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How to Salvage an Over-Baked Bundt Cake

O.K. It happens to us all. We’re experimenting with a new recipe… We get sidetracked by something else… We’re using an oven we haven’t used before… and our Bundt cake gets over baked. It’s not burned, but it is now kind of dry and the crust is a bit too brown.

What do you do? Throw it out?

No! You can salvage that partially O.K. Bundt cake by transforming it into another dessert. Here are a couple of ideas.

How to Salvage an Over-Baked Bundt Cake

Make a Trifle

You can cut off the over-brown crust and cube the salvageable inside. Then layer it with fruit and pudding in a trifle dish. Make sure that you don’t start or end with the cake cubes… that way you can make sure that the fruit and pudding are moistening it up from both sides.

Make a Mock Bread Pudding

Cut off the over-brown crusts and cube the salvageable inside. Toss the cubes into a 13 x 9-inch baking dish and pour some milk or soy milk over it… to just about 1/2 the height of your layer of cubes. That’ll be about 1 to 1-1/2 cups. Let that soak in the refrigerator for about an hour or so, until all the liquid is soaked up. You may have to stir the mixture up about half-way through.

Now take some instant pudding mix and follow the directions on the box. Just before it starts to thicken, pour it over the cake cubes. Mix until all the cubes are coated and/or soaked. Press down to even up the top. Put back into the refrigerator and let the pudding set.

Top with whipped topping and serve!

Of course, there are other ways you can salvage an over-dry Bundt cake… make fancy french toast, make a real bread pudding… let your imagination soar!

Bonkers for Bundt Cakes by Carma Spence
Looking for a few more Bundt cake recipes to try? Don’t have a lot of time, but want a tasty Bundt cake? Bonkers for Bundt Cakes just may be the cookbook for you. Filled with “made from cake mix” recipes, as well as a couple from scratch, this simple cookbook is sure to please. Learn more and grab your copy at CarmasCookery.com/bundtcakes.

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About the author

Carma Spence has been experimenting in the kitchen since she was four years old and loves trying out new recipe ideas. She is the author of Bonkers for Bundt Cakes and Your Perfect Pie, as well as author and contributor to several more non-food-related books. With Carma's Cookery, she is taking her passion for empowering people and blending it with her passion for cooking, gift-giving and entertaining.

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