Holland Bols Blue White Chocolate Pudding Bundt Cake

SERVES: 10-12




  • Preheat oven 350°.
  • Spray Pam in large bundt pan.
  • In medium mixing bowl, add pudding mix, milk and flour. Beat with spoon or whisk until mixed. Set aside.
  • In mixing bowl add cake mix, water, egg whites and vegetable oil, beat at low speed with beater about five minutes and use a rubber spatula to scrap the sides while beating.
  • Divide the white chocolate pudding in half.
  • Pour one half in the cake mix and beat on low speed until blended.
  • Add the liquor and the food coloring to the other half of the pudding.
  • Pour the cake mix into the greased bundt pan.
  • Gently spoon mounds of the blue pudding mix on top of the batter.
  • Swirl in with a knife or a fork gently in a figure eight pattern.
  • Bake 45 to 50 minutes. Take out of oven when the top is pressed lightly and springs back.
  • Cool at least 20 minutes before inverting on a platter. Take a spatula and gently slide down the grooves of the bundt pan.
  • Invert on serving platter. Chill for at least 1 hour before cutting.