Mother’s Day Bundt Cake


Mother’s Day is very special for me. I lost my mom when I was nine years old. A few years ago, when I got serious about writing and cooking I decided to bake her a cake each year. My mother had a very special palate. She never turned away from anything new, she even ate Rose petals… she was a free spirit and I miss her so much. Here is the cake I made for her today….

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One box Duncan Hines™ yellow  Cake  mix


1 container  Whipped Fluffy White Icing

1 tablespoon  McCorrmick™  Coconut Extract

1 cup Daisy™ Sour Cream

1/2 Cup Dixie Crystals™ Powdered Sugar.

Fruit Mash for serving…hold ya horses….I’ll tell you how to make that in a minute.

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Make cake per package directions.

Spray a bundt pan with non stick spray and cook 33 minutes on 350*

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After baking, turn it out and allow to cool completely .

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Mix the icing with the coconut flavoring, and sour cream and sugar.

allow to sit at room temp before icing your cake.

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Ice just the top of your cake, but let the sweetness cascade down the sides.

Now for the Fruit Mash, I told you it was coming…..

1 cup black berries

1 cup blueberries

1 cup raspberries

5 sliced strawberries

10 seedless grapes sliced in half.

1 tablespoon Dixie Crystals Sugar™

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Add sugar to the fruit and fold well…

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Mash the mixture 2 times, resist the urge to mash it more than that … REFRAIN!

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I said twice… caught ya!

Cover and keep in fridge at least an hour…

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Slice and serve with the Fruit Mash…. so easy y’all !!

Happy Mother’s Day!





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