Cranberry Splash Bundt Cake

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Pure delight brought to you with my Cranberry Splash Bundt Cake…this cake is incredibly moist and so yummy! Did I mention the cream cheese icing? :)   2016-05-22-8032

Right off the bat I’m just going to say what many of you may be thinking – Cranberry Splash? Yes I used Cranberry Splash Sierra Mist in this cake and am I glad I did. Of course you could use any brand of pop/soda you want.

This Cranberry Splash Cake brings you the flavor of cocoa and just a hint of something special under a layer of delicious cream cheese icing! The soda/pop is the secret ingredient that really turns the cake into something special.

Have no worries the flavor of cranberry does not overwhelm the cake! Instead you have an incredibly moist cake that’s a nice change of pace. :)


You’re going to notice the batter is a little thin. Don’t let that scare you.


When making a bundt cake always let it cool for a while before trying to get it out of the pan, about 20 minutes. It will naturally pull in a bit as it cools.

This is normal and this is what you want. It makes it so much easier to invert the cake on to a cake stand or plate.


For the icing I just had to go with a cream cheese icing. You can use any kind of icing you want, you could even make the icing with more Cranberry Splash soda.

But I have to say the cream cheese icing was perfect on this cake! Of course a few sprinkles are always a nice touch…just saying.

2016-05-23- 8030.

Cranberry Splash Bundt Cake         

Ingredients:                          2016-05-22-8032

2 cups all-purpose flour

2 cups sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 stick of butter

3 tablespoons cocoa powder

1 cup Cranberry Splash Sierra Mist

2 large eggs

1/2 cup buttermilk

1 teaspoon vanilla

Cream Cheese Glaze:

1 1/2 cups powdered sugar

4 tablespoons butter, melted

2 ounces cream cheese, softened

2-4 tablespoons milk

1 teaspoon vanilla


1. Preheat oven to 350 degrees. Generously grease bundt pan.

2. In a large bowl whisk the flour, sugar, baking soda and salt. In a small saucepan, combine Sierra Mist, butter and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, mixing just until moistened.

3. In a small bowl mix eggs, buttermilk and vanilla until blended; add to flour mixture mixing until totally incorporated.

4. Transfer to prepared bundt pan. Bake for about 40 minutes or until a toothpick comes out clean.

5. Allow to cool in pan for at least 20 minutes; this will allow the cake to pull back a little bit and allow it to be flipped out of the pan a little easier.

6. Allow cake to cool completely. Turn upside down onto serving platter.

7. In a medium bowl using a stand mixer or handheld mixer mix cream cheese glaze ingredients on low speed until smooth, no lumps. If glaze is too thick add additional milk 1 teaspoon at a time, until you reach your desired consistency.

8. Once cake is completely cool, pour a generous band of icing along the top and allow it to slide down the cake. Allow the cake to sit until the icing is fully set and no longer tacky or hardened on the outside.

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Mini Chocolate Caramel Bundt Cakes


These Mini Chocolate Caramel Bundt Cakes are the perfect special chocolatey treat to share with family and friends. With chocolate, caramel and cake what’s not to love? :)


There are so many double, triple, and quadruple chocolate cake recipes out there it’s kind of crazy. This recipe is my jazzed up version of one of those generic recipes we’ve seen everywhere.

What I like most about this recipe is you can include so many different flavors and it would still be fantastic!

These Mini Chocolate Caramel Bundt Cakes are a dessert anyone would love to have. Sometimes simple flavors are the best flavors.

Let’s be honest, when chocolate, caramel and cake are included in a dessert it’s usually pretty darn good!


Oh yes, you must let the chocolate and caramel drip down! Just be sure your cakes are cool when you start.


Then top with miniature chocolate chips. Because mini chocolate chips are always better than regular size chips.


Oh my, a ribbon of caramel ribbon dripping down? Don’t you just love that? 


Mini Chocolate Caramel Bundt Cakes

Ingredients:                                            2015-08-14-6377

1 package (regular size) Devil’s food Cake Mix

1 package (3.4 0z.) instant chocolate pudding

1 1/4 cups miniature chocolate chips, divided

1/4 cup Hot Fudge Sauce

1/2 cup Caramel Sauce, or Salted Caramel Sauce


1. Preheated oven to 350 degrees F. Spray mini bundt pans or a 13 x 9 pan with cooking spray.  

2. Prepare pudding mix with milk as directed on package. Blend dry cake mix into pudding mixture. Mixture will be thick and spongy, this is what you want. Stir in 3/4 cup miniature chocolate chips. Pour into greased mini bundt pans, bake for 15-18 minutes. Or, pour into 13 x 9 pan and bake for 30-35 minutes.

3. Cool mini bundts on wire rack for 5 minutes, then gently flip cakes out of pan. Continue cooling cakes on wire rack until completely cooled. If using 13 x 9 pan, leave cake in pan and allow to cool completely on wire rack.

4. Warm hot fudge sauce, drizzle over mini bundts or regular size cake. Drizzle caramel sauce over cake or mini bundts. Sprinkle with remaining miniature chocolate chips.

*Don’t let not having mini bundt pans keep you from making this dessert! Your cake will be delicious using any pan you have. Baking time may need to be adjusted.

Calling all bundt cake lover’s! If you love a good bundt cake, you might want to give my Peanut Butter Chocolate Chip Bundt Cake a try too! So yummy!

2015-01-12-3746 Peanut Butter Chocolate Chip Bundt Cake

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Peanut Butter Chocolate Chip Bundt Cake


Peanut Butter Chocolate Chip Bundt Cake is the perfect cake to celebrate any day of the week!

2015-01-12-3746 Peanut Butter Chocolate Chip Bundt Cake This is such fun cake to whip up during the week for so many different reasons. Peanut butter and chocolate make this cake pretty much perfect in my book! It’s perfect for bringing to a special event, family gatherings, birthday parties, pretty much any occasion you can think of!

No one will ever guess you start with a cake mix. The best part is you don’t have to tell them, unless you want to of course. :) If you plan on taking this cake to a party or special occasion, be sure to let the glaze dry before you attempt to pack it up. Once it has dried, this cake transports very well!

Hope you enjoy! 2015-01-12-3736 For this Peanut Butter Chocolate Chip Bundt Cake I used Toll House Chocolate and Peanut Butter DelightFulls. That’s why the chips may appear slightly larger than usual, because they are. [Read more…]

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Chocolate Mini Bundt Cake

Chocolate Mini Bundt Cake Title

Don’t you just love a good bundt cake? We do! Really, there’s just something extra special about a bundt cake. Cookies and bundt cakes are two things that we could eat every single day in this house!

I know bundt cakes are more of a Midwestern thing, but let’s face it – yummy cake is yummy cake, right? So, recently I received a new mini bundt pan, you know the kind that makes six mini bundt cakes at a time. Well of course I wanted to experiment with it. The thing I like best about the pan is its weight. It’s a nice heavy weight Nordicware Pan. I’m sure you guys have seen these types of pans.

Now to the cake part of it all. It can’t be just any cake you know. My fella’s would be quite disappointed. So, like usual I found a good recipe, and made it my own (as they say). I know I say this all the time, but don’t be afraid to experiment with different flavors.

On different days we all like different things, right?



1 pudding added Chocolate fudge cake mix, regular size

3/4 cup chocolate milk (I used Vanilla soy milk, just because I like it)

1/3 cup butter, melted

3 eggs

1 cup (8 ounces) Chobani Vanilla Chocolate Chunk Greek Yogurt (you can use whatever kind of yogurt you want, or sour cream)

1 box (3.3 ounces) chocolate fudge instant pudding

1 bag (12 ounces) milk chocolate or semisweet chocolate chips (2 cups)

*2 tablespoons vanilla soy milk (completely optional)


1 cup semisweet, or milk chocolate chips (6 ounces)

2/3 cup whipping cream


Caramel Topping of your choice

1 bar (1.72 ounces) French Vanilla and Caramel Milky Way, unwrapped, chopped

Godiva (Vanilla Bean White Chocolate)


1. Heat oven to 350 degrees. Generously grease a 12-cup fluted pan, also know as a bundt cake pan, with shortening and lightly flour, or spray with baking spray with flour. I used a mini bundt pan that holds 6 mini bundt cakes, filling it twice. Keep your batter cold in the fridge while the first six bake. Be sure to wash the pan out between uses or your second batch of mini bundts will stick.

2. In a large bowl, mix cake mix, chocolate milk, butter, eggs, Greek yogurt and dry pudding mix with spoon until well blended (batter will be very thick). Stir in 1-2 cups of chocolate chips, depending on your preference. Spoon into pan.

3. Bake 56 to 64 minutes (for regular size bundt pan) or until top springs back when touched lightly in center. Cool 10 minutes. Turn pan upside down onto cooling rack; remove pan. Cool completely, about 2 hours.

4. Place 1 cup chocolate chips in small heatproof bowl. In 1-quart saucepan, heat whipping cream to simmering; pour over chips. Let stand 5 minutes; stir until smooth. Drizzle glaze over cake. Sprinkle with 1 1/2 cups chocolate chips. Because I was making mini bundt cakes I used mini chocolate chips. Drizzle caramel topping over cake. Sprinkle with chocolate chips, mini or regular and chopped candy.




MM TIP: Feel free to play around with the candy/flavors used in the recipe. I knew I wanted to play up the flavors of vanilla & chocolate. So, keep your eyes open when you’re out doing your regular shopping, and pick up “fun” treats/garnishes when they go on sale. Please don’t pay regular price for these garnishes; you don’t have to!


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Triple Chocolate Cake


Triple Chocolate Cake

Sunday Night is still Family Dinner Night around here. :)

I try to make something that I usually don’t have time to make during the week. You know something just a little extra special.

Part of making Sunday Dinner special is having a fresh & yummy dessert that we can all enjoy. Sometimes that’s easier said than done, but I do try.

Around here we all love bundt cake. Being that I haven’t made a bundt cake in a while it sounded perfect. It turned out to be a great choice.

Triple Chocolate Bundt Cake was the perfect dessert for Sunday Dinner – absolutely delicious!

If you’re wondering why I didn’t use Valentine’s Sprinkles, it’s because I just wanted something fun and unexpected. And what says fun like rainbow sprinkles?

I must say there’s nothing like a yummy bundt cake baking in the oven on a snowy Sunday afternoon.


Anyhoo, this is what your basic batter looks like. I added just a splash of Amaretto non-dairy creamer to the batter. But that’s just personal preference, you don’t need to do so for the cake to be terrific.

 So you split the batter in half and add cocoa to one half, and the chocolate chips to the other half. The third chocolate is the glaze at the end.


So here’s the half with chocolate chips added. I used milk chocolate, because I love milk chocolate chips!


Not the best picture, I know. But this is the half with the cocoa added to it. You are going to spoon the batters into the bundt pan.


You can layer however you want to. I went dark, light, dark, light – or cocoa batter, chocolate chip batter, and repeated.


Here it is right out of the oven. Looks great doesn’t it?


This cake is NOT burnt! It’s going to be a little darker if you start with the cocoa flavored batter first. I’m glad I did, it turned out great.

After the cake is completely cool you can glaze it or frost it anyway you want to and you’re done.

Triple Chocolate Cake


1 package white cake mix, any brand

1/3 cup sugar

4 eggs

1 cup (8 ounces) sour cream, I used light

2/3 cup canola oil

2 tablespoons baking cocoa

1/2 cup miniature semisweet chocolate chips, I used milk chocolate

1 cup chocolate frosting

2 tablespoons 2% milk, I used Amaretto non-dairy creamer


1. In a large bowl, combine the cake mix, sugar, eggs, sour cream and oil. Beat on low for 1 minute; beat on medium for 2 minutes. Pour half of the batter into a large bowl. Stir in cocoa until blended; set aside. Go back to the white cake batter and fold in chocolate chips.

2. Spoon batters into a well greased bundt, or fluted tube pan. Bake at 350 degrees F for 45-50 minutes, or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.

3. In a small bowl, combine frosting and milk (or flavored non-dairy creamer). Spoon over top of cooled cake.

Makes 6-12 servings

Source: Taste of Home



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