BUTTER PECAN BUNDT CAKE (MARRY ME CAKE!)
This was given to me by a relative. Not sure where they got this recipe. I just know the first time I made this and took it to work the guys in my office named it, The Marry Me Cake, because one bite and they wanted to take me home to Mother!! This is delicious. Enjoy it as much as we have.
Provided by Jackie7757
Categories Dessert
Time 50m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350. Spray bundt pans with Pam and sprinkle the bottom of the pan with sugar.
- Mix all ingredients together and pour into prepared pan.
- Bake for 35-45 minutes.
- Remove and let cool for 5-10 minutes then invert onto cake plate.
- Stand back and wait for the praise.
Nutrition Facts : Calories 272.5, Fat 19, SaturatedFat 4.7, Cholesterol 52.9, Sodium 88.9, Carbohydrate 23.6, Fiber 0.9, Sugar 18.5, Protein 2.1
BUTTER BUNDT CAKE
This cake is very rich, but delicious. It is great for family gatherings (my family always begs me to make one). I got the recipe from an older lady I worked with.
Provided by Golfladee
Categories Dessert
Time 1h28m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Spray bunt pan with cooking spray & lightly flour pan.
- Mix all the cake ingredients (cake mix, pudding, water, butter, vanilla extract, and eggs). Beat for about 4 minutes.
- Pour cake batter into pan and bake cake per time on box approximately 33-43 minutes (until tooth pick in center comes out clean).
- After removing the cake from the oven, poke holes in the bottom of the cake all over (with ice pick, or similar).
- Let cool about 1/2 hour.
- Mix all sugar glaze ingredients together (sugar, water, butter, vanilla extract).
- Pour sugar mixture all over the bottom and down sides of cake. Leave about 1/2 the sugar mixture in the bowl for the top of cake after flipping.
- Let cool about and hour and then flip cake onto cake pan. Pour the remaining sugar mixture on top of the cake.
- I usually spread with a spatula and make sure top & sides of cake is covered with the sugar glaze.
- Let sit for another hour to set up and serve.
GIANT CHOCOLATE-PEANUT BUTTER MOLTEN BUNDT
Calling all pb lovers! When you cut into the center of this chocolate swirl cake, a warm peanut butter center oozes out.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Spray a 12 cup Bundt pan with cooking spray.
- Whisk together the flour, baking powder and salt in a medium bowl; set aside.
- Beat the butter, sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, one at a time, and then the vanilla until combined.
- Alternate folding in the flour mixture and the milk into the batter with a spatula, adding the flour in three additions and the milk in two, starting and ending with the flour, until just smooth. Divide the batter evenly into two medium bowls. Fold the cocoa powder into one bowl and mix until incorporated. Fold 1/2 cup peanut butter into the second bowl and mix until incorporated.
- Use an ice cream scoop or large spoon and drop alternating scoopfuls of the batter into the pan. Drag a long wooden skewer through the batter, making sure the skewer reaches the bottom, to marble the colors in a tie-dye effect. Bake the cake until a skewer inserted into the center comes out clean and the center springs back when touched, about 40 minutes. Let cool in the pan for 10 minutes, then turn out onto a cooling rack and refrigerate to cool completely and chill, about 1 hour. Trim the bottom of the cake with a serrated knife so it will sit flat on a serving platter.
- Meanwhile, microwave the chocolate and coconut oil in a medium microwave-safe bowl in 30 second intervals, stirring between each, until melted and smooth, about 1 minute. Microwave the remaining 1 3/4 cups peanut butter in a medium microwave safe bowl until warm and flowing, like lava, but still slightly thick, about 20 seconds.
- Place the cooling rack with the chilled cake on it into a baking sheet. Pour the chocolate sauce over top of the cake letting it drip down the sides. Sprinkle the top with the peanuts. Let the chocolate harden, about 1 hour. Transfer the cake to a serving platter. Pour the peanut butter into the hole in the center of the cake. Cover the peanut butter completely with chocolate sprinkles. Serve immediately.
BLUEBERRY BUTTERMILK BUNDT CAKE
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 10 servings
Number Of Ingredients 17
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Generously butter a nonstick 12-cup Bundt pan. Whisk 3 cups flour, the baking powder and salt in a medium bowl.
- Beat 2 sticks butter, the granulated sugar and vegetable oil in a bowl with a mixer on medium-high speed until fluffy, at least 5 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; beat in the eggs one at a time, then beat in the vanilla. Add about one-third of the flour mixture and half of the buttermilk; beat until almost incorporated. Add another one-third of the flour mixture and the remaining buttermilk. Beat, scraping down the sides of the bowl as needed, until just combined. Add the remaining flour mixture and beat 30 seconds. Finish incorporating the flour by hand to avoid overmixing.
- Toss the blueberries with the remaining 2 tablespoons flour in a small bowl. Spoon one-third of the batter evenly into the prepared pan. Sprinkle in half of the blueberries, then top with another one-third of the batter. Scatter the remaining blueberries on top and cover with the rest of the batter; smooth the top. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 1 hour to 1 hour, 10 minutes. Transfer to a rack and let cool 30 minutes in the pan. Run a small sharp knife around the edge of the pan to loosen the cake, then invert onto the rack to cool completely.
- Meanwhile, make the toppings: Toss the strawberries with the granulated sugar in a bowl; set aside to macerate, 30 minutes. Just before serving, make the glaze: Whisk the confectioners' sugar, butter and 4 tablespoons milk in a bowl; if the glaze is too thick, whisk in up to 1 more tablespoon milk, a little at a time. Pour the glaze over the cake, letting it drip down the sides. Serve with the strawberries and their juices.
CHOCOLATE PEANUT BUTTER BUNDT CAKE
I thank my awesome neighbor, Alison for this fine recipe. I am not a huge fan of chocolate, but I must say, this is a great (and easy) cake. Because I only have a regular standard bundt cake pan, I make this in the oven. But if any of you have the Pampered Chef's Stoneware Bundt pan, this cake bakes in the microwave in 12 minutes!!! Alison always makes it in the microwave. When she gave me this recipe, I almost fell on the floor at how easy it was and she made it in the microwave????? I increased the amount of p.b. cups because I love peanut butter. ;)
Provided by Parsley
Categories Dessert
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350. If your bundt pan is dark coated/black, preheat oven to 325. Grease and flour and Bundt cake pan; set aside.
- IGNORE the cake mix package directions.
- In a large bowl, beat together the cake mix, sour cream and eggs until smooth.
- Pour HALF of this batter into the prepared Bundt cake pan.
- Evenly spread out the 12 halved pieces of mini peanut butter cups over the batter.
- Evenly top with remaining batter.
- Bake at 350 for about 50-60 minutes (or 325 for dark pans) or until toothpick tests done.
- Allow to cool for 10 minutes and turn upside down to release the cake. Cool completely.
- After completely cooled, place the choc chips and peanut butter in a saucepan or microwave-safe bowl. Melt over low heat stirring constantly (or microwave in bowlintermittantly) until melted and smooth.
- Drizzle over the cooled cake.
- *****If you own the Pampered Chef's Bundt Stoneware, follow these directions, but microwave for about 12 minutes (microwave oven times will vary) and proceed as written.*****.
Nutrition Facts : Calories 484.8, Fat 30, SaturatedFat 11.2, Cholesterol 81.1, Sodium 566.4, Carbohydrate 50.6, Fiber 2.8, Sugar 30.4, Protein 10.2
SOURED CREAM BUNDT CAKE WITH BUTTER GLAZE
Soured cream makes for a light and moist pretty, ring-shaped cake that's offset by a creamy, crunchy drizzle
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 1h
Number Of Ingredients 12
Steps:
- Grease and lightly flour a 1.4 litre (6 cup) fluted bundt tin. Preheat the oven to 180C/160C fan/gas 4.
- Put the butter and sugar into a bowl and beat well using an electric mixer until the mixture is very light and fluffy. Add the eggs a little at a time, beating well between each addition. Add a little flour if the mixture starts to separate. Add the vanilla extract.
- Mix together the flour, baking powder and salt and stir half into the butter mixture together with half the soured cream. Beat well together.
- Add the remaining flour and soured cream and mix well. Spoon into the prepared tin and spread level.
- Bake in the oven for 35-40 mins. When cooked remove from the oven and leave to cool in the tin for 5 mins.
- To make the glaze put all the ingredients into a small pan and heat until the butter has melted. Bring to the boil then reduce the heat a little and simmer for 3 mins. Remove from the heat and allow to cool and thicken.
- Turn the cake out onto a wire rack over a tray. Pour or brush half of the glaze over the cake. Leave to soak in. Then pour the remaining glaze over the cake. Leave until completely cold before serving.
Nutrition Facts : Calories 215 calories, Fat 11.6 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 25.6 grams carbohydrates, Sugar 18 grams sugar, Fiber 0.5 grams fiber, Protein 2.1 grams protein, Sodium 0.2 milligram of sodium
BUTTER POUND CAKE
Whether garnished with fresh berries and sprigs of rosemary or just served plain, this rich cake is fabulous. It bakes to a beautiful golden brown and it's definitely a keeper! -Edgar Wright, Silver Spring, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Cream butter and sugar until light and fluffy. Beat in vanilla and eggs, one at a time. Whisk together flour, baking powder and salt. Add to creamed mixture alternately with water, beating after each addition., Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool 10 minutes before removing from pan; cool completely on a wire rack., If desired, for garnish, place corn syrup in a small microwave-safe bowl. Microwave, uncovered, 10 seconds or until warm. Brush corn syrup lightly over rosemary. Sprinkle sugar to coat; place on waxed paper to dry. Reheat remaining corn syrup until warm; gently toss cranberries and blueberries in syrup. Toss in remaining sugar to coat. Place on waxed paper; let stand until set, about 1 hour., Just before serving, top cake with sugared rosemary and berries. If desired, dust with confectioners' sugar.
Nutrition Facts : Calories 382 calories, Fat 18g fat (10g saturated fat), Cholesterol 118mg cholesterol, Sodium 187mg sodium, Carbohydrate 52g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.
BUTTER POUND CAKE
This is a real rich pound cake which is tasty alone or with ice cream or a fruit topping such as peaches.
Provided by Diana Moore
Categories Desserts Cakes Pound Cake Recipes
Time 2h
Yield 14
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 or 10 inch tube pan.
- With an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time and mix well.
- Introduce the flour, one cup at a time while adding cream a little at a time until all flour and cream is mixed in well.
- Add the vanilla and lemon flavoring and blend well. Pour batter into prepared pan.
- Bake at 325 degrees F (165 degrees C) for 1-1/2 hours or until center springs back from small amount of pressure. Immediately turn out on cake rack to cool.
Nutrition Facts : Calories 531.9 calories, Carbohydrate 64.5 g, Cholesterol 161.2 mg, Fat 28.1 g, Fiber 0.7 g, Protein 6.3 g, SaturatedFat 16.9 g, Sodium 137 mg, Sugar 43.2 g
PEANUT BUTTER CHOCOLATE CHIP BUNDT CAKE
This is adapted from a low glycemic cookbook I borrowed from the library. The peanut butter, chocolate chips and buttermilk help to make this a moist, decadent cake.
Provided by Pam-I-Am
Categories Dessert
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F Coat a 10" bundt pan with cooking spray.
- In a medium bowl, mix together the flours, baking powder and soda and salt.
- In an electric mixing bowl, beat together the peanut butter & butter for 1 minute.
- Add the sugar, egg whites and vanilla and beat for 2 minutes.
- Mix in the mini chocolate chips on low. Then continue on low and add the dry ingredients alternating with the buttermilk until incorporated.
- Scrape batter into bundt pan and spread level.
- Bake for 55 - 60 minutes or until a wooden pick inserted comes out clean. Cool in the pan on a rack for 10 mniutes.
- Invert and release from the pan. Slip strips of paper under cake to prepare for glazing.
- Glaze: In a small bowl, stir together the glaze ingredients. Add a little more water if it is not thin enough. Drizzle glaze over the cake using a spoon.
- Remove paper, cut and serve.
Nutrition Facts : Calories 273.7, Fat 12.4, SaturatedFat 5.5, Cholesterol 16.2, Sodium 250.8, Carbohydrate 36.9, Fiber 2.5, Sugar 20.4, Protein 6.3
BUTTER PECAN BUNDT CAKE
Make and share this Butter Pecan Bundt Cake recipe from Food.com.
Provided by internetnut
Categories Dessert
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Cake:Spray a Bundt or tube pan with cooking spray. Sprinkle the sugar in the pan, then sprinkle chopped pecans over this.
- Mix the cake mix, oil water, eggs and frosting, mixing well. Pour into Bundt pan,
- Bake at 350º F. for 55-60 minutes or until tester comes out clean. Cool in pan 10 minutes; turn out cake and cool completely.
- While the cake is cooling make a little icing to drizzle on top. Mix together powdered sugar, milk, and rum extract. Mix well and drizzle from a spoon onto cake.
Nutrition Facts : Calories 541.2, Fat 36.9, SaturatedFat 8.9, Cholesterol 106.3, Sodium 150.2, Carbohydrate 48.9, Fiber 1.4, Sugar 41.2, Protein 4.1
BLUE-RIBBON BUTTER CAKE
I found this buttercake recipe in an old cookbook I bought at a garage sale and couldn't wait to try it. I knew it had been someone's favorite because of the well-worn page. -Joan Gertz, Palmetto, Florida
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Pour into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in center comes out clean, 55-70 minutes. Cool 10 minutes. Run a knife around edges and center tube of pan. Invert cake onto a wire rack over waxed paper. , For sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat just until butter is melted and sugar is dissolved. Remove from the heat; stir in extracts., Poke holes in the top of the warm cake; spoon 1/4 cup sauce over cake. Let stand until sauce is absorbed. Repeat twice. Poke holes into sides of cake; brush remaining sauce over sides. Cool completely.
Nutrition Facts : Calories 410 calories, Fat 19g fat (11g saturated fat), Cholesterol 100mg cholesterol, Sodium 344mg sodium, Carbohydrate 56g carbohydrate (38g sugars, Fiber 1g fiber), Protein 5g protein.
KENTUCKY BUTTER CAKE
Moist and buttery cake made from readily available ingredients with a luscious butter sauce.
Provided by Suzanne Stull
Categories Desserts Cakes Yellow Cake Recipes
Time 2h
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda. Blend in buttermilk, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs. Beat for 3 minutes at medium speed. Pour batter into prepared pan.
- Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean. Prick holes in the still warm cake. Slowly pour sauce over cake. Let cake cool before removing from pan.
- To Make Butter Sauce: In a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the water. Cook over medium heat, until fully melted and combined, but do not boil.
Nutrition Facts : Calories 508.3 calories, Carbohydrate 71.1 g, Cholesterol 117 mg, Fat 22.6 g, Fiber 0.8 g, Protein 6.2 g, SaturatedFat 13.6 g, Sodium 467.4 mg, Sugar 47.1 g
PEANUT BUTTER AND CHOCOLATE BUNDT CAKE
I got this recipe this week from Canadian Living and as soon as I got it I knew I had to make it. What makes this bundt cake unique is that the yummy peanut butter layer is in the middle of the cake. Give it a try!
Provided by Laowai wife
Categories Dessert
Time 1h15m
Yield 1 bundt cake, 10-12 serving(s)
Number Of Ingredients 20
Steps:
- Grease 10-inch (3 L) Bundt pan; set aside.
- Peanut Butter Filling: In bowl, beat together peanut butter, cream cheese and butter. Beat in egg yolks, 1 at a time, and vanilla. Beat in sugar and flour. Scrape into piping bag fitted with 1/2-inch (1 cm) plain tip. Place upright in tall container and set aside in refrigerator.
- In heatproof bowl, whisk cocoa with boiling water; whisk in chocolate until smooth. Whisk in sour cream. Set aside.
- In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time, and vanilla. In separate bowl, whisk together flour, baking soda and salt. Stir into butter mixture alternately with cocoa mixture, making 3 additions of flour mixture and 2 of cocoa mixture.
- Spoon a little less than half of the batter into bottom of prepared pan. Pipe ring of peanut butter mixture over centre of chocolate batter. Spoon remaining chocolate batter over top; tap pan lightly on counter to remove air bubbles.
- Bake in centre of 350°F (180°C) oven until top is just firm to the touch and edge begins to pull away from side of pan, about 55 minutes. Let cool in pan on rack for 5 minutes. With knife, loosen cake. Place rack over pan and turn out cake. Let cool completely.
- Whip cream. Slice cake into wedges and serve with dollop of whipped cream sprinkled with chopped peanuts.
Nutrition Facts : Calories 742.9, Fat 47.6, SaturatedFat 22.4, Cholesterol 187.3, Sodium 661, Carbohydrate 71.9, Fiber 5.1, Sugar 44.4, Protein 14.3
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