This delicious cake made the Thanksgiving table beautiful and festive! This cake would be perfect for Christmas! The delicious flavors of the beautiful dried cranberries, along with the maple glazed pecans, enriched in the French Vanilla cake base was delish! This cake actually came by accident.
I was set to make a cranberry-orange bread. I realized half way through baking it that I forgot to put the eggs in. My little Shitzu (Farrah) distracted me, and they just didn't make it. So, I went into by pantry to see what I could throw together to salvage my dessert. I found a box of the Signature Duncan Hines French Vanilla Cake mix. So, I set out on a test. This happens to be the best salvaged mess ever. Not only was the cake moist & delicious, it was drop dead gorgeous! I added in 3/4 cup of lite sour cream, 1 cup of dried cranberries, and 1 cup of the glazed pecans. The cake did not disappoint! Now three days later, this cake is still moist and delicious!
To make a beautiful Bundt cake, you need to start with a beautiful Bundt cake pan. I find mine on Amazon. Also, don't spray your pan until you are ready to pour the batter in. This makes the cake not stick and you don't have your pan turn to an oily mess. If you spray the pan well, there is no need to flour the bottom. In fact, the cake tastes its best without the floured bottom.
Don't be afraid to experiment with cake mixes. Make them your own! They have been in business since our grandmother's or other ancestors were young. Great quality cake mixes make a great base if you don't have some of the ingredients around.
French Vanilla Cranberry Pecan Bundt Cake
Ingredients:
1 box Duncan Hines Signature Cake Mix
3 large eggs (I use brown eggs at room temperature)
1/3 cup oil (I use canola)
3/4 cup milk (room temperature)
3/4 cup sour cream (lite)
1 cup dried cranberries
1 cup pecan (I used maple glazed)
Directions:
In mixer add cake mix, 1/3 cup oil, 3/4 cup sour cream, 3/4 cup milk and mix together. Fold in the eggs and continuing mixing. Add in the dried cranberries & pecans and continue mixing for about 2-3 minutes.
Pre-heat oven to 350 Degrees
Spray Bundt Pam (make sure and cover every inch)
Pour batter into Bundt pan until even.
Bake at 350 Degrees for 25-30 minutes until golden brown. Toothpick test center to make sure it comes out clean. Watch your oven carefully. Oven temperatures really vary depending on the type of cake, pan, etc.
Remove from oven and let cool for 45 minutes or until pan is cooled. Remove cake from pan and place on cake plate. When cake is completely cool you will gently pour the Vanilla glaze onto the cake. I use a creamer pitcher to lightly pour mine.
For the Glaze:
1 cup Powdered Sugar
1 Tsp Pure Vanilla
2 Tablespoons of cold milk
In a small bowl, combine the sugar, milk and vanilla. Stir until smooth. Let stand for 5 minutes to thicken if desired.
I was set to make a cranberry-orange bread. I realized half way through baking it that I forgot to put the eggs in. My little Shitzu (Farrah) distracted me, and they just didn't make it. So, I went into by pantry to see what I could throw together to salvage my dessert. I found a box of the Signature Duncan Hines French Vanilla Cake mix. So, I set out on a test. This happens to be the best salvaged mess ever. Not only was the cake moist & delicious, it was drop dead gorgeous! I added in 3/4 cup of lite sour cream, 1 cup of dried cranberries, and 1 cup of the glazed pecans. The cake did not disappoint! Now three days later, this cake is still moist and delicious!
To make a beautiful Bundt cake, you need to start with a beautiful Bundt cake pan. I find mine on Amazon. Also, don't spray your pan until you are ready to pour the batter in. This makes the cake not stick and you don't have your pan turn to an oily mess. If you spray the pan well, there is no need to flour the bottom. In fact, the cake tastes its best without the floured bottom.
Don't be afraid to experiment with cake mixes. Make them your own! They have been in business since our grandmother's or other ancestors were young. Great quality cake mixes make a great base if you don't have some of the ingredients around.
French Vanilla Cranberry Pecan Bundt Cake
Ingredients:
1 box Duncan Hines Signature Cake Mix
3 large eggs (I use brown eggs at room temperature)
1/3 cup oil (I use canola)
3/4 cup milk (room temperature)
3/4 cup sour cream (lite)
1 cup dried cranberries
1 cup pecan (I used maple glazed)
Directions:
In mixer add cake mix, 1/3 cup oil, 3/4 cup sour cream, 3/4 cup milk and mix together. Fold in the eggs and continuing mixing. Add in the dried cranberries & pecans and continue mixing for about 2-3 minutes.
Pre-heat oven to 350 Degrees
Spray Bundt Pam (make sure and cover every inch)
Pour batter into Bundt pan until even.
Bake at 350 Degrees for 25-30 minutes until golden brown. Toothpick test center to make sure it comes out clean. Watch your oven carefully. Oven temperatures really vary depending on the type of cake, pan, etc.
Remove from oven and let cool for 45 minutes or until pan is cooled. Remove cake from pan and place on cake plate. When cake is completely cool you will gently pour the Vanilla glaze onto the cake. I use a creamer pitcher to lightly pour mine.
For the Glaze:
1 cup Powdered Sugar
1 Tsp Pure Vanilla
2 Tablespoons of cold milk
In a small bowl, combine the sugar, milk and vanilla. Stir until smooth. Let stand for 5 minutes to thicken if desired.
