A fun bundt poke cake using fresh strawberries puts a new spin on strawberry shortcake! Moist delicious yellow bundt cake with fresh strawberries poking through and a cream cheese glaze topped with fresh berries.
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15 Sensational Bundt Cakes
Everyone loves a Bundt cake. How could you not? They are beautiful! Bundt cakes come in so many different shapes, sizes, and flavors. When baking a cake, use a Bundt pan to make your cake even more special and beautiful! Take that ordinary-looking coffee cake and make it into a Bundt cake and wow your guests!
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Pineapple Coconut Poke Bundt Cake
I have received coupons for #countrycrock from #thedailymeal. All opinions are my own. Thank you for supporting the brands that make my blog possible.
I am so excited that it is Spring and Easter is just around the corner! Wishing I were in the tropics, but hey!, if I am in Maine, I am baking a Tropical Bundt Cake! Close as I can get to it! This is the moistest cake I have ever had! It smells amazing baking in the oven, you won’t be able to wait to poke it with a pineapple glaze! If you are looking for Easter dessert recipes, look no further! I guarantee you this cake will be a hit at your Easter table!
- Preheat oven to 350 F. Beat cake mix, pudding mix, eggs, oil and 3/4 cup pineapple juice in large bowl with an electric mixer for 2 minutes. Scrape half vanilla bean pod; combine with cake batter or mix 1 tablespoon vanilla extract into cake batter. Fold in crushed pineapple. Pour into prepared pan.
Bake 38 to 42 minutes or until toothpick inserted in center comes out clean.
Combine remaining pineapple juice, powdered sugar and melted Country Crock in a small bowl while cake is baking. Scrape other half of vanilla bean pod and mix with juice mixture or stir in remaining 1 tablespoon vanilla extract.
Remove cake from oven and set on a wire rack. Poke holes in cake with skewer ( I used a chopstick) at ½-inch intervals while still hot and in pan. Pour soaking mixture over cake (NOTE: if soaking mixture begins to pool, poke additional holes). Allow to cool in pan 30 to 40 minutes, then flip cake upside down onto serving platter; remove pan. Cool completely then drizzle with glaze, if desired.
Confectioner’s Glaze: Combine 1/2 cup powdered sugar and 1 tablespoon cold milk; whisk until completely combined. Cover with plastic wrap until ready to use.
Pineapple Coconut Poke Cake
Ingredients
- 1 can (20 oz.) Crushed Pineapple,drained ( save juice)
- 1 box (2 layer) yellow cake mix
- 1 pkg. (4 serving size) Instant Coconut Pudding
- 4 eggs
- 3/4 cup vegetable oil
- 1 vanilla bean pod, split in half, or 1 TBsp Vanilla Extract
- Soaking Mixture:
- 3/4 cup pineapple juice
- 1 cup powdered sugar
- 1 tbsp. Country Crock, melted
- Confectioners Glaze:
- 1/2 cup powdered Sugar
- 1 TBSP Milk
Instructions
- Beat cake mix, pudding mix, eggs, oil and 3/4 cup pineapple juice in large bowl with an electric mixer for 2 minutes.
- Scrape half vanilla bean pod; combine with cake batter or mix 1 tablespoon vanilla extract into cake batter.
- Fold in crushed pineapple. Pour into prepared pan.
- Bake 38 to 42 minutes or until toothpick inserted in center comes out clean.
- Combine remaining pineapple juice, powdered sugar and melted Country Crock in a small bowl while cake is baking.
- Scrape other half of vanilla bean pod and mix with juice mixture or stir in remaining 1 tablespoon vanilla extract.
- Remove cake from oven and set on a wire rack. Poke holes in cake with skewer at ½-inch intervals while still hot and in pan. Pour soaking mixture over cake (NOTE: if soaking mixture begins to pool, poke additional holes). Allow to cool in pan 30 to 40 minutes, then flip cake upside down onto serving platter; remove pan. Cool completely then drizzle with glaze, if desired.
- Confectioner’s Glaze: Combine 1/2 cup powdered sugar and 1 tablespoon cold milk; whisk until completely combined. Cover with plastic wrap until ready to use.
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LINKED UP: Simple Supper Tuesday
Pumpkin Pound Cake with a Maple Glaze
After raking the leaves, I was ready to hang up my rake, and start some fall baking. Something with pumpkin. My daughter walked into our home with her friends as I had the pumpkin pound cake in the oven. One friend said,” Your house smells so good”, the other friend replied, “Your house always smells so good”. What better compliment?
So, if you want your home to smell absolutely wonderful, bake this cake, your family and friends will fall in love with you. Again.
This is a moist and delicious cake, the cake recipe is from Whipperberry and the Maple Glaze recipe is from Aubrey Cook, a finalist in the “Martha” show “Best Bakers in America” series. Whipperberry didn’t include a recipe for a maple glaze, so I thought Aubrey’s recipe sounded simple and very tasty.
It’s a perfect combination of pumpkin and maple. I hope you enjoy it as much as we have.
Pumpkin Pound Cake with a Maple Glaze
Author: Moore or Less Cooking
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 80 mins
Delicious Pumpkin Pound Cake with a Maple Glaze, moist and perfect pound cake
Ingredients
- 2-1/2 cups sugar
- 1 cup canola oil
- 3 eggs
- 3 cups flour
- 2 teaspoons baking soda
- 1 teaspoon Cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon salt
- 1 can (15 ounces) solid-pack pumpkin
- Maple Glaze
- 2 TBSP unsalted butter
- ¼ cup pure Maple Syrup
- 1 cup Powdered Sugar
Instructions
- Preheat oven to 350 degrees.
- Spray a bundt pan with non-stick spray. Set aside.
- Stir together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- Whisk together sugar, oil, eggs, and pumpkin.
- Fold in the dry ingredients and stir until combined.
- Pour into pan and bake for 1 hour, or until a toothpick comes out clean.
- Let cake cool in pan for 15 minutes, then invert to a cooling rack until completely cool.
- To Prepare the glaze; In a small saucepan, melt butter and syrup together over medium heat. Whisk confectioners' sugar into hot mixture until smooth, and immediately pour over cooled cake.
THIS RECIPE HAS BEEN LINKED TO THESE FABULOUS BLOGS: http://www.hoteatsandcoolreads.com/2013/10/spooktacular-halloween-round-up-and.html
Best Blueberry Cake & Video
Best Blueberry Bundt Cake with a Sour Cream Icing
Friends send me recipes like you can not even imagine. I think I need a staff like Martha Stewart, then I may be able to bake three or four recipes at a time! What a dream!
Check out my YOUTUBE Video for easy instructions to make this incredible cake! Follow me on YOUTUBE
It’s blueberry Season and Maine blueberries are so amazing. I have five quarts, so I have been searching through Pinterest for the perfect recipe. I wanted a Blueberry Sour Cream Bundt Cake and this is what I chose.
This is a wonderfully light and fluffy cake with lemon zest and a sour cream lemon glaze. It turned out perfect!
I asked hubs to critique it. Well, he is no help!!
This is what he said, ” MMM not as many poppy seeds as the last one.”
WHAT????!!!!
I think my voice raised a bit, I said, “There aren’t any poppy seeds in this cake or the last cake I baked, you are off your rocker…” HMMPPPHH, have to find a new critic!!!
Well, I did have six of my daughter’s friends try a piece, they loved it.
P.S. ~There aren’t any poppy seeds in this cake or any other cakes that I have baked ever…. yet!
PIN IT FOR LATER:
Best Blueberry Cake & Video
Author: Nettie Moore
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 1 cake
The BEST Blueberry Bundt Cake with an incredible Sour Cream Glaze!
Ingredients
- Blueberry Cake:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1⅔ cups sugar
- ¾ cups unsalted butter (1½ sticks) – room temperature
- 3 large eggs – room temperature
- 1 tablespoon lemon zest
- 2 teaspoons vanilla
- 1 cup buttermilk (if you don't have buttermilk: scant 1 cup of milk with 1 tablespoon vinegar)
- 2 cups fresh blueberries – mixed with 1 tablespoon of flour.
- *This will keep the berries from sinking to the bottom of the pan while baking.
- *Frozen berries can also be used.
- Sour Cream Icing:
- 4 tablespoons butter – softened
- ½ cup sour cream
- ½ teaspoon vanilla
- ½ teaspoon lemon juice
- ¼ teaspoon salt
- 2 2/4 cups confectioners sugar
Instructions
- For the Cake:
- Preheat oven to 350 degrees.
- Grease and flour a bundt pan.
- In a bowl, whisk flour, baking powder and salt together.
- With an electric mixer, beat together sugar and butter until fluffy.
- Continue beating, adding eggs, one at a time.
- Add vanilla and zest, mix well.
- Gradually add in dry ingredients alternating with buttermilk, ending with flour mixture.
- Turn off mixer and gently fold in blueberries.
- Pour batter into bundt pan.
- Bake until a cake tester or wooden skewer comes out clean about 50 minutes to an hour.
- Cool cake on a rack for 15 minutes.
- Turn cake onto cake plate and cool completely before frosting.
- For the Icing
- Using a hand mixer, cream butter, sour cream, vanilla and lemon juice until smooth.
- Gradually add confectioners sugar.
- Add salt and mix until smooth.
- Pour icing over the top of cake allowing it to run down the sides.
Recipe adapted from A Southern Soul
Nettie Moore is the cook, baker, photographer, and designer behind Moore or Less Cooking Food Blog. Nettie is a self- trained cook and baker. She loves creating easy recipes that don’t call for a lot of unknown ingredients.Nettie’s Blueberry Skillet Cake has been featured in Taste Of Home Magazine and her Peach Raspberry Pie has won awards! She was born and raised in Southern California and now calls New England her home, where she lives with her husband and two children. Follow Nettie on her blog, Moore or Less Cooking, or here: FACEBOOK | TWITTER | GOOGLE+ | PINTEREST | BLOGLOVIN |INSTAGRAM|YOUTUBE
Apple Cinnamon Bundt Cake
I have a party on facebook every Friday! I usually have a theme such as share you favorite recipe day. I want to try every recipe that is shared! I am so inspired by the recipes that are shared!
This recipes was shared by The Southern Fried Bride! As soon as I saw the picture of this fabulous cake and read the ingredients, I couldn’t wait to make it! Seriously, I didn’t wait five minutes!! It is so delicious!
This recipe comes from The Southern Fried Bride “Southern Fried Bride’s Apple Cinnamon Delight Bundt Cake”
1 cup brown sugar
3 large eggs
1 stick unsalted butter, softened
1/4 cup apple juice
2 ½ cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon cinnamon
5 medium apples, peeled and chopped (I use Granny Smith)
Preheat oven to 350 degrees. Spray bundt pan with cooking spray. In large bowl, combine brown sugar, eggs, butter and apple juice. Mix until smooth. Add dry ingredients and mix until combined. Fold in apples to mixture. Pour batter into pan. Bake for 50-60 minutes, until toothpick inserted in cake comes out clean. Cool in pan at least 15 minutes. Invert cake from pan onto rack to cool completely .
“Southern Fried Bride’s Grand Apple Glaze”
1 cup confectioner’s sugar
2 tablespoons apple juice
Combine both ingredients in mixing bowl. Stir until smooth. Adjust consistency, if needed, by adding an additional 1/2-1 tablespoon of apple juice. Drizzle glaze over cooled cake and let set before serving.
