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Stuffed Bundt Cake Recipes – Get Ready For Deliciousness!

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Fetastuffed peppers with giant couscous recipe delicious. magazine
Fetastuffed peppers with giant couscous recipe delicious. magazine from www.deliciousmagazine.co.uk
Bundt cakes are a classic type of cake that have been around for generations. Traditionally, bundt cakes are made of a single layer of cake with a hole in the center, but recently they have become more creative. Stuffed bundt cakes are cakes that are stuffed with delicious fillings, and they are sure to be a crowd pleaser. If you’re looking for a unique way to impress your guests, try one of these stuffed bundt cake recipes.

Strawberry-Raspberry Stuffed Bundt Cake

This recipe is perfect for anyone who loves strawberries and raspberries. It’s a light and fluffy bundt cake that is filled with a sweet strawberry-raspberry mixture. This is a great cake for any special occasion!

Ingredients:

  • 1 (18.25 oz.) package white cake mix
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 3 eggs
  • 1 (10 oz.) package frozen strawberries, thawed and diced
  • 1 (10 oz.) package frozen raspberries, thawed and diced
  • 1/2 cup sugar
  • 1 teaspoon cornstarch
  • 2 tablespoons water
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Confectioners' sugar for dusting (optional)

Instructions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch Bundt pan.
  2. In a large bowl, mix together the cake mix, oil, 1/2 cup water, and eggs until well blended.
  3. In a medium bowl, combine the diced strawberries and raspberries. Mix in the sugar, cornstarch, 2 tablespoons water, cinnamon, and nutmeg. Stir until well blended.
  4. Pour half of the cake batter into the greased Bundt pan. Spoon the strawberry-raspberry mixture over the cake batter. Pour the remaining cake batter over the top.
  5. Bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool cake in the pan for 10 minutes before turning out onto a wire rack to cool completely.
  6. Dust with confectioners' sugar before serving (optional).

Nutrition:

This recipe yields 16 servings. Each serving contains approximately 300 calories, 14 grams of fat, 40 grams of carbohydrates, 2 grams of dietary fiber, 3 grams of protein, and 110 milligrams of sodium.

Chocolate Peanut Butter Stuffed Bundt Cake

This is a rich and decadent cake that is sure to please any chocolate lover. The combination of chocolate and peanut butter is a match made in heaven, and the bundt cake adds a unique twist.

Ingredients:

  • 1 (18.25 oz.) package chocolate cake mix
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 3 eggs
  • 1 (16 oz.) jar creamy peanut butter
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup semisweet chocolate chips
  • Confectioners' sugar for dusting (optional)

Instructions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch Bundt pan.
  2. In a large bowl, mix together the cake mix, oil, 1/2 cup water, and eggs until well blended.
  3. In a medium bowl, combine the peanut butter, brown sugar, cinnamon, and nutmeg. Stir until well blended.
  4. Pour half of the cake batter into the greased Bundt pan. Spoon the peanut butter mixture over the cake batter. Sprinkle the chocolate chips over the peanut butter mixture. Pour the remaining cake batter over the top.
  5. Bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool cake in the pan for 10 minutes before turning out onto a wire rack to cool completely.
  6. Dust with confectioners' sugar before serving (optional).

Nutrition:

This recipe yields 16 servings. Each serving contains approximately 320 calories, 16 grams of fat, 41 grams of carbohydrates, 2 grams of dietary fiber, 5 grams of protein, and 130 milligrams of sodium.

Caramel Apple Stuffed Bundt Cake

This is a delicious fall-inspired cake that is sure to be a hit with your family and friends. The combination of apples, caramel, and cinnamon is a classic flavor combination that is sure to satisfy.

Ingredients:

  • 1 (18.25 oz.) package yellow cake mix
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 3 eggs
  • 2 Granny Smith apples, peeled, cored, and diced
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup caramel topping
  • 1/2 cup chopped pecans
  • Confectioners' sugar for dusting (optional)

Instructions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch Bundt pan.
  2. In a large bowl, mix together the cake mix, oil, 1/2 cup water, and eggs until well blended.
  3. In a medium bowl, combine the diced apples, brown sugar, cinnamon, and nutmeg. Stir until well blended.
  4. Pour half of the cake batter into the greased Bundt pan. Spoon the apple mixture over the cake batter. Drizzle the caramel topping over the apple mixture and sprinkle with the chopped pecans. Pour the remaining cake batter over the top.
  5. Bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool cake in the pan for 10 minutes before turning out onto a wire rack to cool completely.
  6. Dust with confectioners' sugar before serving (optional).

Nutrition:

This recipe yields 16 servings. Each serving contains approximately 270 calories, 12 grams of fat, 40 grams of carbohydrates, 2 grams of dietary fiber, 3 grams of protein, and 130 milligrams of sodium. Stuffed bundt cakes are a great way to add some fun and creativity to a classic dessert. Whether you’re looking for a light and fluffy cake or a rich and decadent treat, one of these stuffed bundt cake recipes is sure to please. So, the next time you’re looking for something special, try one of these delicious recipes!

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