Best Irenes Festive Bundt Cake Recipes
IRENE'S FESTIVE BUNDT CAKE
This is my great aunt Irene's recipe. I never tried it, but she was a wonderful cook so it must be good!
Provided by LisaA
Categories Dessert
Time 1h40m
Yield 1 cake
Number Of Ingredients 11
Steps:
- In medium mixing bowl sift together flour, baking soda, cinnamon, and salt.
- Then add sugar and pecans.
- In another mixing bowl beat eggs slightly, then add oil, almond extract, bananas, and pineapple.
- Add this mixture to flour mixture.
- Mix well, but do not beat.
- Place batter in papered bunt cake pan.
- Bake at 325 for 1 hour and 20 minutes.
- Cool 15 minutes before removing from pan.
Nutrition Facts : Calories 7198.5, Fat 425.3, SaturatedFat 54.7, Cholesterol 634.5, Sodium 3807.8, Carbohydrate 808.8, Fiber 31.4, Sugar 476.2, Protein 71.9
AUNT IRENE'S TOP SECRET COCONUT CAKE
This cake is easiest when cooked in a disposable 9x13 pan with a lid. Very simple cake to make. Mix right in the pan for less mess. Very moist and tastes great! My mother-in-law found this recipe and made it for a family get together. Her aunt Irene asked her for the recipe and ever since has claimed it as her recipe and refuses to give it out to anyone. We enjoy the story as much as we do the cake! So, here is aunt Irene's TOP SECRET Coconut Cake recipe! I hope you and your family enjoy it as much as we do.
Provided by Lynnaper
Categories Dessert
Time 30m
Yield 1 cake
Number Of Ingredients 9
Steps:
- Pre-heat oven to 350°F.
- Grease a 9x13 cake pan with the oil.
- Add cake mix, eggs and water to pan. Mix with a fork until there are no clumps.
- Bake the cake for 30 minutes at 350°F.
- While the cake is baking, add the milk, sugar and coconut flavoring in a sauce pan. Bring to a boil and then remove from the heat.
- Once the cake is done, remove from the oven. Using a fork, poke holes all over the entire cake. Don't be stingy with the holes! Pour the mixture all over the cake.
- Let cake cool.
- Mix shredded coconut and cool whip together. Use as icing for the cake. Put top on cake pan and refrigerate till ready to eat!
Nutrition Facts : Calories 6849.3, Fat 360.6, SaturatedFat 224.6, Cholesterol 467.4, Sodium 4751.6, Carbohydrate 879.7, Fiber 23.6, Sugar 672.8, Protein 58.8
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