-inch bundt pan.
Bake at 325 degrees for 55
Cake--preheat the oven to 350\
Follow directions on cake mix box.
Add dry pudding mix. Bake in Bundt pan following directions on cake mix box
for Bundt cake baking times.
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.
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.
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.
Prepare the yellow cake mix as directed for a 9 X 13 pan
CAKE: Grease and lightly flour bundt pan.
In a large
Preheat oven the 350\u00b0F.
Sift together dry ingredients.
Add the bananas, undrained pineapple/syrup, sugar, eggs, and vanilla.
Stir all together but do not beat.
Pour into greased Bundt pan.
Bake for approx 1 hour to 1 hour 15 minutes-keep checking for doneness when a wooden toothpick comes out clean.
Let cake sit in pan fro about 10 minutes then remove and cool on a rack.
When cake is cool, sprinkle with powdered sugar.
>bundt pan and top with the brown sugar.
Cut the pineapple
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.
ans or one 10 inch Bundt pan.
In a small
egrees.
Grease an 8\" bundt pan with butter then lightly
large bowl combine: cake mix, eggs, oil, vanilla, whole
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.
In a four quart serving bowl drop one 8 inch layer cake.
Pour half of the pudding over cake, then spread half of the pineapple over pudding, then spread half of the cool whip over pudding.
Repeat layers, and refrigerate.
You may want to garnish with lemon slices to add that pretty touch.
Lightly grease an 8 inch bundt cake pan. Beat butter, sugar and
Grease and lightly flour Bundt pan.
Mix together cake flour, sugar, cinnamon, baking soda, baking powder and salt.
Drain pineapple, saving syrup.
Add pineapple syrup to dry
mixture; add eggs, oil and vanilla.
Beat for 3 minutes.
Stir in pineapple, carrots and nuts.
Bake at 325\u00b0 for about 1 1/2 hours.
Cool 10 minutes in pan before unmolding.
Frost with cream cheese glaze.
eep in a warm place for 1 hour.
Meanwhile, fry
bundt cakes (using 1 bundt pan twice or using 2 bundt cake pans