So Easy Bundt Cake

So Easy Bundt Cake Recipe - Delicious American Dessert

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 50 minutes | Servings: 12

Introduction

This So Easy Bundt Cake recipe is a delicious and simple dessert that is perfect for any occasion. With a moist and flavorful cake base topped with a sweet and tangy frosting, this cake is sure to be a hit with your family and friends.

History

The Bundt cake has been a popular dessert in American households for decades. The name "Bundt" comes from the German word "bund," which means a gathering of people. The Bundt cake was created in the 1950s by Nordic Ware, a company that specializes in kitchenware. The company trademarked the name "Bundt" and began producing Bundt cake pans, which have a distinctive ring shape. Since then, Bundt cakes have become a staple at potlucks, parties, and family gatherings.

Ingredients

1 package yellow cake mix
1 package instant vanilla pudding
0.75 cup butter-flavored oil
0.75 cup orange juice
4 eggs
2 tsp cinnamon
1 tbsp butter flavoring
0.5 cup nuts (coarsely chopped)
0.25 cup sugar

Frosting

1 cup sifted powdered sugar
0.5 tsp vanilla
0.5 tsp butter flavoring
2 tbsp milk or 1 tbsp orange juice

How to prepare

Bake for 50 minutes at 350°F (177°C).
In a mixing bowl, combine cake mix, pudding, oil, juice, eggs, and flavoring.
Mix for 8 minutes at medium speed.
In a separate bowl, mix together nuts, sugar, and cinnamon.
Sprinkle half of this mixture into a well-greased 12 cup bundt pan.
Top with half of the cake batter, then add the remaining nut mixture and the remaining batter.
Bake until a skewer inserted comes out clean.
Allow the cake to cool in the pan for 15 minutes, then turn it out onto a rack.
Spread frosting on the cake while it is still warm.
Enjoy.

Variations

You can add a cup of chocolate chips to the cake batter for a chocolatey twist.
Instead of nuts, you can use dried fruit such as raisins or cranberries.
For a citrusy flavor, you can add a tablespoon of lemon zest to the cake batter.

Cooking Tips & Tricks

Make sure to grease your Bundt pan thoroughly to prevent the cake from sticking.

- Allow the cake to cool in the pan for 15 minutes before turning it out onto a rack to prevent it from breaking apart.

- For a more intense flavor, you can add a splash of orange zest to the cake batter.

- To ensure even baking, rotate the cake halfway through the baking time.

Serving Suggestions

This So Easy Bundt Cake is perfect for serving with a cup of coffee or tea. It can also be enjoyed with a scoop of vanilla ice cream or a dollop of whipped cream.

Cooking Techniques

Mixing the cake batter for 8 minutes ensures a light and fluffy texture.

- Sprinkling the nut mixture in between layers adds a crunchy texture to the cake.

Ingredient Substitutions

You can use a different flavor of cake mix, such as lemon or chocolate.

- Instead of orange juice, you can use pineapple juice or apple juice.

- If you are allergic to nuts, you can omit them from the recipe.

Make Ahead Tips

You can prepare the cake batter in advance and store it in the refrigerator for up to 24 hours before baking. You can also make the frosting ahead of time and store it in an airtight container in the refrigerator.

Presentation Ideas

You can garnish the cake with fresh berries, mint leaves, or edible flowers for a beautiful presentation. You can also dust the cake with powdered sugar for a simple and elegant finish.

Pairing Recommendations

This So Easy Bundt Cake pairs well with a glass of milk, a cup of tea, or a scoop of ice cream. It is also delicious served with a fruit salad or a fruit compote.

Storage and Reheating Instructions

You can store any leftover cake in an airtight container at room temperature for up to 3 days. To reheat the cake, you can microwave individual slices for 10-15 seconds or warm the entire cake in the oven at 300°F (150°C) for 10-15 minutes.

Nutrition Information

Calories per serving

Each serving of this So Easy Bundt Cake contains approximately 300 calories.

Carbohydrates

Each serving of this So Easy Bundt Cake contains approximately 35 grams of carbohydrates.

Fats

Each serving of this So Easy Bundt Cake contains approximately 15 grams of fats.

Proteins

Each serving of this So Easy Bundt Cake contains approximately 3 grams of proteins.

Vitamins and minerals

This So Easy Bundt Cake is not a significant source of vitamins and minerals.

Alergens

This So Easy Bundt Cake contains eggs, nuts, and wheat.

Summary

This So Easy Bundt Cake is a delicious dessert that is relatively high in carbohydrates and fats. It is a moderate source of calories and proteins.

Summary

This So Easy Bundt Cake is a simple and delicious dessert that is perfect for any occasion. With a moist and flavorful cake base topped with a sweet and tangy frosting, this cake is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. It was a warm summer day, and I was visiting my dear friend Martha in her cozy kitchen. As we sipped on steaming cups of tea, she pulled out a well-worn recipe card and began to explain the steps to making her famous So Easy Bundt Cake.

Martha had learned this recipe from her own grandmother, who had passed it down through generations. The recipe card was filled with scribbles and notes, evidence of the love and care that had gone into perfecting the cake over the years.

I watched in awe as Martha effortlessly mixed together flour, sugar, eggs, and butter. She added a splash of vanilla extract and a pinch of salt, stirring the batter until it was smooth and creamy. Then, she poured the mixture into a greased bundt pan and popped it into the oven.

As the cake baked, the warm aroma of vanilla and butter filled the kitchen. Martha and I chatted and laughed, enjoying each other's company as we waited for the cake to be done. Finally, after what felt like an eternity, the timer dinged and Martha carefully removed the cake from the oven.

The bundt cake was a golden brown, with a slight crack along the top. Martha let it cool for a few minutes before flipping it out onto a plate. The cake slid out easily, revealing a perfect, moist crumb.

We each took a slice and savored the first bite. The cake was rich and buttery, with a hint of sweetness from the sugar and a warm, comforting flavor from the vanilla. It was a simple yet elegant dessert, perfect for any occasion.

As I licked the last crumbs of cake from my plate, I knew that I had to learn how to make this recipe for myself. Martha graciously shared the recipe with me, and I began to make it regularly for my own family and friends.

Over the years, I have made the So Easy Bundt Cake countless times, tweaking the recipe here and there to suit my own tastes. Sometimes I add a sprinkle of cinnamon or a handful of nuts, just to change things up. But no matter how I alter the recipe, the cake always turns out deliciously perfect.

I have shared the recipe with my own grandchildren, passing down the tradition of making this simple yet delicious bundt cake. I hope that they will continue to make it for their own families, creating memories and traditions that will last a lifetime.

As I sit here writing this story, the scent of vanilla and butter wafting through my kitchen, I am reminded of all the wonderful moments I have shared with friends and family over a slice of So Easy Bundt Cake. It truly is a recipe that has stood the test of time, bringing joy and comfort to all who taste it.

And so, as I close this chapter of my cookbook, I feel grateful for the simple pleasures in life – a warm kitchen, good company, and a delicious slice of cake. So here's to the So Easy Bundt Cake, a recipe that will always hold a special place in my heart.