Do you ever find yourself craving a taste of childhood? I certainly do, and that’s why I decided to create a dessert that combines the best of both worlds: a Boozy Bundt Cake infused with Amaretto and sprinkled with crumbled Ukrop's Rainbow Cookies.
The Inspiration Behind the Cake
For many of us, our favorite childhood cookies hold a special place in our hearts. Whether it’s the classic flavors of chocolate chip, the comforting crunch of peanut butter, or in my son’s case, the vibrant sweetness of Ukrop’s Rainbow Cookies, these treats evoke memories of carefree days and simple pleasures. The rainbow cookie is a soft rainbow colored butter cookie baked by a local grocery store.
My son’s request to add his favorite cookies to one of my recipes inspired me to create a cake that would not only celebrate his favorite treat but also elevate it to a new level of indulgence. The addition of Amaretto lends a rich, nutty almond flavor to the cake, perfectly complementing the sweet and colorful Rainbow Cookies.
Baking and Glazing
As the cake baked, my kitchen filled with the irresistible aroma of almonds and sweet cookies. Once cooled, I drizzled a decadent cream cheese glaze over the top, adding a creamy contrast to the nutty richness of the cake. The glaze also serves as a perfect canvas for a sprinkling of additional Rainbow Cookie crumbs, creating a beautiful finishing touch.
Ingredients
2 3/4 cups Flour + 1/4 cup Cornstarch
1 1/2 cups sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 pkg cheesecake (or vanilla) pudding mix
1/2 cup melted butter
1/2 cup oil
3/4 cup sour cream
1/4 cup whole milk
1/4 cup Amaretto
4 eggs
2 tsp Vanilla
1 tsp almond extract
1 cup crumbled rainbow cookies
Directions
Preheat oven to 350 degrees
Mix melted butter, oil, sugar, vanilla, almond extract, milk, Amaretto, sour cream and eggs in the bowl of a stand mixer with paddle attachment, or in a mixing bowl. Mix until blended.
Add all remaining ingredients except cookies and mix until flour just disappears into mix.
Gently fold in crumbled cookie pieces.
Thoroughly coat your Bundt pan with baking spray. (Pam Baking spray with flour works great)
Bake for 20-30 minutes or until toothpick inserted in center comes out with a few moist crumbs.
Glaze
1/4 cup butter softened
4 oz cream cheese
1 tsp vanilla
1 cup powdered sugar
Beat all ingredients together with a hand mixer until smooth. Microwave for 10-15 seconds or until think but pourable consistency, Pour over Bundt cake and garnish with crumbled cookies. Keep refrigerated until ready to serve.
Make It Your Own
While I chose Ukrop’s Rainbow Cookies for this recipe, you can certainly personalize it with your favorite childhood cookie. Imagine the rich cocoa of Oreos, the timeless appeal of chocolate chip, or the comforting nuttiness of peanut butter cookies – each variation promises to evoke its own set of cherished memories.
Slowing It Down
In a world where time often seems to move too quickly, taking a moment to savor the flavors of childhood can be incredibly comforting. This Boozy Bundt Cake with Amaretto and Rainbow Cookies is my way of capturing that essence and sharing it with you. So, gather your favorite cookies, pour a splash of Amaretto, and let’s bake a cake that’s not just dessert – it’s a journey back to simpler times and sweeter moments.
Because after all, who wouldn’t want to have their cake and eat their cookies, too?
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