Cookies and Cream Bundt Cake

similar to the original recipe I found for cupcakes but modified to a Bundt Cake.

Photo by jennie R.
Adapted from keyingredient.com

PREP TIME

45

minutes

TOTAL TIME

65

minutes

SERVINGS

12

servings

PREP TIME

45

minutes

TOTAL TIME

65

minutes

SERVINGS

12

servings

Adapted from keyingredient.com

Ingredients

  • Cupcakes:

  • 1

    box Duncan Hines White Cake Mix

  • 1

    stick of butter, melted

  • 1

    c water

  • 3

    eggs

  • 12

    Oreos, crushed

  • Frosting:

  • 4

    sticks salted butter

  • 1/4

    c heavy cream

  • 2

    teaspoons vanilla

  • 8

    c powdered sugar

  • 15

    Oreos, crushed VERY FINELY

Directions

Cake: 1. Preheat oven to 350 and spray Bundt pan. Crush Oreo into a coarse crumble, set aside 2. In the bowl of a mixer, combine cake mix, eggs, melted butter, and water. Mix on low speed for one minute. Increase speed to high and beat for a min more. Fill pan about 1/2 full, add cookie crumble and pour remaining batter over crumble. Use a this spatula or knife to gently blend into cake batter. Should remain mostly in the center of the cake. and bake as directed on box; Bake at 350 for 45- 50 minutes or until knife comes out clean when testing. 3. While cake is baking, make your frosting. Frosting: 1. In the bowl of a mixer, beat butter, cream, and vanilla on medium-low until smooth and well-combined. Slowly add powdered sugar. 2. Once powdered sugar is barely mixed in, increase speed to medium-high and beat for 2 minutes. Fold in crushed Oreos. 3. Generously frost (lay it on thick, yummy!) or pipe frosting onto cooled Bundt Cake and top with a mini Oreos or more crumble if desired. *Store uneaten cake in the refrigerator.

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