Mansfield Opinion

Pull out that Bundt pan and bake up some cakes

I’m at the “fat end” of my closet (again). Time to lose some extra pounds and start working toward the other end of the closet. I mistakenly thought I was the only one who noticed the weight gain until my youngest grandson drew a stick figure of me. He added an extra line for each of my arms and legs and added two extra lines to the stick figure’s body! Unfortunately kids are brutally honest – especially the cute little ones.

I’m not sure what I can blame all the new pounds on. But I have a new Bundt pan and I’ve been trying out some new recipes – specifically cakes that taste like summer, are super easy, and quick to make. So share the cakes with others (instead of eating them by yourself) or join me in an exercise class! Either way, enjoy!

And, if you have a recipe to share or have any questions, my email is suzi.recipes@yahoo.com.

Caramel Banana Cake

1 (18.25 oz.) package white cake mix

1 cup mashed bananas

3/4 cup water

1/3 vegetable oil

4 eggs

3/4 cup chopped walnuts or pecans

1 (3.4 oz.) package instant butterscotch pudding mix

Heat oven to 325 degrees. Grease and flour a 12-cup Bundt pan.

In a large mixing bowl, mix all ingredients except nuts and pudding mix. Mix on medium speed 2 minutes. Stir in walnuts. Remove 1 1/2 cups batter; set aside. To remaining batter add pudding mix; mix 2 minutes. Spoon pudding mix batter into prepared pan. Top with reserved batter.

Bake at 325 degrees for 55 to 65 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan; cool completely on rack. If desired, sprinkle with powered sugar.

Mint Julep Cake

1 (18.25 oz.) package vanilla or yellow cake mix

3/4 cup water

1/2 cup bourbon

1/3 cup butter, softened

2 tablespoons chopped fresh mint

2 eggs

Heat oven to 350 degrees. Grease and sugar a 10 or 12 cup Bundt pan.

In a large mixing bowl, mix all cake ingredients. Mix on medium speed 2 minutes. Spoon into prepared pan.

Bake at 350 degrees for 50 to 60 minutes or until a toothpick inserted in the center of cake comes out clean. Cool 10 minutes. Remove from pan; cool completely on rack.

Orange Delight Cake

Filling:

1/2 cup chopped almonds

1/4 cup sugar

2 teaspoons cinnamon

Cake:

1 (18.25 oz.) package yellow cake mix

1 (3.4 oz.) package instate vanilla pudding mix

3/4 cup orange juice

1/2 cup butter, softened

4 eggs

Heat oven to 325 degrees. Grease and flour a 10 or 12 cup Bundt pan.

In a small bowl, stir together all filling ingredients; set aside. In large mixing bowl, mix all cake ingredients. Mix on medium speed for 2 minutes. Sprinkle half of the filling mixture in bottom of prepared pan. Top with half of batter; and top with remaining filling. Lastly, spoon remaining batter over filling. Bake at 325 degrees for 45 to 55 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool 10 minutes. Remove from pan; cool completely on rack.

Pina Colada Cake

1 (18.25 oz.) package yellow cake mix

1 cup water

1/4 cup light rum

1/3 cup butter, softened

1 (8 oz.) can crushed pineapple

1 cup flaked coconut

2 eggs

Heat oven to 325 degrees. Grease and flour a 10 or 12 cup Bundt pan.

In a large mixing bowl, mix all ingredients. Mix on medium speed 2 minutes. Spoon into prepared pan. Bake at 325 degrees for 50 to 55 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan; cool completely on rack. If desired, sprinkle with powdered sugar.

-- Suzi Hogan and her husband, Tim, live in Mansfield.

  Comments