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bundt cake with pudding in the middle
Yellow Cake Mix and Vanilla Pudding
These are your two secret weapons for saving time.
Cake Mix: There are several options for yellow cake mix as I’m sure you know, even organic cake mixes. So choose your favorite. If you’re not sure just pick one to start with and then have some fun experimenting. Make this again using a different brand and get to know your personal favorite. I can’t personally recommend one because I usually just buy a random one, honestly. I have noticed that each cake brand does produce a different result, with unique flavor and texture. So I should start paying more attention. ? Really though, I don’t think there’s a bad choice.
Vanilla Pudding: You could use an instant pudding mix. But here’s a secret. There’s ready-made pudding sold in the snack aisle that’s even easier. No prep required. Just peel off the lid and you’re good to go. Either one works though if you prefer to mix the pudding yourself. Your choice.
How to Add Pudding to the Middle of Your Bundt Cake
Friends, there is absolutely no need to cut your beautiful bundt cake in half! Before you even flip the cake out of the bundt pan, just take the end of a spatula or use your finger, and poke a circular row of holes in the center of your cake. This is where your pudding will go.
Just fill the bag with pudding, cut a small piece off the corner of the bag, and gently squeeze pudding out into each poked hole in the cake. I like to do two rounds of this to allow the pudding to settle in the hole the first time around. Then the second time, top it off so there’s plenty of filling in each poked hole.
Then just loosen the edges of the cake with a small spatula and flip the cake onto a cake plate.
golden bundt cake
- 1box Betty Crocker™ Super Moist™ yellow cake mix
- 1box (3.4 oz) Jell-O™ vanilla-flavor instant pudding & pie filling mix
- 1cup milk
- 1/2cup butter, melted
- 1cup Kraft Jet Puffed marshmallow creme (from 7-oz jar)
- 1/2cup butter, softened
- 1/2teaspoon vanilla
- 2to 3 teaspoons milk
- 1 1/2cups powdered sugar
- 1tablespoon powdered sugar
1. Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
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lemon bundt cake with pudding in the middle
It’s a moist cake with pudding mix that packs both flavor and moisture in every bite. Using a cake mix is so simple, plus the pudding mix adds in additional lemon flavor and sweetness. The lemon glaze on top adds sweetness and a gorgeous appearance too. For best results, make sure the pudding mix and cake mix aren’t expired.
FOR THE CAKE, YOU WILL NEED:
-Boxed Cake Mix: We need one 15.25 ounce box of vanilla cake mix to be the base of this cake batter.
-Boxed Pudding Mix: Adding in one 3.5 ounce sized box of lemon pudding (dry mix only) we can add lemon flavor and moisture in every bite.
-Eggs: 4 eggs will work together as both a leavener and a binder for this cake so that it’s a perfect consistency and holds together. If you’d rather just use egg whites, you’ll need 6.
-Canola Oil: Cakes need fat to help bring them together and we need 1/2 cup of canola oil to be our fat for this recipe.
-Lemon Extract: We only need 1 teaspoon of lemon extract to help give us a strong lemon flavor in every bite. You can use 2-3 drops of lemon essential oil instead of the extract.
HOW TO MAKE LEMON PUDDING BUNDT CAKE
Preheat your oven to 350 degrees F and prepare your bundt pan with nonstick cooking spray and lightly flour it.
In a large bowl, combine the dry ingredients, the cake mix and the pudding mix.
Add in the lemon juice eggs canola oil and lemon extract.
Beat with the mixer speed on low with a stand mixer (using the paddle attachment) or hand mixer until just combined. Increase the mixer speed to medium-high speed and beat for 2 minutes.
Pour batter into your prepared pan, making sure to get all the batter from the bottom of the bowl and bake in the oven for 45-60 minutes or until a toothpick can be inserted and come out clean.
When the cake has finished, transfer it to a cooling rack. Let it cool for 10 minutes inside the pan then invert cake onto a wire cooling rack until the cake cools.
Make the glaze in a small saucepan over medium heat on the stove.
Add in the sugar, lemon juice, and butter. Cook until the butter has melted. Then cook for an additional 2 minutes. Remove from heat.
chocolate bundt cake with pudding in the middle
INGREDIENTS For the cake:
- Cooking spray
- 2 1/2 cups unbleached, all-purpose flour
- 3/4 cup natural unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon espresso or instant coffee powder
- 3 sticks (12 ounces) unsalted butter, at room temperature
- 1 1/4 cups granulated sugar
- 1 1/2 cups packed dark brown sugar
- 2 large eggs, at room temperature
- 5 large egg yolks, at room temperature
- 3 1/2 ounces semisweet chocolate, coarsely chopped
- 1/2 cup sour cream, at room temperature
- 2 teaspoons vanilla extract or vanilla bean paste
Prepare a 12-cup bundt pan. Spray the inside and tube of a 12-cup nonstick bundt pan with cooking spray and set aside. Arrange a rack in the middle and a rack in the lower third of the oven. Heat to 350°F.
Sift the dry ingredients. In a large bowl or on a large sheet of parchment paper, sift together the flour, cocoa powder, baking powder, baking soda, salt, and espresso or coffee powder; set aside.
Cream the butter and sugars. In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl with a sturdy handheld electric mixer, combine the butter, brown sugar, and granulated sugar and mix at low speed until incorporated, about 2 minutes. Using a rubber spatula, scrape the sides and the bottom of the bowl well, making sure all of the mixture is in the middle of the bowl by the paddle or beaters. Increase the speed to high and mix until lighter in color and very fluffy in texture, 4 to 4 1/2 minutes. Don’t worry if it still looks a bit grainy — the sugar will not and should not dissolve.
Add the eggs and egg yolks. Add the eggs and egg yolks one at a time, beating after each addition just until mixed in, starting at low speed and increasing the speed to high until fully incorporated and fluffy again. Scrape down the sides and the bottom of the bowl between each addition.
Melt the chocolate. Place the semisweet chocolate into a microwave-safe bowl and heat at medium power, in 20-second bursts and stirring between each burst, until the chocolate is just melted, 90 to 100 seconds total. Stir well and set aside to cool to room temperature while you start putting the cake together.
Add the flour mixture to the egg mixture. Add the flour mixture to the egg mixture and mix on low to medium-low speed until combined. Scrape down the sides and the bottom of the bowl.
Add the remaining wet ingredients. Add the sour cream, vanilla, and melted chocolate and mix at low to medium-low speed until combined.
Fill the pan. Scoop the batter into the bundt pan. Using a spatula, smooth the surface around the outside perimeter of the pan and the inside tube so that it is 1/2 to 3/4-inch lower than the rest of the cake, to help keep the cake more even as it sinks while it cools after baking.
Bake the cake. Bake on the middle rack for 25 minutes.
Create some humidity. Place a 9- by 13-inch baking dish two-thirds filled with warm water on the lower rack and continue baking for 17 minutes longer. Remove from the oven and place the cake, in its pan, on a cooling rack. You will not be able to gauge doneness with a cake tester or toothpick. Don’t fear the fudgy — that’s how this cake works.
Poke holes in the surface of the cake. Using a long, thin wooden or metal skewer, liberally poke holes in the top of the cake around the perimeter of the pan and around the inner tube part, about 24 pokes in total. The cake will sink in a ring shape as it cools, and poking holes will make that process more consistent and even. Allow to cool completely in the pan.
Invert the cake. Place a serving platter or cake stand on top of the cake pan so that the bottom of the platter faces up. Holding the platter firmly with one hand, slide your other hand under the bundt pan and grip firmly. Flip the whole thing over gently but quickly, still holding firmly with both hands, so that the bottom of the pan faces up. Leave the pan over the cake while you make the glaze.
and at last,
Make the glaze. Place the milk or white chocolate and place in a heatproof bowl; set aside. Place the cream in a microwave-safe bowl and heat until it is very hot and almost boiling, in 20-second blasts, being careful not to let it spill or bubble over, about 1 minute total. Pour the hot cream over the chocolate and let stand until the chocolate is melted, about 2 to 3 minutes. Whisk until smooth and very thick yet pourable.
glaze the cake. Lift the pan from the cake. Gently pour the glaze over the top of the cake and allow it to drip down the sides liberally. Let the glaze dry and set for about 15 minutes before serving.