The best delicious Prune Bundt Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Prune Bundt Cake recipe today!
Hello my friends, this Prune Bundt Cake recipe will not disappoint, I promise! Made with simple ingredients, our Prune Bundt Cake is amazingly delicious, and addictive, everyone will be asking for more Prune Bundt Cake.
What Makes This Prune Bundt Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Prune Bundt Cake.
Ready to make this Prune Bundt Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 1/3 c Chopped pitted prunes,
-divided
1 c Buttermilk, divided
1/3 c Sugar
1/3 c Packed dark brown sugar
1/4 c Vegetable oil
1 Egg
3 Egg whites
2 c All-purpose flour
1 ts Baking soda
1 1/2 ts Ground cinnamon
1/2 ts Ground nutmeg
1/2 ts Ground allspice
1/4 ts Salt
1 ts Vanilla extract
Vegetable cooking spray
1/4 c Sugar
1/4 c Buttermilk
1/4 ts Baking soda
1/8 ts Imitation butter flavor
Position knife blade in food processor bowl; add 2/3 cup prunes and 1/2 cup
buttermilk, and process until smooth. Combine prune puree, remaining 2/3
cup prunes, and 1/2 cup buttermilk in a bowl; stir well, and set aside.
Combine 1/3 cup sugar, brown sugar, and oil in a large bowl, beating well
at medium speed of an electric mixer. Add egg; beat well. Add egg whites;
beat well.
Combine flour, 1 teaspoon baking soda, and next 4 ingredients; add to sugar
mixture alternately with prune mixture, beginning and ending with flour
mixture. Mix well after each addition. Add vanilla.
Pour batter into a 6-cup Bundt pan coated with cooking spray. Bake at 350
deg for 50 minutes or until a wooden pick comes out clean. Cool in pan 10
minutes; remove from pan. Cool on a wire rack.
Place cake on a serving platter; poke holes in top of cake, using a skewer.
Combine remaining sugar, buttermilk, and remaining teaspoon baking soda in
a small saucepan; bring to a boil over medium heat. Remove from heat, and
stir in butter flavor. Drizzle over cake. Yield: 16 servings (serving size:
1 slice).
Per serving: 185 Calories; 4g Fat (20% calories from fat); 4g Protein; 34g
Carbohydrate; 12mg Cholesterol; 167mg Sodium
Yields
16 Servings
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