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A close-up of a slice of Vanilla Wafer Bundt Cake with vanilla glaze and crushed vanilla wafers is served on a cake server, showing the moist, tender crumb.
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Vanilla Wafer Bundt Cake

A moist, buttery Bundt cake loaded with crushed vanilla wafers and finished with a simple vanilla glaze. Easy to make and packed with nostalgic cookie flavor.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 52 minutes
Cooling time 15 minutes
Total Time 1 hour 20 minutes
Servings 12 servings
Calories 281kcal
Author Deb Clark

Ingredients

  • 15.25 ounce box yellow cake mix
  • 3.4 ounce package instant vanilla pudding mix
  • 1 cup finely crushed vanilla wafer cookies about 30-35 cookies
  • 4 large eggs
  • ¾ cup vegetable oil
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • ⅙ teaspoon almond extract optional, but delicious
  • Glaze
  • 1 cup powdered sugar
  • 2-3 tablespoons milk
  • ½ teaspoon vanilla extract

Instructions

  • Preheat the oven to 325°F. Thoroughly grease and flour a 10-12 cup Bundt pan, or spray with baking spray containing flour.
  • In a large mixing bowl, combine the cake mix, pudding mix, and crushed vanilla wafers.
    Crushed vanilla wafer cookies and dry cake ingredients are combined in a large mixing bowl before making cake batter.
  • Add the eggs, oil, milk, vanilla extract, and almond extract if using.
    Milk is poured into a mixing bowl with cake mix, crushed vanilla wafers, eggs, oil, pudding mix, and vanilla to make Vanilla Wafer Bundt Cake batter.
  • Beat with an electric mixer for 2 minutes, scraping down the sides of the bowl as needed.
    Smooth batter is fully mixed in a large bowl and ready to be poured into a prepared Bundt pan.
  • Spoon the batter into the prepared Bundt pan and smooth the top.
    Thick Vbatter is spooned into a greased Bundt pan before baking.
  • Bake for 52-55 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool in the pan for 10-15 minutes before turning the cake onto a wire rack to cool completely.
  • Whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake. Spinkled with crushed Nilla Wafers for decoration.
    Vanilla glaze is spooned over a cooled Vanilla Wafer Bundt Cake on a white cake stand before topping with crushed vanilla wafers.

Notes

  • For extra vanilla wafer flavor, sprinkle a few crushed cookies over the glaze before it sets.
  • This cake stays moist for several days when stored covered at room temperature.
  • If you'd like a Southern-style twist, add 1 cup chopped pecans to the batter.

Nutrition

Calories: 281kcal | Carbohydrates: 55g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 57mg | Sodium: 380mg | Potassium: 82mg | Fiber: 1g | Sugar: 36g | Vitamin A: 116IU | Calcium: 113mg | Iron: 1mg
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