If you haven’t guessed yet, I do have a bit of an obsession with Funfetti! I just can’t help myself. The sprinkles just make me SO happy! For this recipe, I used the Funfetti frosting that came with pastel sprinkles. The pastel colors make this pound cake perfect for baby showers, wedding shower, Spring parties, or even Mother’s Day. This pound cake recipe is extremely easy to make, and the result is a moist and delicious fun treat. Enjoy!!

Funfetti Pound Cake

Ingredients

Directions

1. Preheat oven to 350°F. Prepare a 9 x 5 x 3 inch loaf pan.

2. Combine cake mix, pudding mix, eggs, water, and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes.

3. Pour the batter in the loaf pan.

5. Bake at 350°F for 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 5-10 minutes. Carefully loosen cake from pan. Invert onto cooling rack. Cool completely.

6. Heat a cup of the frosting in the microwave for 30 seconds. Stir and drizzle over top of cake. Top with sprinkles.

7. Cut cake into slices and serve.

]]> http://megansmunchies.com/funfetti-pound-cake/feed/ 4 http://megansmunchies.com/mocha-espresso-marble-pound-cake/ http://megansmunchies.com/mocha-espresso-marble-pound-cake/#comments Wed, 18 Apr 2012 19:47:03 +0000 megan http://megansmunchies.com/?p=4312 I love recipes that start with a cake mix, and I love coffee! What happens when you combine the two? MOCHA ESPRESSO MARBLE POUND CAKE! The base of this recipe is a marble cake mix combined with espresso powder and mocha instant coffee. The chocolate and coffee flavors blend wonderfully in this pound cake. Neither [...]]]>

I love recipes that start with a cake mix, and I love coffee! What happens when you combine the two? MOCHA ESPRESSO MARBLE POUND CAKE! The base of this recipe is a marble cake mix combined with espresso powder and mocha instant coffee. The chocolate and coffee flavors blend wonderfully in this pound cake. Neither flavor over powers the other! A slice of this pound cake would pair quite well with a mocha latte!

Mocha Espresso Marble Pound Cake

Ingredients

Directions

1. Preheat oven to 350°F. Prepare a 9 x 5 x 3 inch loaf pan.

2. Set aside cocoa packet from mix. Combine cake mix, pudding mix, eggs, mocha powder, espresso powder, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes.

3. Measure 1 cup batter. Place in small bowl; stir in contents of reserved cocoa packet.

4. Spoon the yellow batter in the loaf pan. Spoon the chocolate batter on top of yellow batter in the pan. Run knife through batter to marble.

5. Bake at 350°F for 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Carefully loosen cake from pan. Invert onto cooling rack. Cool completely. Cut cake into slices.

Thanksgiving baking was just the start of weeks of Holiday cooking, and I can’t wait. I have so many recipes that I want to try.  One of the first Holiday recipes I tried this year is from Safeway.com. These Baby Pound Cakes would make great gifts, and would be wonderful treats for Holiday parties. The preparation is easy and is not time consuming at all. I decided to add a little extra flavor kick by drizzling a pumpkin glaze on top of the cakes. These Baby Pound Cakes, with their combination of sweet vanilla cake and cinnamon pumpkin glaze, are the perfect way to kick off the Holiday baking season…not to mention the fact that they are delicious and melt in your mouth.

Baby Pound Cakes with Pumpkin Glaze

1. Beat butter and cream cheese at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add sugar, beating well, 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears.
2. Combine flour and salt. Gradually add to butter mixture, beating at low speed just until blended; stir in vanilla and almond flavorings.
3. Spoon batter into paper-lined  muffin cups, filling three-fourths full.
4. Bake at 350° for 16 to 18 minutes or until a wooden pick inserted in center comes out clean.
5. Cool in pans on wire racks 10 minutes; remove from pans, and let cool completely on wire racks.
6. Mix powdered sugar, pumpkin puree, water, and cinnamon until well blended.
7. Drizzle pumpkin glaze over cakes. (Yield: 2 dozen)
8. Enjoy!