Bundt Trifecta

For Christmas, I decided to bake 3 bundt cakes using my 3 different bundt pans.

I was going for a "hat trick" which means completing the same thing 3 times successfully (for example in hockey, if the same person scores 3 times in the same game, it's a hat trick), but ended up with a "trifecta" which means I predicted (successfully - based on my experience cooking with these pans) the order of success these cakes turned out!

Let's start with 1st Place

I love this pan. It's a Martha Stewart that I bought at K-mart like a million years ago.

Here is the "Apricot-Lemon Cake" with a lemon glaze and frosted cranberries that I made. It was the favorite amongst all my dinner guests.

Apricot-Lemon Cake Recipe
Ingredients
1 lemon cake mix
1 cup apricot nectar
1/2 cup sugar
3/4 cup oil
4 eggs

Glaze
1 1/2 cup powdered sugar
1 lemon

Directions
Beat ingredients in a bowl for 4 minutes.
Bake at 350 degrees for 40 minutes or until toothpick comes out clean.
Let cool.
Mix powdered sugar and lemon together
Pour over cooled cake

2nd Place

A friend gave me this pan recently.

I used Homemade Gourmet's "Grandmother's Great Gingerbread" mix with cinnamon glaze.

3rd Place

This is a traditional (and cheap) bundt pan.

It's hit or miss every time.

I'm not sure how long I've had  it or where I even got it.

By the time I got to this cake, I was in a hurry, and didn't allow it to cool down enough

resulting in this...

OOPS... maybe I didn't let it cool