Mexican Chocolate Bundt

The coffee lovers in your crowd will flip for this cake, which gets a delicious spirited kick from an infusion of coffee liqueur.


12 - 12 serving

Total Time

Cook Time


  • 1 (15.25 oz.) pkg. devil’s food cake mix
  • 3/4 c. coffee-flavored liqueur divided
  • 1 1/2 tsp. ground cinnamon divided
  • 1/2 tsp. chili powder
  • 1 (16 oz.) can chocolate frosting
  • 1/4 c. melted white chocolate


Heat oven to 350°F. Coat 12-cup bundt pan with baking spray with flour. Prepare cake batter according to package directions, reducing water to 1/2 cup and adding 1/2 cup liqueur. Add 1 tsp. cinnamon and chili powder to batter; pour into pan. Bake 45 min. or until toothpick inserted into center comes out clean. Cool 20 min.

Invert cake onto rack set over rimmed baking sheet. Using skewer, poke holes in cake. Brush cake with remaining liqueur. Cool.

Remove lid and foil from can of frosting. Microwave frosting 30 sec., stirring once. Stir in remaining cinnamon. Slowly pour over cake to coat. Garnish with white frosting drizzle and fruit, if desired.

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