Cream Cheese Carrot Bundt Cake - only a few simple ingredients make this delicious cake. Cake with a can of frosting in the batter. Carrot cake mix, water, oil, eggs, a can of coconut pecan frosting, cream cheese and sugar. I couldn't believe how delicious this cake tasted. Can make a few days in advance and store in an air-tight container. Great for holidays and potlucks! #cake #carrotcake #dessert
Preheat oven to 350ºF. Grease a bundt pan with cooking spray and set aside.
Combine cake mix, water, oil, eggs, and frosting in a large mixing bowl. Beat with a handheld mixer until smooth.
For the cream cheese filling, beat cream cheese with sugar, vanilla, and egg with a handheld mixer until smooth. Set aside.
Pour¾ of batter into prepared pan. Spoon cream cheese mixture into pan. Top with remaining cake batter.
Bake for 60 minutes, until cake tests done.
Allow cake to cool in pan for 10 minutes. Invert pan onto a wire rack and cool completely.
DO NOT make the cake mix as directed on the box. Use the cake mix straight out of the box.
This does not work with other types of frosting. I've only had success with the coconut pecan canned frosting.
What really puts this cake over the top is the yummy cream cheese filling. It is basically a layer of cheesecake in the middle of the cake. My filling sank to the top of the cake, but it still tasted great!!!
Feel free to add some drained crushed pineapple to the cake batter.
You can make this cake ahead of time and store it in an air-tight container. I will keep 3 days on the countertop and up to a week in the refrigerator.
You can freeze the baked cake for later. Cool the cake and wrap in plastic wrap and foil. Remove the cake at least an hour before serving and let thaw on the countertop.