Cookie Butter Bundtlets
There’s something undeniably magical about the warm, spiced aroma that fills the kitchen when you’re baking with cookie butter.
Ingredients
- 111 Spice Cake Mix, box of
- 3.4 oz3.4 oz3.4 oz Vanilla Pudding, box of mix
- 444 Eggs
- .5 cup.5 cup.5 cup Vegetable Oil, of
- .5 cup.5 cup.5 cup Milk, of

- .5 cup.5 cup.5 cup cookie butter creamer
- .25 cup.25 cup.25 cup Sour Cream, of
- 1 tsp1 tsp1 tsp Vanilla Extract, of

- .5 tsp.5 tsp.5 tsp cookie butter emulsion
- 111 block of cream cheese (softened)
- 111 stick of butter (softened)
- 4 cups4 cups4 cups Powdered Sugar, of
- 1 tsp1 tsp1 tsp Vanilla Extract, of Cream

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350 degrees.
- In a large bowl, add cake mix, pudding mix, eggs, vegetable oil, milk and vanilla extract. Using a hand mixer or stand mixer, mix until all ingredients are well combined.
- Spray bundtlette pan or full size bundt pan with baking release spray. Use a pastry brush to make sure each cavity is well coated.
- Add cake batter to the pan and top with Biscoff cookie pieces.
- Bake mini bundt cakes for 20 to 25 minutes or until a toothpick comes out clean.
- Allow cakes to cool on a wire rack completely.
- Using a hand or standing mixer, add butter, cream cheese, and powdered sugar and mix well until well combined.
- Pipe cream cheese frosting on to cakes.
- Microwave two tablespoons of Biscoff cookie butter until slightly melted.
- Drizzle cookie butter on top of cakes.
- Top with halved cookie into center of the cake.
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My Notes:
About This Recipe
Show nutritional information
Baked Goods Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 534 |
| Fat: | 23 g |
| Carbohydrates: | 85 g |
| Protein: | 1 g |
| Cholesterol: | 11 g |
| Sodium: | 37 mg |
| Fiber: | 0 g |
| Sugars: | 80 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |




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