Go Back

Melted Ice Cream Bundt Cake

Sue Lau
Prep Time 10 mins
Cook Time 40 mins
Course Cake, Dessert
Cuisine American
Servings 10

Equipment

  • nonstick Bundt pan

Ingredients
  

  • 1 pint ice cream, melted (Graeter's cotton candy flavor ) (has blue color)
  • milk (top up whisked ice cream to 2 cups)
  • 3/4 cup egg whites
  • 15.25 ounce box Pillsbury white cake mix
  • 1/2 cup all-purpose flour
  • 1/2 cup pastel cookies sprinkles
  • 15 ounce tub vanilla frosting
  • food coloring
  • 1-2 tablespoons milk

Instructions
 

  • Preheat oven to 350F
  • Spray a standard 10-12 cup nonstick Bundt pan with Baker's release spray.
  • Whisk melted ice cream and measure; top up with milk to equal 2 cups.
  • Mix ice cream/milk with egg whites, then mix with cake mix until smooth. If not satisfied with the color, you could try amending with food color. Mine was blue which turned out slightly more greenish blue once baked (as you can see).
  • Fold in sprinkles for a confetti look.
  • Place batter in the prepared pan and bake for 40 minutes or until a toothpick tests clean.
  • Cool in pan 15 minutes then turn out and finish cooling on a wire rack.
  • Divide frosting into 2 stainproof bowls (glass or stainless).
  • Add one to two drops of food color in each along with just enough milk to make a drizzling consistency. I used Neon food colors (McCormick?)- that's purple and blue.
  • Sprinkle with additional pastel sprinkles for decor.
  • Let the icing set up 30-45 minutes to dry before packing it away in an airtight cake keeper.

Notes

From the kitchen of palatablepastime.com
Keyword cotton candy cake, ice cream cake, unicorn cake