Sunday, April 13, 2014

Strawberry Lime Confetti Bundt Cake

Today, I had some of my family over to celebrate my father's birthday. While preparing a dessert, I knew I had to keep it simple - the kids were underfoot, there were other things to be seen to, and multi-tasking doesn't usually lead to tastier desserts, if you know what I mean. So, I took a shortcut and pulled out a box of cake mix. I keep them on hand for days like today - when you need a little something, but just don't have the mental capacity to measure out cups and teaspoons, no matter how simple or delicious the recipe. I doctored the mix up, and the results were pretty tasty! 

(Special thanks to my little brother Ted for the photos - he grabbed my camera and snapped these shots while I was serving cake and ice cream to the hungry masses.) 

Strawberry Lime Confetti Bundt Cake

1 box white cake mix
3 1/2 Tbsp. strawberry gelatin
5 eggs
1/2 cup oil
1 cup water
10 drops lime essential oil (I use doTERRA brand)
1/3 cup large sprinkles

Preheat your oven to 350. Spray a 9-cup Bundt cake pan with cooking spray, sprinkle with flour, and set aside.

In the bowl of an electric mixer, combine the cake mix, gelatin, eggs, oil and water. Mix together on low until combined, then on medium for 2 minutes. Reduce speed and add essential oil and sprinkles. Mix until combined. Pour your cake batter into your prepared Bundt pan and bake for 45 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean.

Serve with whipped cream or ice cream, or both! (A lime glaze would also be nice.)