Double Lemon Poppy Seed Bundt Cake

I found this recipe on the Kraft foods website. The picture on the website make it look so yummy, so I was sold. I thought it would be perfect to make as my contribution for Easter dinner at my Godparents house. This was my first time attempting to make a bundt cake. I bought enough ingredients to make 2 so we could take one for Easter and keep one at home. My first attempt did not go so well. Only half came out, the other half was stuck in the pan. It turned to a crumbled mess. Only half of my cake looked pretty, I was so upset. I decided I would wake up early Easter morning and give it one more try. I researched the internet for some tips on how to make sure bundt cakes come out clean from the pan. (I will post the tips that I found that worked for me.) Easter morning I made the second cake and it came out beautifully!!! I couldn't stop dancing around I was so happy! Unfortunately the yummy frosted cake went to my Godparents and we have the crumbled mess at home. I will have to make a 3rd cake for us to enjoy at home. ;)

Double Lemon Poppy Seed Bundt Cake:

Ingredients:
1 pkg. (2-layer size) lemon cake mix
1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
1-1/4 cups water
1/2 cup oil
4 eggs
1/4 cup poppy seed (I used about half of this in my 2nd cake. I felt the full 1/4 cup was too much in the first cake.)
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
2 Tbsp. butter, softened
1 cup powdered sugar, sifted
2 Tbsp. shredded peel (this is for the garnish. I omitted this.)
1 Tbsp. juice from 1 lemon (I juiced a whole lemon for the frosting, it made it very lemony. YUM!)
1/2 tsp. vanilla - (Not an original part of the recipe. I think it really adds to the flavor of the frosting)


Researched tips/tricks for releasing cake from a bundt pan:

1- Adequately grease the pan. Coat the pan in shortening, then spray with oil and then flour the pan
2- Upon removing pan from oven allow to cool for 5-6 mins. Loosen sides from pan (and middle cone) with a knife or spatula. Place a bath towel in bottom of sink and fill sink with approx. 2 inches of very hot water, place pan into sink and nestle the towel around the pan. (Be careful, pan will still be hot!) cover top of sink for about 5 minutes with another towel and let the steam loosen the cake from the sides of the pan. You should be able to immediately invert the cake onto a serving dish. If it does not easily release from pan give the pan another steam bath cycle. (this method worked brilliantly)

Directions:
HEAT oven to 350°F.

BEAT first 5 ingredients in large bowl with mixer until well blended. Stir in poppy seed. Pour into well-greased and lightly floured 12-cup fluted tube pan or 10-inch tube pan.

BAKE 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool in pan 30 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.

BEAT cream cheese spread and butter with mixer on low speed until well blended. Gradually beat in sugar, vanilla, and lemon juice. Spread over top of cake. Garnish with peel.
(Tip: I transferred the frosting to a liquid measuring cup and heated it for about 15 seconds, stirred, then poured it over the cooled cake)