Bundt Cake Fruit Celebration Recipes

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BUNDT CAKE FRUIT CELEBRATION



Bundt Cake Fruit Celebration image

A delightfully light celebration of fruity combinations! The possible variations are endless with different cake flavors and fruit combinations. Try mixing fresh fruit in with your pie filling!

Provided by Nicole

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Bundt Cake

Time 1h5m

Yield 14

Number Of Ingredients 3

1 (18.25 ounce) package strawberry cake mix
1 (16 ounce) package cream cheese frosting
1 (21 ounce) can light blueberry pie filling, refrigerated

Steps:

  • Prepare and bake cake mix according to package directions for a 10 inch Bundt pan. Allow to cool completely.
  • Cover cake with cream cheese frosting. Pour pie filling over frosted cake.

Nutrition Facts : Calories 357.3 calories, Carbohydrate 70.6 g, Fat 8.3 g, Fiber 1.1 g, Protein 1.1 g, SaturatedFat 2.8 g, Sodium 297.3 mg, Sugar 53.8 g

GRANDMA LEACH'S FRUITCAKE



Grandma Leach's Fruitcake image

My grandmother and mother made these cakes for years. They are moist but don't contain eggs. Applesauce is the secret ingredient. I sold these at bake sales for years and we had many customers who returned every year just to get one.

Provided by GAREYSGAL

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 1h10m

Yield 48

Number Of Ingredients 16

4 cups all-purpose flour
2 cups white sugar
¼ cup unsweetened cocoa powder
2 tablespoons cornstarch
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
2 teaspoons ground cloves
3 cups unsweetened applesauce
¾ cup vegetable oil
1 cup raisins
1 cup chopped pitted dates
1 pound candied mixed fruit
2 cups chopped walnuts
½ cup walnut halves
1 cup halved candied cherries

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C). Grease a 9 inch tube pan and one 9x5 inch loaf pan.
  • Sift the flour, sugar, cocoa, cornstarch, baking soda, salt, cinnamon and cloves into a large bowl. Stir in the applesauce and oil, then mix in the raisins, dates, mixed fruit and 2 cups of walnuts. Pour into the prepared pans. Pans should be about 3/4 full if using mini pans, or an assortment.
  • Bake for 1 hour in the preheated oven, or until a toothpick inserted into the crown of the cake comes out clean.

Nutrition Facts : Calories 209.7 calories, Carbohydrate 34.8 g, Fat 7.7 g, Fiber 1.8 g, Protein 2.4 g, SaturatedFat 1 g, Sodium 131.9 mg, Sugar 16.2 g

PHILLY CHRISTMAS BUNDT CAKE (FRUITCAKE)



Philly Christmas Bundt Cake (Fruitcake) image

This recipe is similar to a fruitcake but much lighter. The texture is more like that of a pound cake. My mom got it from a Philadelphia cream cheese box many years ago. She made it for my dad every Christmas. I inherited the recipe after she passed away,and now I make it for him. I am posting it here so I won't lose it.I hope some of you will enjoy this as much my dad.

Provided by Tina S.

Categories     Dessert

Time 1h40m

Yield 16 serving(s)

Number Of Ingredients 10

1 (8 ounce) package Philadelphia Cream Cheese, softened
1 cup butter or 1 cup margarine, softened
1 1/2 cups sugar
4 eggs
1 1/2 teaspoons vanilla
1 1/2 teaspoons baking powder
1 pinch salt
1 cup candied fruit or 1 cup raisins
2 1/4 cups cake flour (1/4 cup is for fruit)
1/2 cup pecans or 1/2 cup walnuts, chopped

Steps:

  • Blend cream cheese, butter, sugar,eggs, and vanilla well.
  • Slowly add 2 cups cake flour sifted with baking powder.
  • Combine remaining 1/4 cup flour with fruit and nuts.
  • Fold into batter.
  • Pour into greased 10in. bundt pan.
  • Bake at 325* for 1 hour and 15 minutes.
  • Cool in pan for 5-10 minutes before removing.

Nutrition Facts : Calories 335.4, Fat 20.2, SaturatedFat 10.7, Cholesterol 92.6, Sodium 209, Carbohydrate 35.1, Fiber 0.7, Sugar 19.5, Protein 4.4

SPRING CELEBRATION MINI BUNDT CAKES



Spring Celebration Mini Bundt Cakes image

Pretty and pastel, these mini bundt cakes just say "spring." They're elegant enough to be served as Easter dessert, but fun enough for other less formal occasions. And as a bonus for any party host, they're stealthily simple to make because they start with shortcut ingredients like Betty Crocker™ yellow cake mix, Betty Crocker™ Rich & Creamy vanilla frosting and Great Value™ pastel pink gel food color-the rest comes down to a few simple techniques that even beginner bakers can achieve. And as pretty as these little cakes are on the outside, don't underestimate the inside, either: It gets a pretty pink swirl of tinted batter that'll wow everyone.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 12

Number Of Ingredients 5

1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1 tube (0.67 oz) Great Value™ pastel pink gel food color (about 2 1/2 teaspoons)
3/4 cup Betty Crocker™ Rich & Creamy vanilla frosting (from 16-oz container)
1 tablespoon Great Value™ pastel-colored sprinkle mix

Steps:

  • Heat oven to 350°F. Generously spray 12 nonstick mini fluted tube cake pan cups (4x1 3/4-inch) with baking spray with flour. In large bowl, beat cake mix, water, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally.
  • In small bowl, place 1/2 cup of the batter; stir in 1 teaspoon of the pink food color until blended. Divide remaining yellow cake batter equally into cake pan cups (about 1/3 cup each). Drop 2 teaspoonfuls of the pink batter onto cake batter in each of the cake pan cups. Using table knife, stir in a circle 2 to 3 times to swirl color.
  • Bake 14 to 17 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Carefully loosen around sides of each cake with small, thin metal spatula; turn upside down onto cooling rack, and remove pans. Cool completely, about 30 minutes.
  • Place cooling rack with cakes over cookie sheet or waxed paper. In small microwavable bowl, add frosting and remaining pink food color (about 1 1/2 teaspoons); mix to blend. Microwave uncovered on High 10 to 15 seconds, stirring until smooth glaze consistency. If necessary, heat in additional 5-second increments, stirring after each, until smooth glaze consistency. Carefully spoon 1 tablespoon over tops of cakes (allow some frosting to drip down). Sprinkle tops of cakes with sprinkles.
  • Store loosely covered at room temperature.

Nutrition Facts : Calories 310, Carbohydrate 41 g, Cholesterol 45 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Cake, Sodium 310 mg, Sugar 26 g, TransFat 0 g

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