Chocolate Orange Bundt Cake

Did you know that not everything has to be made from scratch……yep……there are shortcuts that are sometimes just as good!  This recipe is one of those. If you need a dessert for an upcoming event and want something that is not too difficult but full of yumminess this is the one for you.



  • 1 box of Pillsbury chocolate mix (yep – I said it – prepackaged cake mix!)
  • 1 cup of fresh squeezed orange juice
  • 2 Tbs orange zest
  • 3 eggs
  • 1/2 c mayo (trust me here)
  • 2 Tbs balsamic vinegar (still trust me) I used Simply Infused Dark Chocolate Balsamic and their Blood Orange olive oil instead of regular cooking oil.
  • 2 tsp vanilla
  • Chocolate Glaze: 3/4 cup powdered sugar, 2 Tbs cocoa powder, 2 Tbs OJ


  • Prepare the cake mix as directed but substitute the water with orange juice.
  • To the cake mix add the balsamic, vanilla and mayo and 1 Tbs orange zest
  • Pour the batter into a greased “bundt” pan and bake according to package
  • While the cake is baking, prepare the glaze. Whisk all ingredients and set aside
  • Let the cake cool slightly and turn onto a cake stand. Drizzle the glaze over the top and sprinkle with the other Tbs of Orange zest.
  • cobc


Crunchy Carmel Popcorn Ice Cream Cake

I am NOT a dessert person. Not that I cant make desserts. I can kick butt making them. I just don’t like them. Not ice cream, cakes, anything sweet. I know I know….there is something wrong with that. Well I saw a version of this on a cooking channel one day and decided I would put my own “twist” on it and make it for my Memorial Day get together. I thought to myself, “hmmm – I put some work into this little sweet dish – might as well give it a try”. TWO slices later….I had to stop and get a grip!  My guest begged for me to make it at every get together so I figured I had a winner! You can probably change this with many variations but I’m just sayin…..:)


  • 1 Gal of your favorite ice cream (I used vanilla but even something like Moose Tracks would be awesome!)
  • 2 Boxes of Cramel Corn Crunch and Munch
  • 1 squeeze bottle of Smuckers Carmel Ice Cream Topping
  • 1 Jar of Smuckers Fruit & Honey Tropical Spread (or any preserve spread) This tropical spread was just amazing and worked well with the bananas.


  • 2 large bananas
  • 9″ springfoam pan and a 9″ round cut out of parchment paper to go in the bottom of the pan. This makes it so much easier to get the cake out after it is frozen.


  • Cut out your parchment round to fit inside of your pan. I actually sprayed mine with a little Pam for easy removal.
  • Take your ice cream out and let it soften. If you need to you can even put the container in the microwave for about 15 seconds a few times to soften.
  • Dump your two boxes of Carmel Crunch and Munch into a large gallon size baggie, seal and pound the heck out of it. You want it to have visible pieces of popcorn so dont pound it into a powder form. You want the CRUNCH!
  • Cut your 2 banana into about 1/2″ slices.
  • Now you start assembly
  • First layer in the bottom of the pan is a solid layer of the popcorn
  • Second spread about a 2-3″ layer of your ice cream
  • Drizzle a good amount of the Honey & Fruit Tropical spread over the ice cream
  • A layer of bananas and a good drizzle of carmel syrup.
  • Start your 2nd layer in the exact order starting with the popcorn base endidng with the carmel drizzle  and a final dusting of the carmel popcorn
  • Freeze your cake for several hours.
  • When you are ready to serve, just place it on a pretty cake stand, pop open the springfoam pan (take a picture – its too pretty not to get one before you dig in!)
  • ENJOY!