Well, I am now moved to wordpress thanks to my hubby. For the most part things look the same. There are a few new changes that I hope improve the site. If you look to your left, there is a search box at the top and a categories box below it . The categories box is a drop down menu and takes up less space. This is where you find specific things you are looking by category for like breads, beef, Mexican, etc. Then on the right you have an archive box. This is also a drop down menu and where you can find my post by month, year, etc. If you look for the RSS feed it is now at the very top of my page above the header. I am still trying to add a few more things to the site. I will make you aware as I add them. Hopefully if we have any kinks, well find them quickly and get them worked out.
Now the recipe. If you didn’t know, Sunday the 15th is National Bundt Day. So for today and tomorrow I am sharing a couple of bundt recipes to help you celebrate the day if you choose. If not they will both be fabulous for Thanksgiving. Then on Friday I will start my Thanksgiving Feast series to get you all ready for the big turkey day. On Friday, I will also start a giveaway to help 4 of you with your Thanksgiving dinner.
Today’s bundt is one that I adapted from the cookbook 101 Things to Do with Zucchini. Let me just tell you, if you don’t have any zucchini stored in you fridge from the summer, this cake is well worth going to the store and buying some just to make this cake. The cake starts out with a cake mix, so easy. It happens to be a butter pecan mix, yum! Then you also add a container of coconut pecan frosting to the cake. Yep, that is right, you put it IN the cake batter, double yum! Then mix in some eggs, oil, water, and the shredded zucchini. That’s the cake portion. Once you make the cake it is topped off with a praline sauce.
The cake is fabulous without the sauce, but is even better with the sauce. Now, I really think you have to love pralines to add the sauce. The sauces is that sugary creamy crunch you get with pralines, which I happen to love. The other thing about this recipe is you can substitute a German chocolate cake mix if you are more of a chocolate lover. However, I liked it just the way it was! Delicious!
One other tip, make sure to grease and flour the bundt pan WELL. The original recipe said to use non-stick spray. Didn’t work. That is why the picture is only of a slice of the cake. This slice was the only part of the cake that didn’t stick to the pan.
Praline Zucchini Bundt
- 1 box butter pecan cake mix (I only know that Betty Crocker makes one)
- 1 container coconut/pecan frosting
- 4 eggs
- 3/4 cup oil
- 1 cup water
- 2 cups peeled and shredded zucchini
- 6 tbsp butter
- 1 cup brown sugar
- 4 tbsp heavy cream
- 1 cup chopped pecans, toasted
- Preheat oven to 350 degrees. Grease and flour Bundt pan well.
- In a large bowl, stir together cake mix, coconut/pecan frosting, eggs, oil, and water. Add zucchini and mix well.
- Pour cake into Bundt pan and bake for 40-45 minutes until a toothpick inserted in the center come out clean. Cool for about 10 minutes and invert onto a serving plate.
- In a small saucepan, combine butter, brown sugar, and cream; heat until boils.
- Remove from heat and stir in pecan. Pour warm sauce over cake before serving.
Note: can substitute German chocolate cake mix for a chocolate version.