Frosted Sugar Cookie Bundt Cake

By srumbel

A perfectly soft and tender bundt cake that taste just like a frosted sugar cookie!
from lemonsforlulu.com

Ingredients

• For the cake:
• 1 cup butter, softened
• 2 cups sugar
• 1 teaspoon salt
• 4 large eggs
• 2 teaspoons baking powder
• 3 cups flour
• 1 cup International Delight Frosted Sugar Cookie Coffee Creamer
• 1 teaspoon vanilla
• For the frosting:
• 1 8 oz block cream cheese,softened
• 1/4 butter softened
• 2 1/2 cups powdered sugar
• pinch of salt
• 3 teaspoons International Delight Frosted Sugar Cookie Coffee Creamer
• 1/4 to 1/2 cup sprinkles

Preparation

Step 1

Preheat oven to 350. Spray a 10-inch bundt pan with non-stick spray and set aside.
In the bowl of stand mixer beat butter and sugar and light and fluffy. Add salt. Slowly beat in eggs one at a time, taking care to incorporate each egg into the batter before adding the next. Mix in baking powder. Add the flour, alternating with coffee creamer, beginning and ending with flour mixture. Beat in vanilla.
Pour batter into bundt pan and smooth it out with a spatula. Bake for 55-60 minutes or until a toothpick inserted into the cake comes out clean. Cool in pan for 5 minutes. Top pan with a cooking rack. Hold the bottom of the bundt pan with one hand while holding the cooling rack with the other, carefully invert cake to rest onto the cooling rack. Allow cake to cool completely before frosting.
To prepare the frosting, beat cream cheese and butter together in a mixing bowl until smooth and creamy. Carefully add powdered sugar one cup at a time. Beat in coffee creamer until the frosting is spreadable, adding more sugar or creamer as necessary.
Carefully spread the frosting over the top of the cake. Shake sprinkles over the top of the cake.

Yields 12