Tasty Banana Biscoff Bundt Cake with Biscoff spread swirled throughout, rich banana flavor, and crumbled Biscoff cookies in the cake batter!
Servings 10slices
Equipment
bundt pan prepped with a swipe of shortening and dust of flour before baking
Ingredients
3 largeeggs
1/3cupvegetable oil
2medium ripe smashed bananas (about 1 cup)
1cup whole milk
1/2cup biscoff spread
1/2 cup crushed/crumbled biscoff cookies
115.25 ozbox white cake mix you can also use yellow or banana flavored mix here
1/2cupbiscoff spread for the drip at the end
Instructions
Preheat the oven to 325 degrees and prep your bundt pan with a swipe of shortening and a sprinkle of flour. Set aside.
In a large bowl, hand-whisk together all the ingredients except for the cake mix.
Sift in the cake mix, and gently fold it in. Add to prepared bundt pan. Bake for 40-45 minutes, or until the center of the banana bundt cake is finished baking.
Let cool in the pan for 1 minute, then flip the bundt out onto a cake stand or wire rack to cool completely. Add the biscoff spread to the microwave in a small glass dish and heat for about 20-30 seconds. Drizzle on the biscoff bundt cake, and enjoy!