Lemon Bundt Cake

LEMON BUNDT CAKE

I LOVE LOVE anything LEMON....I put lemon essential oils in my water EVERY DAY...I squeeze TONS in my noodles and ramen noodles....I love lemonade ...so I was so EXCITED to make this LEMON BUNDT cake. Today was the perfect day because its still pretty hot here so for me ...it was such a REFRESHING cake to make and ENJOY!!!  

INGREDIENTS: 

1 box of LEMON SUPREME cake mix

1 small box of LEMON instant pudding 

1 small box of VANILLA instant pudding 

4 eggs (room temperature)  

1/2 cup FRESH SQUEEZE lemon JUICE 

1/2 cup vegetable oil

1 cup water 

***zest of 1 lemon--for garnishing on top of the cream cheese frosting***

Lemon Cream Cheese Frosting: 

1/2 stick UNSALTED butter --SOFTENED

1 pack (8 oz)  of cream cheese SOFTENED

1 Tablespoon Lemon juice

3 cup POWDERED SUGAR 

Beat butter and cream cheese until nice and creamy then add the lemon juice and gradually add in the powdered sugar. If its too thick...add a splash of milk or heavy cream. Unless you like it more tart then add more lemon juice instead of milk. 

**I like to pour my frosting into a ziploc bag and piping it onto the BUNDT CAKE. 

Directions: 

Preheat oven 350 

Grease a BUNDT pan and set aside

In a mixing bowl combine cake mix, lemon and vanilla pudding mix, 4 eggs, lemon juice, vegetable oil and water. Beat with an electric mixer (I used my hand held mixer). 

Pour battered into prepared grease pan and bake for 45 minutes or until toothpick inserted in the middle comes out clean.  Allow cake to cool about 15-20 minutes. Then drizzle the frosting over the bundt cake in between the grooves and sprinkle with LEMON ZEST. 

I actually LOVE this cake when it has been in the refrigerator over night...I guess its because the frosting thicken up ;) 

ENJOY!! 

Almond Bundt Cake from a BOX

ALMOND BUNDT CAKE 

I make this almond cake in so many different version.  But I usually decorate it all the same way. Depending on the different seasons....I would add different fruits to it. Some times I garnish with raspberry, blueberry or strawberry. All these fruits goes so well because of the tartness from the fruits goes so well with the almond and the sugary frosting ;) 

INGREDIENTS: 

1 box of WHITE cake mix

2 small box of instant VANILLA pudding 

1/2 cup vegetable oil

4 eggs

1 1/4 cup of water

1 cup silvered almond

3 tablespoon almond extract

DIRECTIONS: 

PREHEAT oven to 350 and grease a BUNDT pan ...set aside

In a mixing bowl combine cake mix, pudding, ALMOND EXTRACT, vegetable oil, water and beat with an electric hand held mixer. Once the batter is nicely incorporated....FOLD in the cup of silvered ALMOND.  Pour battered into prepared pan and bake for 50 minutes or until toothpick comes out clean. 

Let the cake rest while you make the frosting. 

FROSTING: 

1/2 stick of MELTED BUTTER 

2 Cup confection sugar

2 TABLESPOON almond extract 

(if the frosting is too thick ...add a splash of milk. If its too runny....add more confection slowly) 

In a mixing bowl combine the MELTED BUTTER, confection sugar and almond extract. Mix with an electric hand held mixer. Mix until its nice and creamy. I like it kinda runny so that I can drizzle over the cake....once the frosting cools it will thicken. So you have to work fast ;) 

DRIZZLE over the bundt cake and garnish with some more SILVERED ALMOND and some of your favorite fruits. 

ENJOY!!!! 

Red Velvet Bundt Cake

Hands down the favorite cake in my house RIGHT now is Red Velvet Cake.  As you can see I said "right" now....every week I think my kids "new" favorite is something else....so that we can try to make all sorts of different dessert.  Every night after dinner we would get a little dessert...since the weather is getting a little cooler to bake...we have decided to bake something every week as our nightly dessert.  Every time we would pickup a cake or cupcake from somewhere...its gonna be a red velvet cake.  My kids favorite one is at "Nothing Bundt Cake" because they have chocolate chip in them. So when we were thinking about what cake top make this week...we all voted on Red Velvet!!! I m trying to use up all the cake mix that I have on hand so we are gonna just use a BOX cake mix but BAM it up a NOTCH ;)

Ingredients: 
1 box of RED VELVET cake mix (I love DUNCAN Hines brand)
1 large box INSTANT vanilla pudding mix
1/2 cup VEGETABLE oil
1 1/4 cup water
4 medium eggs
1 cup semi-sweet MINI chocolate chip


CREAM CHEESE FROSTING:
4 oz SOFTEN butter
1 (8oz) SOFTEN cream cheese
1 teaspoon vanilla extract
4 cup confection sugar
(if the frosting is too thick---add a little MILK)

***grease a BUNDT pan ( set aside)


DIRECTION: 
PREHEAT OVEN to 350

In a large mixing bowl combine your cake mix, vanilla pudding box, eggs, oil and water. I used a hand held mixer since it doesn't have to do any heavy duty mixing.  Once the cake mix is nicely incorporated I fold in my mini chocolate chip.  Pour cake mixture into the GREASED bundt pan. And bake for 50 minutes or until toothpick comes out clean.

FROSTING:
In another mixing bowl I beat the cream cheese and butter until its creamy then I add the confection sugar and vanilla extract.  If you find that its too thick for your liking...add a splash a milk. Pour frosting into a ziploc bag to make piping easier. I usually place a quart side ziploc bag into a tall WIDE mouth GLASS and pour the frosting into the prepared ziploc bag...it makes it so much easier and less messy. Taking a scissor snipe a little corner off the ziploc bag. Start piping the frosting over the groove of the bundt cake.

I like my frosting kinda running because when it cools down...it gets thicker and its not as sweet ;)


You can garnish with a handful of mini chocolate chip over the top of the bundt cake.

ENJOY!!!

                    Red Velvet Cake Mix

               Large Vanilla Instant Pudding mix 

Mini Semi-Sweet Chocolate Chips (I used Toll House) 

                                      Right out the OVEN ;) 

      Waiting for the cake to cool down so we will start with 

                                      making the frosting. 

                         Piping thin frosting all over the cake...

Inside of the red velvet cake...you can see the mini pieces of the chocolate chip 

all through out the cake ;)