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    You are in: Home / Cookbooks / Cakes: Bundt Cakes
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    76 recipes in

    Cakes: Bundt Cakes

    [Cover photo by Rita L.] Recipes for cakes baked in a bundt pan or tube pan.
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    A delicious chocolate cake made with fresh brewed coffee for an incredible flavor.

    Recipe #205037

    I cannot remember where I found this recipe but it has been enjoyed many times. Uses whole berry cranberry sauce which gives the cake a pretty swirl effect. This works well served as a dessert or served during a brunch.

    Recipe #275268

    I was searching for an easy cake to use up some of my Limoncello. We love Limoncello in our family! This uses an lemon cake mix and is full of lemony taste.

    Recipe #260918

    Easy cake to put together. Just mix up and bake!! Good for potlucks or picnics as well as at home.

    Recipe #91392

    Recipe #317

    This recipe calls for Mexican cajeta (caramel topping). If you cannot find this in your supermarket, substitute Smucker's Caramel topping, however the Mexican cajeta has a richer flavor. This is very easy to make, and super good. Use it with your next Mexican Fiesta!!

    Recipe #48401

    The Fuyu is a non-astringent variety of persimmon (it won't dry out your mouth, I promise). They are flat not pointy. They are eaten while still firm like an apple (peeled or unpeeled). They are very sweet and creamy and slightly spicy. I love them! Most recipes made with them are salads, salsas and chutneys. This is one of the only baking recipes I've found. It is from an old Sunset magazine. It turned out wonderful! The clove taste is dominent but I liked it. It was good hot out of the oven but even better the next day. I'm going to try more baking with this type of persimmon in recipes that use apples. *Next time I make it, I think I'll try adding 1-2 tbsp of orange zest and perhaps an orange glaze. This should work in 2 loaf pans as well. *I've never had a problem with this recipe mixing the baking soda with the Fuyus, as it says, but if you're wary of the same thing happening to you that happened to Lalaloula, add the baking soda to the dry ingredients.

    Recipe #198673

    Recipe #203345

    This comes from the Cooking Pleasures magazine. The glaze looks AMAZING and thick, and the pound cake is made in a bundt pan. This can be made up to 2 days ahead. I've been told you may want to use less ground ginger, also.

    Recipe #199761

    Wanted to make a cake for a friend's birthday and was looking for something that was a tad indulgent without completely going overboard. This cake achieves the perfect balance by pairing a lighter cake batter with some luxurious additions. The flavors here work so well together and are also quite attractive to the eye. Even better, the cake uses a mix making it quick to make and a no brainer for those of us who are baking challenged. Though the technique for preparing the batter for this cake comes from none other than the Cake Doctor, the flavor combination is mine.

    Recipe #186322

    3 Reviews |  By Milette

    Quick, easy, and delicious! My friends beg for this cake which I invented out of necessity one day.

    Recipe #159254

    This is from the Nutella web site and uses a cake mix!!! My idea of heaven, cake mix for a Nutella cake. Easy and scrumptous! If you don't want to use the liquor, substitute hazelnut syrup.

    Recipe #138184

    32 Reviews |  By ~Ri

    I have to make this cake at least once a month for my family . I sometimes leave the walnuts out and even without the nuts this cake is a HIT. I use Fiji apples for this cake.

    Recipe #51757

    A rich Bundt cake that's half green creme de menthe and half chocolate, topped with creme de menthe flavored cream cheese frosting. I leave off the nuts and coconut. From Flavors, a San Antonio Junior League cookbook, credited to Mrs. Wilbur F. Littleton, Jr. (Jean Richards).

    Recipe #115606

    This cake is irresistable for peanut butter and chocolate devotees. I got this recipe from "365 Great Chocolate Desserts" by Natalie Haughton.

    Recipe #106961

    This recipe is from an old cookbook from many years ago. It is a dense cake, and not very pretty, but we think it is moist and good.

    Recipe #103664

    3 Reviews |  By Rita~

    This is very easy, very rich and so yummy!!!!!

    Recipe #99635

    This recipe originates in Nova Scotia which is the "blueberry capital" of Canada and was published in the Canadian Living magazine! Its easy, moist & absolutely delicious with a light orange glaze, served with ice cream or solo. It can also be made with "cultivated" berries.

    Recipe #97187

    This is another recipe from my new Jiffy Mixes cookbook that Jan Christo sent me.

    Recipe #126050

    An easy cake – not too big – deliciously flavoured and moist. Perfect to have over the weekend with endless cups of steaming tea and coffee. Developed for RSC #6.

    Recipe #116392

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