Ingredients for Holland Bols Blue White Chocolate Pudding Bundt Cake
- Instant White Chocolate Pudding And Pie Filling Mix
- 1 cup milk
- 1/2 cup all-purpose flour
- Liquor
- Blue Food Coloring
- White Cake Mix
- 1 cup water
- 3 large egg whites
- 1/2 cup vegetable oil
- Pam Cooking Spray
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How to Make Holland Bols Blue White Chocolate Pudding Bundt Cake
- Preheat oven to 350°F (175°C).
- Generously grease and flour a large bundt pan (approximately 10-12 cup capacity).
- In a medium bowl, combine 1 (3.4 ounce) package instant white chocolate pudding mix, 1 cup milk, and 1/2 cup all-purpose flour. Whisk until smooth and set aside.
- In a large bowl, combine 1 (15.25 ounce) box white cake mix, 1 cup water, 3 large egg whites, and 1/2 cup vegetable oil. Beat on low speed with an electric mixer for 5 minutes, scraping down the sides as needed.
- Divide the white chocolate pudding mixture in half.
- Pour one half of the pudding mixture into the cake batter and mix on low speed until just combined.
- In a separate bowl, combine the remaining half of the pudding mixture with 1/4 cup Bols Blue Curaçao liqueur and a few drops of blue food coloring (adjust to desired intensity).
- Pour the plain cake batter into the prepared bundt pan.
- Gently spoon mounds of the blue pudding mixture over the batter.
- Carefully swirl the blue mixture into the batter using a knife or fork in a figure-eight pattern.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean. The top should spring back when lightly pressed.
- Let the cake cool in the pan for at least 20 minutes before inverting onto a serving platter.
- Run a spatula along the sides and grooves of the bundt pan to release the cake.
- Invert the cake onto a serving platter.
- Chill in the refrigerator for at least 1 hour before slicing and serving to allow flavors to meld and the cake to set.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
99g
Fat
11g
Carbs
12g
