I decided to give this cake a “new” name, since I kind of made it wrong. Really, it’s just a spice cake made with some Spring Woodchuck cider, but I decided to make it in a Bundt cake instead of a normal cakepan. However, when I did that, instead of flipping the cake properly out of the pan at the end (because I don’t have a cake stand or an appropriate size pan), I left it in the pan and drizzled the glaze overtop, thus having it look more like a flower than anything. Thus, the bundt pan upside-down flower cake is what this turned into!
Either way it is made, this was a tasty treat that we spoiled ourselves too. I had bought the spice cake mix back when we lived in Williamsburg, I believe, so seeing as how we’re about to move back there, we decided it was time to use it. We came up with this idea while enjoying some Spring Woodchuck’s and decided they might add a nice touch to the cake! From there, cakes obviously need some kind of icing and we didn’t really have everything on hand to whip one up. However, I figured throwing a simple powdered sugar glaze on top should do the trick, which it did! Despite the cake being upside down, we have been enjoying it immensely. It’s such a treat to have cake around, but especially one that is a bit lighter and fluffier than other denser cake styles.
Cooking Notes: We substituted 1/3 cup Spring Woodchuck for 1/3 cup water. For the glaze, we decided to use heavy cream instead of milk, since it was what we had on hand!
Spring Flowers Spice Cake (serves 12)
1 box Betty Crocker Spice Cake Mix
1 cup water
1/3 cup Spring Woodchuck cider
1/3 cup veggie oil
1 1/4 cups powdered sugar
3 tbsp heavy cream
Preheat oven to 325 degrees and grease/spray bundt pan in preparation for baking. Mix together spice cake mix, water, cider, oil, and eggs on a low setting of a handheld mixer, for about 30 seconds. Then change speed to medium and beat for 2 minutes. Transfer to pan and bake for 40 minutes or until toothpick comes out clean.
While cake is baking, prepare the glaze. Pour 3 tbsp of heavy cream (or milk) into a mixing bowl, then slowly add powdered sugar 1/4 cup at a time. Whisk together until no longer lumpy, then chill before topping cake. Once cake has completely cooled (and I mean completely!), drizzle and spread glaze over top. Enjoy!