With fish, poultry, or any other main meal, try this quick and simple stir-fry of broccolini.
| Servings: | 12 |
| Yield: | 1 – 9 or 10 inch Bundt cake |
Ingredients
- 1 (18.25 ounce) package moist yellow cake mix
- ½ cup white sugar
- 1 cup vegetable oil
- 4 eggs
- 1 (4 ounce) jar apricot baby food
- 1 (4 ounce) jar plum baby food
- ½ cup chopped walnuts
Instructions
- Preheat oven to 375 degrees F (175 degrees C). Grease and flour one 9 or 10 inch Bundt pan.
- Combine the cake mix, sugar, vegetable oil, eggs, apricot baby food and plum baby food. Mix for 2 minutes. Stir in walnuts and pour batter into the prepared pan.
- Bake at 375 degrees F (190 degrees C) for 1 hour. Wonderful with a light dusting of confectioner’s sugar or with an almond frosting.
Nutrition Facts
| Calories | 449 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 63 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 4 g |
| Sodium | 308 mg |
| Sugars | 29 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
After 45 minutes at 375 degrees, this cake started to burn. It was already overcooked. The pan was greased but the cake stuck to the pan.
tried your cake for my sons 1st birthday .the cake tasted good but it was top was burned a little and i took it out ealier then what the recipe calles
This was moist. Instead of using baby food I used canned peaches. I drained most of the liquid and put peaches in a food processor to make puree. The flavor is much more intense. For frosting beat 8oz. cream cheese, with 1 c. powder sugar and another 1c. puree peaches. Fold in 8 oz. whip topping. I split my 2 9″ layers and frosted in between layers, than stacked and frosted top and sides of cake. The fosting is light and not overly sweet. It made for a really high cake. I drizzled with caramel and chopped pecans. Next time I would use almonds as peaches and almonds blend well! You can use other canned fruit like apricots.
This is easy to make, but I found it bland. I made a layer cake with a white chocolate icing and it was good. It definitely needs an icing or maybe cinnamon.
This was amazingly easy! I used dutch apple and pear baby food (because that was in my pantry) and it was great. I did have to shorten the bake time though because of a dark pan. And I cut the oil down to 3/4 cup.
My friend requested a raspberry birthday cake, so I made this recipe and substitued a can of Solo red raspberry filling for the baby food. I also reduced the oil to 1/2 cup. The results were pretty good–a nice moist cake with subtle fruit taste. Thanks Lori!
I used Plum and Pear Baby Food and cut the oil back to 3/4″ cup. My co-workers loved it.
Everywhere I take this cake it is always a winner. Nobody can believe that it has baby food in it. I also tried bannanas and apricot baby food. It turned out really tasty too.
I made this with Baby Food plums and prunes. I added a little maple flavoring to the cake. I also topped it, when cool, with a simple frosting with a little maple flavoring in that also. Absolutely delicious and extremely easy.
I have made this cake many times. Here’s a lower fat/lower calorie version that works just as well. Instead of 1 cup of oil – 1/3 cup oil Instead of 1/2 cup sugar – 1/3 cup sugar Substituted baby food for applesauce as well. Instead of nuts – added raisins. It is still a very very delicious cake!