This is the melt in your mouth, YUMMY Mountain Dew cake I fixed for our home-group get together this Past Monday. It's an amped up version of a Paula Deen recipe that mom found a while back.
My mom and I love getting our hands on yummy recipes and jazzing it up to fit our own creative palate!
After several compliments and people asking for the recipe I figured I would just post it on here! Hope you enjoy it as much as we do!
Ingredients
1 box of Duncan Hines lemon cake mix (18.25oz)
1 box of lemon flavored instant pudding mix (3.4 oz)
1 12 oz can of Mountain Dew
3/4 cup vegetable oil
4 large eggs
Half of a small carton of sliced strawberries
Half of a small carton of blueberries
3 tbsp. of sugar
Preparation
Preheat oven to 325 degrees F. Lightly grease a 10 cup bundt pan. Rinse Strawberries and Blueberries thoroughly. Slice strawberries and place them in a bowl. Add rinsed blueberries to strawberries sprinkle with 3 tbsp. of sugar. Gently stir until the sugar is evenly distributed. Place bowl in the fridge.
Preparation
Preheat oven to 325 degrees F. Lightly grease a 10 cup bundt pan. Rinse Strawberries and Blueberries thoroughly. Slice strawberries and place them in a bowl. Add rinsed blueberries to strawberries sprinkle with 3 tbsp. of sugar. Gently stir until the sugar is evenly distributed. Place bowl in the fridge.
In a large bowl, combine cake mix and pudding mix. Add mountain dew, vegetable oil and eggs. Beat at medium speed with an electric mixer until smooth. Pour batter into prepared pan, and bake for 45 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes. Remove from pan and place on your favorite serving dish.
Remove berries from fridge. Fill the middle of your cake with strawberries and blueberries then garnish the top of the cake with remaining fruit...or garnish it to your heart's desire!
Enjoy!
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