Yoghurt And Passionfruit Cake

This fruity dessert combines Betty Crocker™ Vanilla Cake Mix and other ingredients like passionfruit pulp to create a taste sensation. The recipe takes about an hour to bake and serves up to 12 people. Give it a try for a special occasion!

Difficulty Level

Yoghurt And Passionfruit Cake

This fruity dessert combines Betty Crocker™ Vanilla Cake Mix and other ingredients like passionfruit pulp to create a taste sensation. The recipe takes about an hour to bake and serves up to 12 people. Give it a try for a special occasion!

  • 1hr Total Time

Ingredients

  • 1 540g Betty Crocker™ Vanilla Cake Mix
  • 3 extra large eggs
  • 3/4 cup natural yoghurt
  • 1/3 cup butter, melted (80g)
  • 170 g passionfruit pulp (strained and both seeds and juice retained)

Instructions Hide Images

Preheat oven to 160°C (140°C fan forced). Grease a deep 22cm (top measurement) Bundt cake pan well with cooking spray.

Beat cake mix, eggs, yoghurt, butter and strained juice, of passionfruit pulp (reserve seeds for frosting) in a large bowl with electric mixer on LOW speed for 30 seconds, then on MEDIUM speed for 2 minutes. (Do not eat batter as it contains raw eggs). Pour the cake batter into prepared pan.

Bake for 45 – 50 minutes or until skewer inserted in centre comes out clean. Transfer cake to cooling rack and allow to cool completely.

Combine vanilla frosting and reserved passionfruit seeds, forming a runny frosting. Pour over the top of cake.

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