I’ve always been a fan of the bundt cake… something about its perfect round shape with a drizzle of frosting down the sides just makes it seem so simplistic and approachable. It’s a great cake concept in general- all of the batter is poured into a well-greased, rounded pan, then baked, popped out of the pan, and that’s about it. The shape and imprint of the bundt pan provides decoration all on its own. Bundts are the bomb. Or… as my 13 year old often says: thebombDOTcom.
This recipe comes from Your Cup of Cake blogger Lizzy Early’s new book > Make It With a Cake Mix. This is a cookbook that is devoted to taking a boxed cake mix to the next level… and combining it with a bunch of other ingredients to make a dessert that is much better than the plain boxed mix. I’ll give you an idea of what you might find in this book >>
It’s a good one to have on your cookbook shelf if you enjoy baking… and especially if you enjoy short-cuts
This cake turns out tender and delicious- so summery with the “lemonade” theme and a touch of raspberry. No one in my family thought it tasted anything like a boxed cake mix, yet the mix was an easy base for the rest of the recipe. I think the addition of pudding mix helped make this cake extra soft and melt-in-your-mouth yummy.