DIRECTIONS TO NOTHING BUNDT CAKES RECIPES

Steps:

• Preheat oven to 350º.
• Grease a large bundt pan very generously with Crisco shortening.
• Add flour and rotate pan until very well covered.
• Set aside.
• Combine cake mix, pudding mix, sour cream, eggs, cream and oil in a mixing bowl.
• Stir in white chocolate chips.
• Batter will be thick.
• Fill prepared bundt pan with half of the cake batter.
• Smooth the top.
• Spoon half of the raspberry pie filling over top of the batter.
• Swirl the batter and pie filling together with a bamboo skewer.
• Spoon remaining cake batter over top of swirled batter.
• Smooth top again.
• Spoon remaining raspberry pie filling over top of cake batter.
• Repeat the swirling process only doing the two top layers and not going to the bottom of the pan.
• Bake at 350º for 45 to 60 minutes, or until a knife inserted in center comes out clean.
• Start testing at 45 minutes.
• Check with knife every ten minutes after that, putting cake back into the oven until the knife comes out clean.
• Allow cake to cool completely before adding icing.
• Remove cake to cake platter.
• Pipe cold cream cheese icing over top.
• Decorate with white chocolate chips and fresh raspberries, if desired.
• Refrigerate cake up to 24 hours before adding icing.
• In a medium mixing bowl, cream the cream cheese and butter until smooth.
• Add vanilla and mix again with mixer.
• Gradually add in powdered sugar a cup at a time.
• Continue mixing with mixers until all the powdered sugar is used and the icing is really thick.
• Fill a gallon-size Zip Lock Bag with frosting.
• Chill frosting in refrigerator about 30-60 minutes before using.
• Cut off one-half inch diagonal corner at the bottom of the bag.
• Frost cake by squeezing out the frosting in thick, half-to-one-inch ribbons on top of the cake.
• If desired, add a second layer of frosting ribbons on top of the cake
• Decorate cake with fresh raspberries and white chocolate chips, if desired.
• Refrigerate cake until ready to serve.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
• In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
• Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
• To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.