Web1 Butter rum glaze 1/2 tsp Salt 2 1/2 cups Sugar 2 tsp Vanilla extract 1 3.4 ounce box Vanilla pudding mix, instant Oils & Vinegars 1 Cooking spray, Non-stick 1/2 cup …
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Ingredients. 1 1 package yellow cake mix (regular size) 2 2 packages (3.4 ounces each) instant pistachio pudding mix. 3 1 cup water. 4 4 large eggs. 5 3/4 cup vegetable oil. 6 GLAZE: 7 1 cup confectioners' sugar. 8 1 tablespoon butter, softened. 9 2 to 3 tablespoons whole milk.
Almond, coconut flour, and cream cheese combine to create an ultra moist, low carb bundt cake that is sure to wow you and your guests. It’s perfect for any ketogenic diet. Note: I used cold buttermilk and cold eggs. Preparation: Preheat oven to 350 and position rack to the lower third of the oven.
Buttered Rum Cake is an almond and coconut flour pound cake flavored with dark rum, then soaked in a buttery rum syrup after it comes out of the oven. How can that be bad? Buttery…rum…soaked…pound cake. Yes…everything about this is sooo right!! Low carb, keto friendly and gluten free!
The bundt cake should feel springy when pressed with a finger and may even sound a little moist. Put a clean towel over the top and let it cool for 10 minutes and then turn out onto a cooling rack. Cool completely. Glaze: Mix the lemon juice and powdered sweetener. Add more sweetener to taste.