READY MADE CAKE 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

ANGEL FOOD CAKE CUPCAKES - READY SET EAT



Angel Food Cake Cupcakes - Ready Set Eat image

This angel food cupcake recipe pairs the light, fluffy angel food cake mix you love with whipped cream frosting and fresh strawberries for a fun twist on a classic. Try this Easter dessert recipe at your family gatherings and springtime celebrations!

Provided by ReadySetEat

Total Time 45 minutes

Prep Time 15 minutes

Yield 30

Number Of Ingredients 5

1 pkg (16oz each) Duncan Hines® Signature Angel Food Cake Mix
1-1/4 cups water
1-1/4 cups heavy (whipping) cream
3/4 cup Duncan Hines® Creamy Vanilla Frosting
30 medium whole strawberries

Steps:

  • Preheat oven to 350°F. Line cupcake pans with double-lined cupcake liners.
  • Beat cake mix and water in a large bowl with an electric mixer on low speed for 30 seconds. Beat on medium speed for an additional 1 minute. Do not overmix.
  • Spoon batter into liners about 2/3 full, then bake 12 to 15 minutes or until tops are golden. Do not overbake. Remove from oven then carefully remove cupcakes from pan. Cool cupcakes on wire rack for 15 minutes.
  • In a cold metal bowl, whip heavy cream using handheld mixer on high speed until stiff peaks form, about 3 to 4 minutes. Add vanilla frosting and mix on low speed until combined, about 10 seconds. Spoon or pipe frosting mixture on top of angel food cake cupcakes, then top with strawberries. Serve and enjoy!

Nutrition Facts : @id https//www.readyseteat.com/complete-nutrition-info, Calories 122 calories

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