Tomato soup cake

Posted by punkin34446 on Feb 2, 2012 in Bundt Cakes | 0 comments

This is a rich spice cake my grandmother made every Christmas. It is best served two days after being made. I like ot make in in a bundt pan and drizzle it with cream cheese frosting.

Ingredients:

Directions:

Preheat oven to 350 degrees. Grease & flour 13×9 pan (I’ve used Bundt pans, meatloaf pans, whatever – just watch your cook time).
In large bowl mix flour, sugar, baking powder, allspice, baking soda, cloves, and cinnamon. Add soup, shortening, eggs, and water.
With mixer on low speed, beat until well mixed constantly scraping sides and bottom of bowl. Beat on high speed 4 minutes. Pout into prepared pan.
Bake 40 minutes or until toothpick comes out clean. Cool pan on wire rack for 10 minutes. Remove from pan, cool. Drizzle with cream cheese frosting

Cakemix like but from Scratch Rum Cake

Posted by Regine on Jun 7, 2011 in Uncategorized, Bundt Cakes | 0 comments

If you want to do a really good rum cake that tastes like the famous rum cakes made with a yellow cake mix and vanilla pudding, here is one. It’s really good.

Cakemix like but from Scratch Rum Cake

Posted by Regine on Jun 7, 2011 in Uncategorized, Bundt Cakes | 0 comments

If you want to do a really good rum cake that tastes like the famous rum cakes made with a yellow cake mix and vanilla pudding, here is one. It’s really good.

Solo Poppy Seed Cake

Posted by oliviaswarden on Nov 15, 2010 in Uncategorized, Bundt Cakes | 0 comments

This was a Slovak traditional cake that was passed down in my family which I make for special occasions and now its my birthday cake. Solo still prints the recipe on the back of its label of Poppy Seed filling. I did not find the recipe in here and wanted to share this truly delectable for all to enjoy since I hate seeing lemon with it-just ruins it. I hear complaints that people think poppy seed is dry and stay away from it. You haven’t eaten it properly then! I love poppy seed! It is so addicting! Very moist and good right out of the oven. Even better next day when flavors have mellowed. Its really good cold too. Its so good, it doesn’t need frosting!!

Blackberry Butter Cream Icing/Filling

Posted by lutie on Nov 15, 2010 in Uncategorized, Citrus Cakes, French, Amish/Mennonite, Canadian, Southern U.S., Asian Cakes, Australian and New Zealand Cakes, Mexican, Middle Eastern, Halloween Cakes, Greek, Jewish, Polish, Thanksgiving Cakes, New England, Cheesecakes, Gluten-Free Cakes, Italian, German, Austrian, Netherlands, Fillings, lemon, Hungarian, Spanish, Swiss, Hawaiian, Cajun and Creole, North American, Scandinavian, Indian, British and Irish, Bundt Cakes, Pound Cakes, Christmas Cakes, Cake Mix Cakes, Yellow Cakes, Pudding Cakes, Caribbean, Egg-Free Cakes, Sponge Cakes, Ice Cream Cakes, Angel Food Cakes, No-Bake Cakes, Birthday Cakes, White Cakes, Cakes with Nuts, Cupcakes, Dairy-Free Cakes, Frostings | 34 comments

This is another version of my Strawberry Butter Cream Filling that has been increasing in popularity on Cake Central. This Blackberry Butter Cream is an absolutely beautiful icing and lovely filling. It sets your cakes above anyone else’s…Hope you enjoy it as much as my clients have!

ORANGE GLAZED CAKE

Posted by VaGirl326 on Sep 6, 2009 in Bundt Cakes | 4 comments

This is a very easy & good tasting cake that I actually made by trial & error.

Banana Bundt Cake

Posted by FullHouse on Aug 5, 2009 in Bundt Cakes, Banana Cakes | 0 comments

Lemonliscious Lemon Cake

Posted by lindambc on Feb 17, 2009 in Cupcakes, Bundt Cakes, Cake Mix Cakes, Pudding Cakes, Citrus Cakes | 5 comments

I love anything lemon. So after looking for an intense lemon cake recipe this is what I came up with. For a more intense lemon flavor add the whole can of lemonade concentrate. I poured white chocolate ganache over it but you can add a sugar icing or leave it as is! Enjoy!

No Fault Sour Cream Pound Cake

Posted by JanH on Nov 8, 2008 in Bundt Cakes, Pound Cakes, North American | 4 comments

Nice and moist!

Orange Coconut Cake

Posted by shannonchef2004 on Oct 10, 2008 in Bundt Cakes | 3 comments

I recieved this recipe from a friend who got it from someone else. My husband hates coconut and he ate the whole cake before I even got a piece. This cake is very easy and very moist. I have not made it for anyone yet that hasn’t liked it. Anytime we have a gathering I am asked to bring this cake. Enjoy.