So moist. So delicious. And so much more.™

Please log in with your username and password.

Make it easy to share with your Facebook or Twitter friends.


So moist. So delicious. And so much more.™

1

Explore Our World

Start with a quick search for a particular flavor…or special occasion…or even your favorite color.
(Frequently Asked Questions)

2

Find Inspiration

We’ll gather some tasty suggestions that match your cravings, revealing ways to make your day delicious!

3

Bake a Memory

The fun has just begun—now you can use your creativity and Duncan Hines® products to bake something delectable, original, and truly you!

« Search Cakes Another Cakes Recipe »

Cakes

Red Velvet Rose Bundt Cake

Alice Gless Recipe shared by:
| Follow this Baker

Very moist, very red, very velvet Bundt cake made like a pound cake but with a nice texture suitable for cupcakes, rectangular or round layers.

  • Hands-On Time:1 Hour
  • Total Time: 2 Hours
  • Servings: 12
  • Rating:

Ingredients

  • l box Duncan Hines white cake mix
  • 2 teaspoons unsweetened cocoa
  • 1 package Jello White Chocolate instant pudding (or White Cheesecake instant pudding)
  • 1 full one-ounce bottle red food coloring
  • 1/2 cup Crisco oil
  • 1 cup buttermilk plus a scant tablespoon cold water
  • 4 eggs
  • 1 teaspoon vinegar optional
  • 1 teaspoon baking soda optional
  • Glaze
  • 1 generous tablespoon butter, melted at very low heat
  • 2 1-ounce squares of white chocolate for baking
  • 1 tablespoon Crisco oil
  • 1 tablespoon light Karo syrup
  • 1 tablespoon plus 2 teaspoons hot water
  • 1 sifted and rounded cup of powdered sugar
  • A few drops of vanilla

Baking Instructions

  1. It is important to have all ingredients at room temperature before you begin.
  2. Quickly mix dry cake mix and the cocoa.
  3. Add the rest of the ingredients in the order given except save the vinegar and soda for last (I used it but it could probably be omitted).
  4. Mix according to package instructions or until smooth using a scraper to work all the flour mixture in well.
  5. Coat the bundt or pan of your choice with cooking spray flour added.
  6. Bake at 350 F or according to package for about 40 minutes or until top is firm when gently pressed and/or wooden toothpick comes out clean
  7. Cool 5 minutes, turn out of pan onto serving plate.
  8. Continue cooling until slightly warm.
  9. Put wax paper strips around bottom to catch drips
  10. Glaze
  11. Melt butter at very low temperature.
  12. Melt white chocolate squares into butter, stirring and being careful not to let it get too hot.
  13. Add the oil, Karo syrup, water and stir well.
  14. Add the sifted powdered sugar, vanilla and stir until well mixed.
  15. Immediately drizzle over cake, paying particular attention to the sides and center hole then finish with top and empty spaces.
  16. 6. When glaze has set, gently remove wax paper strips.
  17. NOTE: The glaze has a nice flavor but you might prefer a cream cheese recipe or one of the new glazes from Duncan Hines.

Baker's Club Snapshots

Did You Make This Recipe?

Share if you loved this recipe as is, or if you added your own twist.

Add Your Photo of this Recipe

Tips

No overbeating

No overbeating

Brownies and bar cookies should be beaten just enough to blend the ingredients well. Over-beating will cause them to rise too much, too fast with the result that they will fall and crack as they cool.


thicker cake

thicker cake

for a thicker cake I suggest using 2 boxes of cake mix.





Keep Exploring

Back to Top
X

Cake Mixes

Classic

Signature

Decadent

Seasonal

Frosting

Creamy

Whipped

Brownies

Cookies

Muffins

Snack Size

Comstock® and Wilderness Fruit Fillings

Apple

Berry Medley

Blackberry

Blueberry

Cherry

Lemon/Lime

Peach

Raspberry

Strawberry