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(Cheater) Bundt Cakes


  • Author: Meagan

Description

I call these ‘cheater’ cakes because cake mixes are used.  The first 2 recipes are from Mom and she’s had them for years, the last one is from a tiny Philadelphia Cream Cheese cookbook from my bookshelf.  They’re all great, they can feed a crowd and they maintain their moistness for a couple of days if there’s any left over. (And you don’t need to tell anyone that you cheated).


Scale

Ingredients

Chocolate Bundt Cake

1 package (2-layer) chocolate cake mix

1 package (4-serving) chocolate or vanilla instant pudding

1/2 c. canola oil

4 eggs

1 c. (not hot) coffee or water

Beat all of the ingredients together (an electric mixer is easiest) and pour into a greased bundt pan.  Bake at 350 for about 45 minutes.  Allow the cake to sit in the pan for about 10 minutes before turning it out onto a serving platter and when cooled, ice as desired or simply sprinkle with icing sugar.

Lemon Poppy Seed Cake

Pour boiling water over 1/4 c. of poppy seeds, let sit for a few minutes and then drain.

1 (2-layer) lemon cake mix

1 c. boiling water

1 (4-serving) lemon instant pudding

1/2 c. oil

4 eggs

In an electric mixer, combine the cake mix and water then add the pudding and finally the eggs, mixing well after each addition.  Add the oil, mix, then the poppy seeds (it’s fine if all of the water didn’t get drained off) and then beat on medium speed for 2-3 minutes.  Pour the mixture into a greased bundt pan and bake for about 45 minutes.  Allow the cake to sit in the pan for about 10 minutes before turning it out onto a serving platter.

Glaze

1 T. soft butter

1/3 c. icing sugar

2 T. lemon juice

Cream the butter and sugar and then rapidly whisk in the lemon juice – if it separates, it will still taste fine so don’t worry – then drizzle over the hot cake.

Double Chocolate Cake

1 package (8 oz/454 g) cream cheese, softened

1 c. sour cream

1/2 c. (not hot) coffee or water

2 eggs

1 package (2-layer) chocolate cake mix

1 package (4-serving) chocolate or vanilla instant pudding

1 c. chocolate chips


Instructions

Using an electric mixer, blend together the cream cheese, sour cream, coffee and eggs on medium speed until well mixed.  Add the cake mix and pudding and beat for a couple of minutes – the batter will be thick! – making sure to scrape down the sides of the bowl at least once.  Fold in the chocolate chips and then scrape the batter into a greased bundt pan and bake at 325 for 1 hour and 5 minutes.  Allow the cake to sit in the pan for about 10 minutes before turning it out onto a serving platter, then allow it to cool completely before sprinkling with icing sugar – this cake really doesn’t need icing.


  • Category: Cakes, Bundt
Meagan

Meagan

From Meagan's Kitchen

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