Biscoff Bundt Cake

55 mins
Serves 1
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Directions

  1. 1Combine vanilla cake mix, vanilla pudding powder, oil, milk, eggs, and sour cream in a bowl.
  2. 2Combine vanilla cake mix, vanilla pudding powder, oil, milk, eggs, and sour cream in a bowl.
  3. 3Combine vanilla cake mix, vanilla pudding powder, oil, milk, eggs, and sour cream in a bowl.
  4. 4Add melted Biscoff spread and crushed Biscoff cookies.
  5. 5Add melted Biscoff spread and crushed Biscoff cookies.
  6. 6Add melted Biscoff spread and crushed Biscoff cookies.
  7. 7Pour the batter into a greased bundt pan.
  8. 8Pour the batter into a greased bundt pan.
  9. 9Pour the batter into a greased bundt pan.
  10. 10Bake for about 45 minutes at 350F.
  11. 11Bake for about 45 minutes at 350F.
  12. 12Bake for about 45 minutes at 350F.
  13. 13Wrap the slightly hot cake in plastic wrap and freeze for an hour to an hour and a half.
  14. 14Wrap the slightly hot cake in plastic wrap and freeze for an hour to an hour and a half.
  15. 15Wrap the slightly hot cake in plastic wrap and freeze for an hour to an hour and a half.
  16. 16Make cream cheese frosting with cream cheese, butter, Biscoff spread, powdered sugar, and heavy cream.
  17. 17Make cream cheese frosting with cream cheese, butter, Biscoff spread, powdered sugar, and heavy cream.
  18. 18Make cream cheese frosting with cream cheese, butter, Biscoff spread, powdered sugar, and heavy cream.
  19. 19Start decorating the cooled cake.
  20. 20Start decorating the cooled cake.
  21. 21Start decorating the cooled cake.
  22. 22Pipe frosting, add Biscoff spread and crushed cookies on top.
  23. 23Pipe frosting, add Biscoff spread and crushed cookies on top.
  24. 24Pipe frosting, add Biscoff spread and crushed cookies on top.

Ingredients

  • 1 box vanilla cake mix
  • 1 box vanilla cake mix
  • 1 box vanilla cake mix
  • 2 tbsp vanilla pudding powder
  • 2 tbsp vanilla pudding powder
  • 2 tbsp vanilla pudding powder
  • 4 eggs
  • 4 eggs
  • 4 eggs
  • 0.33 cup vegetable oil
  • 0.33 cup vegetable oil
  • 0.33 cup vegetable oil
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 1 cup sour cream
  • 1 cup sour cream
  • 1 cup sour cream
  • 0.25 cup Biscoff spread
  • 0.25 cup Biscoff spread
  • 0.25 cup Biscoff spread
  • 10 crushed Biscoff cookies
  • 10 crushed Biscoff cookies
  • 10 crushed Biscoff cookies
  • 16 oz cream cheese
  • 16 oz cream cheese
  • 16 oz cream cheese
  • 1 cup unsalted butter
  • 1 cup unsalted butter
  • 1 cup unsalted butter
  • 0.33 cup Biscoff spread
  • 0.33 cup Biscoff spread
  • 0.33 cup Biscoff spread
  • 1 cup powdered sugar
  • 1 cup powdered sugar
  • 1 cup powdered sugar
  • 0.25 cup heavy cream
  • 0.25 cup heavy cream
  • 0.25 cup heavy cream
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract

Equipment

bowlwhiskbundt panplastic wrapmixerpiping bag

Tips

  • Bake at 350F for about 45 minutes.
  • Wrap in plastic while hot and freeze until completely cooled.