Bundt Seriously

Don your apron, break out the Jello and enjoy some retro fun in the kitchen with a Bundt cake. As American as apple pie and, yes, even sweeter, make one for your next potluck.

The recipe for Sundrop Cake is courtesy of my niece, Carrie, who couldn't contain her enthusiasm after trying it at a get-together recently. Its like a little bit of sunshine on a plate, with its intoxicating citrus flavor and to-die-for crumb. The Chocolate Pistachio Cake, adapted from Talking with My Mouth Full, is a true 60s classic... and worth making again and again with its subtle hints of orange and almond. And, speaking of almond, you'll love the Almond Cream Cheese Pound Cake, adapted from The Cake Mix Doctor.

While you're in the kitchen, you might also want to try the Cake Mix Doctor's More Amazing German Chocolate Cake (from Anne Byrn's wonderful newsletter), as well as the slightly tropical Pineapple Coconut Bundt.

Who said cake from a mix couldn't wow?

Sundrop Cake

1 box yellow cake mix
1 3.4 oz. box lemon instant pudding
1/2 cup plus 2 tablespoons vegetable oil
1 12 oz. can Sundrop soda
3 eggs
Glaze

Preheat oven to 375 degrees. Combine ingredients using an electric mixer. Pour into a 12-cup Bundt pan coated with baking spray. Bake for 35 to 40 minutes, or until a tester inserted into the cake comes out clean. Allow to cool slightly before removing to a wire rack.

Glaze
1 cup powdered sugar
1 teaspoon vanilla
2 tablespoons water

Whisk together powdered sugar, vanilla and water. Pour over warm cake and serve.

Chocolate Pistachio Cake

1 box white cake mix
1 3.4 oz. box pistachio instant pudding mix
1/2 cup orange juice
1/2 cup water
4 eggs
1/2 vegetable oil
1 teaspoon almond extract
3/4 cup Hershey's chocolate syrup

Preheat the oven to 350 degrees.

Using an electric mixer, combine the cake mix, pudding mix, orange juice, water, eggs, oil and extract. Blend at low to medium speed for a total of 3 minutes, scraping the bowl occasionally, until smooth and well-blended.

Reserve one-third of the batter. Combine chocolate syrup with the other two-thirds of the batter and pour into a 12-cup Bundt pan coated with baking spray. Pour the remaining batter over, running a knife through to marble it. Bake for 50 to 60 minutes, or until a tester inserted into the cake comes out clean. Allow to rest for 15 minutes before removing to a rack to cool completely. Serve with a dusting of powdered sugar, if desired.

Almond Cream Cheese Pound Cake

1 box butter recipe cake mix
1 8 oz. package cream cheese, room temperature
4 eggs
1/2 cup water
1/2 cup sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon almond extract

Preheat the oven to a 350 degrees.

Using an electric mixer, blend together the cake mix, cream cheese, eggs, water, sugar, oil and extracts on low speed for 1 minute. Scrape down the sides of the bowl and beat 2 minutes more. Pour batter into a 12-cup Bundt pan coated with baking spray.

Bake cake for 35 to 40 minutes, or until golden and a tester inserted into the cake comes out clean. Allow to cool for 20 minutes before removing the cake from the pan to cool. Slice and serve while still slightly warm.

Pineapple Coconut Bundt Cake

2 tablespoons butter, melted
1/2 cup flaked coconut
1 13 oz. can crushed pineapple
1 box yellow cake mix
1 cup water
1/4 cup vegetable oil
3 eggs

Preheat oven to 350 degrees.

Mix butter and coconut; sprinkle in bottom of 12-cup Bundt pan coated with baking spray. Drain pineapple; reserve syrup and 1 tablespoon pineapple for glaze.

Blend cake mix, water, oil and eggs at low speed until completely moistened. Scrape down the bowl. Beat at high speed for another 3 to 4 minutes. Pour 1/2 of the batter on top of the coconut mixture. Spoon pineapple over batter and pour remaining batter on pineapple. Bake 45 to 50 minutes. Cool 10 minutes. Remove from pan.

When cooled, top inverted cake with glaze.

Glaze
1 cup powdered sugar
1 tablespoon pineapple
1 to 2 tablespoons pineapple syrup

Mix all ingredients to reach proper glaze consistency.

More Amazing German Chocolate Cake

1 box German chocolate cake mix
1 14.5 oz. coconut pecan frosting
1 cup water
1/3 cup flour
1/3 cup vegetable oil
3 large eggs
1 tablespoon powdered sugar (optional)

Preheat the oven to 350 degrees. Coat a 12-cup Bundt pan with baking spray.

Place the cake mix, frosting, water, flour, oil, and eggs in a large mixing bowl. Beat with an electric mixer on low speed until the ingredients are incorporated, about 30 seconds. Scrape down the side of the bowl. Increase the mixer speed to medium and beat the batter for 1 to 2 minutes longer. Pour the batter into the prepared Bundt pan, smoothing the top with the rubber spatula as needed.

Bake the cake until the top springs back when lightly pressed with a finger, 42 to 47 minutes. Transfer the Bundt pan to a wire rack and allow to cool. Invert and sift the powdered sugar over the cake, if desired, before serving.