Confetti bundt cake from 100 Morning Treats (page 97) by Sarah Kieffer

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dbuhler on July 17, 2024

    This did not work for me at all. There is a lot of sugar in this cake and adding an additional 3/4 cup of sprinkles just made this cake unbearably sweet. I didn't have the pan that she recommended but she does say that it can be baked in a 12 cup bundt pan, however, when I got the batter in the pan it rose almost to the very top. Unfortunately I didn't have any more baking spray so I just put it in the oven and hoped for the best. Fortunately for me I had the foresight to put some foil down on the tray below the cake which I'm glad I did because the cake completely overflowed the pan and then collapsed. If I do end up trying this again I will absolutely use a larger bump pan and possibly reduce the sugar. The original everything Bundt might also taste fine on its own, so perhaps I'll try that variation first. Just don't bake this in a 12 cup bundt pan.

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