Bundt Cake By Donna Reed Recipes

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DONNA'S LEMON CAKE



Donna's Lemon Cake image

A good friend of mine makes this cake and I just had to have the recipe. This is the best melt in your mouth lemon cake you've ever tasted. It's rich and very moist.

Provided by Vseward Chef-V

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 9

18 1/2 ounces yellow cake mix
1 (3 ounce) package lemon Jell-O gelatin
4 eggs
3/4 cup water, boiling
3/4 cup oil
2 teaspoons lemon extract
1/4-1/3 cup lemon juice
2 cups powdered sugar
1 dash lemon extract (kicks it up a notch)

Steps:

  • Preheat oven 350 degrees.
  • Grease & Flour Bundt Pan.
  • Dissolve lemon jello in the 3/4 water let it cool to room temperature.
  • Mix cake mix lemon Jell-O, lemon extract, eggs & oil beat for 3 minutes.
  • Bake for 35 to 40 minutes.
  • Remove from oven let it cool for about 5 minutes and then remove from pan.
  • punch holes all over cake and pour frosting over cake while it is still a little warm.

Nutrition Facts : Calories 441.5, Fat 20.4, SaturatedFat 3.3, Cholesterol 71.4, Sodium 344.1, Carbohydrate 61, Fiber 0.5, Sugar 44.9, Protein 4.6

RAINBOW BUNDT® CAKE



Rainbow Bundt® Cake image

I wanted something unique and fun for my grandson's birthday. I initially thought about doing a rainbow layer cake, but thought I might be able to achieve an actual rainbow arc if I used a fluted tube pan (such as Bundt®). I was thrilled when we sliced this and I saw how vibrant and arc-shaped the rainbow turned out. And my little guy was delighted with it ... he thought I was magic!

Provided by GoosesGirl94

Categories     Bundt Cake From a Mix

Time 2h15m

Yield 12

Number Of Ingredients 16

2 tablespoons all-purpose flour, or as needed
1 package white cake mix
1 (1 ounce) package instant vanilla pudding mix
4 eggs, lightly beaten
1 cup sour cream
½ cup butter, melted
½ cup water
1 teaspoon white sugar
1 drop red paste food coloring, or as needed
1 drop purple gel food coloring, or as needed
1 drop blue paste food coloring, or as needed
1 drop green paste food coloring, or as needed
1 drop yellow paste food coloring, or as needed
1 drop orange paste food coloring, or as needed
1 (16 ounce) package prepared chocolate frosting
¼ cup rainbow sprinkles, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup fluted tube pan.
  • Combine cake mix, pudding mix, eggs, sour cream, butter, water, and sugar in a mixing bowl. Beat on low speed until ingredients are moistened, then beat on medium-high speed for 1 minute. Batter will be thick. Divide batter evenly into 6 bowls. Tint each batch a different color, using enough food coloring paste to reach desired tone; colors will deepen and brighten when baked.
  • Spoon red batter into the bottom of the prepared pan and smooth using an offset spatula to evenly distribute. Carefully spoon purple batter on top and spread with spatula, pressing batter thinner near the inner edge and thicker at the outer edge of pan to create an arc effect. Repeat with blue, green, yellow, and orange batters. Gently tap pan on the counter 3 times to allow batter to settle.
  • Bake on the middle rack of the preheated oven until a toothpick inserted in the center comes out clean and top is just starting to brown, 35 to 45 minutes. Be careful not to overbake.
  • Cool cake in the pan for 10 minutes. Turn cake out onto a plate and allow to cool completely before frosting, about 1 hour.
  • Drizzle or spread frosting over cake and decorate with rainbow sprinkles.

Nutrition Facts : Calories 498.2 calories, Carbohydrate 65 g, Cholesterol 83.3 mg, Fat 25.4 g, Fiber 0.7 g, Protein 5.1 g, SaturatedFat 10.6 g, Sodium 472.9 mg, Sugar 50.7 g

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