I call this cake Chocolate, Chocolate, Chocolate Bundt cake. It’s a rich, dense cake that serves plenty of people. Basically, it contains choc cake mix, choc instant pudding and choc chips.

https://www.allrecipes.com/recipe/7565/too-much-chocolate-cake/

Anonymous wrote:

Anonymous wrote:So I’m still focused on the earlier post that rhapsodized over Bundt cakes with a crunch to the crust and a “pudding-y” interior.

I have made many Bundt cakes in my life. In my experience and per my recipes, a “pudding-y” interior isn’t fully cooked. Is everyone else making Bundt cakes like that?

Maybe she’s thinking of something like the Tunnel of Fudge cake. I’ve never had it, but I think it’s supposed to make a soft filling.

A lot of bundt recipes also call for poking the cake and pouring a glaze or syrup over it which makes the inside moist. It’s not just underbaked as the PP is saying.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:So I’m still focused on the earlier post that rhapsodized over Bundt cakes with a crunch to the crust and a “pudding-y” interior.

I have made many Bundt cakes in my life. In my experience and per my recipes, a “pudding-y” interior isn’t fully cooked. Is everyone else making Bundt cakes like that?

Maybe she’s thinking of something like the Tunnel of Fudge cake. I’ve never had it, but I think it’s supposed to make a soft filling.

Back in the 80s when my SIL was dating my brother she used to make a pistachio pudding tunnnel bundt that was so good. I think it was from the back of a pistachio pudding box. I’d love to try it again and see if it’s still good or if that was just teenage me.

It was teenage you. Pistachio pudding eaten as an adult is gross and tastes very artificial, because it is.

Pistachio pudding is delicious. Take your crunchy self out of this thread - and go enjoy some organic water with a side of air.

Not if you have ever eaten real pistachios

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Looking for inspiration - any go-to cookie/cake/pie recipes that are surefire hits?

I have a couple potlucks coming up and would love to make something fun.

Strawberry pie or individual strawberry pie "tarts" - whipped cream on top optional.
Always a hit because nobody makes strawberry pie anymore.
And easy.
And you can control sugar - doesn't have to be high sugar.

This is true- and you can't find rhubarb at all these days.

Sorry , off topic here. Rhubarb is seasonal as I guess strawberries should be. It does show up in regular supermarkets in season. Strawberry rhubarb pie, crumble crisp or just slop (frozen for later) are all treats. As is strawberry rhubarb cake -in a Bundt pan or otherwise. Or SR syrup over ice cream.

With all the luscious fruit available, the best summer desserts are pies. As far as I’m concerned, a pie is always fun 😀 It reminds me of childhood and simple times.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:So I’m still focused on the earlier post that rhapsodized over Bundt cakes with a crunch to the crust and a “pudding-y” interior.

I have made many Bundt cakes in my life. In my experience and per my recipes, a “pudding-y” interior isn’t fully cooked. Is everyone else making Bundt cakes like that?

Maybe she’s thinking of something like the Tunnel of Fudge cake. I’ve never had it, but I think it’s supposed to make a soft filling.

Back in the 80s when my SIL was dating my brother she used to make a pistachio pudding tunnnel bundt that was so good. I think it was from the back of a pistachio pudding box. I’d love to try it again and see if it’s still good or if that was just teenage me.

It was teenage you. Pistachio pudding eaten as an adult is gross and tastes very artificial, because it is.

Pistachio pudding is delicious. Take your crunchy self out of this thread - and go enjoy some organic water with a side of air.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:So I’m still focused on the earlier post that rhapsodized over Bundt cakes with a crunch to the crust and a “pudding-y” interior.

I have made many Bundt cakes in my life. In my experience and per my recipes, a “pudding-y” interior isn’t fully cooked. Is everyone else making Bundt cakes like that?

Maybe she’s thinking of something like the Tunnel of Fudge cake. I’ve never had it, but I think it’s supposed to make a soft filling.

Back in the 80s when my SIL was dating my brother she used to make a pistachio pudding tunnnel bundt that was so good. I think it was from the back of a pistachio pudding box. I’d love to try it again and see if it’s still good or if that was just teenage me.

It was teenage you. Pistachio pudding eaten as an adult is gross and tastes very artificial, because it is.

Anonymous wrote:

Anonymous wrote:So I’m still focused on the earlier post that rhapsodized over Bundt cakes with a crunch to the crust and a “pudding-y” interior.

I have made many Bundt cakes in my life. In my experience and per my recipes, a “pudding-y” interior isn’t fully cooked. Is everyone else making Bundt cakes like that?

Maybe she’s thinking of something like the Tunnel of Fudge cake. I’ve never had it, but I think it’s supposed to make a soft filling.

Back in the 80s when my SIL was dating my brother she used to make a pistachio pudding tunnnel bundt that was so good. I think it was from the back of a pistachio pudding box. I’d love to try it again and see if it’s still good or if that was just teenage me.

Anonymous wrote:So I’m still focused on the earlier post that rhapsodized over Bundt cakes with a crunch to the crust and a “pudding-y” interior.

I have made many Bundt cakes in my life. In my experience and per my recipes, a “pudding-y” interior isn’t fully cooked. Is everyone else making Bundt cakes like that?

Maybe she’s thinking of something like the Tunnel of Fudge cake. I’ve never had it, but I think it’s supposed to make a soft filling.

So I’m still focused on the earlier post that rhapsodized over Bundt cakes with a crunch to the crust and a “pudding-y” interior.

I have made many Bundt cakes in my life. In my experience and per my recipes, a “pudding-y” interior isn’t fully cooked. Is everyone else making Bundt cakes like that?

Lemon bars

Lemon blueberry bundt cake, chocolate kahlua bundt cake, Lemon poppyseed, chocolate chip with chocolate ganache, cherry amaretto

Anonymous wrote:Alison Roman’s strawberry cake is so good and easy to make. Double the recipe and use a Bundt pan and confectioner’s sugar to top.
https://www.alisoneroman.com/recipes/old-fashioned-strawberry-cake

NP, I like this idea but have a couple of questions- have you actually made it (doubled) in a bundt pan (asking this bc I’d like to make it for an upcoming bbq and don’t have time to pre-ensure this method works), and also would you cut the strawberries into smaller pieces if making in a bundt pan, vs her instruction to slice the berries. Thanks!

The chocolate flourless cake from the King Arthur Flour website, with homemade whipped cream and berries on top.