Cookies & Cream Bundt Cake

I have a weekend treat for you guys, today. And I’m pretty gosh darned excited about it! Technically, it’s a Cookies & Cream Cake but I baked it in my bundt pan so I’m calling it the Cookies & Cream Bundt Cake.

Cookies and Cream Bundt Cake

Let me tell you how this cake started. I was strolling the baking aisle at the grocery store, with an undeniable sweet tooth, and there it was….  the Oreo instant pudding.  Let me repeat myself.

Oreo. Instant. Pudding.

Did you know there was such a thing? Did you not bother telling me about it?

You better not have.

While I was intrigued with the Oreo pudding, I wasn’t interested in eating it as pudding. No, no, I was interested in putting it into a cake. Because hello, cake + Oreo pudding.

Cookies and Cream Bundt Cake

Now, before we go any further let me just go ahead and announce that I have a little secret I need to share.

I used a cake mix.

Cookies and Cream Bundt Cake Slice

Sometimes, I think that it’s perfectly acceptable to doctor up a cake mix. In fact, people write entire cookbooks using cake mix as the starter ingredient. But I do know that there are others who despise “short cut” methods.

Cookies & Cream Bundt Cake
Recipe Type: Dessert
Author: Aimee
Prep time:
Cook time:
Total time:
Serves: 10-12
Ingredients
  • 1 package white cake mix (make sure it doesn’t have pudding included)
  • 1 package Oreo instant pudding
  • 1 cup vegetable oil
  • 4 egg whites
  • 1/2 cup milk
  • 14-16 chocolate sandwich cookies, coarsely chopped
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup white chocolate chips (or candy melts)
  • 2 teaspoons shortening, divided
  • 10 chocolate sandwich cookies, crushed
Instructions
  1. Preheat oven to 350 degrees. Spray a bundt pan with nonstick cooking spray.
  2. Beat cake mix, pudding mix, oil, egg whites and milk in a large bowl with electric mixer. Stir in the 20 chopped cookies and pour the batter into prepared pan.
  3. Bake 45 to 50 minutes or until cake springs back when lightly touched. Cool 1 hour in pan on wire rack. Invert the cake onto serving plate and cool completely.
  4. Combine chocolate chips and shortening in small microwavable bowl. Microwave on high for 30 seconds; stir. Microwave at additional 15 second intervals, as necessary, until melted and smooth. Drizzle the chocolate glaze over the top. Repeat with the white chocolate. Top with crushed cookies.

 If that is you, I’ll see you for the next recipe okay? You won’t hurt my feelings if you have no desire to indulge yourself in this here cake. But, should you decide to give this cake a whirl, I assure you that you are in for a treat.

Cookies and Cream Bundt Cake

My empty plate doesn’t lie, folks.

Leave a Reply

Your email address will not be published.