HOW TO FROST A BUNDT CAKE RECIPES

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INSIDE-OUT GERMAN CHOCOLATE BUNDT CAKE | JUST A PINCH RECI…



Inside-Out German Chocolate Bundt Cake | Just A Pinch Reci… image

Member's Choice One bite and we saw why this German chocolate cake was voted Member's Choice. It's a decadent, moist, and mouthwatering cake. Tastes like a German chocolate cake but without the fuss. Baked in a pretty Bundt pan, company will love this cake and think you slaved over this in the kitchen. They'll never guess it starts with a boxed cake mix and canned frosting.

Provided by Mary R Morris @photosister

Categories     Cakes

Prep Time 5 minutes

Cook Time 40 minutes

Yield 10

Number Of Ingredients 5

1 box(es) German chocolate cake mix (I used Duncan Hines because it is what I had; 15.25 oz)
4 large eggs
1 cup(s) water
1 cup(s) oil (corn or canola)
1 - tub of pecan/coconut frosting, room temp (15.5 oz)

Steps:

  • Mix eggs, water, and oil until blended.
  • Add dry cake mix. Mix until smooth.
  • Add tub of pecan/coconut frosting. Mix well.
  • Pour into a greased and floured Bundt pan (I use Baker Joy to spray pan).
  • Bake at 350 degrees for 40 to 50 minutes. WATCH CLOSELY. My oven took 45 minutes.
  • I did not frost it because the recipe I had said it did not need it. I just drizzled it with a powdered sugar chocolate drizzle. I was surprised at how great it was.

PISTACHIO PUDDING CAKE - ANDIE MITCHELL



Pistachio Pudding Cake - Andie Mitchell image

This pistachio pudding cake is tender, studded with chopped pistachios, and glazed with a sweet and shiny white icing. It’s the perfect St. Patrick's Day dessert and an incredibly easy cake recipe to bake, made all in one bowl with box yellow cake mix and a package of instant pistachio pudding.

Provided by Andie Mitchell

Categories     Desserts

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 16

Number Of Ingredients 11

Flour (for dusting your bundt pan )
1 box yellow cake mix (15-ounce box)
1 package instant pistachio pudding mix (3.4-ounce package)
4 large eggs
1 cup milk
½ cup (1 stick) unsalted butter, (melted and cooled (plus more for greasing your pan))
½ cup chopped pistachios
2 cups confectioners' sugar
2 tbsp milk
2 tsp vanilla extract
¼ tsp finely chopped pistachios

Steps:

  • Preheat the oven to 350 degrees F. Grease and flour the bundt pan, tapping out the excess flour.
  • In a large bowl, whisk the cake mix and pudding mix. Add the eggs, milk, melted butter, and beat on medium until combined. Stir in the pistachios. Spoon the batter into the prepared pan and smooth the top with a spatula. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool in the pan for 5 minutes before turning it out onto a wire rack to cool completely.
  • Make the icing: In a large bowl, whisk the powdered sugar, milk, and vanilla until smooth. It should be thick but spreadable. Add more milk if necessary, 1 tablespoon at a time. Spoon it over the top of the bundt cake and let it drip down the sides. Sprinkle the top with pistachios and serve. 

Nutrition Facts : ServingSize 1 slice, Calories 309 kcal, CarbohydrateContent 45 g, ProteinContent 4 g, FatContent 12 g, SaturatedFatContent 6 g, CholesterolContent 63 mg, SodiumContent 355 mg, FiberContent 1 g, SugarContent 34 g

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