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Southern Angel's Favorite Bundt Cake Recipes

If you have Bundt (or 'fluted' as the fancy folks say) cake pans taking up space in your cabinet, then put them to use with these recipes! There is always an occasion to make a Bundt cake! Make a chocolate one to celebrate the sky being blue, or a tart lemon one for a new baby, or even just a box-made cake for the arrival of the mail - life and cake are all about good times!

Try these recipes ...

Insanely Chocolate Bundt Cake | Chocolate Bourbon Bundt Cake | Chocolate Times Two Bundt Cake | Chocolate Rum Cake | Mocha Cream Cheese Tunnel Bundt Cake | Lemon Bundt Cake | Nutty Rum Bundt | Sock It To Me Cake I | Sock It To Me Cake II | Nilla Wafer Cake |

Insanely Chocolate Bundt Cake

This is moist and rich; just dust the top with powdered sugar or cocoa.

1 (18 1/4-ounce) package plain devil's food cake mix or fudge cake mix
1 (4-ounce) package instant chocolate pudding mix
1 cup sour cream
1/2 cup water
1/2 cup vegetable oil
4 large eggs
1 1/2 cups semi-sweet chocolate chips

Place rack in center of oven and heat to 350F. Lightly mist a 12-cup Bundt pan with vegetable oil spray and dust with flour, shaking out excess.

Place cake mix, pudding mix, sour cream, water, oil and eggs in a large mixing bowl. Blend with electric beaters on low speed 1 minute, then stop and scrape down bowl. Increase speed to medium and beat 2 to 3 minutes more, scraping down bowl.

Fold in chips, making sure to distribute them well; the mixture will be very thick.

Turn batter into the bundt pan and bake at 350 for 58 to 62 minutes or until cake springs back when lightly pressed and is just starting to pull away from the pan. Place on wire rack to cool 20 minutes. Run a long, sharp knife around edge of cake and invert onto a rack to cool 20 minutes more.


Chocolate Bourbon Bundt Cake

1 cup butter, softened
1 (8 ounce) package cream cheese
1 teaspoon vanilla extract
6 tablespoons unsweetened cocoa powder
1/2 cup packed brown sugar
1 cup white sugar
4 tablespoons bourbon
4 eggs
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 cup unsalted butter
1/4 cup unsweetened cocoa powder
3/4 cup packed brown sugar
1 tablespoon bourbon
1 cup toasted pecan pieces
1/4 cup unsweetened cocoa powder
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon butter, softened
5 tablespoons hot water

Preheat oven to 325 F. Grease and flour one 10-inch Bundt or tube pan. Next, cream 1 cup of the butter or margarine, cream cheese, 1 teaspoon of the vanilla, 6 tablespoons of the cocoa, 1/2 cup of the brown sugar, white sugar, and 4 tablespoons of the bourbon. Add eggs one at a time mixing well after each one.

Mix together flour and baking powder and mix into batter. Beat on medium speed about 3 minutes.

Make filling: Blend 1/4 cup of the unsalted butter or margarine, 1/4 cup of the cocoa, 3/4 cup of the brown sugar, and 1 tablespoon of the bourbon together. Fold in the toasted pecans.

Spread half of the batter in bottom of the prepared pan and place teaspoonfuls of filling around the center of batter. Cover with the remaining batter. Bake at 325 F for 70 to 75 minutes or until a toothpick comes out clean. Let cool slightly on damp tea towel and then invert on to a plate. Cool completely and then spread with glaze.

For Glaze: Blend 1/4 cup of the cocoa, 1 cup of the confectioner's sugar, 1 teaspoon of the vanilla, 1 tablespoon of the butter, and starting with 4 tablespoons of the water then adding more until the desired consistency is reached. Spoon over top of the cooled cake.


Chocolate Times Two Bundt Cake

1 (18.25 ounce) package chocolate fudge cake mix
4 eggs
1/2 cup vegetable oil
1 1/3 cups water
1 (16 ounce) container prepared chocolate fudge frosting

Preheat oven to 350 F. Grease and flour a 10-inch Bundt pan. In a large bowl, combine cake mix, eggs, oil and water. Beat on low speed until blended. Stir in chocolate frosting. Pour batter into prepared pan. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.


Chocolate Rum Cake

1 (18.25 ounce) package chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup white rum
1/2 cup chopped walnuts
1/2 cup butter
1 cup white sugar
1/4 cup white rum
1/4 cup water

Preheat oven to 325F. Grease one 10 inch Bundt pan. Place chopped nuts in the bottom of the Bundt pan. With an electric mixer beat cake mix, pudding mix, eggs, oil, 1/2 cup of the water, and 1/2 cup of the rum on high speed for 2 minutes. Pour batter into prepared Bundt pan over the top of the chopped nuts. Bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.

To Make Rum Glaze: In a saucepan combine the butter or margarine, sugar, 1/4 cup of the rum, and 1/4 cup of the water. Bring mixture to a boil and cook for 2 minutes. Pour immediately over still warm cake.


Mocha Cream Cheese Tunnel Bundt Cake

1 1/4 cups semisweet chocolate chips
2 (8 ounce) packages cream cheese, softened
3/4 cup white sugar
3 tablespoons heavy cream
1 (18.25 ounce) package chocolate cake mix
3/4 cup cold, brewed coffee
1/4 cup vegetable oil
3 eggs
2/3 cup chopped pecans, optional
1/2 cup heavy whipping cream
1/2 cup semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a 10-inch tube or Bundt pan, tapping out excess. In a small saucepan over medium heat, melt 1 1/4 cups chocolate chips.

For filling: in a bowl, beat together the cream cheese, sugar, 3 tablespoons heavy cream, and melted chocolate until smooth.

In a separate bowl, beat together the cake mix, coffee, oil, and eggs until just mixed. Pour into the prepared pan. Sprinkle with nuts, if desired. Mound the cream cheese mixture around the pan, but do not spread to the edges.

Bake in the preheated oven for 55-65 minutes, until a toothpick inserted in the center comes out clean. Cool 1 hour in the pan before inverting.

For glaze: heat 1/2 cup heavy cream in small saucepan over medium heat until the edges are bubbly. Mix in 1/2 cup chocolate chips, and stir until melted and smooth. Simmer one minute, until slightly thickened. Pour glaze over the cake, letting it to flow down the sides. Cool completely, allowing the glaze to set. Store in the refrigerator.


Lemon Bundt Cake

1 (18.25 ounce) package lemon cake mix
1 (3.4 ounce) package instant lemon pudding mix
3/4 cup vegetable oil
4 eggs
1 cup Sprite or 7-Up

Preheat oven to 325F. Grease and flour a 10-inch Bundt pan.

In a large bowl, combine cake mix and pudding mix, then stir in the oil. Beat in the eggs, one at a time, then stir in the lemon-lime soda.

Pour batter into prepared pan. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.


Nutty Rum Bundt

1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
1/2 cup dark rum
4 eggs
1/2 cup water
1/2 cup vegetable oil
1 (3.5 ounce) package instant vanilla pudding mix
1/4 cup butter
1/2 cup white sugar
1/8 cup water
1/4 cup dark rum

Preheat oven to 325F. Grease and flour one 10 inch tube or Bundt pan. Sprinkle walnuts over the bottom of the pan.

Mix together the yellow cake mix, 1/2 cup dark rum, eggs, 1/2 cup cold water, cooking oil and instant vanilla pudding. Pour batter over nuts.

Bake at 325F for 1 hour. Cool, invert on a serving plate and prick the top.

For Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and sugar. Boil for 5 minutes, stirring constantly. Remove mixture from heat and stir in rum. Drizzle and smooth glaze evenly over the top and sides of cake. Enjoy!


Sock It To Me Cake I

1 (18.25 ounce) package yellow cake mix
1/2 cup white sugar
3/4 cup vegetable oil
4 eggs
1 cup chopped pecans
1 teaspoon vanilla extract
1 cup sour cream
1/2 cup packed brown sugar
1 tablespoon ground cinnamon

Preheat oven to 350. Mix together the cake mix, sugar, oil, eggs, pecans, and vanilla. Fold in the sour cream. Put half the batter in a Bundt pan.

Mix the brown sugar and cinnamon and sprinkle over the batter in the pan. Pour the remainder of the batter on top.

Bake at 350F for 70 minutes until cake tests done.


Sock It To Me Cake II

1 (18.25 ounce) package butter cake mix
1 cup sour cream
1/3 cup vegetable oil
2 teaspoons ground cinnamon
2 tablespoons brown sugar
1 cup chopped pecans
1/4 cup white sugar
1 cup powdered sugar
2 tablespoons milk
4 eggs
1/4 cup water

Preheat oven to 375. Combine the 2 tablespoons of cake mix, cinnamon, brown sugar, and pecans; set aside.

In a large bowl, blend cake mix, sour cream, oil, water, eggs, and sugar. Beat on high speed for 2 minutes. Pour 2/3 of batter into a greased and floured bundt pan. Sprinkle the cinnamon sugar mixture in the center of this and spread remaining batter evenly over this.

Bake for 45 to 55 minutes. Cool in pan for 25 minutes. Remove from pan.

For Glaze: Blend powdered sugar and milk together to make a glaze. Drizzle over cake. Enjoy!


Nilla Wafer Cake

1 cup butter
6 eggs
1/2 cup whole milk
2 cups white (granulated) sugar
1 (12 ounce) package vanilla wafers, crushed
1 (8 ounce bag) package flaked coconut
1 cup mini semi-sweet chocolate chips (optional)
1 cup chopped pecans or almonds

Glaze ingredients:
1/4 cup of cocoa
1 cup of powdered sugar
1 teaspoon vanilla extract
Water

Preheat oven to 350F. Grease and flour a Bundt pan, or spray with Pam non-stick spray.

Cream 1 cup of butter/margarine; add sugar, and beat until smooth. Add eggs, one at a time, beating well after each addition. Stir in crushed vanilla wafers alternately with milk. Add coconut, optional chocolate chips, and pecans, and mix until blended. Pour batter into prepared pan. The batter will be loose and sticky.

Bake for 30 to 40 minutes. Cake will be very moist. Cool then turn onto plate.

For Glaze: Blend 1/4 cup of cocoa, 1 cup of powdered sugar, 1 teaspoon of vanilla, and starting with 4 tablespoons of the water then adding more until the desired consistency is reached. Spoon over top of the cooled cake.


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Revised: 11/22/17
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