If you like making Bundt cakes but don’t have a big family to help eat them, treat yourself to a brand new a 6 cup Bundt pan! It took me forever to finally buy one, but Target had them in the baking aisle a few weeks ago and I finally gave in. Now I’m wondering why I didn’t buy one sooner.
It is the perfect capacity for making half batch Bundt cakes.
And if you have a digital scale, you can easily make half batch doctored cake mix Bundts by weighing out half boxes of cake mix and adding half the ingredients listed on the box.
That’s how I made this cake, which has a filling of white chocolate cheesecake surrounded by an easy cake mix cake. You could certainly use a scratch scratch Key lime cake, but since I made this for Todd and he likes the flavor of the new seasonal Pillsbury Key lime cake mix, I did it the easy way. As for the filling, it works with just about any flavor of cake. I’ve used it in red velvet Bundts, peanut butter Bundt cakes and carrot.
By the way, be on the lookout for another big Pillsbury giveaway. It’s a good one, and hopefully I’ll be able to post it next week.
- 6 oz white chocolate, chopped
- 12 oz cream cheese, softened
- 1/4 cup Domino granulated sugar
- 1/2 teaspoon vanilla extract
- 1 box Pillsbury’s new Key Lime flavored cake mix**
- 3 large eggs
- 1/2 cup vegetable oil
- 3/4 cup plus 2 tablespoons water
- 2 tablespoons lime juice
- Key Lime Frosting
- Preheat oven to 325 degrees F. Spray a regular size Bundt pan with baking spray.
- Prepare filling. Melt the white chips in the top of a double boiler or in a microwave-safe bowl using 50% power and stirring every 30 seconds. Meanwhile, in a medium size mixing bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Beat in the melted white chips. Set aside.
- In a large mixing bowl, combine the cake mix ingredients. Using an electric mixer, beat for 2 minutes on high until smooth. Pour about 1/2 of the batter into the Bundt pan. Spoon the white chocolate mixture in a ring in the center of the cake batter, being careful not to let it touch the sides. Spread remaining cake batter over the white batter.
- Bake cake for 45 to 55 minutes or until a tester inserted comes out clean. Let cool in pan for 10 minutes, then carefully turn from pan. Let cool completely.
- Spoon the lime icing into a heavy duty zipper bag. Snip off the end of the bag and squeeze the icing all over the cake.
- Makes 24 servings