This is the Best Pineapple Upside Down Cake. Why do I say that? Well just look at that golden cake, topped with juicy pineapple slices, sweet maraschino cherries and a yummy brown sugar topping. And the best part? It’s a cake mix. Yes indeed.
We use cake mixes every now and then to make a hectic schedule easier. Life should be easy right? Our Italian Almond Biscotti is just such a recipe – it’s one of our faves, and comes from a famous chef in Italy!
Do you know this is the very first time I’ve baked a Pineapple Upside Down Cake? No really! I always see so many recipes for these yummy cakes everywhere and everyone loves them. NOW I know why!
That yummy, buttery brown sugar that sinks into the bottom (top?) of this amazing Pineapple Upside Down Cake and mixes with the pineapple and cherries, well I’m a believer now!
And because it’s baked in a 13 X 9 pan, so easy to make and take to our next family get together, you can make it literally in minutes!
One bite of this richly dark Chocolate Buttermilk Bundt Cake and you will be in chocolate heaven! This recipe combines the richness of chocolate and buttermilk to create a cake that will provide lasting memories. If you have chocolate cake fans in your family, they will be forever sold on this amazing Chocolate Buttermilk Bundt Cake! And just look at the hot water frosting! If you follow my recipe exactly, you will be able to create this amazing cake yourself. You will become the Chocolate Cake Whisperer. Well maybe not, but it sounds cool right? 🙂
You will need: a Bundt Pan, white flour, white sugar, eggs, oil, unsweetened cocoa powder, corn starch, vanilla, baking soda & butter.
Getting ready to bake this amazing chocolate cake at the trailer.
I just love potlucks. They’re such a wonderful way to get folks together to celebrate an occasion, or just because. AND I’ve found that it’s a great way to find new recipes from those amazing cooks and bakers out there!
My neighbour Sue brought this amazing Chocolate Cake to the Canada Day Potluck at the trailer park this past July 1st.
One bowl scratch cakes are the best and this Chocolate Buttermilk Bundt Cake is no exception!
I love to whip up a cake from scratch. Everything goes into one bowl and gets whipped up in no time at all. You all know how I love to tweak recipes just a little. I’d been seeing lots of buttermilk cake recipes recently. So that got me thinking…..
Buttermilk Chocolate Bundt Cake?
Instead of sour milk, like the original recipe called for, why not buttermilk? Cakes made with buttermilk have an extra rich flavour, and I remember growing up how much my Dad loved buttermilk! Desserts made with buttermilk were really popular in our home.
And of course I wanted to created the very BEST buttermilk chocolate bundt cake ever!
For this Chocolate Buttermilk Bundt Cake recipe, the addition of a cup of hot water along with the cup of buttermilk and a cup of oil, makes for a very moist cake!
And that of course contributes to one very yummy cake!
Chocolate Cake batter all ready to pop into the oven. This bundt pan is the perfect size.
TIPS FOR A PERFECT CHOCOLATE BUTTERMILK BUNDT CAKE
You can make this in a 13 X 9 pan, or use a Bundt (10″ X 4″) pan. Sue made hers in a 13 X 9, so I thought I would try the Bundt.
Follow all of the instructions carefully
Make sure you line whatever pan you use and grease it really well (butter or shortening and I usually use aluminum foil to line the pan).
Once the cake is baked and cools, invert the pan on a platter or plate so that you can peel away the foil and then set it right side up.
Make the hot water frosting right away so that lovely warm chocolate can cover your deliciously moist chocolate buttermilk bundt cake.
Naked cake. You could just dust with icing sugar, and call it a day, this Chocolate Buttermilk Bundt Cake is so moist.
You may need…
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This Bundt Pan by Wilton is the exact one I use for all my delicious bundt cakes, including this chocolate buttermilk bundt cake! It’s also ‘no stick’ is a generous 10 X 4 size, and washes up beautifully. Wilton Cakes make quality products and I have a number of their baking pans.
I love simple bundt cake recipes and always think Bundt Cakes are so pretty, don’t you? After all, you want to make a cake that not only tastes great, but looks great too!
You can pin this image for later, but I think you’ll want to print out the recipe and get baking this awesome chocolate buttermilk bundt cake right now!
Chocolate Buttermilk Bundt Cake Recipe
This is a densely rich chocolate cake. I think it’s just about perfect, but hey that’s me! The buttermilk, oil and hot water blends with the cocoa to create a Chocolate Buttermilk Bundt Cake the likes of which you have never tasted. Trust me on this. If you follow the recipe exactly, you will now have the best chocolate cake recipe that you can bring out for family dinners, potlucks and birthdays! It serves 12 people easily, and there won’t be a crumb left I can assure you.
If you love this recipe as much as we do, please give it a 5 star rating. xo
A rich and delicious Chocolate Buttermilk Bundt Cake Recipe with a thick Chocolate Frosting, mixes up in one bowl, and looks beautiful when baked in a Bundt Pan. So easy, yet so very good, this cake has BIG Chocolate flavor.
Author: Judy Kahansky
Preheat Oven to 350F
First in a large bowl, mix all of the ingredients in order.
Blend until the batter is smooth.
Next, pour into a greased bundt pan
Bake 40 to 50 minutes at 350F
Remove from oven and let cool.
In a medium saucepan, mix first four ingredients and cook over medium heat until thickened
Next, stir in the vanilla and butter
Beat until creamy and then pour over the cooled cake
Chocolate Buttermilk Bundt Cake
Amount Per Serving
Calories 368Calories from Fat 36
% Daily Value*
Total Fat 4g6%
Saturated Fat 1g5%
Total Carbohydrates 78g26%
Dietary Fiber 2g8%
* Percent Daily Values are based on a 2000 calorie diet.
So knowing I was in charge of desserts for Christmas Eve, there could be no question, that this Easy Eggnog Cheesecake Recipe would be on the menu!
I adapted this recipe from one I found on allrecipes.com. If you haven’t been there you should really check it out, it is a HUGE database of recipes created by folks just like us!
My adaptations? Well just look at that Pecan Praline Topping, for starters. The perfect match for all that creamy eggnog, nutmeg and cream cheese don’t you think?
Instant Pot, Slow-Cooker or Oven?
I’ve been baking quite a few cheesecakes in either my slow cooker or Instant Pot lately. It’s been awhile since I actually baked one on the oven. One of the issues I’ve had when baking cheesecakes in the past is that the top would crack, because the oven was either too dry or too hot – or both!
A Very Important Step!
I also would recommend that you place parchment paper in the bottom of your spring form pan before you make the graham cracker crust, so that the cheesecake will slide off the bottom easily once it is cooled. You won’t believe how many times I forget this important step!
Line bottom of springform pan with parchment paper and grease
This Easy Eggnog CheesecakeRecipe calls for the graham cracker crust to be pre-baked, so before you do that, wrap the bottom of the pan in aluminum foil – two layers for sure. Then when you add the cheesecake filling, the entire pan is placed inside a large roasting pan, with about 1″ of water all around. We use a 9″ springform pan for this cheesecake, so a larger pan works well. (see the video below!)
What’s a Bain Marie?
This is where my love of baking shows has really helped me! When I’ve watched the Great British Baking Show or even the new Great Canadian Baking Show, the experienced bakers use a ‘water bath’ or bain marie as it’s also known. What this does is keep the cheesecake baking at a consistent temperature, and allows the steam to keep the inside of the oven moist. You can see how I’ve done in this in the video below.
Once the eggnog cheesecake is baked, remove it from the water bath and let it cool for about 10 minutes. Then slide a knife around the edge to loosen the cake from the pan, but still keep the ring around the cake – you can loosen the clip just don’t take it out. I like my cheesecakes to set up overnight, and that is exactly what I did here.
When you are ready to serve your deliciously Easy Eggnog Cheesecake, run your knife under really hot water, it will make the slicing process so much easier!
Have you made a cake in your Slow Cooker yet? Well what are you waiting for? I’ve made the creamiest cheesecakes and now the most delicious ‘sponge’ as Mary says on the Great British Baking Show. (love that show)
So what or who is Harvey Wallbanger? A cocktail that became popular in the 70’s includes vodka, OJ and Galliano. Galliano is a delicious Italian liqueur that has a light vanilla flavor to it. Garnished with maraschino cherries. Yum. Yum.
There are many recipes out there, most of them include vodka and a lot of Galliano. This recipe includes 3 tbsp. in total. That’s all.
Now quick and easy desserts are what we’re all about here at Pie Lady Bakes. You will love this recipe:
Mix it all up and put in a baking pan. I used my 7” spring form pan, the one that fits in both my slow cooker and Instant Pot. I love the shape.
This recipe is adapted from the gals at the Fix It and Forget It Cookbook. I love their recipes and have tried several of them.
The secret to using a slow cooker to bake is to make sure the moisture gets whisked away from the cake. So to address that, a tip is to top the slow cooker with several sheets of paper towel, just underneath the lid. Leaving the lid slightly ajar also helps.
Now here is something I did not think of. That half way through cooking, to rotate my cake pan so that it gets golden all around. And to adjust the lid so that steam comes out the opposite side. This will give you a cake that is well baked and golden all over.
The orange glaze on this Harvey Wallbanger Cake is a yummy confection of vanilla instant pudding, icing sugar, orange juice and Galliano.
Isn’t it beautiful?
Light vanilla flavors, mixed with orange for a zesty combination. The cake and glaze have instant vanilla pudding mixed in. Now I think that is magical in itself.
Be sure to let the cake cook completely, before you apply the glaze. I think even putting the cake in the refrigerator for an hour is a great idea.
This Orange Cranberry Bundt CakeRecipe is so yummy – perfect for Brunch or a Potluck! The fresh orange juice and zest give it a light fragrant taste, and the dried cranberries add just the right amount of tartness. It’s one of my Grandma’s old fashioned recipes. I think today the term ‘vintage’ is used, but to me it’s old fashioned. 🙂
I’m baking more cakes and other delectable desserts these days, since my hubby gave me a ✅ Kitchen Aid Pro Mixer for Christmas! Boy oh boy, I don’t know how I managed before. I keep my Kitchen Aid Pro Mixer on a cart, and just wheel it over to the counter whenever I want to use it. Cool huh?
This orange cranberry bundt cake recipe comes right out of the family vault circa 1960. I’ve recently discovered an old ledger that was in storage and inside are the most amazing recipes, both handwritten by my beloved Grandma, and also lots of magazine and newspaper clippings. I’m having so much fun going through them.
This Orange Cranberry Bundt Cake Recipe jumped right off the page, so I decided to give it a whirl.
I’m making this orange cranberry bundt cake recipe on a very cold January day, but it’s so light and delicious you could serve any old time at all. The flavours that come out are just amazing. Fresh orange, tangy cranberry and the cake has this rich, moist almost pound cake like texture.
My biggest decision was to whether or not to make an Orange Glaze or Cream Cheese Frosting. I went with the Orange Glaze and sprinkled lots of Orange Zest on top. We’ll enjoy this tonight with a cup of herb tea, and I’ll package up some gifts for the kids.
Squeeze the orange and add all of the juice to the sour milk and set aside
Put the cranberries and leftover orange (remove large bits of pith) and grind fairly fine in your food processor. Set this aside as it will be added to the cake batter at the end.
Cream butter, sugar and egg yolks together
Add the sour milk mixture
Stir in the dry ingredients: flour, baking powder, salt and baking soda.
The batter will be quite dense at this point.
In a separate bowl, beat the egg whites until stiff
Fold in the orange/cranberry mixture into the batter
Add the beaten egg whites
Pour the batter into the greased bundt pan
Bake at 350 for 45 minutes or until a toothpick comes out clean
Remove from the oven and let sit for 5 minutes.
Invert the cake onto a plate and then invert again so that it is top side up.
While the cake is baking mix up the glaze to have it ready to pour on the cake once it has cooled for about 10 - 15 minutes. The cake will still be warm enough for the glaze to nicely melt into the cracks and crevices on top.
Note: To make 1 cup (250 mL) sour milk for baking, use 1 tbsp (15 mL) vinegar or lemon juice and enough milk to equal 1 cup (250 mL). Stir and let stand for 5 minutes before using. This will give the right amount of acidity for the recipe.
If you enjoyed this orange cranberry bundt cake recipe, be sure to check out my Chocolate Mayan Bundt Cake! It’s one of the most popular posts on the blog!