Best 4 Bundt Cake By Donna Reed Recipes
Indulge in a delightful culinary journey with our comprehensive guide to Donna Reed's Bundt cake. This timeless classic, a staple of American home baking, captivates taste buds with its moist, tender crumb and delectable flavors. Our diverse collection of recipes caters to every palate, from traditionalists seeking the comforting flavors of the original to adventurous bakers craving unique twists on this iconic cake. Embark on a baking expedition, exploring variations such as the tangy Lemon Bundt Cake, the indulgent Chocolate Swirl Bundt Cake, and the tropical Pineapple Upside-Down Bundt Cake. Each recipe is meticulously crafted to ensure a perfect Bundt cake every time, whether you're a seasoned baker or just starting your baking adventure.
Here are our top 4 tried and tested recipes!
TOP SECRET CHOCOLATE CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease a 10-cup Bundt pan with baking spray.
- Mix together the cake mix, milk, butter, eggs, chocolate chips and vanilla in a large bowl until completely combined. Pour into the prepared Bundt pan and bake until a toothpick inserted in the center comes out clean, about 40 minutes.
- Let the cake cool for about 15 minutes before turning it out onto a cooling rack. Allow to cool completely, an additional 20 to 25 minutes.
- For the simple chocolate ganache topping: Meanwhile, heat the cream in a small pan until just bubbling. Add the chocolate chips to a small bowl and pour the hot cream over the top. Let sit for 1 minute, then mix until smooth.
- Transfer the cake to a cake stand or serving platter and pour the ganache over the top, allowing it to drip down the ridges. Sprinkle with rainbow sprinkles and serve.
CRèME-FILLED GOLDEN BUNDT CAKE
This golden bundt cake hides a surprise marshmallow crème filling that will remind you of your favorite snack cake. It's made easy with Betty Crocker™ yellow cake mix, and extra moist with pudding mix added to the batter. It's so impressive that it'll have everyone raving!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
- In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 38 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour 30 minutes.
- In large bowl, beat marshmallow creme, 1/2 cup softened butter, the vanilla and 2 teaspoons milk with spoon until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time, until spreading consistency. Place filling in decorating bag fitted with 1/2-inch round piping tip. Set aside.
- Carefully place cake top side down on cooling rack. Using melon baller, scoop out 10 1-inch holes about 2 inches deep, evenly spaced in circle around bottom of cake, reserving cut pieces. Pipe generous 2 tablespoons filling to fill each hole, or pipe until filling becomes level with bottom of cake. Place reserved pieces of cake over filling to cover. Place serving platter on bottom of cake, and turn over so cake is right side up.
- When ready to serve, sprinkle top of cake with 1 tablespoon powdered sugar. Loosely cover and refrigerate any remaining cake.
Nutrition Facts : Calories 310, Carbohydrate 44 g, Cholesterol 75 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 31 g, TransFat 0 g
MINI CHOCOLATE-CHERRY BUNDT CAKES
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 1h25m
Yield 6 cakes
Number Of Ingredients 14
Steps:
- For the cakes: Preheat the oven to 350 degrees F.
- Chop 6 of the maraschino cherries and toss with a small amount of flour to coat in a small bowl. Set aside.
- In a large bowl, stir together the flour, sugar and salt and set aside. In another bowl, mix the buttermilk, cherry syrup, baking soda, vanilla and egg with a fork and set aside.
- Bring 1 cup water to a boil in a small pan. Meanwhile, in a medium saucepan, melt the butter over medium heat; add the cocoa and whisk to combine. Add the boiling water to the cocoa mixture and allow to bubble for a moment, then turn off the heat.
- Pour the cocoa mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Mix in the flour-coated cherries.
- Divide the batter among the cavities of a 6-cavity nonstick mini Bundt pan and bake until an inserted cake tester comes out clean, 20 to 25 minutes. Let the cakes cool in the pan briefly before removing them to a cooling rack placed over a baking sheet.
- For the chocolate ganache: Heat the cream in a small saucepan until very hot, then add the vanilla. Pour the hot cream over the chocolate in a heatproof bowl; stir completely to melt the chocolate.
- Pour the ganache over the cakes. Chop the remaining 6 cherries and sprinkle them over the top. Allow the ganache to set before serving.
DONNA'S LEMON CAKE
A good friend of mine makes this cake and I just had to have the recipe. This is the best melt in your mouth lemon cake you've ever tasted. It's rich and very moist.
Provided by Vseward Chef-V
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven 350 degrees.
- Grease & Flour Bundt Pan.
- Dissolve lemon jello in the 3/4 water let it cool to room temperature.
- Mix cake mix lemon Jell-O, lemon extract, eggs & oil beat for 3 minutes.
- Bake for 35 to 40 minutes.
- Remove from oven let it cool for about 5 minutes and then remove from pan.
- punch holes all over cake and pour frosting over cake while it is still a little warm.
Nutrition Facts : Calories 441.5, Fat 20.4, SaturatedFat 3.3, Cholesterol 71.4, Sodium 344.1, Carbohydrate 61, Fiber 0.5, Sugar 44.9, Protein 4.6
Tips:
- Use room temperature ingredients: This will help the ingredients blend together more easily and create a smoother batter.
- Cream the butter and sugar together until light and fluffy: This will incorporate air into the batter and make the cake lighter.
- Gradually add the eggs one at a time: This will help prevent the batter from curdling.
- Mix in the dry ingredients in three additions, alternating with the buttermilk: This will help prevent the batter from becoming too dry or lumpy.
- Fill the bundt pan only two-thirds full: The cake will rise as it bakes and you don't want it to overflow.
- Bake the cake until a toothpick inserted into the center comes out clean: This will ensure that the cake is cooked through.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack: This will help prevent the cake from breaking.
- Dust the cake with powdered sugar or glaze it with your favorite frosting: This will add a touch of sweetness and make the cake look even more delicious.
Conclusion:
Donna Reed's bundt cake is a classic recipe that is easy to make and always a crowd-pleaser. With its moist texture, rich flavor, and beautiful presentation, this cake is perfect for any occasion. Whether you're serving it for a special event or just enjoying it as a sweet treat, Donna Reed's bundt cake is sure to be a hit.
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