Mix all the ingredients together. Yes, add the frosting to the cake batter!
Pour into a well-greased bundt pan.
Bake at 350F for 45 minutes (depending on your oven, cook until toothpick comes out clean).
Let cool in cake pan for 5 minutes.
Invert on a cooling rack and leave in pan for 5 minutes.
Remove the cake from the pan.
Cool completely.
Dust with powdered sugar to serve or you can wrap tightly in plastic wrap and freeze until needed.
Video
Notes
How do you keep a bundt cake from sticking to the pan?
Use a good non-stick pan that isn’t scratched, old, or peeling. The non-stick coating must be intact.
Grease the pan completely, right before adding the batter so it doesn’t slide down the sides and pool at the bottom of the pan, and use liquid oil/shortening.
DO NOT USE BUTTER! And make sure you get it into all the cracks and crevices of your intricately designed bundt pan with a pastry brush if it’s a fancy one! Get the center tube too!
Don’t use flour as it gets gummy and comes out like glue, instead I use almond flour or granulated sugar. Yes, sugar is sticky but is liquid when warm so the cake will come out when still warm.