Gluten-Free Cookies and Cream Cake with Cookies and Cream Glaze
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10
  • 1 package Gluten-Free Pamela's Vanilla Cake Mix
  • 1 box vanilla pudding
  • ¾ cup oil
  • ¾ cup water
  • 4 eggs
  • 1 cup crushed cookies (I used Pamela's Extreme Chocolate Mini Cookies)
Cookies and Cream Glaze Ingredients:
  • 1 tablespoon butter (or dairy free margarine)
  • 1 tablespoon milk (or rice milk)
  • 2 cups confectioners' sugar
  • 2 teaspoon vanilla extract
  • ⅓ cup crushed cookies
  1. Blend all ingredients except the cookie crumbs. Beat for 5 minutes at medium speed. Fold in crushed cookies by hand.
  2. Pour into greased Bundt pan. Bake at 350 degrees for 45 – 50 minutes or until an inserted toothpick comes out clean .
  3. Cool in Bundt pan for 5 minutes, then invert onto a serving dish. Top with Cookies and Cream glaze.
Cookies and Cream Glaze Instructions:
  1. Melt butter.
  2. Combine melted butter, milk, sugar, and vanilla in a medium bowl. Beat until smooth.
  3. Fold in crushed cookies by hand. Drizzle glaze over cooled cake.
Recipe by Premeditated Leftovers™ at