Description
This delicious Biscoff Cookie Cake is perfect for any occasion!
Ingredients
Scale
- 1 box (15 oz) vanilla cake mix
- 1 cup Biscoff cookie spread
- 1 cup whole milk
- 1 cup whipped topping
- 4 Biscoff cookies (crushed)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Prepare the vanilla cake mix according to package instructions and pour into the baking dish.
- Bake for 25-30 minutes or until a toothpick comes out clean. Let cool slightly.
- Poke holes in the cooled cake using the handle of a wooden spoon, about one hole per inch.
- Warm the Biscoff spread in the microwave until pourable, then drizzle over the holes.
- Spread whipped topping evenly across the cake and sprinkle crushed Biscoff cookies on top.
- Chill in the refrigerator for at least two hours before serving.
Notes
- Ensure the Biscoff spread is warm enough to drizzle easily.
- The cake can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg