Easy Carrot Pound Cake

 Sue Ella Rankin gave me a recipe in 2004 for a coconut pound cake that I have used several different ways.  Her recipe used a yellow cake mix.  I’ve used lots of flavor combinations.  It is cool today, and I have a Carrot Cake mix, so here goes! 

(Be sure to use a pudding cake mix.)

One cake mix with pudding 

4 eggs

1 cup oil

1 cup water

1 can prepared coconut pecan frosting

Combine all ingredients , adding the frosting last. 

Bake in prepared Bundt cakepan for one hour at 350 Degrees.

I learned somewhere along my way to use Crisco to grease the cakepan then dust it with sugar. The sprays are hard on the pans, and the flour makes the cake look dry. (To me)   Try it! 

Too Easy Breakfast Caramel Bread

 In the evening, spray a Bundt pan with Pam. 

Mix 1/2 cup sugar with 1 teaspoon cinnamon (I use a bit more, I love cinnamon)

Place sugar mixture in the bottom of prepared Bundt pan. 

If you like nuts, sprinkle some chopped nuts in also

Place one package of frozen Bridgeford Rolls 

scattered around the pan over the sugar mixture.  .

Slice 3/4 stick of butter very thinly and scatter in and out of the frozen rolls.  

(I have used Squeeze Parkay for this, drizzling it over the frozen rolls.)

I added praline pecan pieces today. 

Use one box of Cook ‘N Serve pudding mix, butterscotch flavor to pour over the frozen rolls and butter.  (Dry mix, not cooked!)

Put the pan in a cold oven to thaw and rise overnight.  

In the morning bake from a cold oven at 325 degrees. 

 In my oven, it takes about 35-45 minutes 

Turn out on cake plate when done and enjoy!

Today, I decided to add dream cheese icing on top after it cooled. 

I had a little helper today who helped clean up the bowl afterwards  

This is a great recipe to use when you want a special morning sweet bread! 

Or, you could begin in the morning and bake it in the evening like I am doing today