You know what the best thing about rainy days is? A total excuse to stay inside, vegging on the couch, indulging in terrible Netflix marathons (thank you Bitten). But really, when it’s raining and I found out they turned one of my favorite sci-fi books into a tv series, what more can you expect?! Also, in the world according to me, you need at least one of those days a month. At least. There you go, feel free to quote me the next time someone tries to make you feel guilty about a day spent making BFF with your tv and your couch.
And now here with this post, you all are going to think I am just the laziest. I mean, I made a cake with a cake mix! <gasp> And yes, I do know how easy it is to make a cake from scratch (go on, take a gander at that apple & lime cake I made for you a while back, I’ll wait). But let me paint a picture for you…
A girl with a foodie bent rushes into the grocery store to pick up exactly two items. Just two. And rushes is key. After a long day, she wants nothing more than to get home, get dinner on the table, and get outside. Racing through the store on a mission for corn meal, she lands in the baking aisle. And there, brightly festooned with the word SALE is a lemon cake mix. A brightly yellow cake that screams sunshine and summer and oh, it’s on sale, that means it’s good. And it’s so yellow, you can just imagine the burst of brightness that will dance on your tongue when it hits that first tastebud. Yeah, so that’s what went through my mind, and so promptly without a second thought grabbed the mix. And then like so many impulse buys, returned home, only to look disappointedly at the package, and thought, “huh, what am I going to do with that?”
Well, here’s what you do. You make a cake so delicious and moist and light and sweetly tart that it is like a burst of sunshine and summer in your mouth. So yes, you know what? Sometimes it is ok to make a cake with a mix.
Raspberry lemonade bundt cake
Adapted from the Quick Fixes with Cake Mixes cookbook
1 lemon cake mix
½ cup milk
¼ cup oil
½ cup sugar
1 – 8 oz package of cream cheese
juice of one lemon
1 ½ cups fresh raspberries
1 tablespoon flour
Preheat oven to 350°. Grease and flour one large or three medium bundt pans and set aside.
In a large bowl, beat together cake mix, eggs, milk, oil, and sugar on low. Add cream cheese and lemon juice and increase speed to medium, beating 2 minutes.
Meanwhile, in a small bowl, toss the berries with flour until well coated. Gently fold berries into mixed batter by hand. Pour batter into prepared pan(s). Bake for 50-55 minutes for a large bundt pan or 40-45 for smaller.
Cool cakes before removing from pan. Turn cakes out onto platter and dust with powdered sugar. Store uneaten (yeah, right!) cake in refrigerator.