Cookie Butter Cake Mix Pound Cake


1x 15.25 oz box golden butter cake mix * 1x 1.85 oz package vanilla instant pudding and pie filling * 4 large eggs * 1 cup water * 1/3 cup vegetable oil * 14.1 oz jar cookie butter, divided in halves * 1/4 powdered sugar * splash milk


Preheat the oven to 350 f. Spray the cake pan with nonstick cooking spray. Place the cake mix, pudding mix, eggs, oil and water into the mixing bowl and combine thoroughly. Pour the cake mix into the cake pan. Place half of the cookie butter into a large measuring cup or small mixing bowl that you can pour from. Soften the cookie butter by warming it for 30 seconds in the microwave. Place the cookie butter on top of the cake mix and swirl it through. Bake the cake for 48-50 minutes or until toothpick inserted in center comes out clean. Wash the large measuring cup or small mixing bowl that you used so you can use it again to ice the cake. Cool cake on wire rack for 20 minutes before removing from pan. Once the cake has cooled you can ice it. Place the remaining half of the cookie butter into the large measuring cup. Warm that cookie butter until it is very soft and smooth. Take that out of the microwve and add in the sugar and a splash of milk. Stir well.Keep adding small splashes of milk to the mixture until you get the consistency you want, which should be smooth and able to be poured. Drizzle the icing around the cake. Word of warning, the icing starts to firm up fairly quickly. Serve.