Peppermint Bundt White Chocolate (Print Format)
Cool peppermint and creamy white chocolate elevate this holiday-inspired bundt with a festive glaze.
# Ingredients:
→ For the Cake
01 -
15.25 ounces white cake mix
02 -
3.4 ounces instant white chocolate pudding mix
03 -
4 large eggs
04 -
1/2 cup canola oil
05 -
1/2 cup sour cream
06 -
1 cup peppermint mocha coffee creamer
07 -
2 cups peppermint cream-filled chocolate cookie chunks
08 -
1/4 cup peppermint bits
→ For the Topping
09 -
1 cup white chocolate chips
10 -
1/4 cup peppermint mocha coffee creamer
11 -
2-4 tablespoons peppermint bits
# Steps:
01 -
Preheat oven to 350°F. Spray a 12-cup bundt pan with nonstick baking spray.
02 -
Place the cake mix, pudding mix, eggs, oil, sour cream, and creamer in a mixing bowl. Beat for 1 minute on low speed and 2 minutes on medium speed.
03 -
Gently stir in the cookie chunks and peppermint bits by hand. Spoon the batter into the prepared pan.
04 -
Bake for 45-50 minutes. Remove and cool in the pan for 15 minutes, then invert onto a plate and cool completely.
05 -
Pour the peppermint mocha coffee creamer into a small saucepan and heat until just below boiling. Remove from heat and add the white chocolate chips, stirring until creamy. Let cool for 10 minutes, stirring occasionally.
06 -
Spoon the white chocolate glaze over the cake slowly. Top with peppermint bits and let set. Store in a sealed container.
# Tips:
01 -
You can replace peppermint mocha coffee creamer with a combination of half and half or plain creamer and 1/2 teaspoon peppermint extract.