Cappuccino Bundt Cake
Prep time: 
Cook time: 
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Serves: 1 bundt cake
  • ⅞ cup non-dairy whip topping (parve whip), unwhipped (remove 2 tablespoons from a cup)
  • 2 Tablespoons instant coffee powder
  • 2 Tablespoons boiling water
  • ½ cup oil
  • 2 cups sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 Tablespoon (3 teaspoons) baking powder
  • 1 box instant vanilla pudding mix
  • 2 cups flour
  1. Preheat oven to 350. Grease a bundt pan well with floured baking spray.
  2. In the bowl of an electric mixer fitted with a whisk attachment, whip the parve whip on high speed until stiff. Remove from mixer and set aside. (No need to wash the bowl at this point.)
  3. Dissolve the instant coffee powder in the boiling water and set aside to cool.
  4. In the bowl of an electric mixer on medium speed, cream together the oil, sugar and eggs until smooth and creamy.
  5. Add the vanilla extract, baking powder, pudding mix and reserved coffee mixture. Beat to combine.
  6. Turn the mixer to low, and add the flour. Beat until just combined; do not over-mix.
  7. Remove the bowl from the mixer and use a rubber spatula to gently fold in the whipped topping.
  8. Pour batter into greased pan. Bake at 350 for 45 minutes.
  9. Remove pan from oven and set aside to cool for at least 10 minutes before removing cake from pan.
Recipe by Overtime Cook at