Tonight I am going to my friends’ Sabah & Nick’s house for dinner. They are such gracious hosts and always make tons of food that has both Ecuadorian and Middle Eastern influences as Sabah’s parents are from these places. When asked what I could bring I was put in charge of dessert. Usually I just make a box of brownies because they are my specialty, and the only dessert that doesn’t fully intimidate me to bring to other people. But today I looked for a box in the house and gasp! there was none.

Out of the oven and looking good ©EverydayCookingAdventures 2013

Instead, I luckily had a box of Betty Crocker’s Spice cake mix. I decided that to make the cake mix a little fancier I would present it in a fleur de lys bundt cake pan. The box mix said to just make it like normal and pour it into the fluted cake pan and bake. For high altitude I had to lower the heat a little to 325ºF.

Cooling off ©EverydayCookingAdventures 2013

After 38 minutes, the perfect time, I carefully pulled it out of the oven and was gleeful that it hadn’t sunk and when stuck with a sharp knife came out fully baked. I let it cool for 15 minutes, turned over the pan onto a cooling rack and voila out came a perfect looking bundt cake. I was very proud. I then let it cool for two hours and made a slight glaze of powdered sugar, a teeny bit of milk, and vanilla that I drizzled over the top. I then sprinkled it all over with powdered sugar so it looks very pretty. I put half-sliced fresh strawberries in the middle for color and fun. Here’s my bundt cake:

©EverydayCookingAdventures 2013