Looking for an easy way to make a delicious Bundt cake using cake mix? You're in the right place. Whether you're baking for a birthday, holiday, potluck, or just because, this recipe produces a soft, moist Bundt cake every time using just a handful of pantry staples.
If you ask me, a good Bundt cake is the perfect dessert for just about any occasion. You can get really pretty, intricate pans and end up with a beautiful cake that was super easy to make!
I'm taking it a step further and making it even easier by incorporating store-bought cake mix. We're adding our own spin on it to make sure it's soft and extra delicious. I will talk you through it all below!
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Why Use Cake Mix for Bundt Cakes?
Convenience and Time-Saving
Let's be real, life gets busy. Sometimes you might want a sweet treat, or an easy dessert to take to a holiday dinner or potluck, but you are looking for as many shortcuts as you can get. That's where this recipe comes in!
The boxed cake mix really cuts down on the number of ingredients you need to buy, measure, and incorporate. The whole recipe calls for just a handful of ingredients that you likely already have in your kitchen!
Yet even with store-bought boxed cake mix, this recipe is consistent and reliable. You will end up with a perfectly delicious Bundt cake every time.
Using cake mix also makes this recipe especially beginner-friendly because the dry ingredients are already perfectly measured and balanced.
Versatility in Flavors
Once you've got this base recipe down (which is really a simple yet irresistible vanilla Bundt cake), you can totally get creative. There are so many different boxed cake mix flavors available that you can test out in this recipe.
Here are some of my favorite cake mix flavor combinations to try:
| Cake Mix Flavor | Delicious Add-Ins |
| Yellow | Cinnamon, caramel drizzle |
| Chocolate | Chocolate chips, espresso powder, raspberries |
| White | Lemon zest, sprinkles |
| Lemon | Blueberries, poppy seeds |
| Spice | Apples, caramel |
A white or yellow cake mix is perfect when you want a neutral base that lets add-ins, like raspberries or white chocolate, shine.
Meanwhile, using a lemon cake mix for an Easter Bundt (maybe with blueberries mixed in?) or a spice cake mix for fall instantly gives your cake a seasonal twist without the need for any extra flavorings. Chocolate, red velvet, or even funfetti mixes can also be customized with glazes, fillings, and mix-ins to ceate totally different Bundt cakes!
If you're looking for more Bundt cake inspiration, try my Apple Cider Bundt Cake for fall, Chocolate Bundt Cake with Sour Cream for everyday baking, or White Chocolate Raspberry Bundt Cake for special occasions.
Ingredient Notes & Substitutions
Cake mix
You can't go wrong with any type of boxed cake mix for this recipe! This recipe was developed using a standard 15.25-ounce boxed cake mix. Nearly any flavor works, including yellow, white, chocolate, lemon, spice, red velvet, or funfetti. If you're using a gluten-free cake mix, make sure it's a similar size so the ingredient ratios stay balanced.
Sour cream
Full-fat sour cream gives this Bundt cake its rich flavor and soft, velvety texture. Greek yogurt can usually be substituted in a pinch, although the crumb may be slightly less rich.
Milk
I recommend whole milk because it will give you the richest texture, but 2% milk also works well. I don't recommend skim milk if you can avoid it because a little extra fat helps keep the cake moist.
Why This Recipe Works
- Cake mix gives you a reliable base with consistent results every time.
- Sour cream adds moisture and creates a rich, tender crumb.
- Milk helps thin the batter just enough for a perfectly even bake.
- The recipe works with almost any boxed cake mix flavor, making it incredibly versatile.
Expert Tips
Preparing the Bundt Pan
I cannot stress this enough... you NEED to grease your Bundt pan thoroughly. I always use Pam spray and make sure to get every nook and cranny of the pan. Sometimes, I even take a clean paper towel and use it to really ensure the spray is evenly distributed.
I don't typically flour my Bundt pans when baking Bundt cakes and have never run into any issues. If you prefer to grease and flour your pan, go for it! Either way, preparing your pan is essential.
Baking and Cooling
Bundt cakes typically have a longer bake time than regular layer cakes due to their density and the shape of the pan. But it's important to remember that all ovens are different. Use an oven thermometer if you have one, and be sure to start checking for doneness 5 minutes early by inserting a toothpick into the thickest part.
Once baked, allow the cake to cool in the pan for at least 10 minutes (I like to just let it sit and cool completely) before inverting. This rest time helps the cake firm up and reduces the risk of it breaking apart or sticking when flipped.
Pro Tip: Place your Bundt pan on a baking sheet before going in the oven - it makes transporting easier and protects from spills if any batter sneaks over the edge.
Creative Variations and Add-Ins
Incorporating Fruits and Nuts
If you are making a plain white or lemon Bundt cake, it might be fun to add in some blueberries or raspberries for some bright fruity flavor. Raspberries would go great with chocolate, too!
I don't use nuts in my recipes due to allergies, but if you are a fan, chopped pecans in a spiced cake would be absolutely delicious.
Using Different Glazes and Toppings
Feel free to experiment and explore options like cream cheese glaze, chocolate ganache, or a simple dusting of powdered sugar.
I love adding a simple glaze (like in my Chocolate Chip Bundt Cake With Glaze or Cranberry Orange Bundt Cake) for an elegant yet delicious touch.
Seasonal and Holiday Themes
You can have so much fun with this recipe for various holidays and occasions!
You can use different colors for your frosting or glaze, add sprinkles, etc. to make this cake extra fun for Halloween or Christmas. For an Easter brunch, you can make a lemon blueberry cake or a carrot cake with shredded carrots mixed in. I just love a versatile recipe!
How to Know When Your Bundt Cake is Done
Bundt cakes can be tricky because they're much thicker than traditional layer cakes. Start checking the cake about five minutes before the suggested baking time. A toothpick inserted into the thickest part should come out clean or with just a few moist crumbs. The top should spring back lightly when touched, and the edges should begin pulling away from the sides of the pan.
Common Mistakes to Avoid
Inadequate Greasing
One of the most common mistakes when baking Bundt cakes using cake mix is not greasing the pan properly. Bundt pans have intricate designs, so skipping this step can result in chunks of your cake sticking. Use a baking spray or a thorough coat of butter and make sure to get into every ridge and corner.
Pro Tip: Use a pastry brush to apply melted butter into every nook and cranny of your Bundt pan.
Filling the Pan Too Full
Most 10- to 12-cup Bundt pans should only be filled about two-thirds to three-quarters full. Overfilling can cause the batter to overflow while baking.
Incorrect Baking Time
Underbaking will lead to a gummy or collapsed center, while over-baking will dry out your cake. Since Bundt cakes are thicker and more dense than some other cakes, it's especially important to check for doneness. Your toothpick or skewer should come out completely clean or with just a few moist crumbs.
Frequently Asked Questions
Yes, you should be able to use any cake mix. I used this one to make my cake gluten free.
Store the cake tightly covered at room temperature for up to 3 days or in the refrigerator for up to 5 days. For the best texture, let refrigerated slices come to room temperature before serving. You can also freeze the whole cake or individual slices for up to 3 months.
Absolutely! Wrap the cake (or individual slices) tightly in plastic wrap and freeze for up to 3 months.
You would need a good dairy free substitute for sour cream, as well as your favorite non-dairy milk. I haven't tested this myself.
Bundt pans have lots of detailed edges that can easily catch the cake if they're not thoroughly greased. Spray every nook and cranny with baking spray, then use a paper towel or pastry brush to spread it evenly. Let the cake cool for about 10-15 minutes before turning it out of the pan.
Yes, but the baking time will change depending on the size and shape of your pan. This recipe was developed specifically for a standard Bundt pan, so you'll want to begin checking for doneness earlier if using round cake pans or a 9ร13-inch baking dish.
For the best results, fill your Bundt pan about two-thirds to three-quarters full. This gives the cake room to rise without overflowing while still producing the classic Bundt shape.
Yes! Divide the batter evenly among mini Bundt pans and begin checking for doneness much earlier than the full-size cake. Because baking times vary by pan size, use a toothpick to check when the centers are fully baked.
You certainly can, but it isn't necessary. This recipe is already incredibly moist thanks to the sour cream. If you choose to add instant pudding mix, expect a slightly denser cake and consider reducing the added liquid slightly.
If you've enjoyed this recipe, you'll love my cookbook! It includes 50+ exclusive gluten-free dessert recipes you won't find on the blog, all with the same approachable, reliable baking style.
More Bundt Cake Recipes To Try
Did you try my Bundt cake using cake mix? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog! And don't forget to subscribe to get new recipes directly in your inbox.
๐ Recipe
Easy Bundt Cake Using Cake Mix
Ingredients
- 1 box (15.25 oz) cake mix (this is the mix I used)
- ยพ cup sour cream room temperature
- ยพ cup whole milk room temperature
- ยฝ cup vegetable or canola oil
- ยฝ teaspoon vanilla extract
Instructions
- Preheat your oven to 350ยฐF. Grease your Bundt pan thoroughly and set aside.
- In a large bowl, combine the boxed cake mix with the sour cream, whole milk, vegetable oil, and vanilla extract. Using a hand mixer or an electric mixer fitted with the paddle attachment, blend the ingredients until combined. The batter should be smooth and slightly thick.1 box (15.25 oz) cake mix , ยพ cup sour cream, ยพ cup whole milk, ยฝ cup vegetable or canola oil, ยฝ teaspoon vanilla extract
- Pour the batter into your prepared Bundt pan. Use a spatula to spread the batter evenly and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan completely before inverting onto a plate.
Notes
- Any standard sized boxed cake mix should work, but I like to use gluten free cake mix.ย
- Use full-fat sour cream and whole milk for best results.ย
- It's crucial to let the cake cool completely before attempting to remove it from the pan, otherwise it may break or stick.ย
Angela Bailey says
Hi, what size Bundt pan for one cake mix?
Taleen Benson says
A standard size bundt pan (which is usually 10 or 12 cups) works best.
Garnet says
No eggs?
Taleen Benson says
No, this is an eggless recipe.
Ann Rathgeb says
Delicious! Used a spice cake mix. Added chopped pecans. Used full fat Greek yogurt for the sour cream. Will be making this again, so many varieties!!
Taleen Benson says
I'm so happy to hear that, thank you Ann!
Patty Knox says
Hi, nice concept. I used Duncan Hines Orange Supreme, followed your directions. BUT I did not expect the cake to rise so much! It's very fluffy, not dense. But definitely tasty!
I had a smaller size Bundt pan & a large cupcake tin. Both rose above the top & burned on top. Uneven rise, overflowed. For breakfast meeting tomorrow morning, I'm going to wait till I wake up & perform some surgery on the cake & try to camouflage with powdered sugar. .Maybe cream cheese next time instead of powdered sugar, & less milk? Please advise. It's not really firm enough to slice. But tender & moist! ๐
Taleen Benson says
Hi Patty! Thank you so much for trying the recipe. Iโm really glad you liked the flavor! It does sound like it rose more than expected, which usually comes down to pan size and batter volume. If the Bundt pan is smaller than a standard 10โ12 cup pan, the batter can definitely overflow and bake unevenly like you described. Next time, you could try filling the pan only about 2/3 full and use any extra batter for cupcakes.
The texture you described (very fluffy and soft) is actually how this cake is meant to turn out. And your โcake surgeryโ plan sounds like it will still be delicious for your meeting... great save!
Destarte Patton says
Why didnโt this rise? What can I do to change it?
Taleen Benson says
Sorry to hear that! A few things could cause this, such as an expired cake mix or baking powder, over-mixing, or your oven running a little cool. If you can tell me exactly what cake mix you used and whether you made any substitutions, I'd be happy to help troubleshoot!