Tiramisu Bundt Cake

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READY IN: 50mins
SERVES: 16
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 ounce) box white cake mix
  • 1
    pint coffee ice cream, melted
  • 1
    (12 ounce) container vanilla frosting, whipped
  • 1
    teaspoon instant coffee granules, disolved in 1 T water
  • cinnamon-sugar mixture, for dusting
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DIRECTIONS

  • Heat oven to 350 and coat a 10 cup bundt pan with non-stick spray.
  • In a large bowl, beat together cake mix, melted ice cream, and eggs on low for 1 minute. Beat 2 minutes on medium and scrape into pan.
  • Bake at 350 for 35-40 min or until pick tests clean. Cool pan on wire rack 20 min, invert on wire rack to cool completely.
  • In large bowl, beat together frosting and instant coffee mixture.
  • Place cake on stand and spread with frosting. Refrigerate until ready to serve. Dust with cinnamon and suger if desired,.
  • HINT: Unfrosted cake can be frozen for up to 2 weeks prior to serving. Thaw for 3 hrs before frosting.
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