Pantry Plum Bundt Cake | Use What You've GOT!

Sometimes you just want cake.   Am I right or am I right?  Well today, you may have your cake and eat it too because we are going to fling open the pantry doors and make a cake that quite literally "uses what we've got!"

In this case, I had a jar of plum jelly,a box of yellow cake mix and some Greek yogurt in the fridge.  Building off of a basic bundt cake recipe, I switched and substituted until I came up with a Pantry Plum Cake topped with Brown Butter Icing.  Now, just so you know...the cake was good, but the ICING...the ICING was to DIE FOR.  (Recipe on that one to come later...PROMISE!)  On to the cake...

Pantry Plum Bundt Cake

1 jar (8 oz) plum jelly
1 box yellow cake mix
1 cup of Greek Yogurt
5 small eggs (or 4 XL eggs)  (I tend to use smaller eggs because the majority of our chicken's eggs in winter are smallish)
1/4 c brown sugar
1/4 c veggie oil

OIL your bundt pan or everything will stick and not look like a big, giant beautiful donut.

Mix mix mix mix mix but don't overmix.  Bake @ 325 for 40 minutes.


This is where the whole thing gets FUN! 

Here are the constants:                                                         Here are some ideas:

1 8 oz jar of jelly, jam, preserves, etc                                   Fresh Strawberry Jam,  Orange Marmalade
                                                                                            Blueberry Jelly, Apricot Preserves, Peach Jam

1 box of cake mix                                                                White Cake,  Yellow Cake, Dutch Chocolate,
                                                                                            Red Velvet, Cinnamon Quickbread, Cornmeal

1 c thick dairy                                                                      Sour cream, Greek Yogurt, Vanilla Yogurt

4-5 Eggs                                                                               Sorry, no subbing here!

1/4 c sugar                                                                          light brown sugar, dark brown sugar, white sugar
1/4 c oil                                                                               veggie or canola

Imagine a Strawberry Jam Cake with White Cake mix and Vanilla Yogurt (Yoplait's Thick and Creamy would be great!

Perhaps you would rather go savory with a Jalapeno Jelly, Cornmeal Cake with Sour Cream?  That would be perfect with enchiladas!

Maybe your ultimate cake is a mix of Blueberries and Cinnamon Quickbread with a yogurt and light brown sugar base.

I would love love love to try a Red Velvet Raspberry Cake with a tangy yogurt base and a deep dark brown sugar....YUM!

OK...YOUR TURN!!  What is your perfect combo!  Open up that pantry and TRY IT!  What is the worst thing that could possibly happen?  You waste 2-3 dollars worth of materials and the flavor combination is disgusting.  Isn't it worth a few bucks to have FUN in the kitchen once in awhile?

When it comes to experimenting, I am a pro.  A pro at experimenting, not necessarily at cooking.  You see, for every recipe I share with you here that WORKED, there are 2 sitting on the kitchen counters that FAILED.  I am not a chef.   I am a foodie though and I'm so glad you join me on my food experiments :)  NOW...all that said.  THIS Brown Butter ICING CANNOT BE MESSED WITH.  It is too good...too yummy...too perfect...


Gail said…
Came upon is post today. Currently in my oven is a combo of white cake mix + nectarine preserves + dark brown sugar. I made them into mini cupcake and I will top them with your brown butter vanilla icing. Can't wait!
oh Gail - that sounds deLIIIIIIIIcious!