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Old 10-24-2004, 06:46 AM
MrsCobbler's Avatar
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ISO Microwave Bundt Cake Recipes

I bought a microwave bundt cake pan at a yard sale and have been looking for recipes for it. I have written to a few other newsletters I belong to and I am not getting any responses. I don't know if it is because it is a microwave pan that they are afraid to tell me to use regular recipes or what. I have tried putting cherry pie filling in the bottom and then a cake mix poured over that. It turns out really good but hard to judge the cooking time. I would like to make other cakes and have a better idea on the cooking time. Any help would be appreciated.
~ Erin ~
Girlfriend to Christopher
Mom to 4
E-Ma to 3

Look to the future, because that is where you'll spend the rest of your life. ~ George Burns ~
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Old 10-24-2004, 08:05 AM
Abear's Avatar
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Location: Heart of Cajun Country
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I don't have any recipes to share but I did go to Google and put in

"Microwave Bundt Cake" (be sure to use both of the " )

I got lots of links to recipes.

Hope this helps you out some.
Hook 'Em Horns!!!!
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Old 10-29-2004, 07:15 AM
sandieluvsbears's Avatar
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Location: New Hampshire
Posts: 4,138

Hi Mrs Cobbler,

If you go to you will find several microwavable bundt cake recipes, one of which is a Pistachio Bundt cake made with yellow cake mix and instant pistachio pudding and is very good. I have lost the recipe ,I tried it awhile back and it was delicious.Just type in your exact search in their search bar "plastic microwave pan bundt cake recipes"or something similar and you will find some recipes. Good Luck


We all need a little tender luvin BEAR!!!

Last edited by sandieluvsbears; 10-29-2004 at 07:18 AM.
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Old 10-29-2004, 08:09 AM
nad46's Avatar
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Join Date: Aug 2003
Posts: 3

Here are the ones I have:
1. Carrot Spice Cake

2 cups flour
1 cup packed brown sugar
1 tsp baking powder
1 tsp baking soda
2 tsps cinnamon
1/2 tsp allspice
1/2 tsp salt
1-1/4 cups shredded carrot
1 cup applesauce (use instead of oil)
2 eggs (you can use egg replacements)
1 can (8oz)crushed pineapple, drained
1 tsp vanilla
1/2 cup raisins

Yield: 8 Servings

In large bowl, with electric mixer, combine flour, sugar, baking powder,
baking soda, cinnamon, allspice, salt and carrot. Stir in applesauce eggs,
pineapple and vanilla: beat 2 minutes at medium speed. Stir in walnuts
and raisins. Pour batter into greased 10 to 12 cup fluted tube
microwave (non-metal) pan.

To cook, cover top of pan with wax paper. Elevate fluted pan in
microwave with an inverted bowl so bottom of cake will bake well.

Cook at Medium 15 minutes, or until toothpick inserted near center
comes out clean.

To Complete: Let stand, uncovered, 10 minutes. Store covered
until ready to serve.

Note: Microwave baking time is calculated on a 1,000 watt oven.
If you have a 800 watt oven add 2 minutes to bake time.

You can also bake this cake in a conventional oven. Baking time
is about 20 minutes. In either case, let the cake get dark brown
and crusty on the outside.
__________________________________________________ _
2. Fabulous Microwave Chocolate Cake

1 pkg. chocolate cake mix (or other flavor if you wish)
3/4 to 1 cup water
1/3 cup vegetable oil
3 eggs
1 can pecan coconut frosting

Mix cake according to package directions, using 25% ~less~
water than the box directs. (This is because you are converting
the water quantity for microwave cooking.) Place frosting in
bottom of bundt cake pan or 3-quart casserole with cone.
Place cake mixture on top of frosting. Let stand two minutes
before baking. Microwave on High power (100%) for 10-15
minutes, until a toothpick inserted into the cake comes out
clean. Cool for 5-10 minutes and invert onto serving dish.
Raspberry Mousse Cake
3. 1 cup all-purpose flour 2 tablespoons cornstarch 1-1/4 teaspoons baking powder
1/4 teaspoon salt 4 egg yolks 1/2 cup sugar
3 tablespoons water 1 teaspoon lemon juice 4 egg whites
1/2 cup sugar 2 cups frozen lightly sweetened red raspberries, thawed
1/4 cup sugar 1/4 cup orange juice or orange liqueur
1 envelope unflavored gelatin 3 cups whipping cream 3 tablespoons sugar
3 cups fresh red raspberries
1. Grease and flour two 9x1-1/2-inch round baking pans. Stir together the flour, cornstarch, baking powder, and salt. In a medium bowl beat egg yolks with an electric mixer on high speed for 5 minutes. Beat in first 1/2 cup sugar on low speed; beat in water and lemon juice. Wash beaters.
2. In mixing bowl beat egg whites on medium speed until soft peaks form. Add second 1/2 cup sugar; beat at high speed until stiff peaks form. Fold in the yolk mixture. Fold the flour mixture into the egg mixture. Divide batter between pans.
3. Bake in a 325 degree F oven for 25 to 35 minutes or until top springs back when touched. Remove from pans immediately. Cool. Split layers in half horizontally. Place thawed berries in a blender container. Cover; blend until smooth. Strain to remove seeds. Stir in the 1/4 cup sugar. Set aside. In a 1-cup heat-safe measure combine orange juice or liqueur and gelatin; let stand 5 minutes. Place measure in a saucepan filled with 1 inch of water. Heat until gelatin dissolves, stirring constantly. Beat whipping cream and 3 tablespoons sugar to soft peaks. Gradually add gelatin mixture, beating to stiff peaks. Reserve 3-1/2 cups of the whipped cream. To remaining whipped cream, fold in berry puree and 2 cups of the fresh berries.
4. Place a cake layer on a platter; top with 1/3 of the berry mixture. Repeat twice. Top with last layer. Frost cake with reserved whipped cream. Cover; chill 6 hours or overnight. To serve, garnish with remaining fresh raspberries. Makes 12 servings.
Make-Ahead Tip: Bake and cool cake. Fill and frost the cake. Cover and chill 6 hours or overnight. Garnish with fresh berries before serving.
Cake In A Mug
4. This one is done in a mug but decided to send it anyway:
Cake in a Mug
Cake mix in a mug that can be made in the microwave. Use any flavor of cake mix and corresponding flavor of pudding mix. For the glaze, Use a corresponding flavor of powdered mix, such as lemonade for lemon, cocoa for chocolate, etc.
Makes 8 coffee mugs (8 servings).

1 (18.5 ounce) package yellow
cake mix
1 (3.4 ounce) package instant
vanilla pudding mix
2-2/3 cups confectioners' sugar
1/4 cup powdered lemonade mix

1 Check your coffee mugs to make sure each one holds 1 1/2 cups water.
2 Place dry cake mix and dry pudding mix into a large bowl and blend well
with a whisk. This will be about 4 to 4 1/2 cups of dry mix and will make 8
coffee cup cake mixes. Divide mix into 8 small plastic bags (about 1/2 cup
each). Place mix into a corner of each bag and tie it there with a twist tie.
3 Make glaze mix: in a medium bowl, combine confectioners sugar with
powdered flavoring mix. Divide into 8 small plastic bags and close bag with a
twist tie. Attach each glaze mix to the cake mix bags with a twist tie. Place
one of each bag into each cup.
4 Attach the following instructions to each cup: Generously spray inside
of cup with cooking spray. Empty contents of cake mix packet in cup. Add 1
egg, 1 tablespoon of oil, 1 tablespoon water to dry mix. Mix 15 seconds,
carefully mixing in all dry mix. Microwave on full power for 2 minutes. While
cake is cooking, place ingredients from Glaze mix into a very small
container and add 1 1/2 teaspoon water. Mix well. When cake is done, pour glaze
over cake in cup. Enjoy while warm.

Last edited by nad46; 10-29-2004 at 08:28 AM.
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Old 10-29-2004, 09:48 AM
cat lover's Avatar
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Join Date: Oct 2003
Location: Taswell,Indiana
Posts: 8,054
Here's some for the 12 cup fluted microwave cake pan

Pecan Carrot Cake

4 eggs
1 1/2 cups cooking oil
3 cups carrots cut in 1" slices
2 cups sugar, divided
2 tsp cinnamon
1 tsp salt
1 cup pecans
2 cups sifted all purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda

Lightly oil 12 cup fluted microwave cake pan. Dust with sugar. Set aside. Put eggs and oil in electric blender container andbelnd on high. While blending add carrots; when carrots reach grated consistency add 1 cup sugar, cinnamon, salt and pecans. Blend till pecans are chopped.
In large bowl, sift flour, baking powder, baking soda, and remaining sugar. Add blender ingredients and stir. Pour into prepared cake pan and cook on DEFROST for 15 minutes. Rotate dish 1/4 turn at 3 to 4 minutes intervals during cooking time.
Cook on HIGH (max. power) for 4 minutes. Rotate dish 1/4 turn and cook on HIGH (max. power) for 4 to 5 minutes, or until cake tests donewith toothpick. Let stand 10 minutes. Invert on cooling rack or serving plate. Cool completely. Drizzle on Powdered Sugar Glaze.

1 tbsp butter
1 cup powdered sugar
1/2 tsp vanilla extract
1 1/2 to 2 tbsp milk
1/8 tsp salt
Put butter in 2 cup glass measure and Cook on HIGH (MAX power) for 30 seconds or till melted. Add all ingredientsand start with 1 1/2 tbsp milk. Add more only if needed to get glaze consistency. Drizzle over cooled cake.

Festive German Chocolate Cake

1 bar (4 oz) German Sweet Chocolate
1 cup instant mahed potato flakes
1 1/2 cups sugar
1 1/2 cups all purpose flour
1 1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp ginger
1/2 tsp salt
1/2 cup butter
1/2 cup dairy sour cream
4 eggs
1/2 cup chopped maraschino cherries

Break chocolate into large microwave mixing bowl. Add 1 cup water and cook on HIGH (max power) for 2 minutes or till melted. Stir till smooth and stir in potatoes. Add all remaining ingredients except cherries. Mix with electric mixer on low till moistened and then on medium for 3 minutes. Scrape bowl occasionally and fold in cherries.
Generously grease a 12 cup fluted microwave cake pan and sprinkle with sugar. Pour batter into cake pan and cook on HIGH (max power) for 12 to 14 minutes, or till toothpcik inserted in center comes out clean. Rotate dish twice during cooking. Cool 30 minutes before inverting onto a cooling rack. Cool completely before frosting. The Powdered Sugar Glaze from above is good on this also.

Hope you enjoy these!

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Old 10-29-2004, 12:35 PM
rockyelk's Avatar
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Join Date: Feb 2002
Posts: 2
This is great in time for Halloween!

Microwave Pumpkin Orange Cake

1 cake mix -- orange or yellow
1 30 oz. can pumpkin pie MIX
3 eggs
orange extract
8 oz. coolwhip
Pour pumpkin mix into bowl. Remove 1/3 cup mix and set aside. Add cake mix, eggs and 2 tsp orange flavoring, mix well. Pour into cooker w/cone -- place cover on vent position. Microwave 14 min for 750 watt microwave. Let sit for 5 minutes, then turn out onto plate or cover. Mix remaining pumpkin mix in 8 oz. coolwhip with a couple drops of orange flavoring and use to top cake.
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Old 10-30-2004, 09:36 AM
MrsCobbler's Avatar
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Join Date: Dec 2002
Location: Central Ohio
Posts: 169
Thank You!!!

Thank you everyone for your ideas and recipes. I can't wait to make some cakes!!
~ Erin ~
Girlfriend to Christopher
Mom to 4
E-Ma to 3

Look to the future, because that is where you'll spend the rest of your life. ~ George Burns ~
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