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How to Make a Berries Bundt Cake

How to Make a Berries Bundt Cake

A Bundt cake is called so because of the ring shape of the pan, the shape has its origins from the Gugelhupf, which is a kind of marble cake popular in the Southern German, Austrian and Swiss areas and it has a tall ring shape to it and it has yeast dough, raisins, almonds and Brandy. However, the people that made it popular in the United States are brothers David and Mark Dalquist in the late 1940’s by co-founding a company called “Nordic Ware” in St. Louis Park in Minnesota when someone approached them and asked them to make a more modern version of the Nordic cake Gugelhupf.

Ingredients and Items Needed:

1 box of yellow mix cake

½ a lemon juice

3 large eggs

Butter (to grease pan)

Flour (to grease pan)

¼ cup of canola oil

1 teaspoon of vanilla extract + ½ teaspoon of vanilla extract

½ cup of blueberries

½ cup of raspberries

1 cup of powdered sugar

2 tablespoons of lemon zest

Bundt Pan

1 Medium bowl
1 small bowl

Wooden spoon/ or mixer

Wire rack

Fork

Knife

Directions:

  1. The first thing to is to pre-heat the oven at 350 degrees Fahrenheit
  2. At this time grease the Bundt pan with butter and some flour so that the cake does not stick to the pan
  3. In the medium bowl add the cake mix, the eggs, oil and the ½ the lemon juice and stir according to package direction or until smooth
  4. Now stir in the lemon zest and the vanilla extract and the blueberries and the raspberries and stir some more
  5. Pour the batter in the Bundt pan and bake for 35 to40 minutes
  6. Once the cake is done, take out and let it cool for 10 to 20 minutes
  7. Next run a knife smoothly between the cake and pan to loosen it up
  8. Hold the wire rack on top of Bundt pan and flip the cake and gently pull pan and let it cool some more
  9. At this point you can prepare the glaze for the cake
  10. In a small bowl add the powdered sugar, the lemon juice and ½ teaspoon of vanilla extract and beat it with a fork for a minute or two or until its smooth
  11. Slowly pour the glaze over the cake evenly