A Tale of Two Bundts // Strawberry Covered Chocolate Bundt Cake and Pumpkin Cream Cheese Bundt Cake

In Food & Recipes by Madison MayberryLeave a Comment

It feels like a lifetime ago, but once upon a time I spent my days working in the Betty Crocker Test Kitchens developing recipes every day. It was one of the most enjoyable jobs I have ever had! I still remember the awe I felt when I first walked into the kitchens and saw my very own kitchen that I would work in each day. To spend most of my days developing recipes, thinking creatively and working with food was such a literal dream.

What I didn’t realize before I started working there was how much effort was put into the development of recipes for BettyCrocker.com. Sure, some of them were less exciting or appealing than others, but many of the recipes on their site are LEGIT really great. And a good handful go well beyond a boxed cake mix or packaged Pillsbury dough.

The recipes that I developed still live on the site today, and I find myself reaching for them from time to time because – hey! – I developed them and can vouch for their tastiness.

This last week I had the opportunity to bake a couple cakes for a bake sale fundraiser for a teacher at my kids school who also teaches Sunday school at our church. These cakes are both equally delicious and super easy to make since they start with a base of boxed cake mix but are both dressed up enough that you would never know the difference. They both use just ONE BOWL for the cake and can be made in a snap!

If you want to grab the recipes, you can do so below:

One Bowl Strawberry-Covered Chocolate Bundt Cake

Pumpkin Bundt Cake with Cream Cheese Frosting
Note: This recipe calls for BC Cream Cheese Frosting but I highly recommend making your own cream cheese frosting!