Blondie Bundt Cake (The "Blundt" Cake)

This dessert is munchies approved
54 Ratings
100% would make again
Blondie Bundt Cake Recipe
Photo: Rachel Vanni/Tasting Table

Last 4/20, we brought you the ultimate fudgy brownie, and this time we're stepping it up a notch. Let us introduce you to the "blundt" cake, a hybrid of a blondie cookie and a Bundt cake all, ahem, rolled into one. By baking blondie dough in a Bundt pan, you get the perfect crust around the outside with a moist, cookie-like center.

Feeling festive? Let's break down how to take this blundt cake from delicious to dank. If you live in a state where you can get your hands on a cannabis-infused olive oil like Pot d'Huile, you can easily sub it in for regular olive oil. It's important to make sure that the half cup of oil has a ratio of one milligram of THC to one milliliter of oil. Either way you roll, it's the perfect sweet treat for all your munchie needs.

Blondie Bundt Cake (Blundt Cake)

Recipe from the Tasting Table Test Kitchen

Yield: 12 servings

Prep Time: 15 minutes, plus cooling time

Cook Time: 30 minutes

Total Time: 45 minutes, plus cooling time


Vegetable oil, for greasing

2½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon kosher salt

½ cup olive oil

½ cup brown butter, chilled

1¾ cups light brown sugar

1 tablespoon vanilla extract

2 eggs

1 cup butterscotch chips

Confectioners' sugar, for garnish


1. Preheat the oven to 350° and grease a Bundt pan with vegetable oil. In a medium bowl, whisk together the flour, baking powder and salt.

2. In a medium bowl, combine the oil, brown butter, brown sugar and vanilla. Using an electric hand mixer, cream the mixture until light and fluffy. With the mixer going, add the eggs, one at a time, until incorporated.

3. Add the flour mixture and mix until a smooth dough forms, then fold in the butterscotch chips.

4. Press the dough into the greased Bundt pan and bake until golden brown, 30 to 35 minutes. Remove from the oven and let cool for 5 minutes, then invert the cake onto a plate and let cool completely. Once cool, garnish with confectioners' sugar and cut into 12 pieces, then serve.

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