What ingredients do I need for cookies and cream bundt cake?

For a standard cookies and cream bundt cake serving 12-16, gather these ingredients: 1 box (15.25 oz) white or vanilla cake mix, 3.4 oz instant cheesecake or vanilla pudding mix, 1 cup sour cream, 1/2 cup vegetable oil, 4 large eggs, 1/2 cup milk, 20-25 crushed Oreo cookies (divided), and 1 cup heavy cream for ganache. Optional: 8 oz cream cheese for extra creaminess. Mix dry ingredients first, then wet, folding in 3/4 of crushed cookies. Grease a 10-cup bundt pan with non-stick spray and flour. Bake at 350°F for 45-55 minutes until a toothpick comes out clean. Cool 10 minutes before inverting. This combo yields a moist, cookie-packed cake perfect for parties. Prep time: 15 minutes. Total time: 1 hour 15 minutes. (92 words)

How long does cookies and cream bundt cake take to bake?

Cookies and cream bundt cake typically bakes in 45-55 minutes at 350°F in a 10-12 cup bundt pan. Factors like pan size, oven calibration, and altitude affect timing—start checking at 40 minutes with a toothpick for moist crumbs. Preheat oven fully and avoid opening the door early to prevent sinking. After baking, cool in the pan 10-15 minutes on a wire rack, then invert onto a plate. Full recipe prep is 15 minutes, resting 2 hours for best flavor. Store at room temp up to 3 days or freeze slices up to 2 months wrapped tightly. Pro tip: Tent with foil if tops brown too fast. Yields tender, Oreo-filled results every time. (112 words)

Can I freeze cookies and cream bundt cake?

Yes, cookies and cream bundt cake freezes well for up to 2-3 months. Cool completely, then wrap tightly in plastic wrap followed by aluminum foil or place in a freezer bag, squeezing out air. For slices, layer parchment between pieces. Thaw overnight in the fridge or at room temp for 2-3 hours before serving—microwave briefly if needed. Freezing preserves the moist texture and Oreo crunch better than refrigerating long-term. Avoid frosting until thawed to prevent sogginess; top with fresh ganache or powdered sugar. This makes it ideal for make-ahead desserts. One 10-cup cake serves 12-16 and holds shape post-freeze without crumbling. Label with date for easy tracking. (108 words)

How do I store cookies and cream bundt cake?

Store cookies and cream bundt cake covered at room temperature for up to 3 days in an airtight container or dome to keep it moist and protect Oreo bits from softening. For longer, refrigerate up to 5-7 days, but let it warm 30 minutes before eating to restore tenderness—cold can make it dense. Avoid stacking without parchment to prevent sticking. If glazed, room temp works best. In humid areas, add a paper towel layer to absorb moisture. This cake stays fresh longer than layer cakes due to sour cream and pudding mix. Serves 12-16; portion control helps maintain quality. (98 words)

What glaze goes best on cookies and cream bundt cake?

A simple Oreo cream cheese glaze or chocolate ganache pairs perfectly with cookies and cream bundt cake. For cream cheese: Beat 4 oz softened cream cheese, 1 cup powdered sugar, 1/4 cup milk, and 1 tsp vanilla until smooth; stir in 5 crushed Oreos. Drizzle over cooled cake. For ganache: Heat 1 cup heavy cream, pour over 8 oz chopped chocolate or chips, stir until melted; add 1/2 tsp salt. Both take 5 minutes and set in 20. They add creaminess without overpowering the cookie flavor. Customize with white chocolate for contrast. Keeps cake fresh-looking for display. (102 words)

Perfectly Moist Cookies and Cream Bundt Cake Recipe

Name: Cookies And Cream Bundt Cake
Prep time: 1 h 20 min
Cook time: 55 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: – 1 box (15.25 oz) white or vanilla cake mix; – 3.4 oz instant cheesecake or vanilla pudding mix; – 1 cup sour cream; – 1/2 cup vegetable oil; – 4 large eggs; – 1/2 cup milk; – 20-25 crushed Oreo cookies (divided); – 1 cup heavy cream for ganache; – 8 oz cream cheese for extra creaminess

Description

🍪🎂 Revel in cookies and cream bundt cake—fudgy chocolate layers studded with cookie chunks, crowned with creamy white glaze for decadent crowd-pleaser.
🥛 One-bowl batter bakes stunning ring, slices beautifully for parties potlucks, nostalgic flavor homemade without mystery ingredients.

Ingredients

– 1 box (15.25 oz) white or vanilla cake mix

– 3.4 oz instant cheesecake or vanilla pudding mix

– 1 cup sour cream

– 1/2 cup vegetable oil

– 4 large eggs

– 1/2 cup milk

– 20-25 crushed Oreo cookies (divided)

– 1 cup heavy cream for ganache

– 8 oz cream cheese for extra creaminess

Instructions

1-First Step: Preheat your oven to 350°F. Grease a 10-cup bundt pan thoroughly with non-stick spray, then dust with flour. Tap out excess to prevent sticking. This sets up success for your moist cookies and cream bundt cake.

2-Second Step: In a large bowl, combine 1 box (15.25 oz) white or vanilla cake mix and 3.4 oz instant cheesecake or vanilla pudding mix. Whisk together for 30 seconds to blend evenly. This dry base ensures the oreo bundt cake rises perfectly.

3-Third Step: Crack in 4 large eggs, pour in 1/2 cup vegetable oil, 1 cup sour cream, and 1/2 cup milk. Mix on medium speed for 2 minutes until smooth and lump-free. Batter should be thick and creamy, key for the best cookies and cream bundt cake.

4-Fourth Step: Crush 20-25 Oreo cookies, reserving 1/4 for topping. Gently fold 3/4 of the crushed cookies into the batter with a spatula. Avoid overmixing to keep crunch in your cookies and cream cake.

5-Fifth Step: Spoon batter into the prepared bundt pan, spreading evenly. Bake at 350°F for 45-55 minutes. Test with a toothpick at 40 minutes; it should come out clean or with moist crumbs. For high altitude, add 2-3 tbsp extra milk.

6-Sixth Step: Cool in pan on a wire rack for 10-15 minutes. Run a knife around edges, then invert onto a plate. Let cool fully, about 2 hours, for easy slicing of this easy oreo bundt cake recipe.

7-Seventh Step: Heat 1 cup heavy cream until simmering. Pour over 8 oz chopped chocolate (optional from FAQ). Stir until smooth. Drizzle over cooled cake. For vegan, use coconut cream and dairy-free chocolate.

Notes

🍪 Crush cookies coarsely for perfect texture pockets.
🧈 Generously grease bundt crevices—nonstick spray plus flour works best.
❄️ Cool fully before glazing to prevent melting or sliding.

Prep Time: 20 minutes
Cooling: 1 hour
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420 kcal
Sugar: 38g
Sodium: 380mg
Fat: 20g
Saturated Fat: 11g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 3g
Protein: 7g
Cholesterol: 95mg

Keywords: cookies and cream bundt cake recipe, chocolate cookie bundt cake, cream glaze bundt cake, oreo style bundt cake