If you like making Bundt cakes but don’t have a big group 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 on sale a few weeks ago and I finally gave in. Of course now I’m wondering why I didn’t buy one sooner.
A 6 cup Bundt pan is the perfect capacity for making half batch Bundt cakes.
Plus, if you have a digital scale, you can easily make half batch cake mix recipes 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 Pillsbury has a new seasonal Key lime cake mix, I used a mix. 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.
- 6 oz white chocolate, chopped
- 12 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 box Key lime flavored cake mix (or use lemon)
- 3 large eggs
- 1/2 cup vegetable oil
- 3/4 cup plus 2 tablespoons water
- 2 tablespoons lime juice
- I used store bought Key lime frosting for this, but if you can't find it you can mix 1 teaspoon of melted butter with about 2/3 cup of powdered sugar, then add fresh lime juice 1 teaspoon at a time, stirring constantly, until the mixture is a good drizzling consistency.
- 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
Store in the refrigerator