At least three times a week, someone finds my blog by searching for this Tiramisu Bundt Cake recipe. I seriously had no idea this thing was going to be so popular.
My friend Sarah made this for my baby shower a few years ago and it was a huge hit. She told me she has made several variations with different flavors of ice cream and they are all delicious. And crazy easy.
TIRAMISU BUNDT CAKE
(original recipe from Family Circle)
1 box white cake mix
1 pint coffee ice cream, melted
3 eggs
1 container (12 oz) whipped vanilla frosting
1 t. instant coffee granules dissolved in 1 T. water
Cinnamon sugar for dusting, optional
Heat oven to 350 degrees F. Coat a 10-cup bundt pan with non-stick cooking spray.
In a large bowl, beat cake mix, eggs and ice cream on low speed for 1 minute. Beat 2 minutes on medium speed. Scrape into prepared pan.
Bake for 35 to 40 minutes until toothpick inserted in center of cake comes out clean. Cool on wire rack for 20 minutes. Invert on to wire rack to cool completely.
In large bowl, beat together frosting and instant coffee mixture.
Place cake on stand and spread with frosting. Refrigerate until ready to serve. Dust with cinnamon sugar if desired.
Make ahead tip:
Bake cake up to 2 weeks in advance. Cool completely on wire rack, then wrap unfrosted and freeze. Remove from freezer the day of serving and thaw for 3 hours before frosting.
I’m happy to share this recipe, as long as someone brings me a piece when they are done baking.
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