Blend in muffin mix with a fork.
Spread 1/3 of batter in pan; top with half the sugar mixture and half the blueberries.
Repeat, ending with muffin batter.
Bake for 50 minutes.
Mix confectioners sugar and milk until smooth.
Drizzle on warm cake.
Preheat oven to 160\u00b0C.
Butter and flour 24cm bundt cake tin.
Beat egg yolks and sugar together until thick and creamy approx 10 minutes.
Add chocolate chips, almond meal, cinnamon, lemon zest, juice and sherry.
Beat until just combined.
In a clean dry bowl beat the egg whites with 50g sugar until stiff.
With a metal spoon carefully fold egg whites into torte mixture.
Pour into bundt cake and bake 1 hour.
Sprinkle with icing sugar to serve.
Preheat oven to 350\u00b0F.
Mix together the dry ingredients.
Add eggs, pumpkin and oil.
Blend in nuts.
Grease and flour either a bundt cake pan or two 9 inch cake pans.
Bake for 30 minutes.
In a separate bowl mix all of the frosting ingredients and mix well.
Frost when cake is cool.
If you have pumpkin pie spice on hand you could sprinkle a little over the frosting for appearances!
Enjoy with family and friends.
Combine all ingredients and mix until smooth.
Bake at 350 for one hour (a Bundt cake pan works best).
Cool completely then drizzle with the Chocolate Water Glaze from recipe #89594.
12-cup bundt pan.
Prepare cake mix according to package
ahrenheit.
2. Sift together cake flour, salt, baking powder and
up bundt pan.
Spread batter into pan.
Bake cake on
ans or one 10 inch Bundt pan.
In a small
bundt cakes (using 1 bundt pan twice or using 2 bundt cake pans
Heat oven to 350\u00b0.
Grease 12-cup Bundt pan.
Drain and rinse blueberries; set aside.
Mix brown sugar, nuts and cinnamon.
In large bowl, blend eggs, sour cream and water.
Blend in muffin mix with a fork.
Spread 1/3 of batter in pan; top with half the sugar mixture and 1/2 of the blueberries.
Repeat, ending with muffin batter.
Bake 50 minutes.
Mix powdered sugar and milk until smooth.
Drizzle on warm cake.
Mix first 4 ingredients well, fold in blueberries.
Bake at 350\u00b0 for about 1 hour in a tube or Bundt pan, which has been greased and floured.
br>Grease a 12-cup Bundt pan.
Drain and rinse
For the cake: Adjust the oven rack to
Heat oven to 350\u00b0F. Grease 12 cup Bundt cake pan. Prepare cake mix as directed, adding 1 tablespoon lemon zest and coconut. Transfer to pan. Bake for 50 - 55 mins or until done. Let cool for 20 min. Remove from mold, cool completely.
In a bowl, combine icing sugar, milk and 1 tablespoon lemon juice. Stir until thick glaze forms. If glaze is too thick, thin with more lemon juice. If too thin, add more icing sugar. Drizzle over cake. Garnish as desired.
Cream butter and sugar until fluffy.
Beat egg yolks in separate bowl until light and lemon colored.
Blend into creamed mixture. Sift the dry ingredients well.
Add to creamed mixture alternately with the milk blending well.
Stir and blend in vanilla, lemon rind and lemon extract. Place batter in a well greased and floured Bundt pan.
Bake in a preheated 325F oven about 1 hour or until tested done. Cool in pan 15 minutes and carefully remove. Glaze if desired with a lemon glaze made from powdered sugar and lemon juice.
preheat oven to 350.
mix all dry ingredients.
mix all wet ingredients.
fold in the blueberries.
pour into a bundt cake pan.
bake at 350 for 50-60 minutes.
rease or flour 12-cup Bundt cake pan.
Cut margarine into
nd flour a 10 inch Bundt Pan. (Do not use spray
ven to 350. If your bundt pan is dark coated/black