View Full Version : ISO: A cake recipe
11-24-2003, 06:58 AM
An upside down cake/bundt cake one. I had it years ago and have been doing a search for it for years. I decided to post here to see if anyone could help. All I know is that it has nuts, possibly peanuts and I think it had brown sugar in it too. From the presentation of it I remember that the nuts were on top so those were put in the bundt pan first, I have no idea as far as the cake itself. I wanted to make this over the holidays this year. Can anyone help? Please!!
11-24-2003, 07:47 AM
I have this recipe:
Pumpkin Bundt Cake
1 package yellow cake mix
1 small package instant vanilla pudding
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
1/4 cup canola oil
1/2 cup apple juice
1 cup canned pumpkin (not pumpkin pie filling)
1/2 cup chopped pecans, toasted
1/2 cup brown sugar
1/4 cup butter, cut in small pieces
Preheat over to 350º.
Grease and flour a 10-inch bundt pan. Mix together the pecans, brown sugar, and cut butter; sprinkle in bottom of bundt pan. Mix dry cake mix with dry pudding and spices. Blend eggs, oil, apple juice, and pumpkin together; beat into cake mixture, mixing thoroughly. Pour into bundt pan. Bake 45-50 minutes or until sides separate from pan. Cool for 10 minutes and invert onto cake platter.
11-24-2003, 10:19 AM
Have you tried that recipe, sneezles? I think my mom would love it!
11-24-2003, 10:48 AM
Yummy!!!! I'm going to use that receipe this weekend with family! I know all will love it! Thanks Sneezles!:p
11-24-2003, 11:28 AM
Sneezles the pumkin cake sounds good. But what I think I will do is omit the apple juice and pumpkin and see if I can't duplicate the recipe from years ago. At least now I have something to go by as far as the "topping" is concerned. I know that the cake was some sort of white or yellow cake. I just wish I had the original recipe. Thanks for posting the recipe, I may even try it!
11-24-2003, 12:32 PM
The missing recipe wasn't the Bacardi Rum Cake, was it?
It's been around forever and is the only recipe I can think of with the nuts going into the bottom of the Bundt pan.
Also, the glaze is so gooey and moist that it almost reminds me of the brown sugar topping on an upside down cake.
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