Cake Mix Bundt Cakes

These recipes are all easy, and therefore very difficult to mess up, you just have to resist following the directions on the cake box and use these basic steps instead:

Preheat the oven (it’s either 325°F or 350°F, depending on which cake you’re making).

Always prepare your Bundt pan (grease & flour the 10 cup pan).

Mix the ingredients together and then continue mixing on medium speed for 2-4 minutes. If the recipe calls for cake mix and pudding mix and your cake mix has pudding already in the mix, there’s no need to add the pudding mix. When most of these recipes were written pudding was not yet included in cake mixes, but now it’s quite common to find them combined.

Pour the mixture into the bundt pan and bake, most of the mixtures are very thick.

Depending on which cake you’re making and the oven temperature, your cake is ready in about 35-60 minutes. Cakes spring back when touched if done.

A few of these first recipes also involve fillings, which are inserted between pouring layers of the cake mixture.

Most cakes have a glaze or frosting, which is also easy and added at the end.

These first two pair well with coffee and because they are slightly heartier with the addition of fruits or nuts (remember we said slightly, a cake is still a cake). They are also a little more involved to make. We like to enjoy them in the morning and call them coffee cakes.

Blueberry Cream Bundt

Ingredients for Blueberry Cream Bundt

Box of Yellow Cake Mix

Pkg of Instant Pudding

Pkg of Cream Cheese, room temperature

1/4 Cup Coconut Oil

1 tsp Vanilla

4 eggs

1&1/2 Cups Blueberries, fresh

Instructions for Blueberry Cream Bundt

1. Cream the cream cheese and coconut oil on high speed until smooth.
2. Add the cake mix, eggs, pudding mix and vanilla and then mix on medium speed for 4 minutes.
3. Fold in the blueberries.
4. Pour into a prepared bundt pan, this mix will be thick so spread to even.
5. Bake in pre-heated 325°F oven for about 50 minutes (cake springs back when touched).
6. Glaze, if desired, with a mixture of 1 cup powdered sugar & juice of 1 orange.

Apple Cinnamon Coffee Cake

Ingredients for Apple Bundt Cake:

For Cake:

1 box White, Yellow or Spice Cake Mix

1 pkg Vanilla instant pudding

3 Eggs

1 Cup Sour Cream (we like Knudsen’s Light)

3/4 Cup Applesauce

For Filling:

6-7 Granny Smith Apples, peeled & sliced

1/2 Cup Brown Sugar

2 tsp Cinnamon

1/2 Cup Walnuts, chopped

Instructions for Apple Bundt Cake:

1. Mix together cake ingredients on medium speed for 2 minutes.
2. Combine in a small bowl the brown sugar, cinnamon and walnuts & set aside.
3. Pour half of the batter into the prepared bundt pan.
4. Cover with 1/2 the sliced Apples (I’m still using apples that were picked in early September and stored in the fridge).
5. Sprinkle with 1/2 the cinnamon mixture.
6. Pour the remaining cake mixture on top.
7. Layer the remaining Apples.
8. Sprinkle with remaining cinnamon mixture.
9. Bake in preheated 350°F (175°C) oven for about an hour.
10. Glaze if desired with a mixture of 1 cup Confectioners Sugar & 2 Tbs Milk.

Cake Mix Bundt Cakes

Pistachio Cake

This green cake makes a nice presentation for St. Patrick’s Day or Christmas, but tastes good any time of year.

Ingredients for Pistachio Bundt Cake:

1 box yellow cake mix

1 pkg Pistachio Pudding

1/2 tsp Almond Extract

4 Eggs

1 & 1/4 Cup Water

1/4 Cup Vegetable Oil

6 drops Green Food Coloring

Instructions for Pistachio Bundt Cake:

Combine all ingredients and mix for 2 mins.

Bake @ 350°F for 50 minutes.

Dust with Powdered Sugar.

Amaretto Bundt Cake

Amaretto Cake

Ingredients for Amaretto Cake - Adults Only!

For Cake:

1 cup chopped Almonds

1 box yellow Cake mix

1 package Vanilla instant Pudding mix

4 Eggs

1⁄2 cup cold Water

1⁄2 cup cooking Oil

1⁄2 cup Amaretto

For Glaze:

1⁄2 cup Butter

1⁄4 cup Water

1 cup Sugar

1⁄2 cup Amaretto

Instructions for Amaretto Cake Adults Only!

Sprinkle chopped nuts over the bottom of your prepared bundt pan.

Stir together cake mix, pudding mix, eggs, water, oil and 1/2 cup rum.

Pour batter over nuts.

Bake in preheated 325°F in oven for about 1 hour.

Cool 10 minutes in pan.

Invert onto serving plate and prick the cake many times with a fork.

Prepare the Glaze:

Melt butter in saucepan.

Stir in water and sugar.

Boil 5 minutes, stirring constantly.

Remove from heat and stir in 1/2 cup of Rum.

Brush glaze evenly over top and sides of cake. Do this slowly, allowing the cake to absorb the glaze and then keep brushing glaze over the cake until all the glaze is used up.

Mocha Cake

We’ve saved the best for last and actually used the cake mix pictured above that was well beyond its best by date. As you can see, the pictures came out fine and believe me there was not a drop of cake leftover to even consider throwing away.

This cake uses a thick cream cheese frosting, don’t even try to skimp on that step. This cake actually tastes similar to a Red Velvet Cake, but without wasting a bottle of red food color.

Ingredients for Mocha Cake

For the Cake:

1 box Devil’s Food Cake Mix (pudding in the mix)

1 pint Java Chip Ice Cream

3 eggs

That’s all the ingredients for the cake!

For the Frosting: *Make sure your ingredients are at room temperature*

1 pkg cream cheese, room temperature

1/4 Cup Sour Cream

3 Tbs Butter, room temperature

2 Tbs Kahlua liqueur

1 & 1/2 Cups Confectioner’s Sugar

Instructions for Mocha Cake

1. Beat the ingredients for 1 minute on low and then 2 minutes on medium speed.
2. Bake the cake in preheated 350°F oven for about 35 minutes.
3. Make the frosting by beating the the first 4 ingredients until creamy & then gently adding the sugar. This frosting should be thick, it’s not a glaze. Refrigerate until ready to frost the cake.
4. Cool the cake completely and then frost, this takes the cake to a whole new level.
5. Dust with Cocoa Powder.

This cake is so moist, it has a little trouble standing alone.

Store this cake in the refrigerator, if there are any leftovers. It’s actually better cold!