Vanilla Rum Bundt Cake

It's only fair to share...Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on Yummly

Memorial day is right around the corner……OMG…… what to take along?…. Vanilla Rum Bundt Cake!
Vanilla Rum Bundt Cake

I think bundt cakes are the bomb! I have made numerous bundt cakes for What the Forks For Dinner? Look around the site and try them all……

What makes them so great?? Well…..they are easy to make, easy to bake, they either need no frosting, or are good to go with a quick glaze.

Vanilla Rum Bundt Cake

With Memorial Day comes the start of summer. And the start of summer is the start of cookouts, potluck, and picnics. No matter the occasion, everyone wants dessert… the dessert Queen……..or King and bring a bundt cake.

Vanilla Rum Bundt cake is perfect to take to your Memorial Day party, picnic, cookout……

Moist cake studded with flecks of vanilla bean, and flavored with rum. I used white rum but you could try a flavored rum for that extra kick.

Vanilla Rum Bundt Cake

There’s a pretty steep price difference between vanilla extract and a whole vanilla bean — pod and all.  In many cases where vanilla is called for, opting for the less expensive of the two is a wise choice. Vanilla beans would be wasted say in a batch of chocolate chip cookies, but in homemade ice cream, real vanilla beans make a world of difference.

But, here are times that the pretty black specs and flavor of vanilla beans are worth the splurge…….like Vanilla Rum Bundt Cake.

Vanilla Rum Bundt Cake

Vanilla beans also makes for a pretty Buttered Rum Glaze. Rich creamy butter, flavored with rum and those little specs of vanilla bean are melted together and then cooled. Add some powdered sugar and you have a glaze thats not only pretty, but super yummy!

Vanilla Rum Bundt Cake

For your next summer event, take along Vanilla Rum Bundt Cake and be speck-tacular!!

Vanilla Rum Bundt Cake
Serves: 12
  • Cake
  • ¾ cup butter, room temperature
  • 2 eggs
  • 1 egg yolk
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ cup buttermilk
  • ¼ cup light rum
  • 1 vanilla beans, split lengthwise
  • ¾ cup granulated sugar
  • ¼ cup packed brown sugar
  • Glaze
  • 5 tbsp butter
  • ⅓ cup rum
  • ½ tsp vanilla
  • ½ vanilla bean, seeds scrapped out
  • 1½ cups powdered sugar
  1. Preheat oven to 325 degrees F.
  2. Grease and lightly flour a 10-inch fluted tube pan; set aside.
  3. In a small bowl whisk together flour and baking powder.
  4. In another small bowl combine milk and rum.
  5. Using the tip of a sharp knife, scrape out seeds from vanilla bean. Stir vanilla seeds into milk mixture; set aside.
  6. In a large mixing bowl of an electric mixer or stand mixer on medium to high speed beat butter for 30 seconds.
  7. Gradually add granulated sugar and brown sugar, and beat for about 10 minutes , until light and fluffy.
  8. Add eggs and egg yolk; beat for 1 minute.
  9. Alternately add flour mixture and milk mixture to butter mixture, on low speed just until combined.
  10. Pour batter into the prepared pan, and spread evenly.
  11. Bake 45 minutes or until a wooden toothpick inserted near the center comes out clean. Cool cake in pan for about 10 minutes. Remove cake from pan; cool completely on wire rack. Frost with Buttered Rum Glaze
  12. To Make Glaze
  13. In a small saucepan, heat the butter until melted. Add the rum, vanilla, and scrapping from vanilla bean. Cook over medium heat for about 3-5 minutes.
  14. Remove the buttered rum from the heat and allow to cool for 15-20 minutes. Once cooled, whisk in the powdered sugar until smooth.



It's only fair to share...Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on Yummly

Pistachio Pudding Bundt Cake

It's only fair to share...Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on Yummly

Pistachio Pudding Bundt Cake the perfect springtime desert.

Pistachio Pudding Bundt Cake

I must confess, I am a new pistachio lover. I guess I had never really tried them…..they seemed like a lot of work and they were green……I wasn’t too sure about a green nut!

Well, surprise, surprise ……they are awesome!! Fresh out of the shell, they complement sweet or savory dishes,I even tried salt and pepper flavored ones, in the words of Rachael Ray…….yummo!!!

Pistachio Pudding Bundt Cake

The light green color of this bundt from Pinterest caught my eye. I remember with fondness when ‘Watergate” salad, then cake were popular. I was a Senior in High School when the Watergate Scandal broke.

The Jello Company had just introduced Pistachio pudding, and created a recipe using their new product, called Pistachio Pineapple Salad. Everyone was taking this new salad to parties and rumor has it that the name Watergate Salad, stuck was because it was full of marshmallows, bananas, and nuts and covered with fluff…..just like the Nixon administration.

The cake was made even more popular by being named Watergate Cake with Cover up Icing. The scandal, as all scandals do became the stuff of memories, but he cake has endured.

Pistachio Pudding Bundt Cake

This cake is not a Watergate cake, it more of a crumb bundt cake. A scratch cake with pistachio pudding. I never was very good a homemade cakes in the past but have developed a late life talent…….you can teach an old dog new tricks!

The cake is simple to put together and bake, due in part to the bakers best friend……the bundt pan. I currently have two bundt pans and will continue to buy different shapes. I love the contours that they create.

Pistachio Pudding Bundt Cake

OK, so the secret to getting that perfect eye-catching visual of a bundt cake are:

  1. Make sure to spray or brush the pan with non stick spray, or butter.    Make sure you get in every nook and cranny. If you hold the pan to the light you can see that sheen that the coating gives you will be in business. If you see any dry spot make sure to get them covered.
  2. Sprinkle the coated pan with flour, or cocoa if you are making a chocolate bundt. Again making sure to get the flour in all the nooks and crannies. Just keep tilting and tapping the pan. Don’t try to use your fingers or you will pull off the coating.
  3. Be sure to tap out any excess flour.
  4. Fill the pan and bake.
    Allow the cake to cool for 15 minutes on a wire rack before attempting to un-mold.
  5. To un-mold, run a butter knife around the edge of the pan and the tube in the middle. Don’t push the knife down the sides or you will ruin the pans effect.
  6. Place a large plate on top of the bundt pan, and invert the pan in one fluid motion, holding the plate tight to the pan. You might need to jiggle or tap the pan to remove the cake. You will feel when it gives.

Then ta-da you have the perfect bundt cake!

Pistachio Pudding Bundt Cake

Frosting of bundt cake…… needs to be a glaze. First its easy, and second you need no cake decorating skills needed!

For this cake, what else but a pistachio glaze and why not add a bit of that pistachio pudding to give it that green hint. Mix the pudding mix, and please use instant not the cooked pudding mix, with the water before adding to the powdered sugar. It makes for a smoother glaze. The recipe for the glaze can be tweaked to the consistency you desire.

Pistachio Pudding Bundt Cake

Give the glaze a couple of minute to set up before garnishing with the pistachios or they will run down the side of the cake with the glaze. Your garnish with be a border if you do not wait!

Pistachio Pudding Bundt Cake would make a great Easter cake with its light green color and the pretty visual of your bundt pan.

Or may throw a 70’s Watergate Party ……..for a blast form the past.

Either way enjoy this easy, pretty, Pistachio Pudding Bundt Cake!

Pistachio Pudding Bundt Cake

5.0 from 1 reviews
Pistachio Pudding Bundt Cake
Serves: 10
  • Cake Ingredients
  • ¾ cup unsalted butter, room temperature
  • 1½ cups sugar
  • 1 package of instant jello pistachio pudding
  • 4 eggs
  • ½ cup chopped pistachios
  • 1¼ cup buttermilk
  • ⅓ cup canola oil
  • 1 tsp vanilla extract
  • 1¾ cups all-purpose flour
  • 3 tbsp cornstarch
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • Glaze Ingredients:
  • 1 cup powdered sugar
  • 2 tablespoons pistachio pudding
  • 1 tablespoon water
  • Chopped pistachios for garnish
  1. Preheat the oven to 325 degrees F. Grease and flour a standard Bundt pan.
  2. In a medium bowl, whisk together the flour, cornstarch, baking powder and salt then set aside.
  3. Cream together butter and sugar until light and fluffy, about 3 minutes. Add in the pistachio pudding mix and combine thoroughly.
  4. Beat in the eggs, one at a time, making sure each is thoroughly incorporated.
  5. Mix in the chopped pistachios.
  6. Combine the buttermilk, oil and vanilla extract in a large measuring cup or bowl.
  7. Starting with the dry ingredients, alternating dry and wet, ending with wet. Mix on medium speed for 2 minutes after the last addition.
  8. Pour the cake batter into the prepared Bundt pan and bake for 50 to 60 minutes, or until a pick inserted into the center comes out clean.
  9. Let cake cool for 15 minutes and then invert the cake onto a baking rack to finish cooling.
  10. Pour Pistachio Glaze over cake when
  11. completely cooled and sprinkle the pistachios for garnish.


It's only fair to share...Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on Yummly

Starbucks Pumpkin Scones Copycat Recipe

It's only fair to share...Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on Yummly

Fall = cool temperatures, sweatshirts, falling leaves and PUMPKIN!!!!! Starbucks Pumpkin Scones Copycat Recipe!!


Starbucks Pumpkin Scones Copycat Recipe   …….that I copycatted from Damn Delicious….thank you Chungah for sharing the recipe for me to share…..Plus, they were totally awesome!!


I made a slight change to the recipe….I used buttermilk instead of milk, and I’m lazy, so I used my food processor. In reference to my laziness, I also patted the dough into a large circle that I cut into eighths and baked it whole…….I said I was lazy!!


But, truly these were delicious. Light and full of spicy pumpkin flavor… and I can’t say enough about the glazes……thats right two glazes…….dos…plural!

One sweet and one spicy, perfect toppers for the scones.


I must admit, I have never had a Starbucks Pumpkin Scone, but if they are anything like these……score one for Starbucks.

Well….Starbucks scores big with me on it’s coffee alone…….Caramel Macchiato …….Venti hot or Frappuccino…….my total fav!!!!

Don’t get me started on how much I love, love, love the Reduced Fat Cinnamon Swirl Coffee Cake. Want to see a grown woman cry? Drive me thru Starbucks and have them be out of Reduced Fat Cinnamon Swirl Coffee Cake……it’s not a pretty sight.


We do not live close enough to a Starbucks, but if we did……..lets just say I would be a frequent flyer.

Back to the scones……these have a lighter fluffier texture than a normal scone…….maybe it’s the pumpkin…..maybe it’s the buttermilk…….whichever….doesn’t matter, because they are sooooo good!
As I made mention to before, the glazes really push these over the top. Tim kept repeating how good the frosting was!


They also were easy to make…….well, if you use your food processor. Mix, dump, pat, bake,and glaze. Easy!

If it’s your turn to make the “Fall” treats for whatever occasion you may have coming up…….Starbucks Pumpkin Scones Copycat Recipe, is your new best friend….which may get you a few more after folks taste your scones!!!!

Starbucks Pumpkin Scones Copycat Recipe Collage

Starbucks Pumpkin Scones Copycat Recipe
Serves: 8
  • 2 cups all-purpose flour
  • ⅓ cup brown sugar, packed
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • ¾ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (1 stick) unsalted butter, cut into cubes
  • ½ cup pumpkin puree
  • 3 tablespoons buttermilk
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup confectioners' sugar
  • 2 tablespoons milk
  • 1 cup confectioners' sugar
  • ¼ teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • Pinch of nutmeg
  • 2 tablespoons milk
  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
  2. In a food processor, combine flour, sugar, cinnamon, baking powder, cloves, ginger, nutmeg, baking soda and salt. Add cold butter, pulse to work the butter into the dry ingredients until it resembles coarse crumbs.
  3. In a large glass measuring cup or another bowl, whisk together pumpkin puree, milk, egg and vanilla. Pour mixture over dry ingredients and pulse until a soft dough forms.
  4. Place scone dough onto prepared baking sheet. Flatten into about an 8 inch circle with floured hands. Using a sharp knife dipped in flour, cut the scone circle into eighths leaving the circle intact. Place into oven and bake for 10-12 minutes, or until a tester inserted in the center comes out clean.
  5. To make the glaze, combine confectioners’ sugar and milk. Whisk until smooth. If the glaze is too thick, add more milk as needed; set aside.
  6. To make the spiced glaze, combine confectioners’ sugar, cinnamon, cloves, ginger, nutmeg and milk. Whisk until smooth; set aside.
  7. After scones have cooled slightly recut and make a small space between each scone.
  8. Let cool for 10 minutes and spoon the glaze on each scone before drizzling with spiced glaze.
  9. Allow glazes to set before serving.


It's only fair to share...Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on Yummly