Berry UpBeet Bundt Cake - #BundtBakers

The theme for #BundtBakers this month is Red, which could be incorporated as the bundt cake batter, the drizzle or frosting, a filling or decorations. We were challenged to be creative but think RED.

Red can be a difficult color to incorporate in a cake, but I was determined not to do a Red Velvet cake as it not a big favorite with my family.  Since I am a big Jamba Juice fan I decided to incorporate their Berry UpBeet smoothie into my cake.  This smoothie is a blend of strawberries, blueberries, mixed berry juice blend, red vegetable juice blend (carrots, beets, broccoli, spinach, kale, and lettuce), mangos, and ice.  I love the "earthy" taste of it.

The recipe I choose to make actually starts with a box cake mix so it is super easy to put together. The smoothie mixture actually makes the cake a very pale pink color, so I choose to add a few drops of red gel coloring. This would normally not be something I would do, but it needed to be more of a red color.  I am going to try and order some beet powder for the next time this happens.  I also added a little more coloring to the drizzle.  I found the cake a little sweet but others loved the taste.

If you would like to know more about #BundtBakers and see what the other bakers made for our Red theme please scroll down below the recipe. Thank you to Wendy from A Day in the Life on the Farm for hosting this month.


Berry UpBeet Bundt Cake
Printer Friendly Recipe

Ingredients
Cake ~

• 1 (15.25 oz) box yellow cake mix
• 1 (3.5 oz) box vanilla instant pudding mix
• 1 cup sour cream
• 1 cup Jamba Berry UpBeet Smoothie®
• 4 eggs
• ½ cup vegetable oil
• red food coloring, if desired

Glaze/Frosting ~ 

• 2 cups powdered sugar, sifted
• 3 tablespoons Jamba Berry UpBeet Smoothie®
• red food coloring if desired

Preparation

Cake ~

1. Preheat oven to 350℉. 
2. Spray a bundt pan with non-stick cooking spray.
3. In a large bowl, mix together the cake and pudding mixes, sour cream, Berry UpBeet Smoothie, eggs, oil and food coloring. 
4. Pour batter into a bundt pan.
5. Bake for 50-55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
6. Cool cake thoroughly in pan for about 90 minutes before inverting onto a plate.
7. If desired, dust the cake with powdered sugar or top with red glaze.

Glaze/Frosting ~

1. Mix together powdered sugar, Berry UpBeet smoothie, and red food coloring. Add more powdered sugar to make it thicker or add more liquid to make it runnier.

Recipe inspired by Six Sister's Stuff

#BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

And don’t forget to take a peek at what the other talented #BundtBakers have baked this month ~

• Berries Bundt Cake by Bizcocheando 
• Berry UpBeet Bundt Cake by All That's Left Are The Crumbs 
• Bundt Cake extra rojo by La mejor manera 
• Cherry & Chocolate Chip Bundtlettes by Sew You Think You Can Cook 
• Cherry Bundt Cake by Basic N Delicious 
• Red Marble Bundt by A Day in the Life on the Farm 
• Red Velvet Bundt Cake by I love Bundt Cakes  
• Red Velvet Marble Bundt Cake by Patty's Cake 
• Roasted Balsamic Cherry Chocolate Cake by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice 
• Strawberries and Cream Bundt Cake by Palatable Pastime 
• White Chocolate Bundt Cake with Raspberry Glaze and Fresh Raspberries by The Queen of Scones