Gluten-Free Cookies and Cream Cake with Cookies and Cream Glaze
Author: Alea
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)
- 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
- Blend all ingredients except the cookie crumbs. Beat for 5 minutes at medium speed. Fold in crushed cookies by hand.
- Pour into greased Bundt pan. Bake at 350 degrees for 45 – 50 minutes or until an inserted toothpick comes out clean .
- Cool in Bundt pan for 5 minutes, then invert onto a serving dish. Top with Cookies and Cream glaze.
- Melt butter.
- Combine melted butter, milk, sugar, and vanilla in a medium bowl. Beat until smooth.
- Fold in crushed cookies by hand. Drizzle glaze over cooled cake.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/gluten-free-cookies-and-cream-cake/
2.2.8