Easy White Chocolate Bundt-Need Quick Easy Cake?

YouTube Preview Image      White Chocolate Bundt Cake
This has been one of my most popular recipes.  Every time I make it, I get asked for the recipe.  So, I am delighted to share it with you using Great Value products from Walmart–with a few minor changes, it is also called the Yummy Yogurt Cake.  When you are asked to bring a cake to your next party, don’t stress and make this simple White Chocolate Bundt Cake.  Another one of those recipes, my daughter, Haley, makes in literally minutes.  I keep these pantry-friendly ingredients on hand to whip up this unbelievable cake in a pinch. And, during the holiday time, have fun with the variety of different shaped Bundt pans—where you truly can turn a cake into a centerpiece or show-stopper treat.  Bundt cakes are one-stop cooking-dump and stir and bake!  Beginning with a cake mix, white chocolate, and almond extract, this cake becomes an extraordinary dessert.  I promise once you make this cake, you will turn to this recipe over and over again, as you won’t have a choice as White Chocolate Bundt cake is my most requested and will quickly be yours.
Makes 16 servings

1 (18.25-ounce) box yellow cake mix

1 (4-serving) box instant white chocolate pudding and pie filling

1 cup fat-free sour cream

1/4 cup canola oil

2/3 cup fat-free milk

1 egg

3 egg whites

1/2 cup white chocolate chips

1/2 cup chopped pecans

1 1/2 cups confectioners’ sugar

1/4 cup skim milk

1 tablespoon almond extract

1. Preheat oven 350° F. Coat 10-inch nonstick Bundt pan with nonstick cooking spray.

2. In mixing bowl, combine cake mix, pudding, sour cream, oil, milk, egg, egg whites, mixing until well mixed. Stir in white chocolate chips and pecans.

3. Pour in Bundt pan and bake 40-50 minutes or until toothpick inserted comes out clean.

4. In small bowl, mix confectioners’ sugar, milk almond extract; set aside.

5. Cool cake on rack 10 minutes before inverting on serving plate. Drizzle glaze over warm cake.

To Prepare and Eat Now: Slice and serve.

To Freeze: Cool to room temperature, wrap, label and freeze. Recommended freezing time: up to 4-6 months.

To Serve: Defrost, slice and serve.

Note: Different shaped Bundt pans allow for fun types of cakes.

Nutritional information per serving: Calories 318, Protein 4 g, Total Carbohydrate 51 g, Total Fat 11 g, Calories from Fat 31%, Saturated Fat 3 g, Dietary Fiber 0 g, Cholesterol 18 mg, Sodium 338 mg, Diabetic Exchanges: 3.5 other carbohydrate, 2 fat

Comments

  1. I try to make this recipe but I use 1/4 cup full fat goldtop milk and a extra 1/4 cup milk chocolate chips but it was still a reall winner with my two children. I used a wilton’s baking tin for my cake.

  2. this is a great recipe, i use a variation of it myself

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