Retro Chocolate Marzipan Bundt Cake
Makes 1 (10-cup) Bundt cake
  • 1 (15.25-ounce) box (432 grams) devil’s food cake mix*
  • 1¼ cups (300 grams) water
  • ½ cup (112 grams) vegetable oil
  • 3 large eggs (150 grams)
  • 1 (12.5-ounce) can (354 grams) almond cake and pastry filling
  • Garnish: confectioners’ sugar
  1. Preheat oven to 350°F (180°C). Grease a 10-cup Bundt pan*.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat cake mix, 1¼ cups (300 grams) water, oil, and eggs at medium speed until combined, about 2 minutes. Stir in almond filling. Pour batter into prepared pan.
  3. Bake until risen and a wooden pick inserted near center comes out clean, 40 to 45 minutes, rotating pan halfway through baking. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Dust with confectioners’ sugar, if desired.
*I used Betty Crocker Super Moist Devil’s Food Cake Mix and Nordic Ware Heritage Bundt Pan.
Recipe by Bake from Scratch at