Just 3 ingredients is all you need to make this moist white Bundt cake. Drizzle with a simple glaze of confectioners' sugar, vanilla and water.
15m
PREP TIME
35m
COOK TIME
242
CALORIES
6
INGREDIENTS
Servings: 12
Ingredients
- White Bundt Cake
- 1 package (2-layer size) white cake mix
- 1 can (13.66 ounces) Thai Kitchen® Unsweetened Coconut Milk
- 4 egg whites
- Vanilla Glaze
- 1 1/2 cups confectioners' sugar
- 1 tablespoon water
- 1/4 teaspoon McCormick® All Natural Pure Vanilla Extract
INSTRUCTIONS
- 1 PREHEAT oven to 350°F. For the Cake, grease and flour 10-cup Bundt pan. Set aside. Beat cake mix, coconut milk and egg whites in large bowl with electric mixer on low speed just to moisten. Beat on medium speed 3 minutes. Pour batter into prepared pan.
- 2 BAKE35 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto wire rack. Cool completely.
- 3 FOR THE GLAZE, mix all ingredients in medium bowl until smooth. If necessary, stir in 1 to 3 additional teaspoons water until glaze is of desired consistency. Drizzle glaze over cooled cake. Let stand until glaze is set.
