Recipe courtesy of Sandra Lee
Lemon Rose Bundt Cake with Mini Rose Bundt Cakes
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- Level: Easy
- Total: 45 min
- Prep: 10 min
- Cook: 35 min
- Yield: 1 large and 12 mini rose bundt cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 511
- Total Fat
- 17 g
- Saturated Fat
- 2 g
- Carbohydrates
- 87 g
- Dietary Fiber
- 0 g
- Sugar
- 56 g
- Protein
- 4 g
- Cholesterol
- 80 mg
- Sodium
- 369 mg
- Level: Easy
- Total: 45 min
- Prep: 10 min
- Cook: 35 min
- Yield: 1 large and 12 mini rose bundt cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 511
- Total Fat
- 17 g
- Saturated Fat
- 2 g
- Carbohydrates
- 87 g
- Dietary Fiber
- 0 g
- Sugar
- 56 g
- Protein
- 4 g
- Cholesterol
- 80 mg
- Sodium
- 369 mg
Ingredients
Directions
- Preheat oven to 350 degrees F.
- Spray a rose Bundt pan and mini rose Bundt pan with nonstick spray.
- In a mixer fitted with the whisk attachment, combine cake mix, pudding mix, eggs and rose soda. Add oil, mix until smooth.
- Divide batter into prepared pans, bake until tester inserted in the center comes out clean, about 35 minutes for the large cake, about 20 minutes for the mini cakes.
- Cool on wire racks.
- In a bowl, combine confectioners' sugar, water and rose syrup. Whisk to form a smooth glaze. Pour glaze into a resealable plastic bag, snip off a corner and drizzle glaze on cooled cakes.
