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Biscoff cookie butter pound cake on a cake stand with cookie butter glaze, crushed cookie crumbs and whole cookies on top, one slice cut out

Biscoff Cookie Butter Pound Cake

A moist Biscoff cookie butter pound cake made from a doctored cake mix, topped with cookie butter cream cheese frosting and crushed cookies.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 2 hours
Total Time 3 hours 30 minutes
Servings: 16 slices
Course: Dessert
Cuisine: American
Calories: 590
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 box yellow cake mix about 15 oz
  • 1 cup all-purpose flour
  • 1 package instant vanilla pudding mix 3.4 oz
  • 1 cup granulated sugar
  • 1 tbsp ground cinnamon
  • 1 cup unsalted butter melted
  • 1 1/2 cups buttermilk
  • 1/2 cup sour cream
  • 4 large eggs room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp butter extract optional
  • 1/3 cup Biscoff cookie butter melted
  • 5-6 Biscoff cookies crushed
For the cookie butter frosting
  • 8 oz cream cheese softened
  • 2 cups powdered sugar
  • 1/3 cup Biscoff cookie butter
  • 1/4 cup milk or oat milk added gradually
For the topping
  • 1/3-1/2 cup Biscoff cookie butter melted
  • 6-8 Biscoff cookies crushed, plus 1-2 whole to decorate

Method
 

  1. Heat the oven to 325°F (165°C). Grease and flour a 10- to 12-cup Bundt pan thoroughly.
  2. Whisk the cake mix, flour, pudding mix, sugar and cinnamon in a large bowl.
  3. Add the melted butter, buttermilk, sour cream, eggs, vanilla and butter extract and beat just until smooth.
  4. Stir in the melted cookie butter and fold in the crushed cookies.
  5. Pour into the pan and bake 55 to 60 minutes, checking at 50 minutes, until a toothpick in the thickest part comes out clean or with a few moist crumbs.
  6. Cool in the pan 15 to 20 minutes, then turn out onto a rack and cool completely.
  7. Beat the cream cheese until smooth, add the powdered sugar and cookie butter, then add milk gradually until thick but pourable.
  8. Spoon the frosting over the cooled cake, drizzle with melted cookie butter and top with crushed and whole cookies.

Notes

Storage: because of the cream cheese frosting, keep the cake covered in the refrigerator and eat within 3 to 4 days. Let slices stand 20 minutes before serving.
Make ahead: bake a day ahead and frost on the day. The unfrosted cake freezes, well wrapped, up to 2 months.
Safety: do not taste raw batter; raw flour and eggs can carry harmful bacteria.
Nutrition is an estimate calculated from standard ingredient values, not a laboratory analysis.