I am planning to make a Jack O'Lantern cake out of two bundtcakes and I thought about using the cinnamon swirl coffee cake..... Do you have other suggestions? None involving cakemix - we don't use that very often in Denmark

Found this info:

http://tinyurl.com/y324yl

Have fun!!!!

You could make a pumpkin spice cake, with a cream cheese frosting tinted orange

I'm not so keen on buttercream and I usually use sugarpaste or mmf. I love the idea with the two bundtcakes - but what I really wanted are recipes for bundtcakes

Poundcake recipes work really well in bundtcake pans and they are heavy enough that they can support the weight when you place one on top of the other. I got a recipe off of the Martha Stewart website for a creamcheese pound cake and it is by far my favorite scratch cake ever. Just do a search. I will try to find it and post it when I get home.

Just found this website for bakers:

www.duncanhines.com

Here's another one:

http://tinyurl.com/y7atrm

http://tinyurl.com/tv2x2

and a how-to:

http://www.nordicware.com/perfect_bundt.pdf

HTH

I found the recipe on the Martha Stewart Website. This cake is delicious and easy to make. I think it would be perfect for Halloween as well.


Cream-Cheese Pound Cake
Makes 1 cake

1 1/2 cups (3 sticks) unsalted butter, plus more for pan
1 eight-ounce package Philadelphia brand cream cheese
3 cups sugar
6 large eggs
2 teaspoons pure vanilla extract
3 cups all-purpose flour
1 teaspoon salt

1. Preheat oven to 325°. Lightly butter a 10-inch tube pan, and line the bottom with parchment paper; set aside.

2. Combine butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment, and beat on medium speed until smooth. Add sugar, increase the speed to high, and beat until light and airy, about 5 minutes. Add eggs, one at a time, beating after each addition and scraping down the sides of the bowl with a rubber spatula as needed. Add vanilla, then flour and salt all at once. Beat just until incorporated.

3. Pour batter into prepared pan, and shake lightly to even out the top. Bake until cake is golden brown and a cake tester inserted in middle comes out clean, 1 hour 15 minutes.

4. Place pan on a cooling rack, and cool for 20 minutes. Remove cake from pan, and let cool completely. Serve at room temperature