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Melted Ice Cream Bundt Cake

A nostalgic cake made from a single pint of melted ice cream, this Melted Ice Cream Bundt Cake is soft, confetti-speckled, and playful, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 pint ice cream, melted (Graeter's cotton candy flavor) Use any flavor ice cream as desired.
  • 2 cups milk (to top up whisked ice cream to 2 cups) Adjust as necessary to achieve the right amount.
  • 3/4 cup egg whites Room temperature for best results.
  • 15.25 ounce box Pillsbury white cake mix A standard white cake mix works well.
  • 1/2 cup all-purpose flour For adding structure to the cake.
  • 1/2 cup pastel cookies sprinkles Add for decoration and texture.
Frosting Ingredients
  • 15 ounce tub vanilla frosting Base for the frosting.
  • 1-2 tablespoons milk To achieve a drizzling consistency.
  • food coloring For coloring the frosting.

Method
 

Preparation
  1. Preheat oven to 350F.
  2. Spray a standard 10 to 12 cup nonstick Bundt pan with Baker's release spray.
  3. Whisk melted ice cream and measure; top up with milk to equal 2 cups.
Making the Batter
  1. Mix ice cream/milk with egg whites, then mix with cake mix until smooth. If not satisfied with the color, amend with food color.
  2. Fold in sprinkles for a confetti look.
Baking
  1. Place batter in the prepared pan and bake for 40 minutes or until a toothpick tests clean.
  2. Cool in pan for 15 minutes then turn out and finish cooling on a wire rack.
Frosting Preparation
  1. Divide frosting into 2 stainproof bowls.
  2. Add one to two drops of food color in each along with just enough milk to make a drizzling consistency.
Decorating
  1. Sprinkle with additional pastel sprinkles for decor.
  2. Let the icing set for 30 to 45 minutes to dry before packing in an airtight cake keeper.

Notes

Keep the cake in an airtight cake keeper at room temperature for up to 2 days; for longer storage, refrigerate up to 5 days. If packing for travel, transport in a well-padded container.