On the hunt for an easy dessert? This White Chocolate Bundt Cake is ridiculously easy to make and will have everyone coming back for more!
Get ready for some serious smiles when you make this White Chocolate Bundt Cake for your friends and family this week! This rich cake is studded with pecans and covered in a decadent white chocolate drizzle. Talk about melt-in-your mouth goodness!
Are you ready to make this bundt cake? Here’s what you’ll need…
White Chocolate Bundt Cake
White Chocolate Bundt Cake Recipe
- 1 18 ¼-ounce box yellow cake mix
- 1 4-serving box instant cheesecake pudding and pie filling
- 1 cup fat-free vanilla or plain Greek yogurt
- 1/4 cup canola oil
- 2/3 cup skim milk
- 1 egg
- 3 egg whites
- 1/2 cup white chocolate chips
- 1/2 cup chopped pecans
- 1 cup confectioners’ sugar
- 2 tablespoons skim milk
- 2 teaspoons almond extract
- Preheat oven 350° F. Coat 10-inch nonstick Bundt pan with nonstick cooking spray.
- In mixing bowl, combine cake mix, pudding, yogurt, oil, milk, egg, and egg whites, mixing until well mixed. Stir in white chocolate chips and pecans.
- Transfer to Bundt pan. Bake 40- 45 minutes or until wooden pick inserted comes out clean.
- Meanwhile, in small bowl, mix confectioners’ sugar, milk and almond extract; set aside. Cool cake on rack 10 minutes before inverting on serving plate. Drizzle glaze over warm cake.
Recipe from Holly Clegg’s Guy’s Guide to Eating Well cookbook.
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