If you’re a baking enthusiast or simply someone who enjoys a homemade treat, the Betty Crocker Bake N Fill pan is a game-changer in your kitchen. This versatile pan allows you to create stunning, multi-layered cakes with ease, offering endless possibilities for flavor and presentation.
From rich chocolate cakes to fruity delights and seasonal specialties, the Bake N Fill pan helps you achieve professional-quality results right at home. In this article, we’re thrilled to share 25+ Betty Crocker Bake N Fill recipes that will elevate your baking game and impress your family and friends.
Whether you’re preparing for a special occasion or just indulging in a weekend bake, these recipes will inspire you to create delicious and visually appealing cakes that are sure to be the highlight of any gathering.
25+ Irresistible Betty Crocker Bake N Fill Recipes for Perfect Cakes Every Time
With these 25+ Betty Crocker Bake N Fill recipes, you have a treasure trove of inspiration for your next baking adventure. The Bake N Fill pan’s unique design allows you to bake beautifully shaped cakes with ease, giving you the freedom to experiment with flavors and presentations that will wow your guests.
From classic flavors like vanilla and chocolate to unique combinations like almond vanilla and pumpkin caramel, these recipes cover a wide range of tastes and occasions.
So, grab your Bake N Fill pan, preheat your oven, and get ready to create some unforgettable desserts that will not only satisfy your sweet tooth but also become a cherished part of your baking repertoire. Happy baking!
Chocolate Lava Cake
Indulge in the rich, molten delight of Chocolate Lava Cake, a dessert that combines the decadence of chocolate with a gooey, molten center. Using Betty Crocker’s Bake N Fill pan, you can achieve a perfectly baked outer shell with a deliciously runny center that oozes with every bite. This recipe is perfect for special occasions or simply when you want to treat yourself to a luxurious dessert.
Ingredients:
- 1 cup semi-sweet chocolate chips
- 1/2 cup unsalted butter
- 1 cup powdered sugar
- 2 large eggs
- 2 large egg yolks
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- Butter and cocoa powder (for greasing the pan)
Instructions:
- Preheat the oven to 425°F (220°C). Grease the Bake N Fill pan with butter and dust with cocoa powder.
- In a microwave-safe bowl, melt the chocolate chips and butter together in 30-second intervals, stirring after each, until smooth.
- Stir in the powdered sugar until well combined.
- Add the eggs and egg yolks, mixing until incorporated.
- Stir in the vanilla extract.
- Gently fold in the flour until just combined.
- Pour the batter into the prepared Bake N Fill pan, filling each cavity about 2/3 full.
- Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
- Remove from the oven and let cool for 1 minute before carefully inverting the cakes onto plates.
- Serve immediately with a dusting of powdered sugar or a scoop of vanilla ice cream.
This Chocolate Lava Cake is the ultimate treat for chocolate lovers, delivering a rich, gooey center encased in a perfectly baked shell. The Betty Crocker Bake N Fill pan ensures an even bake and a stunning presentation. Whether you’re hosting a dinner party or enjoying a quiet evening, this dessert is sure to impress. The combination of warm, molten chocolate and the cool creaminess of vanilla ice cream creates a delightful contrast that elevates this dessert to new heights.
Lemon Blueberry Bundt Cake
Brighten up your dessert table with a Lemon Blueberry Bundt Cake that combines zesty lemon flavor with juicy blueberries. Betty Crocker’s Bake N Fill pan helps create a beautifully shaped cake with a soft and moist crumb. This cake is perfect for spring and summer gatherings, offering a refreshing and vibrant taste that’s sure to please.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup sour cream
- 1/4 cup fresh lemon juice
- 2 large eggs
- 1 tsp lemon zest
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup fresh blueberries (or frozen, thawed)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour the Bake N Fill pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Mix in the lemon zest and lemon juice.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This Lemon Blueberry Bundt Cake is a delightful blend of tangy lemon and sweet blueberries, perfect for a sunny afternoon or any celebratory occasion. The Betty Crocker Bake N Fill pan ensures a beautiful shape and even bake, making your presentation as impressive as the taste. The light, moist texture of the cake paired with the burst of blueberries in every bite creates a refreshing and delicious experience. Top with a dusting of powdered sugar or a drizzle of lemon glaze for an extra touch of elegance.
Spiced Apple Bundt Cake
Warm up with the comforting flavors of Spiced Apple Bundt Cake, a perfect fall treat that combines the sweetness of apples with aromatic spices. Betty Crocker’s Bake N Fill pan helps achieve a beautifully baked cake with a tender crumb and a delightful spiced aroma. This cake is ideal for cozy gatherings and holiday celebrations, offering a taste of autumn in every slice.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup finely chopped apples (peeled and cored)
- 1/2 cup chopped walnuts (optional)
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour the Bake N Fill pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat the butter, granulated sugar, and brown sugar until creamy.
- Add the eggs, one at a time, beating well after each addition.
- Gradually mix in the dry ingredients until just combined.
- Fold in the chopped apples and walnuts.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Spiced Apple Bundt Cake is the quintessential autumn dessert, offering a warm and inviting flavor profile that’s perfect for cool weather. The Betty Crocker Bake N Fill pan ensures that the cake is evenly baked and maintains its beautiful shape. The blend of spices and the sweetness of apples creates a comforting and satisfying treat. Whether enjoyed with a cup of coffee or as a festive dessert, this cake brings the essence of fall to your table and is sure to be a hit with family and friends.
Raspberry Almond Bundt Cake
This Raspberry Almond Bundt Cake combines the tartness of raspberries with the nutty richness of almonds, creating a delectable dessert that’s both visually stunning and delicious. Using Betty Crocker’s Bake N Fill pan ensures an even bake and a lovely, domed shape that showcases the vibrant raspberries and delicate almond flavor. This cake is perfect for a brunch, afternoon tea, or any special occasion.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup almond flour
- 1/2 cup sour cream
- 1/4 cup milk
- 2 large eggs
- 1 tsp almond extract
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup fresh raspberries (or frozen, thawed)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour the Bake N Fill pan.
- In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Mix in the almond extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and milk, until just combined.
- Gently fold in the raspberries.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
The Raspberry Almond Bundt Cake offers a delightful combination of tangy raspberries and sweet almonds, making it a refreshing and elegant choice for any dessert table. The Betty Crocker Bake N Fill pan ensures a perfectly baked, evenly cooked cake with a beautiful shape. This cake is not only a feast for the eyes but also a treat for the taste buds, combining a tender crumb with bursts of tart raspberries and a hint of almond. It’s an excellent way to impress guests at a brunch or to enjoy a special treat any day.
Carrot Pineapple Bundt Cake
Carrot Pineapple Bundt Cake is a moist, flavorful dessert that blends the sweetness of pineapple with the hearty texture of carrots and the warmth of spices. Betty Crocker’s Bake N Fill pan ensures an even bake, giving the cake a lovely rise and perfect shape. This cake is ideal for gatherings and makes a comforting dessert option that’s both tasty and satisfying.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts (optional)
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour the Bake N Fill pan.
- In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
- In a large bowl, beat the oil, granulated sugar, and brown sugar until well combined.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the grated carrots and crushed pineapple.
- Gradually add the dry ingredients to the wet ingredients until just combined. Fold in the walnuts if using.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Carrot Pineapple Bundt Cake is a delightful way to enjoy the classic flavors of carrot cake with a tropical twist. The Betty Crocker Bake N Fill pan helps create a perfectly baked cake with a consistent texture and a beautiful shape. The combination of carrots and pineapple adds a moistness and sweetness that pairs perfectly with the spices. This cake is a great choice for potlucks, family gatherings, or simply as a special treat to enjoy with your favorite cup of tea.
Mocha Espresso Bundt Cake
For coffee lovers, the Mocha Espresso Bundt Cake is a decadent treat that combines rich coffee flavors with a moist, chocolatey crumb. Betty Crocker’s Bake N Fill pan ensures that this cake bakes evenly and maintains a perfect shape. This dessert is ideal for those who enjoy the bold flavors of espresso and chocolate, making it a great option for a sophisticated afternoon or after-dinner treat.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup brewed espresso, cooled
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup milk
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour the Bake N Fill pan.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and milk, until just combined.
- Stir in the brewed espresso until fully incorporated.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
The Mocha Espresso Bundt Cake is a rich, indulgent dessert that beautifully marries the flavors of coffee and chocolate. The Betty Crocker Bake N Fill pan ensures a perfect bake with a uniform texture and elegant shape. This cake is perfect for those who appreciate the bold flavors of espresso and cocoa, making it a standout option for dessert or a special treat. Its dense, moist crumb and intense flavor profile make it an excellent pairing with a cup of coffee or a scoop of vanilla ice cream.
Pineapple Coconut Bundt Cake
Pineapple Coconut Bundt Cake is a tropical delight that brings together the sweet, juicy flavor of pineapple with the rich, nutty taste of coconut. Using Betty Crocker’s Bake N Fill pan ensures an even bake and a beautiful, domed shape. This cake is perfect for summer gatherings or anytime you want a taste of the tropics, offering a moist, flavorful treat that’s sure to be a hit.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup shredded coconut
- 1/2 cup crushed pineapple, drained
- 1/2 cup unsalted butter, softened
- 1/2 cup sour cream
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour the Bake N Fill pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar until creamy.
- Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, until just combined.
- Fold in the shredded coconut and crushed pineapple.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
The Pineapple Coconut Bundt Cake offers a delightful tropical escape with every bite. The Betty Crocker Bake N Fill pan ensures a perfect bake and a beautifully shaped cake. The combination of pineapple and coconut creates a moist, flavorful cake that’s ideal for summer or any time you crave a taste of the tropics. This cake pairs wonderfully with a light glaze or a dusting of powdered sugar and is sure to be a crowd-pleaser at any gathering.
Pumpkin Spice Bundt Cake
Embrace the flavors of fall with Pumpkin Spice Bundt Cake, a moist and flavorful cake that combines the rich taste of pumpkin with warm, comforting spices. Using Betty Crocker’s Bake N Fill pan ensures an even bake and a stunning presentation. This cake is perfect for autumn celebrations, holiday gatherings, or any time you want to enjoy the seasonal flavors of pumpkin and spice.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup sour cream
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour the Bake N Fill pan.
- In a medium bowl, whisk together the flour, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt.
- In a large bowl, beat the oil, granulated sugar, and brown sugar until well combined.
- Add the eggs, one at a time, beating well after each addition. Mix in the pumpkin puree and sour cream.
- Gradually add the dry ingredients to the wet ingredients until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Pumpkin Spice Bundt Cake is a quintessential fall treat that captures the essence of autumn with its rich pumpkin flavor and aromatic spices. The Betty Crocker Bake N Fill pan ensures a beautifully baked cake with a perfect shape. This cake is ideal for cozy gatherings, Thanksgiving celebrations, or as a comforting dessert to enjoy with a cup of tea. Its moist texture and spicy aroma make it a delightful addition to any fall dessert spread.
Maple Pecan Bundt Cake
Maple Pecan Bundt Cake is a rich and flavorful dessert that features the sweet, buttery taste of maple syrup paired with crunchy pecans. Betty Crocker’s Bake N Fill pan helps create a cake with a beautiful shape and even texture. This cake is perfect for holiday gatherings, weekend treats, or anytime you want to enjoy a deliciously sweet and nutty dessert.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup pure maple syrup
- 1/2 cup chopped pecans
- 2 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour the Bake N Fill pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Mix in the maple syrup and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients until just combined.
- Fold in the chopped pecans.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Maple Pecan Bundt Cake combines the rich sweetness of maple syrup with the crunch of toasted pecans, creating a dessert that’s both indulgent and satisfying. The Betty Crocker Bake N Fill pan ensures an even bake and a beautiful presentation. This cake is perfect for holiday gatherings, special occasions, or as a treat to enjoy with coffee or tea. Its warm, nutty flavor and moist texture make it a memorable dessert that’s sure to please any palate.
Lemon Blueberry Bundt Cake
Lemon Blueberry Bundt Cake is a zesty and fresh dessert that combines the tangy flavor of lemon with the sweet burst of blueberries. The use of Betty Crocker’s Bake N Fill pan ensures that the cake bakes evenly and retains its shape beautifully. This cake is perfect for spring and summer gatherings, offering a refreshing and vibrant flavor that’s sure to impress.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup sour cream
- 2 large eggs
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
- 1/2 cup fresh blueberries (or frozen, thawed)
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour the Bake N Fill pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Mix in the lemon juice and lemon zest.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
The Lemon Blueberry Bundt Cake is a delightful and light dessert that brings together bright lemon flavors and sweet blueberries in every bite. Thanks to the Betty Crocker Bake N Fill pan, the cake bakes evenly and holds its shape perfectly. This cake is ideal for a summer brunch or as a refreshing end to any meal. Its combination of zesty lemon and juicy blueberries makes it a crowd-pleaser that’s both elegant and delicious.
Chocolate Hazelnut Bundt Cake
Chocolate Hazelnut Bundt Cake is a decadent treat that combines rich chocolate with the nutty flavor of hazelnuts. Betty Crocker’s Bake N Fill pan ensures that this cake bakes evenly, resulting in a moist and flavorful dessert with a stunning presentation. This cake is perfect for special occasions or as a luxurious dessert to enjoy with friends and family.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup hazelnut spread (like Nutella)
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup milk
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chopped hazelnuts (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour the Bake N Fill pan.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Mix in the hazelnut spread and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and milk, until just combined.
- Gently fold in the chopped hazelnuts if using.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
The Chocolate Hazelnut Bundt Cake offers a rich and indulgent combination of chocolate and hazelnuts, making it a standout dessert for any occasion. The Betty Crocker Bake N Fill pan ensures a perfect bake with a beautiful shape. This cake is ideal for celebrating special events or simply enjoying a luxurious treat. Its moist crumb and decadent flavor profile make it a favorite for chocolate lovers and a delightful addition to any dessert spread.
Apple Cinnamon Bundt Cake
Apple Cinnamon Bundt Cake is a cozy and comforting dessert that features the sweet, spiced flavor of apples and cinnamon. With the help of Betty Crocker’s Bake N Fill pan, this cake bakes to perfection with a tender crumb and a lovely shape. It’s a wonderful choice for fall gatherings, holiday celebrations, or as a comforting treat to enjoy with a warm cup of tea.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup apple sauce
- 2 large eggs
- 1 cup peeled and chopped apples (about 1 medium apple)
- 1 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour the Bake N Fill pan.
- In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Mix in the apple sauce.
- Gradually add the dry ingredients to the wet ingredients until just combined.
- Fold in the chopped apples.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Apple Cinnamon Bundt Cake is a heartwarming dessert that beautifully combines the flavors of apples and cinnamon, creating a cake that’s perfect for cooler weather. The Betty Crocker Bake N Fill pan ensures a uniformly baked cake with a delightful shape. This cake is ideal for autumn gatherings, holiday festivities, or as a comforting treat on a cozy afternoon. Its tender crumb and spiced aroma make it a wonderful choice for anyone looking to enjoy a classic, flavorful dessert.
Almond Vanilla Bundt Cake
Almond Vanilla Bundt Cake is a delightful treat that combines the subtle nutty flavor of almonds with the classic sweetness of vanilla. Using Betty Crocker’s Bake N Fill pan ensures the cake bakes evenly and retains a perfect shape. This cake is ideal for any occasion, offering a refined flavor that’s perfect for pairing with coffee or tea.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup almond flour
- 1/2 cup sour cream
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour the Bake N Fill pan.
- In a medium bowl, whisk together the flour, almond flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and almond extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
The Almond Vanilla Bundt Cake offers a sophisticated twist on classic vanilla cake, enhanced by the subtle, nutty flavor of almonds. The Betty Crocker Bake N Fill pan ensures a perfect bake and a beautiful presentation. This cake is perfect for elegant gatherings or as a special treat for yourself. Its moist texture and refined flavor make it an ideal pairing with a cup of tea or coffee.
Strawberry Cream Bundt Cake
Strawberry Cream Bundt Cake is a luscious and fruity dessert that features the sweet taste of strawberries and a creamy, tender crumb. The Betty Crocker Bake N Fill pan helps achieve a perfectly even bake, resulting in a cake with a stunning shape. This cake is ideal for summer parties, birthdays, or any time you want to enjoy a light and fruity dessert.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup sour cream
- 1 cup fresh strawberries, chopped
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour the Bake N Fill pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, until just combined.
- Gently fold in the chopped strawberries.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Strawberry Cream Bundt Cake is a vibrant and delightful dessert that captures the essence of fresh strawberries in every bite. The Betty Crocker Bake N Fill pan ensures a perfectly even bake and a gorgeous shape. This cake is perfect for summer events, picnics, or as a refreshing treat after a meal. Its light, fruity flavor and tender crumb make it a favorite for strawberry lovers.
Pumpkin Caramel Bundt Cake
Pumpkin Caramel Bundt Cake is a rich and indulgent dessert that pairs the warm, comforting flavors of pumpkin with a luscious caramel glaze. The Betty Crocker Bake N Fill pan helps create a beautifully shaped cake that bakes evenly. This cake is perfect for fall celebrations, holiday gatherings, or any time you want a decadent treat.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup sour cream
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
For the Caramel Glaze:
- 1/2 cup caramel sauce
- 2 tbsp heavy cream
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour the Bake N Fill pan.
- In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
- In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Mix in the pumpkin puree and sour cream.
- Gradually add the dry ingredients to the wet ingredients until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools, prepare the caramel glaze by heating the caramel sauce and heavy cream in a small saucepan over low heat until smooth.
- Drizzle the caramel glaze over the cooled cake.
Pumpkin Caramel Bundt Cake is a decadent and flavorful dessert that beautifully combines the richness of pumpkin with the sweet indulgence of caramel. The Betty Crocker Bake N Fill pan ensures an even bake and a stunning presentation. This cake is perfect for fall festivities, holiday gatherings, or as a comforting treat. Its moist texture and rich caramel glaze make it an irresistible choice for any occasion.
Note: More recipes are coming soon!
