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.

cake

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

4 eggs

1/2 cup oil

1 cup coffee creamer, I used Salted Caramel Mocha

glaze

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.