Today the kids are home because of Tropical Storm Gordon. So, what to do when we are all stuck at home?? Why…..bake of course…we baked a batch of chocolate chip cookies and made this beautiful almond bundt cake. Why is it that when we are stuck at home …all we do is eat eat eat eat??? LOL…I guess its also because we were trying to clean out the refrigerator just in case the electricity goes out. Especially this week because I have a refrigerator FULL OF FOOD from this past weekend.

1 box of yellow cake mix
2 small boxes of instant vanilla pudding
1/2 cup of veggie oil
1 1/4 cups water
4 eggs
2 tablespoon almond extract
1 cups slivered almonds, toasted and divided
2 tablespoon almond extract
1 cup powdered sugar
1 stick butter, softened
2-3 splashes milk
1 ziploc bag
Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan
In mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer. Fold in 1 cup toasted almonds and 2 tablespoon of almond extract. Pour into prepared pan and bake 50 minutes or until toothpick inserted comes out clean.
Let cake rest on counter in pan 20  minutes. Then, invert the cake onto a serving plate to finish cooling.
Using an electric mixer, combine powdered sugar with butter and milk until you reach your desired frosting consistency.  Add more powdered sugar if it’s too thin and more milk if it’s too thick.  Stir in your remaining 2 tablespoon of almond extract.
In a ziploc bag…pour in the frosting and snipe a little hole in one corner. Taking the ziploc bag….start piping from the inside to outside…going back and forth…keep piping until the bag is empty. Garnish cake with silvered almond. DELICIOUS!!!

Almond Bundt Cake cooling…waiting for the frosting


Piping the bundt cake with almond frosting…going inside and outside.


garnish with silvered almond


see the silvered almond going through the cake

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