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.
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.
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.
ven to 350. If your bundt pan is dark coated/black, preheat
Grease bundt cake pan.
Put sliced bananas in bottom of bundt cake pan.
Make
. Spray a 12 cup bundt pan with flour-added cooking spray
ottom of a 10 inch Bundt cake pan. In a small bowl, mix
reased and floured 12-cup Bundt cake pan.
Whisk flour, baking soda
Grease bundt cake pan and preheat oven to 350 degrees.
Lightly beat 4 eggs.
Add oil and mix.
Add water and mix.
Add cake and pudding mixes and mix.
Fold in chocolate chips.
Pour in bundt pan and bake for 1 hour.
Cool in pan and then invert on cake plate.
o 350.
Spray the Bundt pan completely with non-stick/non
50\u00b0F Grease 12-cup bundt cake pan with shortening; lightly flour.
Heat oven to 350\u00b0.
Generously grease and flour 12-cup Bundt cake pan.
Blend cake mix, sour cream, water and eggs on low speed until moistened.
Beat for 4 minutes on medium speed.
Fold in chocolate pieces; pour into pan.
Bake for 40 to 45 minutes or until cake springs back when touched lightly in center.
Cool 10 minutes; remove from pan.
Cool completely.
Spread cake with Caramel Glaze allowing some to drizzle down sides.
50\u00b0F Grease 12 cup bundt cake pan with shorting and lightly flour
Preheat oven to 350\u00b0.
Grease and flour Bundt cake pan, shaking out excess.
Combine first 7 ingredients in large bowl and beat thoroughly.
Pour into pan.
Bake until tester inserted in center comes out clean, about 50 to 60 minutes.
Let cool 5 minutes in pan, then invert onto rack.
Preheat oven to 350\u00b0.
Butter a large Bundt cake pan liberally (I use Pam).
Mix and beat first 7 ingredients for 5 minutes.
Add 1/2 cup pecans.
Place whole pecans on bottom and sides of pan, secured to pan with pat of butter.
Pour batter in pan and bake 40 minutes at 350\u00b0.
Let cool for 15 minutes.
Loosen center and sides.
Invert and cool on wire rack.
Serve with Cool Whip or whipped cream.
Serves 24.
Mix together cake mix, pudding, sour cream, eggs, oil and water until thoroughly blended.
Stir in chocolate chips.
Spoon into a bundt cake pan and bake at 350 degrees for 1 hour.
Cool before removing from the pan.
Sprinkle top of cake with powdered sugar.
Mix well.
Beat 2 minutes.
Put in prepared Bundt cake pan and bake in 325\u00b0 oven for 60 minutes.
Test with toothpick.
When done, remove from oven and let cool for 30 minutes.
Remove from pan and pour glaze over partially cooled cake.
nd flour a 12-cup bundt cake pan.
In a medium bowl
ocoa instead), 10\" bundt cake pan WELL.
Prepare cake mix according to package
Mix in order.
Pour into greased Bundt cake pan.
Bake at 350\u00b0 for 1 hour.
When done, remove from oven.
Place a dish of same side on top.
Turn over; let cool.
Remove Bundt pan.
Serves a lot.
Enjoy!