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Monkey Pound Cake

Michelle TeaChef Level 3

A rich and smooth sweet treat that goes great with tea! 60-90 min.

1 h 30 m 2


  • 1 box yellow cake mix
  • 4 large eggs
  • 2 tsp. Golden Monkey tea leaves
  • 1 c. hot water
  • 1/3 c. oil
  • 1 box vanilla pudding mix
  • 1/2 c. prepared frosting


Brew tea in hot water. Steep 5 min. Strain.

Preheat oven to 350°F. Grease and flour a Bundt pan.

Combine cake mix, pudding mix, eggs, brewed tea, and oil in large bowl. Mix 2 min.

Pour batter into pan. Bake at 350°F for 50-60 min. or until toothpick inserted in center comes out clean.

Cool in pan for 30 min.Invert onto serving plate. Cool completely.

Heat frosting in small saucepan over medium-low heat, stirring constantly until thin. Drizzle over cake.

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