Gluten-Free Cookies and Cream Bundt Cake

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I love house guests that double as guinea pigs! My sister is a good sport, so I had no qualms about experimenting on her (multiple times) when she visited last week. One evening I decided to try an idea I had for making a gluten-free cookies and cream cake. The result can only be described as a delicious disaster. The cake stuck to the pan and came out in pieces. The cookie crumb topping I put on the top of the reassembled cake resembled a rock pile. It looked more like an edible rock slide than it did a cake.

My Bundt cakes have been sticking more frequently and then I realized that my Bundt cake pan was over 20 years old and there were many scratches in the non-stick lining. Since I make Bundt cake fairly frequently, I decided to buy a new Bundt cake pan. I tried my recipe again and produced a cake that was both delicious and photogenic.

Gluten-Free Cookies and Cream Bundt Cake Recipe

Ingredients

Cake:

• 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:

• 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

Directions

Cake:

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:

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.

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