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Melted Ice Cream Bundt Cake

This delightful Melted Ice Cream Bundt Cake combines the nostalgic flavors of cotton candy ice cream into a moist cake, perfect for gatherings or a special treat.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 pint Graeter's cotton candy ice cream, melted
  • 2 cups Milk (top up whisked ice cream to 2 cups)
  • 3/4 cup Egg whites
  • 15.25 ounces Pillsbury white cake mix
  • 1/2 cup All-purpose flour
  • 1/2 cup Pastel cookies sprinkles
Frosting Ingredients
  • 15 ounces Vanilla frosting
  • 1-2 tablespoons Milk For drizzling consistency
  • Food coloring To color the frosting

Method
 

Preparation
  1. Preheat your oven to 350°F.
  2. Coat a standard 10-12 cup nonstick Bundt pan with Baker’s release spray.
  3. Whisk together the melted ice cream and milk until it reaches a total of 2 cups.
  4. Blend the ice cream mixture with the egg whites.
  5. Add the Pillsbury cake mix and mix until smooth.
  6. Add food coloring to achieve the desired color.
  7. Fold in the pastel cookie sprinkles.
  8. Pour the batter into the prepared Bundt pan.
Baking
  1. Bake for 40 minutes or until a toothpick comes out clean.
  2. Let the cake rest in the pan for 15 minutes.
  3. Release the cake onto a wire rack to cool completely.
Frosting
  1. Divide the vanilla frosting into two bowls.
  2. Add food coloring and milk to each bowl, mixing to create a drizzle consistency.
  3. Drizzle the colored frosting over the cooled cake.
  4. Sprinkle additional pastel sprinkles on top.
  5. Let the icing set for 30 to 45 minutes.

Notes

Store any remaining cake in an airtight container and keep in a cool, dry place to maintain texture. Can be enjoyed for up to four days.