CAKE STAND SET RECIPES

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LEMON BUNDT CAKE | READY SET EAT



Lemon Bundt Cake | Ready Set Eat image

Enjoy this lemony and delicious Easter dessert recipe at your next springtime family gathering! Made with an unexpected ingredient, pudding mix, this lemon pudding Bundt cake dessert is the perfect treat that everyone will love.

Provided by ReadySetEat

Total Time 90 minutes

Prep Time 10 minutes

Yield 12

Number Of Ingredients 9

PAM® Baking Spray
1 pkg (15.25 oz each) Duncan Hines® Signature Lemon Supreme Cake Mix
1 cup water
3 eggs
1/2 cup vegetable oil
1 pkg (3.4 oz each) lemon instant pudding mix
1-1/4 cups confectioners' sugar
2 tablespoons lemon juice
1 teaspoon finely grated lemon peel

Steps:

  • Preheat oven to 325°F. Spray Bundt pan with baking spray.
  • Beat lemon cake mix, water, eggs, oil and pudding mix in a large bowl with electric mixer on low speed until moistened, about 30 seconds. Beat on medium speed 2 minutes. Batter will be thick.
  • Pour batter into pan, spreading evenly across the top. Bake for 45 to 55 minutes, or until toothpick inserted into cake comes out clean. Cool cake in pan on a wire rack for 15 minutes. Remove cake from pan, cool completely.
  • Whisk together confectioners' sugar, lemon juice and lemon zest in a small bowl. Transfer lemon Bundt cake to serving platter or cake stand and drizzle lemon glaze over cake. Slice and serve.

Nutrition Facts : @id https//www.readyseteat.com/complete-nutrition-info, Calories 330 calories

TRIPLE CHOCOLATE BUNDT CAKE | READY SET EAT



Triple Chocolate Bundt Cake | Ready Set Eat image

A perfect cake for chocolate lovers! Moist Duncan Hines® Triple Chocolate cake mix, chocolate fudge pudding mix, and silky chocolate ganache come together in this decadent dessert

Provided by ReadySetEat

Total Time 90 minutes

Prep Time 30 minutes

Yield 10

Number Of Ingredients 8

PAM® Baking Spray
1 pkg (15.25 oz each) Duncan Hines® Signature Triple Chocolate Cake Mix
1 cup plus 1 tablespoon water, divided
3 eggs
1/3 cup plus 1 tablespoon vegetable oil, divided
1 pkg (3.9 oz each) chocolate fudge instant pudding mix
1/3 cup heavy (whipping) cream
3/4 cup semisweet chocolate morsels

Steps:

  • Preheat oven to 350°F. Spray metal Bundt pan with baking spray.
  • In a large bowl beat cake mix, 1 cup water, eggs, 1/3 cup oil and pudding mix with handheld mixer on low speed for 30 seconds. Beat on medium speed 2 minutes. Batter will be thick. In a small bowl, stir together remaining 1 tablespoon water, cocoa packet, and remaining 1 tablespoon oil until well combined.
  • Spoon batter evenly into Bundt pan, then spoon cocoa mixture on top of batter and swirl together with butter knife or toothpick. Bake 40 to 45 minutes or until toothpick inserted into cake comes out clean. Remove from oven and cool in pan on wire rack for 10 minutes, then invert pan and remove cake, allowing to cool completely on wire rack.
  • In a small microwave-safe bowl, heat heavy cream on HIGH 30 to 40 seconds or until hot. Add chocolate chips and stir to coat, then cover bowl with plastic wrap and allow to sit 5 minutes. Using a wire whisk, blend mixture together until smooth. Allow to cool until slightly thickened.
  • Place Bundt cake on serving plate or cake stand. Slowly pour ganache around top of cake and drizzle down sides. Slice and serve.

Nutrition Facts : @id https//www.readyseteat.com/complete-nutrition-info, Calories 394 calories

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