Monster B'zert Bundt Cake #BundtBakers

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

Updated links for all of our past events and more information about BundtBakers, can be found on our home page. 

Today we are hosted by Culinary Adventures with Camilla. She said: Do you have a favorite flavor combination that makes you remember your childhood fondly? Such as the orange-cream combination of the 50-50 bars from the ice cream truck? Or your beloved peanut butter and jelly in your lunchbox. Create a bundt with those flavors and share it with the group to kick off 2021's Bundt Bakers. 

My sister and I were kicking around childhood flavors that we remembered. My mom wasn't the most adventurous in the kitchen - but dinner time and prep time in the kitchen were important and we enjoyed pretty much all of our meals around the table together each evening, and that is something I will always treasure. For sweet treats in our home, we remembered lots of puddings and jellos (often with canned fruit mixed in), and this dessert (or b'zert as it was often called in our home!) - "green stuff". It's very reminiscent of a potluck to me! I decided to take the ingredients / flavors and try to turn them into a bundt cake since I really can't remember my mom ever baking cakes. Or really baking in general. The original recipe is listed at the very bottom, below the bundt cake version.

This cake has a very mild flavor - the pistachio pudding flavor sort of gets absorbed by the white cake mix. The most delicious thing about this is absolutely that fluffy, creamy, sweet icing mixture! Cream cheese, sugar, and cool whip - tastes like childhood to me! 

See all of our nostalgic bundts we're sharing with you today!

• All Too Sweet Mini Bundts by Culinary Adventures with Camilla
• Apple Bundt Cake by A Day in the Life on the Farm
• Cookies and Cream Mini Bundts by Food Lust People Love
• Eggless Tutti Fruity Rawa/Semolina Bundt Cake by Sneha's Recipe
• Honey Cake Inspired Bundt Cake by Magical Ingredients
• Monster B'zert Bundt Cake by Making Miracles
• Strawberry Bundt Cake with Marshmallow Cream Filling by Patyco Candybar
• Sweet Potato Bundt with Cream Cheese Glaze by Sweet Sensations

Monster B'zert Bundt Cake

Ingredients

1 pkg. white cake mix (15.25 oz.)

1 pkg. pistachio instant pudding (4 serving size)

1 cup water

1/2 cup vegetable oil

3 eggs

1/2 cup chopped walnuts

Frosting

8-oz softened cream cheese

1 cup powdered sugar, sifted

1 - 1 1/2 cups cool whip

Directions

1. Preheat oven to 350 degrees and spray a bundt pan with baker's spray.
2. Combine dry ingredients (cake mix, and pudding mix) in a medium bowl and whisk to combine. Make a well in the center and add the water, vegetable oil, and eggs. Whisk batter. It will be thick.
3. Stir in the chopped walnuts (if using)
4. Spread batter in the prepared pan and bake 40-45 minutes until a skewer inserted into the center comes out clean. Cool in pan 10-15 minutes before turning out onto cooling rack to complete cooling.
5. Prepare frosting when cake is completely cool. 
6. Whip the softened cream cheese with the powdered sugar starting out on low speed and increasing to a higher speed as the sugar incorporates (to prevent it from making a big mess!). Once well whipped, creamy, and smooth, stir in the cool whip in by hand gently.
7. Scrape frosting into a gallon sized ziploc bag. Snip the very tip at the bottom of the bag and squeeze from the top, drizzling the frosting back and forth over the cake as desired to frost. Store leftovers in the refrigerator.

Recipe adapted from Andrea Dekkar

Mom's Monster (Green) Dessert

Ingredients

Crust

1 cup flour

1/2 cup butter

1/2 cup chopped walnuts

Cream Cheese Layer

8-oz softened cream cheese

1 cup powdered sugar, sifted

1 cup cool whip

Pudding Layer

2 pkg pistachio instant pudding

3 cups milk

Frosting

1-2 cups cool whip

1/2 cup chopped pecans

Directions

1. Preheat the oven to 350 degrees.
2. Create the crust by blending those ingredients in a bowl with a pastry cutter until well blended.
3. Press mixture into a 9x13 baking dish (sprayed with nonstick cooking spray). Bake for 10 minutes then allow to cool.
4. Create the cream cheese layer by beating cream cheese with the powdered sugar until blended, then fold in the cup of cool whip.
5. Spread this layer over the cooled crust. Chill 15 minutes
6. Create and spread pudding layer over cream cheese layer, chill.
7. Before serving, spread with cool whip and sprinkle with chopped pecans.