I have been working on this cake for awhile, how to get the delicious taste of coffee creamers, especially the seasonal ones, into a cake? I think I’ve figured it out because this was delicious! I made it in my castle bundt pan but you can make it in any bundt shaped pan.
Here’s an aerial view looking down on the delicious castle.
1 cake mix, flavor to go along with you choice of coffee creamer, I used chocolate fudge for this cake
1 small box instant pudding mix, flavor to go along with your cake mix, I used chocolate to go with the chocolate cake mix
1/2 cup oil
1 cup coffee creamer, I used Salted Caramel Mocha
2 – 3 cups powdered sugar
2 – 4 tablespoons coffee creamer
1 For the cake, preheat oven to 325. Spray bundt pan generously with cooking spray for baking.
2 Combine cake ingredients in mixing bowl and beat on medium for 3 – 5 minutes until well combined. Pour into prepared pan.
3 Bake 45 – 60 minutes or until toothpick comes out clean. Cool in pan 10 – 15 minutes then turn out on serving platter and allow to cool completely.
4 For the glaze, whisk together powdered sugar and coffee creamer until you have a thick glaze but not so thick that it can’t be poured. Drizzle generously over the top of the cooled cake.