Recipes

[software]

Many years ago, I purchased one of these specialty pans, which I love.   I need to use it for a Christmas party this month and I had a recipe hack where you could use a regular boxed Betty Crocker cake mix, but delete all (some?) of the oil and substitute some cream cheese and milk.   It makes the cake a bit more dense & it holds up better when you use this particular pan, with all it's nooks & crannies, etc.

Does anyone have a clue what I'm talking about?   I've scoured my recipes at home & the website, haven't run across it.    Was hoping someone here might know before I search further.

It seems so simple, yet it escapes me.

[catwoman48]

Try searching leaf.tv.com for "How to make a Bundt cake out of a cake mix."  The recipe uses sour cream vs. cream cheese, but it might work for you. 

[software]

I saw that but I need the cream cheese to make the batter dense.   I don't think the sour cream with do it.

Thanks so much anyway

@catwoman48

[SouthernBee]

@software: Please check  bettycrocker.com. Found one recipe for bundt cake using cake mix, milk, cream cheese but used lemon flavoring. Had several other recipes. Not sure if this helps. SouthernBee  

[software]

Thank you

I've run myself crazy looking on the site because that's where I first found it.   I'll give it a rest & try again.

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@SouthernBee wrote:

@software: Please check  bettycrocker.com. Found one recipe for bundt cake using cake mix, milk, cream cheese but used lemon flavoring. Had several other recipes. Not sure if this helps. SouthernBee  

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[skuggles]

heres the one from the betty crocker website with the lemon flavoring:

Lemon Cream Cheese Bundt Cake with Lemon Glaze

 Prep Time10 MIN Total Time 2 HR 20 MIN Servings12

Ingredients

Cake

1box Betty Crocker™ SuperMoist™ yellow cake mix
1cup milk
1package (3 oz) cream cheese, softened
2tablespoons grated lemon peel (from 2 large lemons)
1/4cup lemon juice (from 1 large lemon)
3eggs

Glaze

2cups powdered sugar
2tablespoons lemon juice (from 1 large lemon)

Directions

Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
In large bowl, beat Cake ingredients with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes. Pour into pan.

Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour.
Place cake on serving plate.

In medium bowl, beat powdered sugar and lemon juice, a little at a time, using whisk until thick glaze forms. (You may not need all the juice.) Pour evenly over cake. Store cake loosely covered.

[software]

That's it!!!

On the box you are told to add oil.

In this recipe you omit the oil & replace with the milk & cream cheese!!!

Thank you so much!

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@skuggles wrote:

heres the one from the betty crocker website with the lemon flavoring:

Lemon Cream Cheese Bundt Cake with Lemon Glaze

 Prep Time10 MIN Total Time 2 HR 20 MIN Servings12

Ingredients

Cake

1box Betty Crocker™ SuperMoist™ yellow cake mix
1cup milk
1package (3 oz) cream cheese, softened
2tablespoons grated lemon peel (from 2 large lemons)
1/4cup lemon juice (from 1 large lemon)
3eggs

Glaze

2cups powdered sugar
2tablespoons lemon juice (from 1 large lemon)

Directions

Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
In large bowl, beat Cake ingredients with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes. Pour into pan.

Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour.
Place cake on serving plate.

In medium bowl, beat powdered sugar and lemon juice, a little at a time, using whisk until thick glaze forms. (You may not need all the juice.) Pour evenly over cake. Store cake loosely covered.

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