Years ago, my sister Kristen and I used to live just down the street from each other. Both of our husbands were attending the University of Utah, we each had one child (our little girls are only 6 weeks apart) and we were both trying to live on pennies while our husbands attended school.
We usually got together a couple of times a week and sometimes we would even do our grocery shopping together. It was on one of these shopping trips that Kristen introduced me to the day-old bakery shelves.
How did I not know this existed?!
Donuts, muffins, cakes, cookies- all marked WAY down because they were a couple days old.
Every starving newly-wed, new mom college student deserves dessert in their lives and if you can get it for more than half off, it’s an even better deal! 🙂 Ha ha!
Every time I was with Kristen, we would check out the day-old shelves and see what we could find to have as a treat. One of our favorites was the Orange Glazed Bundt Cakes. Holy cow- I don’t know what it is that they put in that cake, but it’s divine. We would bring that cake home and eat it and talk while our baby’s napped- it really was one of my favorite things to do with her.
Maybe I just associate that cake with those sweet memories of being with my sister (who now lives thousands of miles away!), but it is still one of my favorite desserts of all time. I tried to recreate it and while it’s not quite like the bundt cakes that you get at the store, it’s a delicious and moist cake that you have to try!
Recipe adapted from our Triple Chocolate Bundt Cake.
If you need a Bundt pan, this is my go-to pan:
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