Raspberry Amaretto Bundt Cake Recipes

AMARETTO BUNDT CAKE

Steps:

• MAKE THE CAKE:Preheat oven to 325°F. Grease and flour 10-inch bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan. In a large bowl, combine the cake and pudding mixes. Add the eggs, water, oil and liqueur. Beat for 5 minutes at high speed. Pour the batter over the nuts in pan. Bake 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes in the pan. MAKE THE GLAZE:Prepare the glaze while the cake is cooling in the pan. Combine the butter, water and sugar in small saucepan. Bring to a boil, then reduce the heat to simmer and stir until the sugar is dissolved. Remove from heat and stir in the Amaretto. Invert the cake onto a serving dish. Prick the top and sides of the cake. Spoon the glaze over the top and brush onto the sides of the cake. Allow the cake to absorb the glaze; repeat until all glaze is used.

RASPBERRY AMARETTO BUNDT CAKE

Steps:

• Preheat oven to 325º. Spray a 12 cup Bundt pan with Baker's Joy (or butter and flour) and set aside.
• In a large bowl, combine the butter and cream cheese. Beat at medium speed until creamy, scraping down the bowl once if needed.
• Gradually add the sugar, beating at medium speed until light and fluffy. Add the Amaretto and the extracts, beating well afterward. Gradually add the flour to the mixture, keeping the speed at low speed so you don't end up looking like Casper The Ghost. Beat just until blended.
• Add the eggs, one at a time, beating just until blended after each one. GENTLY fold in the raspberries. You can't avoid crushing some, but you can minimize the damage. Gently spoon batter into the prepared pan. When you have it in the pan, firmly bang the pan on a countertop to help remove any air bubbles.
• Bake at 325º for 65 to 95 minutes or until a skewer inserted in the middle comes out clean.
• When the cake is almost done, make the glaze- in a small pot, combine the glaze ingredients. Bring to a boil over medium heat and set aside until the cake is finished.
• Set the cake on a rack. Spoon the glaze over the top, a little at a time, letting it soak in each time. Use about half the glaze. Let the cake cool completely on the rack, then turn out onto a serving dish. Reheat the glaze and spoon the rest of it over the cake, again letting it soak in each time before adding more.

HEAVENLY CHOCOLATE RASPBERRY BUNDT CAKE

Steps:

• Preheat oven to 375 degrees.
• Grease a bundt or tube pan.
• Make filling by creaming together, cream cheese with sugar and vanilla.
• Mix in chocolate chips and set aside.
• For cake, sift together the flour, cocoa, baking powder and salt.
• Beat eggs and gradually add the sugar and beat until the mixture is thick and pale yellow.
• Beat in melted butter, then milk, water and vanilla.
• Gradually add in the flour mixture and mix well.
• Spread half the batter into the prepared pan.
• Drop spoonfuls of the cream cheese filling evenly over the batter.
• Sprinkle raspberries over the top.
• Cover with remaining batter.
• Bake at 375 degrees for about 1 1/4 hours.

KAHLUA (OR AMARETTO) CHOCOLATE BUNDT CAKE

Steps:

• Coat Bundt pan with cooking spray.
• Mix all other ingredients; spoon into pan.
• Bake at 350 degrees for 40-45 minutes.
• Cool in pan for 10 minutes; remove from pan.
• When cool, sprinkle with powdered sugar.

RASPBERRY AMARETTO POUND CAKE PUDDING

Steps:

• Break the cake into kinda small chunks, but not crumbs, and place in an appropriate container.
• Sprinkle Amaretto over top and toss. Let set to soak for 1 hour.
• Make pudding mix according to package directions. When it begins to set, spoon it over the cake mixture.
• Spread the raspberries over the pudding.
• Spoon whipped topping over top and sprinkle with the chopped walnuts.
• Refrigerate.