DUNCAN HINES ALMOND POUND CAKE
Their recipe uses the Moist White Cake mix so it is easy to put together. Comments on their site said that the 1 tablespoon of almond extract called for was too much, so I adjusted to 1 1/2 teaspoons. Serve with berries for a spring treat.
Provided by Bren in LR
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, combine cake mix, pudding mix, eggs, water, oil and almond extract.
- Beat at low speed with electric mixer until moistened.
- Beat at medium speed for 2 minutes.
- Stir in almonds with a spoon.
- Pour into a greased and floured 10-inch Bundt pan.
- Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean.
- Remove from oven and cool in pan for 25 minutes.
- Invert onto cooling rack. Cool completely.
- Dust with confectioners' sugar.
Nutrition Facts : Calories 302.9, Fat 14.5, SaturatedFat 2.1, Cholesterol 62, Sodium 384.5, Carbohydrate 38.8, Fiber 1, Sugar 29.1, Protein 5
ALMOND BUNDT CAKE
A doctored cake mix transformed into a delicious almond cake!
Provided by Liz Berg
Categories Cakes
Time 1h5m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 . Grease and flour a 10-inch Bundt Pan.
- Combine cake mix, pudding mix, eggs, water, oil and almond extract in large bowl. Beat at low speed with electric mixer until moistened.
- Beat at medium speed for 2 minutes.
- Pour into pan.
- Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Invert onto cooling rack. Cool to room temperature.
- Make glaze by whisking together butter, powdered sugar and Amaretto. Thin if needed with some heavy cream.
- Drizzle over top of cake, then sprinkle almonds on top of cake if desired.
Nutrition Facts : Calories 249 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 71 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 slice, Sodium 116 milligrams sodium, Sugar 20 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
3-INGREDIENT BUNDT CAKE
Low on ingredients but big on cake? This recipe needs only three ingredients to produce a tender, flavor-packed treat. The best part is you can use any flavor of cake mix and ice cream you want, and in any combination. Our top pick? Devil's food cake and mint chocolate chip is epic. The only requirement is that you use a high-quality ice cream-standard ice creams have more air churned into them and won't melt sufficiently.
Provided by Food Network Kitchen
Categories dessert
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F. Thoroughly spray a 12-cup Bundt pan with the cooking spray, making sure to cover the entire inner surface.
- Whisk together the cake mix, ice cream and eggs in a large bowl until well combined, then pour into the prepared Bundt pan. Bake until a cake tester inserted in middle of cake ring comes out clean and the sides of the cake are beginning to pull away from the edge of the pan, 35 to 40 minutes. Cool the cake in the pan for 20 minutes, then place a wire rack over the pan and invert the cake onto the rack. Cool completely.
EASY ALMOND BUNDT CAKE RECIPE WITH ALMOND-FLAVORED ICING
Steps:
- Gather the ingredients.
- Heat oven to 350 F. Coat a 10-cup Bundt pan with cooking spray and sprinkle with 1/4 cup of sugar.
- In a large bowl or stand mixer, beat together butter and 1 cup sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Beat in almond filling until combined.
- In a separate small bowl, whisk together flour, baking powder, and salt.
- Alternately add the flour mixture to the butter mixture with the milk, starting and ending with flour mixture. Beat until well blended.
- Spread batter evenly into prepared pan.
- Bake 50 to 55 minutes, but begin checking at 45 minutes, or until toothpick tests with a few crumbs clinging to it.
- Cool on a wire rack for 10 minutes.
- Then invert onto wire rack to cool completely.
- Gather the ingredients.
- In a small bowl, combine confectioners' sugar, milk, and almond extract until there are no lumps. The mixture should run off a spoon but be opaque. Adjust as necessary.
- Drizzle over entire cake. Source: Adapted from "A Century of Family Favorites from Solo and Baker Brand" (H.M. Smyth Co., 1997).
Nutrition Facts : Calories 366 kcal, Carbohydrate 43 g, Cholesterol 89 mg, Fiber 2 g, Protein 5 g, SaturatedFat 9 g, Sodium 183 mg, Fat 21 g, ServingSize 1 cake (12-16 servings), UnsaturatedFat 11 g
ALMOND OLIVE OIL BUNDT CAKE
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 12 servings
Number Of Ingredients 13
Steps:
- Make the cake: Preheat the oven to 325 degrees F. Brush a 10- to 12-cup Bundt pan with olive oil; dust with flour and tap out the excess. Whisk the all-purpose flour, almond flour, baking powder and salt in a medium bowl; set aside.
- Combine the granulated sugar and eggs in a large bowl; beat with a mixer on medium-high speed until thick and pale yellow, about 3 minutes. Reduce the mixer speed to medium and slowly beat in the olive oil until the batter is smooth. Beat in the vanilla and almond extracts. Reduce the mixer speed to low; beat in the flour mixture in two additions, alternating with the almond milk, until just combined.
- Pour the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the middle comes out with a few moist crumbs, 50 to 60 minutes. Transfer to a rack and let cool 15 minutes in the pan. Loosen with an offset spatula, then invert onto the rack to cool completely.
- Make the glaze: Whisk the confectioners' sugar and 2 tablespoons milk in a bowl until smooth; stir in the remaining 1 tablespoon milk if the glaze is too thick. Spoon the glaze over the cake, letting it drip down the sides. Sprinkle with pomegranate seeds and chopped almonds. Let the glaze set, about 20 minutes.
CHOCOLATE & ALMOND MARBLED BUNDT CAKE
Great British Bake Off's Ruby Tandoh creates a two-tone decorative sponge ring. Pick a patterned bundt cake tin for an extra-special finish
Provided by Ruby Tandoh
Categories Dessert
Time 1h10m
Number Of Ingredients 12
Steps:
- Heat the oven to 180C/160C fan/gas 4. Thoroughly brush a 1.5 litre bundt tin with melted butter.
- Cream the butter and sugar together until light and fluffy. Stir in the almond extract.
- Mix together the baking powder, flour and ground almonds. Beat in one egg at a time, adding a spoonful of the flour mixture in between. Repeat until all three eggs have been added, then fold in the remaining flour mixture and stir in the milk.
- Spoon half of the cake batter into a separate bowl and mix in the cocoa paste. Add the chocolate chips to the other half of the mixture. Add spoonfuls of each of the batters alternately to the tin and drag the handle of a teaspoon through the mixture to create a marbled effect.
- Bake for around 40 minutes and then test the cake to see if a skewer inserted into the deepest part comes out clean. The cake will take 40 - 50 mins, depending on the proportions of your bundt tin.
- Let the cake cool in the tin for 10 minutes before turning out onto a cooling rack. Once cooled, dust the cake with a little icing sugar.
Nutrition Facts : Calories 359 calories, Fat 21 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
TOASTED ALMOND BUNDT CAKE WITH BLOOD ORANGE GLAZE
Provided by Erin Jeanne McDowell
Categories dessert
Time 1h25m
Yield One 10-inch cake
Number Of Ingredients 13
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease and flour a 10-inch Bundt pan.
- Heat a large skillet over medium heat. Sprinkle the almond flour into the pan. Leave it undisturbed until it begins to smell toasty, 15 to 30 seconds. Stir the almond flour and continue to cook, stirring occasionally, until it is evenly toasted, 1 to 2 minutes. Cool completely.
- Whisk the all-purpose flour, baking powder and salt into the cooled almond flour.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar and brown sugar until light and fluffy, 4 to 5 minutes. Add the eggs one at a time and mix well to combine. Scrape the bowl well between each addition.
- With the mixer running on low speed, add the vanilla and almond extracts and mix to combine. Add half of the dry ingredients and mix on low speed to combine. Add the milk in a slow, steady stream and mix until well combined. Add the remaining dry ingredients and mix to combine.
- Pour the batter into the prepared pan and spread into an even layer. Firmly tap the pan on the counter to help reduce any pockets or bubbles of air inside the pan. Transfer to the oven and bake until a toothpick inserted into the center comes out clean, 45 to 50 minutes.
- Cool the cake inside the pan for 15 minutes, then unmold onto a wire rack to cool completely.
- For the icing: Whisk together the blood orange juice and powdered sugar in a small bowl to combine. Add more powdered sugar as needed to make a thick glaze.
- Spoon the glaze over the cooled cake, allowing it to drip down the sides. The cake is ready to serve immediately, or you can let the glaze set for 15 to 20 minutes to firm up before serving.
PRIZE WINNING ALMOND BUNDT CAKE
I entered this bundt cake of mine this past weekend into a baking contest at our local gourmet food store. It took home 2nd place--plus the bakery is going to start making it along side of their other "gourmet" cakes!! I am so excited--thought I would share it with everyone!
Provided by Mom2Rose
Categories Dessert
Time 1h15m
Yield 8-12 slices, 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F; grease and flour a bundt pan.
- Beat sugar, egg, almond extract, milk and softened butter together.
- Gradually add flour, baking powder and cinnamon.
- In bottom of greased bundt pan, sprinkle almonds and raw sugar to make a nice crunchy topping.
- Pour cake batter over almonds/sugar.
- Bake for 50 minutes or until toothpick comes out clean from center of cake.
- Cool for 15-20 minutes, then remove from pan.
- Cool on wire rack.
- Serve warm or cooled - your preference.
BLUEBERRY ALMOND BUNDT CAKE
From Canadian Living June 2005 issue. A very moist and tasty cake, best if eaten the same day it's baked.
Provided by HelMo
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Greace 10-cup (2.5 L) deocorative Bundt or tube pan.
- In bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time; beat in lemond rind and juice. In separate bowl, whisk together flour, almonds, baking powder, baking soda and salt; stir half into butter mixture.
- Stir in sour cream, stir in remaining flour mixture. Fold in blueberries. Scrape into prepared pan.
- Bake in center of 325 degree oven until cake tester inserted into centre comes out clean, about 45 minutes.
- Let cool on rack for 10 minutes. Invert onto rack and let cool.
- Icing: In small bowl, combine icing sugar, milk and almond extract; drizzle over cake. Sprinkle with toasted almonds.
- Enjoy !
Nutrition Facts : Calories 634.3, Fat 32.8, SaturatedFat 16.4, Cholesterol 128.3, Sodium 598.8, Carbohydrate 79.1, Fiber 3.3, Sugar 50.6, Protein 9.4
FIG & ALMOND BUNDT CAKE
Fresh figs, almonds make this a wonderfully sweet and rich cake. No frosting needed. If you want you can dust with powdered sugar.
Provided by Rita1652
Categories Breads
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Grease and flour a 9-inch Bundt pan.
- In a food processor pulse with a metal blade almonds to a fine crumb add flour, baking powder, cinnamon, and salt pulse to mix and lighten.
- Beat together sugar and oil until light and fluffy. Add eggs, one at a time, beating after each addition. Add vanilla and almond extract.
- In a mixer at low speed, beat flour into egg mixture a little at a time, alternating with orange juice. Stir in figs. Spoon batter into prepared baking pan; smooth top.
- Bake cake at 350° for about 40-45 minutes, or until a toothpick inserted in the center comes out clean. Cool fig cake in pan on rack for about 5 minutes; remove from pan to rack to cool completely. Dust with powdered sugar if desired.
Nutrition Facts : Calories 513.4, Fat 24.2, SaturatedFat 2.9, Cholesterol 46.5, Sodium 160.3, Carbohydrate 66.8, Fiber 3, Sugar 33.6, Protein 9.3
CRANBERRY ALMOND BUNDT CAKE
Make and share this Cranberry Almond Bundt Cake recipe from Food.com.
Provided by PetsRus
Categories Dessert
Time 1h5m
Yield 1 bundt cake, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350, position rack in center of oven.
- Grease and flour a 10-12 cup bundt or kugelhopf pan (or 12 1-cup mini bundt pans) Sift together the flour, baking powder and salt.
- With a stand mixer (with paddle) or a hand mixer, beat butter and almond paste on medium speed until smooth and soft- 2 minutes.
- Add sugar and beat until light and fluffy- 2 minutes.
- Beat in eggs one at a time, scraping after each addition.
- Beat in vanilla.
- With mixer on low, alternate adding flour mixture and milk, beginning and ending with the flour.
- Scrape down as necessary.
- Beat about 20-30 seconds until batter os completely smooth.
- Fold in cranberries with a rubber spatula.
- Spoon batter into pan, spread evenly.
- Run a knife through batter to eliminate air pockets.
- Bake until wooden skewer inserted in the center of the cake comes out clean- 40-45 minutes (20 minutes for mini cakes), Set pan on rack to cool for 20 minutes, invert cake on rack to release cake, cool completely.
- Serve at room temperature with a dusting of powdered sugar.
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