Melted Ice Cream Bundt Cake

I’ve been going through all my Cake Mix Doctor books lately and admiring the genius of Anne Byrn. As much fun as it is to bake from scratch, the number of things that can be done with a simple box of cake mix is pretty impressive.   So this week, in my ongoing attempt to avoid the grocery store, I decided to make the Cake Mix Doctor’s very simple “Incredible Melted Ice Cream Cake”.  I had been wondering about this one for years.  What kind of texture would the cake have?  Would it be dense like a pound cake or light like birthday cake?   Would the ice cream make it extra moist?

Melted Ice Cream Cake

The answer is, light like grocery store birthday cake.  It definitely wasn’t the moistest and richest of doctored cake mix cakes (though it got moister after it sat around iced and covered), but it was tasty and easy to put together.    Because I like to make small batch recipes, I weighed out a third of a box of cake mix in grams, used 2/3 cup of melted ice cream and 1 large egg to make 3 mini Bundts. Most people will probably want to make a full Bundt, so I’ve posted that recipe along with my favorite cream cheese frosting. The original recipe recommends marshmallow frosting, but I had some leftover homemade  cream cheese icing in a bag in the refrigerator, so I used that.

I probably wouldn’t make this cake again now that I’ve tried it, but that doesn’t mean you won’t like it.  The reviews on Epicurious range from 4 star fabulosity to “waste of ice cream”, while talk on the Cake Mix Doctor forum mentioned adding pudding mix, putting water in the oven so that the steam will moisten the cake (a good trick!) and the best flavor ice cream to use (they recommend Ben & Jerry’s Cherry Garcia. Fun reading, but you’ll have to try the recipe to really know.  As for the cream cheese icing, I can assure you that it is delicious.

Melted Ice Cream Cake
 
Prep time
Cook time
Total time
 
Bundt cake made with cake mix, melted ice cream and eggs.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 12
Ingredients
  • 1 package (18.25 ounces) plain white cake mix
  • 2 cups melted premium ice cream, I used Amy's Mexican Vanilla
  • 3 large eggs
Cream Cheese Frosting
  • 8 oz cream cheese, softened
  • 4 oz butter, softened
  • 2 cups sifted confectioners' sugar
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat the oven to 350°F. Spray a 12 cup Bundt pan with Baker's Joy (after making a ton of Bundt cakes, I've had 100% success with Baker's Joy, so I'm mentioning the brand).
  2. Place the cake mix, melted ice cream, and eggs in a large mixing bowl. Mix well, then beat until smooth. Pour into the Bundt pan.
  3. Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 38 to 42 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a small rack, then invert it again onto a second rack so that the cake is right side up to complete cooling, 30 minutes more.
  4. To make the frosting, beat together the cream cheese and butter. Gradually add the sugar and beat until smooth. Beat in the vanilla. Put it all in a heavy zipper bag (or an icing bag fitted with a round tip if you have one), snip off the bottom corner of the bag, and pipe it up and down the sides of the cake.

 

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Comments

  1. says

    I remember seeking melted ice cream bread awhile back…I guess you can use melted ice cream as the ‘liquid’ in a variety of recipes as a a substitute for milk…

  2. Melody says

    I have made this cake recipe many o’times with great response. My favorite brand to use is Ben & Jerry’s (fav flavors: Chunky monkey, peach cobbler, Cinna buns, I Have even used strawberry frozen yogurt and ice cream with brownie bits or cookie bits). You may not want to dismiss it, it might be the type of ice cream used that makes it better. Thanks for the website.

  3. says

    Mary, I haven’t seen ice cream bread, but a local grocery store sells cream cakes which are dense, rich cakes made with regular cream.

    Melody, thanks for the review!! The ice cream I used was super premium and about as rich as you can get. However, I don’t know the make-up of the ice cream in terms of sugar/cream/eggs etc. I think you are right and that brand does play a role. Lots of people (including Cake Mix Doctor) recommend Ben & Jerry’s for this.

    If anyone tries it with Ben & Jerry’s, let me know. :).

  4. Jennifer says

    I have a couple cake mix doctor cookbooks, too. Oddly enough, my favorite part of them is the frosting recipes. I really like her chocolate sour cream frosting.

  5. says

    OMG! My apologies upfront. I’m totally being an opinionated snob, but I cannot imagine putting Ben and Jerry’s IN cake. I’m sure it’s fabulous, but I totally LOVE Ben and Jerry’s and would prefer it alongside my cake not in it.
    My goodness I can’t believe how strong my feelings are about that.
    I’m glad you tried the cake so you know you can move on to different recipes. You’re such a maverick about trying new things.

  6. says

    Haven’t tried this one yet, but am a huge fan of Anne Byrn, the Cake Mix Doctor! While I try to do most of my baking from scratch, her cakes are always a huge hit when I make them.

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