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Holland Bols Blue White Chocolate Pudding Bundt Cake

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“I purchased some Bols Blue, a liquor with citrus in it made in Holland. Using this in baked goods is done so everyone can eat. I folded half of the white chocolate pudding in the batter and of course it is blue. This liquor is also good with Sprite soft drink. I wanted something special for our anniversary. It is a rich dessert. I just made this cake again but refrigerated it overnight and it makes a big difference in the flavor, moist & flavor seems to be more intense.”
READY IN:
1hr
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven 350°.
  2. Spray Pam in large bundt pan.
  3. In medium mixing bowl, add pudding mix, milk and flour. Beat with spoon or whisk until mixed. Set aside.
  4. In mixing bowl add cake mix, water, egg whites and vegetable oil, beat at low speed with beater about five minutes and use a rubber spatula to scrap the sides while beating.
  5. Divide the white chocolate pudding in half.
  6. Pour one half in the cake mix and beat on low speed until blended.
  7. Add the liquor and the food coloring to the other half of the pudding.
  8. Pour the cake mix into the greased bundt pan.
  9. Gently spoon mounds of the blue pudding mix on top of the batter.
  10. Swirl in with a knife or a fork gently in a figure eight pattern.
  11. Bake 45 to 50 minutes. Take out of oven when the top is pressed lightly and springs back.
  12. Cool at least 20 minutes before inverting on a platter. Take a spatula and gently slide down the grooves of the bundt pan.
  13. Invert on serving platter. Chill for at least 1 hour before cutting.

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