Glazed Orange Bundt Cake

Anyone who knows me well knows that my favorite cake to make, for the past 35 years, has been a Lemon-Poppy Seed Bundt cake (a tad predictable/boring). I just came across this yummy looking cake recipe on a blog called Deals to Meals. Can't wait to make it! Might just be my new favorite.  :)

If you need a refreshing dessert idea that can be thrown together in just a few minutes, this recipe is the one for you! 

Glazed Orange Bundt Cake
1 white or yellow cake mix
1 small package instant vanilla pudding
1 c. orange juice (fresh or made from concentrate)
2 T. orange juice concentrate
1 T. orange zest

4 eggs
1/2 c. oil

2 T. dry orange gelatin powder

Combine ingredients together until smooth. Pour into a greased and floured bundt pan and bake at 350 for 25-30 minutes, or until cake is cooked through. Remove from oven and let sit for 15 minutes to cool. Gently place bundt cake on a plate. Make glaze.Glaze:

2 T. butter, softened
2 T. orange juice concentrate
1 t. lemon juice (fresh or bottled)
3 c. powdered sugar
Dash of salt
Zest & juice from one orange

Combine glaze ingredients together and whisk until completely smooth (you can do this with an electric beater). Drizzle glaze all over bundt cake once it has been turned out onto a plate and allowed to cool for 5-10 minutes.

DEALS TO MEALS:

http://dealstomeals.blogspot.com/2011/01/time-for-dessert-glazed-orange-bundt.html

A piece of cake ...

It's April and we had our first potluck pic-nic of the season yesterday. That doesn't always happen in Minnesota. I remember April's when there was snow on the ground. But we've had an early and warm spring this year ... so it was the perfect time to CELEBRATE the end of winter!!! We met at a friend's house and all brought something to share. My friend Sandy contributed this delicious dessert. And the unexpected ingredient in this recipe was a cup of Sprite!

Pistachio Cake
Ingredients:
1 white or yellow cake mix
1 cup vegetable oil
1 (3.4 oz) pkg. pistachio instant pudding
4 large eggs
1 cup Sprite or 7-UP
1 cup chopped nuts (almonds or pecans)
Frosting:
1 (3.4 oz) pkg. pistachio instant pudding
1/2 cup milk
8 oz. Cool Whip (thawed in refrigerator for 4 hours)
Directions:
Preheat oven to 350 degrees. Grease bottom of 9-by-13-inch baking pan.
Combine cake mix, oil, pudding mix, eggs, Sprite, chopped nuts and beat for about 4 minutes. Pour mixture into pan and bake at 350 for 35 to 40 minutes. Check after 30 minutes. Bake until toothpick comes out clean.
Cool in pan completely. To make frosting, beat pudding and milk for 2 minutes, then fold in Cool Whip. Frost cake and keep refrigerated.

Dump cake ...

This yummy dessert is from my Gather friend, Shan. You dump all the ingredients into the baking pan. Serve with a dollop of whipped cream or Cool Whip ... or even a scoop of vanilla ice cream! Dessert doesn't get much easier! (FYI: I like to use the lite versions of the fruit.)

CHERRY-PINEAPPLE "DUMP" CAKE
1 (20 oz) can crushed pineapple, undrained
1 (20 oz) can prepared cherry pie filling
1 box yellow cake mix
1 stick cold butter, cut into 12 slices
1/2 cup chopped walnuts (or your favorite)

Preheat oven to 350°F.
Dump pineapple into a 9x13" baking pan; spread evenly. Dump cherry pie filling evenly on top of the pineapple. Sprinkle cake mix evenly over the cherries. Place butter slices evenly over the cake mix. Sprinkle with nuts.

Bake 50-60 minutes, or til knife inserted in the center of the cake topping comes out clean.