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Recipe by Jackie Yesharim

Rosh Hashanah Bundt Cake

Rosh Hashanah Bundt Cake add or remove this to/from your favorites
Parve Parve
Easy Easy
8 Servings
Allergens
1 Hour, 20 Minutes
Diets

This Rosh Hashanah boxed cake is anything but basic, but the prep and ingredients are just that! Even though I’m more of a “from-scratch” baker, there are times when everyone has to turn to a box of cake mix, like my eight-month pregnant self! Rosh Hashanah is everything sweet and beautiful, so why should the food we eat during this holiday be any different?! Get ready to wow your guests with this beautiful cake, without exhausting yourself making it! Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.

Ingredients

Cake

  • box cake mix (for dairy, which I used, Krusteaz Cinnamon Swirl; for parve, use Manischewitz Apple Crumb Cake)

  • beehive cake pan

  • spray oil with flour

Pomegranate Drizzle

  • 1 teaspoon rosewater

To Decorate

  • flowers

  • pomegranate seeds

  • sliced apples

  • fresh figs

  • fresh mint

Directions

Prepare the Cake

1.

Follow the recipe on the packaging.

2.

Fill each mold about halfway with the batter. Sprinkle the cinnamon mixture from the box over batter. Bake as directed on the package.

Prepare the Pomegranate Drizzle

1.

Prepare your pomegranate drizzle while the cake is baking. Combine powdered sugar and pomegranate juice, lime juice, and rose water. (If too watery, add more sugar. If too thick, add more pomegranate.)

Assembly

1.

When cake is fully cooled, put the two halves of the beehive together, leaving room in the center to fill with fruits and garnishes.

2.

Top it with the pomegranate drizzle and decorate with pomegranates, figs, apples, mint, and spray roses.

Rosh Hashanah Bundt Cake

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