Pantry Bundt

I had really high hopes for Kitchen Koala's Pantry Raid Bundt. I got the recipe for the rockin Apple butter bundt from the same blogger. Maybe I set the bar a little high, but I was not completely thrilled with how the cake turned out.

This recipe consists of a Devil's Food Cake Mix and a Brownie mix. So, while the recipe was very inexpensive and super quick to whip up, my cake was extremely dry. Because I didn't have a 15 cup bundt pan, I made a 12 cup bundt and 5 mini bundts. I watched the cakes very diligently because I did not want them to get dried out. The mini bundts took a little less than 15 minutes and the full size cake took around 50 minutes.

The weird thing was that the cakes looked very moist when they came out of the oven. They looked so moist in fact, that I was a little unsure if I had cooked them all the way. I don't know why, but once they cooled, they lost their spongy-ness.

Luckily, that problem was solved with a big old scoop of ice cream. The cake was still quite edible and vanished, although not as quickly as it would have if it had been a moist cake. Will I make this cake again? Probably not. If I'm going to make a box mix bundt, I'll just use a box mix and skip the brownie mix addition.

Pantry Raid Bundt from Kitchen Koala
box (18.25 oz.) Devil's Food cake mix, plus ingredients to prepare
1 box Brownie mix (9x13" pan size), plus ingredients called for on box

Preheat oven to 325°F. Generously grease a 15-cup Bundt pan. If you only have a 12-cup pan, use extra batter to make a layer cake or cupcakes. In a very large mixing bowl, stir together dry cake mix and brownie mix. Add eggs, oil, and water (amounts needed depend on brand--check the packages). Mix on low speed to moisten. Scrape sides and bottom of bowl. Mix batter on medium speed for 2 minutes. Pour into prepared Bundt pan. Bake at 325° for 55-65 min, til cake tests done. Let cool in pan on wire rack for 15 min, then invert onto serving platter to finish cooling.