Mini Biscoff Cookie Butter Bundt Cakes

Nothing Bundt Cakes seems to be a new bakery that is popping up all over the place. You can get full-sized Bundt cakes or little mini bundtlettes from their store in all kinds of fun flavors. Because of their popularity, copy-cake recipes are starting to also pop up all over the place, and when I saw this one for a cookie butter version, I had to try it! Everyone really liked it, so I wanted to document it here. Enjoy!

Mini Biscoff Cookie Butter Bundt Cakes

Ingredients:

• 1 box of spice cake mix
• 1 3.4oz box of vanilla pudding mix
• 4 eggs, room temperature
• 1/2 cup of vegetable oil or melted butter
• 1 cup of milk
• 1/4 cup of sour cream
• 1 teaspoon of vanilla extract
• Biscoff cookies (1 and a half cookies per cake)

Cream Cheese Frosting:

• 1 block of cream cheese, softened
• 1 stick of butter, softened
• 4 cups of powdered sugar
• 1 teaspoon of vanilla extract
• 2 Tbl Biscoff cookie butter (for drizzle)

Directions:

1. Preheat oven to 350 degrees. Spray your mini Bundt pan with non-stick spray and using a pastry brush to make sure the non-stick spray gets into all the crevices for easy release of your cakes after baking.
2. In a large bowl, mix together cake mix, pudding mix, eggs, vegetable oil/melted butter, sour cream, milk and vanilla with a hand mixer until just combined.
3. Divide your batter up equally between your mini Bundt pans.
• I found this made more batter than I could fit in my 6-compartment mini-Bundt pan because you have to leave some room at the top of each compartment for the cakes to rise, so I used one other single mini-bundt pan for a total of 7 cakes. These cakes still domed really high, making me think that I maybe could have done 8 smaller cakes instead. However, no one complained that their cakes were too big! Ha, ha! And I ate mine in two servings just the same.
4. Break up one Biscoff cookie into four pieces for each cake and place them on top of your batter evenly, pressing down slightly.
5. Place your cakes into your preheated oven and bake for 20-25 minutes, or until a cake-tester comes out clean or you see some browning near the top edge of the pan.
6. Let cool for a couple of minutes and then turn your cakes out on to a cooling rack to finish cooling so they don't sweat in the pan.
7. To make the frosting, beat your cream cheese, butter and vanilla together for about 10 minutes.
8. Add half of your powdered sugar, beat on low for 3 minutes. Then add the rest of your powdered sugar and beat for another 3 minutes.
9. Frost your bundt cakes with the frosting.
10. Microwave your 2 Tbl cookie butter until melty so you can drizzle it over the tops of your frosted cakes.
11. Top each cake with a half of a Biscoff cookie for decoration.

These were my pans before I placed them in the oven. You can see my batter is pretty high up in the pan, which is why I think I could have made 8 cakes total instead.

Baking and doming in the oven. Nothing over flowed, but you can see they were very full.

The mini pan is done. You can see where I poked it with a tester, and you can see the slight browning of the cake on the edges near the top of the pan.

The six-compartment pan after baking.

Again, you can see some slight browning of the edge of the cake near the top of the pan.

Flipped out on the cooling rack.

Frosted (in the classic Nothing Bundt Cake style).

Drizzled and topped with cookie-halves.

Close-up! YUM!