December

December

February 15, 2013

BROWN SUGAR BUNDT CAKE....AWESOME!!

A new bride decorates!


I mentioned in a few previous posts that we spent the weekend with some of the children. Jenn and I had gone to Hobby Lobby to browse the isles and select a few d├ęcor items for Spring. Well...this is what she fell in love with and I think she did a marvelous job! Jennyfer's favorite color is turquoise! We first laid our eyes on the metal turquoise bird sitting on the metal branches. But we decided we would continue shopping and see if she liked something else better, even though she loved this little item! Ok....here we go! We both spotted the canvas print and whoa baby...we both fell in love instantly with this print. She decided to make a grouping and back we went to find the metal turquoise bird. Perfect! Now one more item needed to be found to have the perfect grouping of "three!" She decided on the metal wall sconce and then found the perfect color pillar candle in a matching shade of turquoise! Don't you love it? It adds such a lovely touch to their home and reflects Greg and Jenn's fun-loving personality! She has been a breath of spring to our family..what a wonderful feeling to have for a new daughter-in-law!
 

I am continuing to decorate for spring and bring out the bunnies! I bought this little faux chocolate bunny in Maine last year at The Christmas Tree store. I LOVED that store! I found one here in Dallas, so we can't wait to go over there and continue our spring shopping. My darling husband is not too thrilled that I located this store....... I need the Divine Miss M to make a trip over to Texas so we can spend an afternoon shopping and lunching...sounds like a good plan to me!
 
This cake is so easy and simply awesome! It tastes very similar to the Sock-It-To-Me cake recipe, but use your imagination to vary the recipe! Yum!!!!
 
 
 
 
BROWN SUGAR BUNDT CAKE
1 (18 ounce) boxes yellow cake mix
1 (3 1/2 ounce) box instant vanilla flavor pudding
4 eggs
1 cup vegetable oil
1 cup water
1 cup brown sugar
1 t. cinnamon
1 cup chopped pecans

Grease a 10-inch bundt pan well and sprinkle pan with granulated sugar (even if using non-stick pan).
Preheat oven to 350 degrees F.
Combine cake mix, pudding mix, eggs, oil and water in large bowl and beat on medium speed until well mixed, about 4 minutes.
 
Add brown sugar and pecans and mix to combine well.
Pour batter evenly into prepared bundt pan and bake for 1 hour or until cake tester comes out clean.
Place bundt pan on wire rack and cool 15 minutes.
Invert cake onto rack and slip pan off cake.
Let cool on a rack. at least 15-30 minutes before inverting onto a serving plate. 
 
The most marvelous thing about this recipe, is that you can vary the flavor of cake mix and pudding mix. I have made it with these variations:
 
German Chocolate Cake Mix and Chocolate Chips
Yellow Cake Mix and Instant Pumpkin Pudding Mix-Great for Fall Months
Yellow Cake Mix and Instant  Banana Pudding Mix-serve with fresh strawberries
 


 

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