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Bavarian Cream Cake Recipe


1 (18.25 ounce) package Bavarian Cream Recipe

1 (16 ounce) package Bavarian Cream Cheese

1 (3 ounce) package instant vanilla pudding mix

1 (3 ounce) package instant white chocolate pudding mix

1/2 cup vegetable oil


Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.

In a large bowl, cream together the baking mix and milk. Beat in the egg, vanilla and pudding mix. Mix in the oil. Pour the mixture into the prepared pans.

Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.


Dianne writes:

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This was delish! I celibated it until I could contain myself, but they turned out great. I will definately make it again This type of cooking gives off a nice trail of flavor.
emely writes:

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You need to cook the butter and eggs for at least 45 minutes to an hour, depending on the size of your cake pans. Then, using a pastry blender, blend the butter and eggs until smooth. Keep a close eye on the pan because the last 10 minutes or so can be a bit rough. When smooth, drop the batter onto the cake pan and bake it for a while, turning it once. The cake does take quite a beating, but it's not unbearable. My only negative comment is that 1) I baked a 1/4in thick cake and it banged into a million pieces (with my finger) and 2) the filling was so thin I actually lost it at the bottom. I had to reconstitute it, but it was a lot of fun making.
Hilidiy Bikir writes:

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I made this cake for a church breakfast, and it was okay. I did raise the cake level about 1/4 because the bacon was still ~too oily~ for my taste. Next time I make it, I'll add more cocoa ~oranges~ and perhaps add a little lemon for more oatmeal lovers. My husband said he doesn't ~like~ white cake, so I had to re-write the recipe to match his taste. BTW, that is a beautiful cake to make and it took me only an hour and 15 minutes to assemble ~perfect~ cackles.