Gluten Free Cherry Limeaide Bundt Cake
All the flavors of that famous slush baked into a yummy bundt cake
Equipment
- Mixing bowl, Small (x2)
- Mixing bowl, Large
- Large bundt pan
Ingredients
- 2 boxes Gluten free key lime cake mix and glaze (GFree Brand from Aldi)
- 1 cup plus 2 T Spindrift Sparkling Raspberry Lime Water
- 1 cup oil (I used melted coconut, but canola or vegetable oil would work as well)
- 4 Eggs
- 1 1/2 cups Cherries (I used Trader Joe's Morrello Cherries)
- 1/8 cup Gluten free flour
Instructions
- Preheat your oven to 350'F and grease a large bundt pan--even if it's non stick.
- In a small bowl, combine the cherries and gluten free flour. Toss with a spoon to coat well. Set aside.
- In a large bowl, use a hand-mixer to combine the cake mixes, oil, and eggs.
- Add 1 cup of the Spindrift water, fold in with a spatula or wooden spoon.
- Add 1/3 of the cake mixture to the bundt pan.
- Add 1/2 of the coated cherries on top of the cake mixture.
- Repeat steps five and then six.
- Cover with the remaining cake mixture.
- Bake at 350 for 45-50 minutes, and check with skewer for doneness. It could take up to 1 hour for the cake to be thoroughly done.
- Cool.
- Once cake is cool, in a small bowl, mix remaining 2 T Spindrift with the glaze packets.
- Coat the top of the bundt with glaze mixture.
- Serve.