biscoff bundt cake

ingredients

• 1 box white cake mix
• 1 small pkg instant vanilla pudding
• 1 cup + 2 T. sour cream
• ½ cup butter, melted
• ½ cup water
• 4 eggs
• 1 tsp. vanilla (I used cinnamon infused)
• 1½ tsp cinnamon
• ½ cup crushed Biscoff cookies
• Ribbon:
• ¾ cup Biscoff Cookie Butter
• 2 T. flour
• 2 T. powdered sugar
• 2-3 T. heavy whipping cream
• Frosting:
• 8 oz cream cheese (softened)
• ½ cup butter (softened)
• 1 tsp vanilla
• 3 cups powdered sugar
• Drizzle:
• ¼ cup melted, Biscoff Cookie Butter

directions

1. 1 Mix all cake ingredients except the crushed biscoff cookies, on low 30 seconds, then medium 2 minutes.
2. 2 Fold in crushed Biscoff cookies
3. 3 In seperate bowl combine ribbon ingredients, mix until thick.
4. 4 Pour ½ batter into greased bundt pan, then take the ribbon, and flatten into discs and place on top of batter, keeping the ribbon away from the sides of the pan. Top with remaining batter.
5. 5 Bake at 350°F for 45-55 min or until wooden skewer comes out clean.
6. 6 Let cake cool for 5 minutes, run a spatula around the edges to ensure none of the biscoff ribbon is stuck to the pan, invert onto cooling rack.
7. 7 Cool completely before frosting.
8. 8 Beat cream cheese and butter until combined, add vanilla, mix.
9. 9 Sift powdered sugar, add
10. 10 Beat for at least 3-5 minutes.
11. 11 Pipe frosting using a ziplock bag or a disposable piping bag with the tip cut off to get that Nothing Bundt Cake look!
12. 12 Drizzle the melted (but cooled) Biscoff Butter, and top with more crushed Biscoff cookies if