Tag: Cake

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Food

Perfect Strawberry Bundt Cake

Happy Valentine’s Day, Everyone! Today, I am sharing an easy, quick, Strawberry Bundt Cake I love making when I want a pretty cake, but don’t want to spend to much time baking and decorating. It a great cake if you’re feeling festive on Valentines day, hanging out with your girlfriends or for any get together you can think of. Easy and pretty. Hope you all enjoy!

Cake Ingredients

  • 1 white cake mix (I use Duncan Hines)
  • 3 TBS flour
  • 1 small box strawberry Jello (DO NOT use sugar free)
  • 3/4 cup vegetable oil
  • 3/4 cup water
  • 1/2 cup frozen sliced strawberries with juice 
  • 3 large eggs
  • 2 tsp vanilla extract

Strawberry Glaze 

  • 1.5 cups powdered sugar 
  • 3 TBS of the frozen crushed strawberry juice
  • 2 TBS melted butter
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract

Instructions

  1. Preheat oven to 350 degrees
  2. In your mixing bowl, whisk together the cake mix, flour, and jello to combine dry ingredients.  
  3. With mixer on low, pour in the oil, water, and strawberries with juice.
  4. Add eggs and vanilla 
  5. Increase mixer speed to medium/high and beat for 2 minutes 
  6. Pour into heavily greased bundt pan and bake for 37-40 minutes. (Insert a toothpick in the middle of the cake, if the toothpick comes out clean, without any batter on it your cake is done). 
  7. Allow cake to cool for 10 minutes, then invert pan onto a cake plate. 
  8. Whisk together all ingredients for the glaze, drizzle over almost cooled cake
Strawberry Bundt Cake

Hope you all enjoy this recipe, and enjoy today, however you choose to spend it! Until next time!

Categories
Food

Perfect Rum Bundt Cake

Happy Fall Everyone! It’s November and I’m loving everything fall. Pumpkins, all the pretty leaves, baking and even the colder weather. Cold weather gets me in the baking mood and this Rum Cake is seriously one of my favorites. It’s definitely a showstopper! It comes out looking so beautiful it’s perfect for any holiday, special celebration or around here, whenever I am in the mood to bake.

+Batter Ingredients

  • 1 (18.25 ounce) package yellow cake mix
  • 1 (3.5 ounce) package instant vanilla pudding mix
  • 4 eggs
  • 1/2 cup water
  • 1/2 cup oil
  • 1/2 cup rum
  • 1/2 cup chopped pecans

+Glaze Ingredients

  • 1/4 cup water
  • 1 cup white sugar
  • 1/2 cup rum

Preheat oven to 325 degrees F (165 degrees C). Grease and flour Bundt cake pan. For this type of pan I use the flour spray to make sure I can really coat the pan and the cake comes out easily.

Combine cake mix and pudding mix.

In another bowl beat eggs, water, oil and rum until frothy. Add cake mix/pudding mixture and beat until well mixed. Spread pecans evenly over the bottom of the prepared pan and pour batter over pecans.

Bake cake at 325 degrees F (165 degrees C) for 60 minutes or until a toothpick comes out dry when inserted in the center. Allow to cool in pan for 5-10 minutes and remove from pan.

Place in serving dish immediately, right side up. (Pecans should be on the bottom)

Rum Cake

+Glaze

During the last 15 to 20 minutes of baking time, water and sugar in a sauce pan and bring to boil over high heat. Reduce heat to medium and boil rapidly until it’s very thick and syrupy stirring very frequently. The syrup must be reduced quite a bit and very thick otherwise it will make the cake mushy.

Remove from heat and add rum. While cake is still hot, poke holes all over top of cake with a toothpick and spoon glaze over top of cake.

+Important Tip

This cake tastes best the next day. Allow cake to sit at room temperature for one day then refrigerate. Trust me it will be the most delicious rum cake ever! Remember this recipe when you are planning your holiday desserts this year. It will for sure be a hit!

Categories
Food

Peach Blueberry Greek Yogurt Cake

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Fall is near and nothing puts me in the baking mood more than the fall season.  The cool crisp air, maybe a family get together, and that’s all I need to get me geared up for baking. This beautiful Peach Blueberry Greek Yogurt Cake is a show stopper. Not only does it look beautiful but is super moist and tasty.  This is a perfect holiday, special occasion or brunch bake. Or if you’re like me, you don’t need a special reason to serve up something yummy and sweet!
Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 oz butter softened
  • 1 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 1/2 cup Greek yogurt
  • 2 peaches sliced into wedges
  • 6 oz blueberries
  • 1 teaspoon granulated sugar
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  1. Use 9×3-inch springform pan or a 9 inch round cake pan.

  2. Preheat oven to 350°F with rack in middle. Grease the side and the bottom of the pan with butter or baking spray.
  3. Sift flour, baking powder, baking soda, together into a medium bowl.
  4. In a separate bowl, beat butter, sugar, and 2 eggs until very light in color and fluffy, 2-3 minutes on high speed. Add vanilla and Greek yogurt and continue beating until creamy and light in color, for about 1 more minute.
  5. Slowly mix in the dry ingredients and mix until combined. Do not overmix.
  6. Transfer the cake batter to the springform pan. Top with sliced peaches, and scatter blueberries evenly on top in the spaces between the peach slices. Sprinkle the fruit with 1 teaspoon granulated sugar.
  7. Bake until cake turns golden, and the tester comes out clean in the center, about 1 hour, depending on your oven and altitude. Once the cake is done baking, let it cool (still in the baking pan) on a wire rack. After cake has cooled for about 40 minutes, release the cake from the springform pan. If you want to place on a cake plate you can line the bottom with parchment paper or run a long knife carefully across the bottom and transfer carefully.
  8. If using a 9 inch round cake pan, cook in pan for about 40 minutes or more (up to 1 hour, depending on your oven), then invert onto a plate.