Mother’s Day Bundt Cake – Family recipes and a few of my own

Ingredients

One box Duncan Hines™ yellow  Cake  mix

Icing:

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*

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

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

allow to sit at room temp before icing your cake.

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…..

10 seedless grapes sliced in half.

1 tablespoon Dixie Crystals Sugar™

Add sugar to the fruit and fold well…

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

Cover and keep in fridge at least an hour…

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