18 Delicious Bundt Cake Recipes Using Cake Mix

Dreaming of impressive desserts without the fuss? You’re in luck! Bundt cakes made with cake mix are the ultimate shortcut to baking magic—moist, beautiful, and perfect for any occasion. Whether you’re craving classic flavors or something new, these recipes deliver big on taste with minimal effort. Get ready to wow your family and friends—let’s dive into these 18 deliciously easy Bundt cake creations!

Chocolate Fudge Bundt Cake with Strawberry Glaze

Just when you think chocolate cake can’t get any better, this fudgy bundt beauty comes along. You’re going to love how the rich chocolate pairs with that sweet strawberry glaze—it’s the kind of dessert that makes any day feel special.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1 ¾ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 large eggs, at room temperature
• 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
• ½ cup vegetable oil (or any neutral oil)
• 1 cup hot coffee (enhances chocolate flavor)
• 1 tsp vanilla extract
• 1 cup powdered sugar
• ¼ cup strawberry jam
• 2 tbsp milk (adjust for desired glaze thickness)

Instructions

1. Preheat your oven to 350°F and generously grease a 10-cup bundt pan with baking spray.
2. Whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl until no streaks remain.
3. Add eggs, buttermilk, oil, and vanilla to the dry ingredients and mix on medium speed until just combined.
4. Slowly pour in hot coffee while mixing on low speed—the batter will be thin.
5. Pour the batter into your prepared bundt pan and tap it gently on the counter to release air bubbles.
6. Bake for 45-50 minutes until a toothpick inserted comes out with just a few moist crumbs.
7. Cool the cake in the pan on a wire rack for exactly 15 minutes before inverting.
8. While the cake cools, whisk powdered sugar, strawberry jam, and milk in a medium bowl until smooth.
9. Drizzle the strawberry glaze over the completely cooled cake, letting it drip down the sides.
10. Let the glaze set for 20 minutes before slicing.

Velvety and moist with deep chocolate flavor, this cake stays incredibly fudgy for days. The strawberry glaze adds a bright, fruity contrast that cuts through the richness perfectly. Try serving warm slices with vanilla ice cream for the ultimate indulgence.

Lemon Poppy Seed Bundt Cake with Cream Cheese Drizzle

Kind of craving something bright and comforting? This lemon poppy seed bundt cake is just the thing—it’s moist, zesty, and topped with a tangy cream cheese drizzle that makes every slice feel like a treat. You’ll love how simple it is to whip up, even on a busy day.

Ingredients

– 2 cups all-purpose flour (spooned and leveled for accuracy)
– 1 ½ cups granulated sugar
– ½ cup unsalted butter, softened (or use room-temperature margarine)
– ½ cup vegetable oil (or any neutral oil like canola)
– 3 large eggs, at room temperature
– 1 cup buttermilk (or make your own with 1 cup milk + 1 tbsp lemon juice)
– ¼ cup fresh lemon juice (about 2 lemons, adjust for more zing)
– 2 tbsp lemon zest (from about 2 lemons)
– 2 tbsp poppy seeds
– 1 tsp baking powder
– ½ tsp baking soda
– ½ tsp salt
– 4 oz cream cheese, softened (full-fat for best texture)
– 1 cup powdered sugar
– 2–3 tbsp milk (add slowly to reach drizzling consistency)
– 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and generously grease a 10-cup bundt pan with butter or non-stick spray, making sure to get into all the crevices.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
3. In a large mixing bowl, cream the softened butter and granulated sugar together on medium speed for 2–3 minutes until light and fluffy.
4. Add the vegetable oil to the butter-sugar mixture and mix for 1 minute until fully incorporated.
5. Beat in the eggs one at a time, waiting until each is fully blended before adding the next.
6. Mix in the buttermilk, fresh lemon juice, and lemon zest on low speed until just combined.
7. Gradually add the dry ingredients to the wet ingredients, mixing on low until no streaks of flour remain—don’t overmix.
8. Fold in the poppy seeds with a spatula until evenly distributed throughout the batter.
9. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
10. Bake at 350°F for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
11. Let the cake cool in the pan on a wire rack for 15 minutes, then invert it onto the rack to cool completely.
12. For the drizzle, beat the softened cream cheese in a bowl until smooth.
13. Gradually add the powdered sugar and vanilla extract, mixing until no lumps remain.
14. Slowly add milk, 1 tablespoon at a time, until the glaze is thin enough to drizzle but still coats a spoon.
15. Drizzle the cream cheese glaze over the cooled cake, letting it drip down the sides.

Delightfully tender with a subtle crunch from poppy seeds, this cake balances bright lemon flavor against the rich cream cheese drizzle. Serve it slightly warm with a cup of tea, or slice it thick for a weekend brunch—it’s just as good the next day, if it lasts that long!

Vanilla Bean Bundt Cake with Caramel Sauce

Sometimes you just need a dessert that feels fancy but is actually pretty simple to pull off. This vanilla bean bundt cake with caramel sauce is exactly that—moist, fragrant, and perfect for any occasion. You’ll love how the rich caramel complements the soft, tender crumb.

Ingredients

• 2 cups all-purpose flour (spooned and leveled for accuracy)
• 1 ½ cups granulated sugar
• 1 cup unsalted butter, softened (or use salted butter and reduce added salt)
• 4 large eggs, at room temperature
• 1 cup whole milk, at room temperature
• 1 vanilla bean, seeds scraped (or 2 tsp vanilla extract)
• 2 tsp baking powder
• ½ tsp salt
• 1 cup heavy cream
• 1 cup light brown sugar, packed
• 4 tbsp unsalted butter
• ½ tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and generously grease a 10-cup bundt pan with butter or baking spray, making sure to get into all the crevices.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
3. In a large mixing bowl, beat the softened unsalted butter and granulated sugar on medium speed for 3-4 minutes until light and fluffy.
4. Add the eggs one at a time, beating well after each addition until fully incorporated.
5. Scrape the seeds from the vanilla bean into the mixture and mix to distribute evenly.
6. Alternately add the flour mixture and whole milk to the butter mixture, beginning and ending with the flour, and mix just until combined—don’t overmix.
7. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.
10. While the cake cools, make the caramel sauce: In a saucepan over medium heat, combine the light brown sugar, heavy cream, and unsalted butter.
11. Bring the mixture to a gentle boil, stirring constantly with a whisk, and cook for 5 minutes until slightly thickened.
12. Remove the saucepan from the heat and stir in the vanilla extract.
13. Let the caramel sauce cool for 10 minutes to thicken further before drizzling over the cake.

This cake stays incredibly moist thanks to the whole milk and butter, with the vanilla bean lending a warm, aromatic flavor. The caramel sauce adds a buttery sweetness that soaks into the cake just enough. Try serving it warm with a scoop of vanilla ice cream for an extra-indulgent treat.

Red Velvet Bundt Cake with Cream Cheese Frosting

Getting that perfect red velvet cake doesn’t have to be complicated. You’ll love how this Bundt version comes together with minimal fuss, and that cream cheese frosting is absolutely worth the extra few minutes. It’s the kind of dessert that feels fancy but is totally doable on a lazy weekend.

Ingredients

• 2 ½ cups all-purpose flour (spooned and leveled for accuracy)
• 1 ½ cups granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 1 tbsp cocoa powder (use natural, not Dutch-process)
• 1 ½ cups vegetable oil (or any neutral oil like canola)
• 1 cup buttermilk, at room temperature (shake well before using)
• 2 large eggs, at room temperature
• 1 tbsp white vinegar
• 2 tsp vanilla extract
• 1 oz red food coloring (liquid or gel)
• 8 oz cream cheese, softened (leave out 30 minutes ahead)
• ½ cup unsalted butter, softened
• 2 cups powdered sugar, sifted (to avoid lumps)
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and generously grease a 10-cup Bundt pan with baking spray, making sure to get into all the crevices.
2. Whisk together the flour, sugar, baking soda, salt, and cocoa powder in a large bowl until no streaks remain.
3. In a separate bowl, combine the vegetable oil, buttermilk, eggs, vinegar, vanilla extract, and red food coloring, whisking until fully blended.
4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula just until combined—overmixing can make the cake tough.
5. Transfer the batter to the prepared Bundt pan and tap it lightly on the counter to release any large air bubbles.
6. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
7. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.
8. While the cake cools, beat the softened cream cheese and butter with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
9. Gradually add the sifted powdered sugar and vanilla extract, mixing on low at first to avoid a sugar cloud, then increase to medium until fluffy.
10. Spread the frosting over the cooled cake, letting it drip slightly down the sides for a rustic look.

Here’s the best part: each slice reveals that tender, velvety crumb with a hint of cocoa, balanced by the tangy cream cheese frosting. Try serving it with a drizzle of salted caramel or a scoop of vanilla ice cream for an extra-special treat.

Cinnamon Swirl Bundt Cake with Vanilla Icing

Cinnamon swirl bundt cake is that cozy, comforting dessert you crave when the weather turns crisp. You get tender vanilla cake swirled with warm cinnamon sugar and topped with a simple vanilla glaze – it’s basically a hug in cake form. Perfect for weekend baking or when you need to impress with minimal effort.

Ingredients

• 2 cups all-purpose flour (spoon and level for accuracy)
• 1 ½ cups granulated sugar
• 1 cup unsalted butter, softened (or use salted and reduce salt)
• 3 large eggs at room temperature
• 1 cup whole milk (any milk works)
• 2 tsp baking powder
• 1 tsp vanilla extract
• ½ tsp salt
• 2 tbsp ground cinnamon
• ¼ cup brown sugar
• 1 cup powdered sugar
• 2 tbsp milk for icing
• Baking spray with flour (or butter and flour the pan well)

Instructions

1. Preheat your oven to 350°F.
2. Generously spray a 10-cup bundt pan with baking spray, making sure to coat all the crevices.
3. In a medium bowl, whisk together 2 cups flour, 1 tsp baking powder, and ½ tsp salt until well combined.
4. In a large bowl, beat 1 cup softened butter and 1 ½ cups granulated sugar on medium speed for 3 minutes until light and fluffy.
5. Add 3 eggs one at a time, beating for 30 seconds after each addition.
6. Mix in 1 tsp vanilla extract until just combined.
7. Alternate adding the flour mixture and 1 cup milk to the butter mixture, beginning and ending with flour, mixing on low speed until just combined after each addition.
8. In a small bowl, stir together 2 tbsp cinnamon and ¼ cup brown sugar until well mixed.
9. Pour half of the cake batter into your prepared bundt pan and spread evenly.
10. Sprinkle the cinnamon sugar mixture evenly over the batter in the pan.
11. Top with the remaining cake batter and smooth the surface.
12. Bake at 350°F for 45-50 minutes until a toothpick inserted comes out clean with just a few moist crumbs.
13. Cool the cake in the pan on a wire rack for 15 minutes exactly.
14. Invert the cake onto the wire rack and let cool completely for about 2 hours.
15. Whisk together 1 cup powdered sugar and 2 tbsp milk until smooth for the icing.
16. Drizzle the vanilla icing over the completely cooled cake.

Zesty cinnamon swirls create beautiful marbling throughout this incredibly moist cake. The tender crumb practically melts in your mouth while the vanilla icing adds just the right sweetness. Try serving warm slices with a scoop of vanilla ice cream for the ultimate comfort dessert experience.

Orange Almond Bundt Cake with Citrus Glaze

Ugh, don’t you just crave something bright and comforting when the days start getting shorter? This orange almond bundt cake with citrus glaze is exactly what you need to chase away those autumn blues. It’s moist, fragrant, and so easy to make—perfect for cozy weekends or impressing guests without the stress.

Ingredients

– 2 cups all-purpose flour (spooned and leveled for accuracy)
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened (or use salted butter and reduce salt)
– 3 large eggs, at room temperature
– 1 cup whole milk
– 1/2 cup freshly squeezed orange juice (about 2 medium oranges)
– 1/2 cup sliced almonds
– 1/4 cup vegetable oil (or any neutral oil like canola)
– 2 tsp baking powder
– 1 tsp vanilla extract
– 1/2 tsp almond extract
– 1/2 tsp salt
– Zest of 1 orange
– 1 cup powdered sugar (for glaze, sifted if lumpy)
– 2 tbsp orange juice (for glaze, fresh preferred)

Instructions

1. Preheat your oven to 350°F and generously grease a 10-cup bundt pan with butter or non-stick spray, making sure to get into all the crevices.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt until well combined.
3. In a large mixing bowl, beat 1/2 cup softened butter and 1 cup granulated sugar with an electric mixer on medium speed for 2–3 minutes until light and fluffy.
4. Add 3 large eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
5. Mix in 1/4 cup vegetable oil, 1 tsp vanilla extract, and 1/2 tsp almond extract until smooth.
6. Alternate adding the flour mixture and 1 cup whole milk to the butter mixture, starting and ending with flour, and mixing on low speed just until combined after each addition.
7. Fold in the zest of 1 orange and 1/2 cup freshly squeezed orange juice gently with a spatula until the batter is uniform.
8. Pour the batter evenly into the prepared bundt pan and tap it lightly on the counter to remove any air bubbles.
9. Sprinkle 1/2 cup sliced almonds evenly over the top of the batter before baking.
10. Bake at 350°F for 45–50 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
11. Let the cake cool in the pan on a wire rack for 15 minutes, then invert it onto the rack to cool completely.
12. For the glaze, whisk 1 cup powdered sugar with 2 tbsp orange juice in a small bowl until smooth and drizzle-able.
13. Drizzle the glaze over the completely cooled cake, allowing it to drip down the sides.

So tender and bursting with citrus flavor, this cake stays moist for days thanks to the almond and orange combo. Serve it with a cup of hot tea for the ultimate cozy moment, or slice it thick for a stunning dessert that looks way fancier than it is to make.

Carrot Cake Bundt with Pineapple Cream Cheese Frosting

Picture this: you’ve got a craving for something sweet, but you want it to feel a little bit wholesome too. This carrot cake bundt with pineapple cream cheese frosting is the perfect answer—it’s moist, flavorful, and just the right amount of decadent.

Ingredients

• 2 cups all-purpose flour (spooned and leveled for accuracy)
• 2 tsp baking soda
• 1 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 1/2 cups granulated sugar
• 1 cup vegetable oil (or any neutral oil like canola)
• 4 large eggs, at room temperature
• 2 tsp vanilla extract
• 3 cups grated carrots (about 4-5 medium carrots)
• 1 cup crushed pineapple, well-drained
• 1/2 cup chopped walnuts (optional, for texture)
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar, sifted
• 1 tsp vanilla extract
• 2 tbsp reserved pineapple juice (from the crushed pineapple)

Instructions

1. Preheat your oven to 350°F and generously grease a 10-cup bundt pan with baking spray.
2. Whisk together 2 cups all-purpose flour, 2 tsp baking soda, 1 tsp salt, 2 tsp cinnamon, and 1/2 tsp nutmeg in a medium bowl.
3. In a large bowl, beat 1 1/2 cups granulated sugar and 1 cup vegetable oil with an electric mixer on medium speed for 2 minutes until combined.
4. Add 4 large eggs one at a time, beating well after each addition.
5. Mix in 2 tsp vanilla extract until just incorporated.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until no flour streaks remain.
7. Fold in 3 cups grated carrots, 1 cup drained crushed pineapple, and 1/2 cup chopped walnuts (if using) with a spatula. Tip: Squeeze excess moisture from the grated carrots with paper towels to prevent a soggy cake.
8. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
9. Bake for 45-55 minutes at 350°F until a toothpick inserted into the center comes out clean. Tip: Don’t open the oven door during the first 30 minutes of baking to avoid sinking.
10. Cool the cake in the pan on a wire rack for 15 minutes.
11. Invert the pan onto the rack and carefully remove the cake to cool completely, about 1 hour. Tip: Run a thin knife around the edges if the cake resists releasing.
12. For the frosting, beat 8 oz softened cream cheese and 1/2 cup softened butter in a bowl until smooth and fluffy.
13. Gradually add 2 cups sifted powdered sugar, mixing on low speed to avoid a cloud of sugar.
14. Beat in 1 tsp vanilla extract and 2 tbsp reserved pineapple juice until the frosting is creamy and spreadable.
15. Spread the frosting over the completely cooled bundt cake with an offset spatula.

Velvety and tender, this cake stays incredibly moist thanks to the carrots and pineapple. The cream cheese frosting adds a tangy sweetness that balances the warm spices perfectly. Try serving thick slices with a cup of strong coffee for the ultimate cozy treat.

Banana Chocolate Chip Bundt Cake with Nutella Ganache

Craving something that feels like a warm hug? You’ve come to the right place. This banana chocolate chip Bundt cake with Nutella ganache is the ultimate comfort dessert, perfect for using up those spotty bananas on your counter and satisfying your sweet tooth in the most delicious way.

Ingredients

• 3 cups all-purpose flour
• 2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened (or 1 cup vegetable oil)
• 2 cups granulated sugar
• 4 large eggs
• 2 tsp vanilla extract
• 4 very ripe bananas, mashed (about 1 1/2 cups)
• 1 cup sour cream
• 1 1/2 cups semi-sweet chocolate chips
• 1 cup heavy cream
• 1 cup Nutella

Instructions

1. Preheat your oven to 350°F.
2. Generously grease a 10-cup Bundt pan with butter or non-stick spray, making sure to get into all the crevices.
3. In a medium bowl, whisk together 3 cups all-purpose flour, 2 tsp baking soda, and 1/2 tsp salt until well combined.
4. In a large mixing bowl, beat 1 cup softened unsalted butter and 2 cups granulated sugar together on medium speed for 3-4 minutes until light and fluffy.
5. Add 4 large eggs one at a time, beating well after each addition.
6. Mix in 2 tsp vanilla extract.
7. Add 4 mashed very ripe bananas and 1 cup sour cream, mixing until just combined.
8. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until no flour streaks remain.
9. Fold in 1 1/2 cups semi-sweet chocolate chips with a spatula.
10. Pour the batter into your prepared Bundt pan and smooth the top with a spatula.
11. Bake at 350°F for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
12. Let the cake cool in the pan on a wire rack for 15 minutes.
13. Carefully invert the pan onto the wire rack to remove the cake, then let it cool completely for about 2 hours.
14. While the cake cools, heat 1 cup heavy cream in a small saucepan over medium heat until it just begins to simmer.
15. Pour the hot cream over 1 cup Nutella in a heatproof bowl and let it sit for 2 minutes.
16. Whisk the Nutella and cream together until smooth and glossy.
17. Let the ganache cool for 10-15 minutes until it thickens slightly but is still pourable.
18. Slowly pour the ganache over the completely cooled cake, allowing it to drip down the sides.

This cake stays incredibly moist for days thanks to the bananas and sour cream. The chocolate chips add little pockets of melty goodness, while the Nutella ganache brings that irresistible hazelnut chocolate flavor. Try serving warm slices with a scoop of vanilla ice cream for the ultimate dessert experience.

Pumpkin Spice Bundt Cake with Maple Glaze

Vivid autumn flavors come alive in this cozy bundt cake that fills your kitchen with the most incredible spicy-sweet aroma. You’ll love how the warm pumpkin spice pairs perfectly with that rich maple glaze, making it the ultimate fall treat to share with friends or enjoy with your morning coffee.

Ingredients

• 2 cups all-purpose flour (spooned and leveled for accuracy)
• 1 ½ cups granulated sugar
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• ¾ cup vegetable oil (or any neutral oil like canola)
• 3 large eggs (at room temperature for better mixing)
• ½ cup whole milk
• 2 tsp baking powder
• 1 ½ tsp pumpkin pie spice
• 1 tsp vanilla extract
• ½ tsp baking soda
• ½ tsp salt
• 1 cup powdered sugar
• 3 tbsp pure maple syrup
• 2 tbsp unsalted butter, melted
• 1-2 tbsp milk (as needed for glaze consistency)

Instructions

1. Preheat your oven to 350°F and generously grease a 10-cup bundt pan with baking spray, making sure to get into all the crevices.
2. Whisk together flour, baking powder, pumpkin pie spice, baking soda, and salt in a medium bowl until well combined.
3. In a large bowl, beat sugar, oil, and eggs with an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Mix in pumpkin puree, milk, and vanilla extract until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until no flour streaks remain—don’t overmix.
6. Pour the batter into your prepared bundt pan and smooth the top with a spatula.
7. Bake for 45-50 minutes until a toothpick inserted into the center comes out clean with just a few moist crumbs.
8. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.
9. For the glaze, whisk together powdered sugar, maple syrup, and melted butter in a small bowl until smooth.
10. Add milk 1 tablespoon at a time until the glaze reaches a pourable consistency that will drizzle nicely.
11. Pour the glaze over the completely cooled cake, letting it drip down the sides naturally.

So moist and tender with that signature pumpkin spice warmth shining through every bite. Seriously, the maple glaze adds this wonderful caramel-like sweetness that makes each slice absolutely irresistible. Try serving it warm with a scoop of vanilla ice cream for the ultimate fall dessert experience.

Blueberry Lemon Bundt Cake with Fresh Berries

Kind of craving something sweet and tangy that looks impressive but is secretly simple? You’ve come to the right place. This blueberry lemon bundt cake is bursting with fresh flavor and comes together in no time.

Ingredients

– 2 cups all-purpose flour (spooned and leveled for accuracy)
– 1 ½ cups granulated sugar
– ½ cup unsalted butter, softened (or use vegetable oil for a lighter texture)
– ¾ cup whole milk (any milk works, but whole gives the best richness)
– 3 large eggs, at room temperature
– 1 cup fresh blueberries (frozen work too—don’t thaw)
– 2 tbsp lemon zest (from about 2 lemons)
– ¼ cup fresh lemon juice
– 2 tsp baking powder
– ½ tsp salt
– 1 tsp vanilla extract
– Cooking spray or butter for greasing the pan

Instructions

1. Preheat your oven to 350°F.
2. Generously grease a 10-cup bundt pan with cooking spray or butter, making sure to get into all the crevices.
3. In a medium bowl, whisk together the flour, baking powder, and salt.
4. In a large bowl, beat the softened butter and sugar with an electric mixer on medium speed for 3 minutes, until light and fluffy.
5. Add the eggs one at a time, beating well after each addition.
6. Mix in the vanilla extract, lemon zest, and lemon juice.
7. Alternate adding the flour mixture and milk to the butter mixture, starting and ending with the flour, and mix until just combined.
8. Gently fold in the blueberries with a spatula to avoid crushing them.
9. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
10. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
11. Let the cake cool in the pan on a wire rack for 15 minutes.
12. Carefully invert the pan onto the rack to release the cake, then let it cool completely.
Out of the oven, this cake is wonderfully moist with a tender crumb and pops of juicy blueberries. The lemon adds a bright zing that balances the sweetness perfectly. Serve it with a dusting of powdered sugar or a dollop of whipped cream for an extra special treat.

Coconut Lime Bundt Cake with Zesty Glaze

Remember that feeling when you want something sweet but also refreshing? This coconut lime bundt cake hits all the right notes—it’s moist, zesty, and perfect for any occasion. You’ll love how the tropical flavors come together in every bite.

Ingredients

• 2 cups all-purpose flour (spoon and level for accuracy)
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened (or coconut oil for extra flavor)
• 3/4 cup coconut milk, shaken well
• 3 large eggs, room temperature
• 2 tbsp lime zest (about 2-3 limes)
• 1/4 cup fresh lime juice
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup powdered sugar, sifted (for glaze)
• 2 tbsp lime juice (for glaze)
• 1 tbsp shredded coconut, toasted (optional, for garnish)

Instructions

1. Preheat your oven to 350°F and generously grease a 10-cup bundt pan with butter or non-stick spray.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until fully combined.
3. In a large bowl, use an electric mixer on medium speed to cream the softened butter and granulated sugar for 2-3 minutes, until light and fluffy.
4. Add the eggs one at a time, mixing just until each is incorporated to avoid overbeating.
5. Pour in the coconut milk, lime zest, and lime juice, and mix on low until the batter is smooth.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until no streaks of flour remain.
7. Pour the batter evenly into the prepared bundt pan and tap it lightly on the counter to remove air bubbles.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.
10. For the glaze, whisk the sifted powdered sugar and 2 tbsp lime juice in a small bowl until smooth and drizzle-ready.
11. Drizzle the glaze over the cooled cake and sprinkle with toasted coconut if using.

Amazingly tender with a bright lime kick, this cake stays moist for days thanks to the coconut milk. Serve it with a scoop of vanilla ice cream or enjoy a slice with your afternoon coffee for a tropical treat.

Peanut Butter Bundt Cake with Chocolate Drizzle

Ever find yourself craving something that feels both indulgent and comforting? This peanut butter bundt cake with chocolate drizzle is exactly what you need. It’s the kind of dessert that brings everyone together, with a rich, nutty flavor and a gorgeous finish.

Ingredients

• 2 cups all-purpose flour (spooned and leveled for accuracy)
• 1 cup creamy peanut butter (natural or regular, but stir well if oily)
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 1/2 cup unsalted butter, softened (or use salted and reduce added salt)
• 3 large eggs, at room temperature
• 1 cup whole milk (or buttermilk for extra tenderness)
• 1/2 cup sour cream (full-fat preferred for moisture)
• 2 tsp baking powder
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1/2 cup semi-sweet chocolate chips (for the drizzle)
• 2 tbsp heavy cream (or milk for a thinner drizzle)

Instructions

1. Preheat your oven to 350°F and generously grease a 10-12 cup bundt pan with butter or non-stick spray, making sure to get into all the crevices.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
3. In a large mixing bowl, beat the softened butter, creamy peanut butter, granulated sugar, and light brown sugar on medium speed for 2-3 minutes until light and fluffy.
4. Add the eggs one at a time, beating well after each addition until fully incorporated.
5. Mix in the vanilla extract, whole milk, and sour cream on low speed until just combined—don’t overmix.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low until no streaks of flour remain; a few small lumps are okay.
7. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
9. Let the cake cool in the pan on a wire rack for 15 minutes, then invert it onto the rack to cool completely.
10. For the drizzle, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer, then pour it over the chocolate chips in a heatproof bowl.
11. Let the mixture sit for 1 minute, then stir until smooth and glossy.
12. Drizzle the chocolate glaze over the cooled cake using a spoon or piping bag for even coverage.

Light and tender with a moist crumb, this cake balances sweet peanut butter richness against the dark chocolate drizzle. Leftover slices? Warm them slightly and serve with a scoop of vanilla ice cream for an extra treat.

Strawberry Shortcake Bundt with Whipped Cream

Bundt cakes just got a whole lot more fun with this strawberry-packed beauty. You’re going to love how the sweet berries bake right into every slice, and that whipped cream topping makes it feel extra special. It’s the perfect dessert for when you want something impressive but don’t want to spend all day in the kitchen.

Ingredients

• 2 cups all-purpose flour (spooned and leveled for accuracy)
• 1 ½ cups granulated sugar
• 3 large eggs (at room temperature for better mixing)
• 1 cup unsalted butter, softened (or use salted and reduce added salt)
• 1 cup buttermilk (or regular milk with 1 tbsp lemon juice)
• 2 cups fresh strawberries, diced (frozen work too, don’t thaw)
• 2 tsp baking powder
• 1 tsp vanilla extract
• ½ tsp salt
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar (adjust to taste)

Instructions

1. Preheat your oven to 350°F and generously grease a 10-cup Bundt pan with butter or baking spray, making sure to get into all the crevices.
2. In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
3. In a separate large bowl, beat the softened butter and granulated sugar together on medium speed for 3-4 minutes until light and fluffy.
4. Add the eggs one at a time, beating well after each addition until fully incorporated.
5. Mix in the vanilla extract until just combined.
6. Alternate adding the flour mixture and buttermilk to the butter mixture, beginning and ending with flour, and mix on low speed until just combined.
7. Gently fold in the diced strawberries with a spatula, being careful not to overmix the batter.
8. Pour the batter into your prepared Bundt pan and spread it evenly with a spatula.
9. Bake for 45-50 minutes until a toothpick inserted into the center comes out clean and the cake springs back when lightly touched.
10. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
11. While the cake cools, make the whipped cream by beating the heavy cream and powdered sugar on high speed until stiff peaks form, about 3-4 minutes.
12. Spread or pipe the whipped cream over the completely cooled cake just before serving.

Light and tender with juicy berry pockets throughout, this cake stays wonderfully moist thanks to the buttermilk. The fresh whipped cream adds a cool, creamy contrast to the sweet cake, making each bite perfectly balanced. Try serving it with extra fresh strawberries on the side or even a drizzle of strawberry sauce for an extra berry boost.

Conclusion

Now you have 18 scrumptious Bundt cake recipes that make baking a breeze with cake mix! Whether you’re craving chocolate, lemon, or something festive, there’s a perfect treat here for every occasion. We’d love to hear which recipe becomes your new favorite—drop us a comment below and don’t forget to share these easy bakes on Pinterest for your friends to enjoy too!