
Ingredients:
- 1 box yellow cake mix **follow box cake mix instructions (but make sure you substitute milk for the water in the directions). I used eggnog.
- 1 cup up to 1 1/2 cups of strawberry or raspberry jam (maybe even marmalade)
- 1/3 up to 1/2 cup of sliced almonds
Note: You can add a sprinkle of nutmeg into the cake batter if you want some of the flavors of the eggnog that I used.
Directions:
First mix cake mix as directed on the box. Remember to substitute


Bake in a 350 degree oven for 50-55 minutes (check with a fork or knife to make sure cake is set). Invert bundt onto a cake plate. Slice and serve. This cake can be eaten hot out of the oven or at room temperature. Enjoy.
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WOW...what a perfect Bundt cake! I loved how you made this beautiful cake!!
ReplyDeleteCan you come over here and help me use up all the leftovers in my fridge? What a gorgeous cake!!
ReplyDeleteI would love this with strawberry jam for sure - and I love that it's a cake mix adaptation! so many of my friends want to try and bake now that I bring it all in to work, but they aren't ready for the leap into "from scratch" so I'll have to share this with them!! YUM
ReplyDeleteJess at www.onsugarmountain.com
Stunning!!! I would love a piece!!
ReplyDeleteDelicious n yummy cake! !! Drooling clicks!!
ReplyDeleteThis looks amazing!!
ReplyDeleteAwesome clicks....looking very delicious...
ReplyDeleteWow, thats almost an Almond-Jam upside down cake ;-) Loved it!!
ReplyDeleteRegards,
Manju
http://manjuseatingdelights.blogspot.com/
This bundt cake looks so full of flavor!
ReplyDeleteThis bundt cake looks most delicious and moist :)
ReplyDeleteCheers
Choc Chip Uru
You sure know how to work magic on leftovers.
ReplyDeleteWhat an ingenious bundt cake! Strawberry jam and almonds - YUM! Hope you had a fabulous weekend!
ReplyDeleteI’ve been wanting to bake something for a couple of days now and so far I manage not too. Seeing your beautiful pictures doesn’t really help straining myself. Gorgeous looking cake!
ReplyDelete