18 Delicious Bundt Cake Recipes with Cake Mix Easy

Perfect for any occasion, bundt cakes bring a touch of elegance to your dessert table with minimal effort. Whether you’re craving something chocolatey, fruity, or spiced, our roundup of 18 Delicious Bundt Cake Recipes with Cake Mix Easy is your ticket to quick, mouthwatering treats. Dive in to discover how a simple cake mix can transform into stunning desserts that’ll have everyone asking for seconds!

Lemon Blueberry Bundt Cake with Cake Mix

Craving a dessert that’s as easy to make as it is to devour? Look no further than this Lemon Blueberry Bundt Cake, where cake mix does the heavy lifting so you can focus on the fun part—eating it!

Ingredients

• 1 box lemon cake mix (because who has time to measure flour?)
• 1 cup sour cream (the secret to moistness that’ll have everyone asking for your secret)
• 3 large eggs (room temp, unless you enjoy the thrill of uneven mixing)
• 1/2 cup vegetable oil (extra virgin olive oil works too, but let’s keep it classic)
• 1 cup fresh blueberries (frozen in a pinch, but fresh is the berry best)
• 1 tbsp lemon zest (for that zing that makes your taste buds dance)
• 1/2 cup powdered sugar (for dusting, because we eat with our eyes first)

Instructions

1. Preheat your oven to 350°F (175°C) and generously grease a Bundt pan. This isn’t the time to skimp—nobody wants a cake that’s stuck.
2. In a large bowl, combine the cake mix, sour cream, eggs, and vegetable oil. Mix until just combined—overmixing is the enemy of fluffy cake.
3. Gently fold in the blueberries and lemon zest. Think of it as tucking them into bed, so they’re evenly distributed without getting squished.
4. Pour the batter into the prepared pan and smooth the top. A little wiggle ensures it settles evenly.
5. Bake for 40-45 minutes, or until a toothpick comes out clean. If it’s gooey, give it a few more minutes—patience is a virtue, especially in baking.
6. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack. Cooling too long in the pan? That’s how cakes get clingy.
7. Once completely cool, dust with powdered sugar. This isn’t just decoration—it’s a sweet little cloud of joy.

Light, fluffy, and bursting with lemon-blueberry goodness, this cake is a showstopper that’s surprisingly simple. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Chocolate Peanut Butter Bundt Cake with Cake Mix

Buckle up, buttercups, because we’re about to dive into a dessert that’s as indulgent as it is easy to whip up. This chocolate peanut butter bundt cake is the love child of your favorite childhood flavors and the convenience of a cake mix, making it a no-brainer for your next gathering or a solo Netflix binge session.

Ingredients

• 1 box chocolate cake mix (because even superheroes need shortcuts)
• 1 cup creamy peanut butter (the kind that sticks to the roof of your mouth in the best way)
• 3 large eggs (room temp, unless you enjoy the thrill of uneven mixing)
• 1/2 cup vegetable oil (extra virgin olive oil is my go-to, but let’s keep it neutral here)
• 1 cup water (tap is fine, unless you’re feeling fancy)
• 1/2 cup semi-sweet chocolate chips (because more chocolate is always the answer)

Instructions

1. Preheat your oven to 350°F (175°C) and generously grease a bundt pan. This isn’t the time for shyness with the cooking spray.
2. In a large bowl, combine the cake mix, peanut butter, eggs, oil, and water. Mix until just combined—overmixing is the enemy of fluffy cakes.
3. Fold in the chocolate chips with a spatula, because electric mixers are overkill for this step.
4. Pour the batter into the prepared bundt pan, smoothing the top with your spatula for an even bake.
5. Bake for 38-42 minutes, or until a toothpick inserted comes out clean. If it’s gooey, give it a few more minutes; we’re aiming for moist, not molten.
6. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack. Patience is key here, unless you enjoy cake crumbles.

Yum doesn’t even begin to cover it. This cake is a moist, peanut buttery dream with pockets of melty chocolate that’ll have you sneaking slices at midnight. Serve it with a dollop of whipped cream or a glass of cold milk for the ultimate nostalgia trip.

Red Velvet Bundt Cake with Cake Mix

Let’s face it, we all have those days when we want to whip up something show-stopping without the show-stopping effort. Enter the Red Velvet Bundt Cake with Cake Mix—your shortcut to baking glory that doesn’t skimp on the wow factor.

Ingredients

• 1 box red velvet cake mix (because even superheroes need a sidekick)
• 1 cup water (tap is fine, but if you’re feeling fancy, filtered)
• 1/2 cup vegetable oil (the slicker, the better for that moist crumb)
• 3 large eggs (room temp, unless you enjoy the thrill of uneven mixing)
• 1 tsp vanilla extract (the secret handshake of baking)
• 1/2 cup sour cream (for that tangy twist that’ll have folks guessing your secret)

Instructions

1. Preheat your oven to 350°F (no peeking until it’s fully heated—patience is a virtue).
2. Grease your Bundt pan like it’s a slip ‘n slide—every nook and cranny counts.
3. In a large bowl, combine the cake mix, water, oil, eggs, and vanilla. Mix until just combined (overmixing is the enemy of fluff).
4. Fold in the sour cream with the finesse of a ballet dancer (this is where the magic happens).
5. Pour the batter into the prepared pan, smoothing the top with a spatula (channel your inner artist).
6. Bake for 40-45 minutes, or until a toothpick comes out cleaner than your conscience after a spa day.
7. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack (the grand reveal moment).

This cake is a velvet-clad dream—moist, tangy, and just sweet enough to make you forget it started with a mix. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert that’s dressed to impress.

Pumpkin Spice Bundt Cake with Cake Mix

Mmm, can you smell that? It’s the unmistakable aroma of pumpkin spice wafting through the air, and guess what? You’re about to make that magic happen with a cake mix hack that’ll have everyone thinking you slaved away for hours. This Pumpkin Spice Bundt Cake is your ticket to fall flavor town, no passport required.

Ingredients

• 1 box of spice cake mix (because we’re all about that shortcut life)
• 1 can (15 oz) of pumpkin puree (not pie filling, unless you’re into that sort of surprise)
• 3 large eggs (room temp, unless you enjoy the thrill of uneven mixing)
• 1/2 cup of vegetable oil (extra virgin olive oil works too, but let’s keep it classic)
• 1 tsp of vanilla extract (the good stuff, please)
• 1/2 cup of water (tap is fine, we’re not making a spa treatment)

Instructions

1. Preheat your oven to 350°F (175°C) and give your Bundt pan a generous spray with non-stick cooking spray. Trust me, you don’t want to skip this step.
2. In a large mixing bowl, combine the spice cake mix, pumpkin puree, eggs, vegetable oil, vanilla extract, and water. Mix until just combined—overmixing is the enemy of fluffy cake.
3. Pour the batter into your prepared Bundt pan, smoothing the top with a spatula for that Instagram-worthy finish.
4. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. No one likes a soggy middle.
5. Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely. Patience is a virtue, especially when it comes to cake.

And just like that, you’ve got a Pumpkin Spice Bundt Cake that’s moist, flavorful, and begging to be devoured. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for that extra ‘wow’ factor. A slice of this cake is like a hug from autumn itself—warm, comforting, and utterly irresistible.

Strawberry Cheesecake Bundt Cake with Cake Mix

Kickstart your baking adventure with this lusciously easy Strawberry Cheesecake Bundt Cake that’s bound to steal the spotlight at any gathering. Perfect for when you want to impress without the stress, this recipe is your ticket to dessert fame.

Ingredients

• 1 box strawberry cake mix (because we’re all about that semi-homemade life)
• 3 large eggs (room temp, please—they mix better and your cake will thank you)
• 1 cup water (tap is fine, but if you’re fancy, filtered works too)
• 1/3 cup vegetable oil (or melted butter for that extra richness)
• 8 oz cream cheese, softened (this is the cheesecake part, so don’t skimp)
• 1/4 cup granulated sugar (for that sweet, sweet cheesecake swirl)
• 1 tsp vanilla extract (the good stuff, not the imitation)

Instructions

1. Preheat your oven to 350°F (175°C) and generously grease your Bundt pan. Trust me, no one likes a stuck cake.
2. In a large bowl, mix the strawberry cake mix, eggs, water, and oil until smooth. A few lumps are okay; we’re not perfectionists here.
3. Pour half of the batter into the prepared Bundt pan. Smooth it out like you’re tucking it into bed.
4. In another bowl, beat the cream cheese, sugar, and vanilla until creamy. This is your cheesecake filling—make it proud.
5. Dollop the cream cheese mixture over the batter in the pan, then gently swirl with a knife. Think marble, not muddle.
6. Top with the remaining cake batter and smooth the top. It’s like a cake sandwich with a cheesecake surprise inside.
7. Bake for 40-45 minutes, or until a toothpick comes out clean. No gooey centers here, folks.
8. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. Patience is a virtue, especially with cake.

Presenting a cake that’s as stunning as it is delicious, with a moist strawberry base swirled with creamy cheesecake. Serve it with a dollop of whipped cream or fresh strawberries for that extra ‘wow’ factor. Perfectly sweet, perfectly tangy, and perfectly easy—what’s not to love?

Carrot Cake Bundt Cake with Cake Mix

Howdy, cake lovers! Today, we’re diving into the world of bundt cakes with a twist that’ll make your taste buds dance—carrot cake, but we’re cheating (just a smidge) with a cake mix. Because who says delicious can’t be easy?

Ingredients

• 1 box carrot cake mix (because we’re smart cookies who appreciate shortcuts)
• 3 large eggs (room temp, please—they mix better and won’t shock your batter)
• 1/2 cup vegetable oil (or melted coconut oil for a tropical hint)
• 1 cup water (tap is fine, but if you’re feeling fancy, use sparkling for extra fluff)
• 1/2 cup crushed pineapple, drained (for that secret moisture and tang)
• 1/2 cup shredded carrots (the more, the merrier—pack them in!)
• 1 tsp cinnamon (because spice is nice)
• 1/2 cup chopped walnuts (optional, but highly recommended for crunch)

Instructions

1. Preheat your oven to 350°F (175°C). No guessing—use an oven thermometer if you’re unsure.
2. In a large bowl, whisk together the cake mix, eggs, oil, and water until smooth. Tip: Don’t overmix, or your cake will throw a tantrum and come out tough.
3. Fold in the pineapple, carrots, cinnamon, and walnuts (if using) with a spatula. Gentle does it—we’re not making bread here.
4. Grease your bundt pan like it’s a slip ‘n slide—every nook and cranny. This ensures your cake will pop out looking like a masterpiece.
5. Pour the batter into the pan and smooth the top. Tap it on the counter a few times to evict any air bubbles.
6. Bake for 38-42 minutes, or until a toothpick comes out clean. Tip: Start checking at 35 minutes—ovens can be drama queens.
7. Let the cake cool in the pan for 10 minutes, then flip it onto a wire rack. Patience is key here; rushing can lead to a cake catastrophe.

Out of the oven, this carrot cake bundt is moist, spiced just right, and packed with surprises in every bite. Serve it with a dollop of cream cheese frosting or, for a morning twist, alongside your coffee. Because cake for breakfast is always a good idea.

Banana Nut Bundt Cake with Cake Mix

Zesty as a morning alarm, this Banana Nut Bundt Cake with Cake Mix is your ticket to turning those overripe bananas into a show-stopping dessert that’ll have everyone asking for seconds. Perfect for when you’re craving something sweet but your baking ambition is still in pajamas.

Ingredients

• 1 box yellow cake mix (because even superheroes need a sidekick)
• 3 overripe bananas (the spottier, the better—nature’s sugar, folks)
• 1/2 cup vegetable oil (or melted butter, if you’re feeling fancy)
• 3 large eggs (room temp, unless you enjoy the suspense of cold eggs in batter)
• 1/4 cup water (just enough to get the party started)
• 1 cup chopped walnuts (for that crunch that says ‘I care’)
• 1 tsp vanilla extract (the secret handshake of baking)

Instructions

1. Preheat your oven to 350°F (175°C)—no peeking until it’s ready!
2. In a large bowl, mash the bananas until they’re smoother than your morning playlist.
3. Add the cake mix, oil, eggs, water, and vanilla extract to the bananas. Mix until just combined—overmixing is the enemy of fluffy cakes.
4. Fold in the walnuts with the finesse of a ninja—distribute them evenly for maximum crunch in every bite.
5. Grease your Bundt pan like it’s a slip ‘n slide—this ensures your cake will make a grand exit.
6. Pour the batter into the pan and bake for 45-50 minutes, or until a toothpick comes out cleaner than your intentions.
7. Let the cake cool in the pan for 10 minutes, then flip it onto a wire rack. Patience is key—unless you enjoy cake crumbles.

Velvety with a nutty crunch, this cake is a hug in dessert form. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for that ‘I meant to impress you’ effect.

Cinnamon Roll Bundt Cake with Cake Mix

Ready to turn your morning routine into a sweet celebration? This Cinnamon Roll Bundt Cake with Cake Mix is like giving your coffee a hug—warm, comforting, and absolutely irresistible.

Ingredients

• 1 box yellow cake mix (because even superheroes need a sidekick)
• 1 cup sour cream (the secret to moisture that’ll make you weep with joy)
• 1/2 cup vegetable oil (extra virgin olive oil is my go-to, but let’s keep it classic here)
• 3 large eggs (I prefer room temp eggs here—they play nicer with others)
• 1/2 cup packed brown sugar (for that caramel-like whisper of sweetness)
• 2 tbsp ground cinnamon (because life’s too short for timid flavors)
• 1/4 cup melted butter (salted, because we’re not monsters)

Instructions

1. Preheat your oven to 350°F (175°C)—no peeking until it’s fully heated!
2. In a large bowl, whisk together the cake mix, sour cream, vegetable oil, and eggs until smooth. Tip: A few lumps are okay; they’re just flavor pockets waiting to happen.
3. In a small bowl, mix the brown sugar and cinnamon. This is your magic dust—sprinkle it with love.
4. Pour half of the cake batter into a greased Bundt pan. Top with half of the cinnamon sugar mixture. Repeat layers. Tip: Swirl gently with a knife for marbled perfection.
5. Bake for 40-45 minutes, or until a toothpick comes out clean. Tip: If it starts to brown too quickly, tent it with foil like a little cake hat.
6. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack. Drizzle with melted butter while still warm.

Perfectly tender with a ribbon of cinnamon sugar running through it, this cake is a morning game-changer. Serve it with a dollop of whipped cream or, for the ultimate indulgence, a scoop of vanilla ice cream while it’s still warm. Breakfast? Dessert? Why choose?

Orange Cranberry Bundt Cake with Cake Mix

Fancy a cake that’s as easy as pie but twice as delightful? Our Orange Cranberry Bundt Cake with Cake Mix is here to save your day with its zesty charm and berry bursts, proving that great things indeed come in round packages.

Ingredients

• 1 box of orange cake mix (because who has time to measure flour?)
• 3 large eggs (room temp, unless you enjoy the thrill of uneven mixing)
• 1 cup of water (tap is fine, but if you’re feeling fancy, spring water)
• 1/2 cup of vegetable oil (extra virgin olive oil works too, for the gourmet rebels)
• 1 cup of dried cranberries (for that tangy punch)
• Zest of 1 orange (because we’re all about that zest life)
• 1 tbsp of powdered sugar (for dusting, aka the snow effect)

Instructions

1. Preheat your oven to 350°F (175°C) – no guessing games here.
2. In a large bowl, combine the cake mix, eggs, water, and oil. Mix until smooth, but don’t overdo it unless you’re into tough cakes.
3. Fold in the dried cranberries and orange zest with a spatula – gently, like you’re tucking them into bed.
4. Pour the batter into a greased Bundt pan. Pro tip: Use butter for greasing; it’s the secret handshake of baking.
5. Bake for 35-40 minutes. Do the toothpick test – if it comes out clean, you’re golden.
6. Let the cake cool in the pan for 10 minutes, then flip it onto a wire rack. Patience is key here, unless you enjoy cake crumbles.
7. Once cooled, dust with powdered sugar for that Instagram-worthy finish.

Light, moist, and bursting with citrusy and tart flavors, this cake is a showstopper. Serve it with a dollop of whipped cream or a side of ‘how did you make this?’ compliments.

Triple Chocolate Bundt Cake with Cake Mix

So, you’ve decided to dive into the chocolate abyss with this Triple Chocolate Bundt Cake, huh? Bold move, my friend, but one that promises a payoff sweeter than finding an extra fry at the bottom of the bag.

Ingredients

• 1 box devil’s food cake mix (because we’re not monsters, we’re making life easier)
• 1 package instant chocolate pudding mix (the secret weapon for moisture)
• 4 large eggs (room temp, unless you enjoy the suspense of wondering if your batter will smooth out)
• 1 cup sour cream (full fat, please, we’re not here to skimp)
• 1/2 cup vegetable oil (the slick operator that keeps everything moving)
• 1/2 cup water (just plain old H2O, no fancy stuff needed)
• 1 cup semi-sweet chocolate chips (because more is more when it comes to chocolate)

Instructions

1. Preheat your oven to 350°F (175°C) and generously grease a Bundt pan. This isn’t the time to be shy with the cooking spray.
2. In a large bowl, whisk together the cake mix and pudding mix. This dynamic duo is about to make magic.
3. Add the eggs, sour cream, oil, and water to the dry ingredients. Mix until just combined—overmixing is the enemy of fluffy cakes.
4. Fold in the chocolate chips with a spatula. They’re the surprise in every bite.
5. Pour the batter into the prepared pan and smooth the top. A little jiggle helps settle everything in.
6. Bake for 45-50 minutes, or until a toothpick comes out with just a few moist crumbs. No one likes a dry cake.
7. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack. Patience is key here unless you enjoy cake crumbles.

Fluffy, moist, and packed with chocolate in every forkful, this cake is a chocoholic’s dream. Serve it with a scoop of vanilla ice cream for that classic hot-and-cold contrast, or go full decadent with a drizzle of chocolate ganache. Because why not?

Apple Cinnamon Bundt Cake with Cake Mix

Oh, the joys of baking—especially when it involves a shortcut as sweet as a cake mix! This Apple Cinnamon Bundt Cake is your ticket to dessert paradise with minimal fuss and maximum flavor. Let’s dive into this autumnal delight that’s perfect for any season, because let’s be honest, apple cinnamon is a year-round mood.

Ingredients

• 1 box of yellow cake mix (because we’re all about that easy life)
• 3 large eggs (room temp, please—they mix better and your cake will thank you)
• 1 cup of apple cider (not juice, cider—it’s richer and gives that deep apple flavor)
• 1/2 cup of melted butter (unsalted, so you’re the boss of the salt level)
• 1 tbsp of cinnamon (because we’re not here to play around)
• 2 cups of diced apples (I’m team Granny Smith for that perfect tartness)

Instructions

1. Preheat your oven to 350°F (no guessing here, precision is key) and generously grease your Bundt pan. Tip: Use butter and a dusting of flour to ensure your cake slides out like a dream.
2. In a large bowl, whisk together the cake mix, eggs, apple cider, and melted butter until smooth. Tip: Don’t overmix—just until the ingredients are happily married.
3. Fold in the diced apples and cinnamon with a spatula, distributing them evenly throughout the batter. Tip: Toss your apples in a bit of flour first to prevent them from sinking to the bottom.
4. Pour the batter into your prepared Bundt pan, smoothing the top with your spatula.
5. Bake for 40-45 minutes, or until a toothpick inserted comes out clean. Tip: Ovens vary, so start checking at 35 minutes to avoid overbaking.
6. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Unbelievably moist with pockets of tender apples and a warm cinnamon hug in every bite, this cake is a showstopper. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for that extra ‘wow’ factor.

Cherry Almond Bundt Cake with Cake Mix

Kickstart your baking adventure with this Cherry Almond Bundt Cake that’s as easy as it is delicious, thanks to the magic of cake mix. Perfect for those days when you want to impress without the stress, this cake is a crowd-pleaser with its moist crumb and bursts of cherry goodness.

Ingredients

• 1 box white cake mix (because sometimes, shortcuts are genius)
• 1 cup water (tap is fine, but if you’re feeling fancy, use sparkling)
• 3 large eggs (room temp, unless you enjoy the thrill of cold eggs in batter)
• 1/3 cup vegetable oil (or melted butter for that extra love)
• 1 tsp almond extract (the secret whisper of flavor)
• 1 cup chopped cherries (fresh or frozen, but pat them dry like you mean it)
• 1/2 cup sliced almonds (for that crunch and elegance)

Instructions

1. Preheat your oven to 350°F (175°C) – no peeking until it’s fully heated!
2. In a large bowl, combine the cake mix, water, eggs, oil, and almond extract. Mix until just combined – overmixing is the enemy of fluffiness.
3. Gently fold in the chopped cherries and sliced almonds with a spatula, because brute force is for gyms, not baking.
4. Pour the batter into a greased Bundt pan, smoothing the top with your spatula for that Instagram-worthy finish.
5. Bake for 35-40 minutes, or until a toothpick comes out clean – if it’s gooey, the cake’s not ready to leave its warm home.
6. Let the cake cool in the pan for 10 minutes, then flip it onto a wire rack. Patience here prevents cake tragedies.

Every bite of this Cherry Almond Bundt Cake is a delightful mix of moist cake, juicy cherries, and crunchy almonds. Serve it with a dusting of powdered sugar or a dollop of whipped cream for that extra ‘wow’ factor at your next brunch or tea party.

Coconut Lime Bundt Cake with Cake Mix

Craving a tropical escape but stuck in your kitchen? This Coconut Lime Bundt Cake with Cake Mix is your ticket to paradise, no passport required. It’s like a vacation in every bite, with a zesty lime kick and a coconutty embrace that’ll have you dreaming of beachy breezes.

Ingredients

• 1 box white cake mix (because even food bloggers need shortcuts sometimes)
• 1 cup coconut milk (the canned, full-fat kind for maximum tropical vibes)
• 3 large eggs (room temp, please—they mix better and make the cake fluffier)
• 1/2 cup vegetable oil (or melted coconut oil for an extra coconut punch)
• 2 tbsp lime zest (from about 2 limes, and yes, it’s worth the effort)
• 1/4 cup lime juice (freshly squeezed, because bottled just won’t cut it)
• 1 cup shredded coconut (sweetened or unsweetened, depending on how sweet you like your life)

Instructions

1. Preheat your oven to 350°F (175°C) and generously grease a Bundt pan. This isn’t the time to skimp—nobody wants a cake that sticks.
2. In a large bowl, combine the cake mix, coconut milk, eggs, and vegetable oil. Mix until just combined; overmixing is the enemy of fluffy cakes.
3. Fold in the lime zest, lime juice, and shredded coconut with a spatula. The batter will smell like a tropical dream—try not to eat it all raw.
4. Pour the batter into the prepared Bundt pan, smoothing the top with your spatula. A little unevenness is okay; it adds character.
5. Bake for 35-40 minutes, or until a toothpick inserted comes out clean. The top should be golden and your kitchen should smell like heaven.
6. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. Patience is key here—no one likes a crumbly mess.

Absolutely divine, this cake is moist, fluffy, and packed with bright lime and rich coconut flavors. Serve it with a dollop of whipped cream and a sprinkle of toasted coconut for an extra fancy touch, or enjoy it as is—because let’s be real, it’s perfect either way.

Marble Bundt Cake with Cake Mix

Feeling fancy but not about to spend all day in the kitchen? This marble Bundt cake is your golden ticket to dessert glory, blending the simplicity of cake mix with the elegance of a marbled masterpiece. Perfect for when you want to impress without the stress!

Ingredients

• 1 box of devil’s food cake mix (because why start from scratch when you don’t have to?)
• 1 box of yellow cake mix (the sunny side of this marbled duo)
• 3 large eggs (room temp, please—they mix better and won’t make your batter throw a temper tantrum)
• 1 cup water (tap is fine, but if you’re feeling extra, use sparkling for a bit of lift)
• 1/2 cup vegetable oil (the slick operator that keeps everything moist)
• 1/2 cup sour cream (the secret weapon for richness that’ll have everyone asking for your secret)

Instructions

1. Preheat your oven to 350°F (175°C)—no peeking until it’s fully heated, or your cake will sulk.
2. In a large bowl, whisk together the devil’s food cake mix, 1 egg, 1/3 cup water, 1/4 cup vegetable oil, and 1/4 cup sour cream until smooth. Tip: Scrape the sides of the bowl to ensure no dry mix is left behind.
3. In another bowl, repeat with the yellow cake mix and the remaining eggs, water, oil, and sour cream. Tip: A hand mixer can save your arms here, but a little elbow grease never hurt anyone.
4. Alternately spoon the two batters into a greased Bundt pan, then swirl gently with a knife for that marbled effect. Tip: Don’t overmix, or you’ll lose the marble magic.
5. Bake for 45-50 minutes, or until a toothpick comes out clean. Let it cool in the pan for 10 minutes, then turn out onto a wire rack.

Absolutely divine when served slightly warm, this cake boasts a moist crumb and a playful swirl of flavors that’ll make any occasion feel special. Try it with a dollop of whipped cream or a drizzle of caramel for an extra touch of decadence.

Peach Cobbler Bundt Cake with Cake Mix

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Ingredients

• 1 box yellow cake mix (because who has time to measure flour?)
• 1 can (21 oz) peach pie filling (the chunkier, the better for that rustic vibe)
• 3 large eggs (room temp, unless you enjoy the thrill of uneven mixing)
• 1/2 cup vegetable oil (extra virgin olive oil is my go-to, but let’s keep it classic here)
• 1 cup water (tap is fine, unless you’re baking for the queen)
• 1 tsp cinnamon (because cinnamon makes everything better)
• 1/2 cup brown sugar (for that deep, molasses-y sweetness)
• 1/4 cup melted butter (salted, because life’s too short for unsalted)

Instructions

1. Preheat your oven to 350°F (175°C) – no guessing, this cake demands precision.
2. In a large bowl, combine the cake mix, eggs, oil, and water. Mix until just combined – overmixing is the enemy of fluffy cakes.
3. Fold in the peach pie filling and cinnamon gently, because nobody wants a homogenous cake. We’re here for the peach pockets!
4. Pour half the batter into a greased Bundt pan, then sprinkle half the brown sugar over it. Repeat with the remaining batter and sugar.
5. Drizzle the melted butter over the top – this is where the magic happens, folks.
6. Bake for 45-50 minutes, or until a toothpick comes out clean. If it’s sticky, give it another 5 minutes – patience is a virtue.
7. Let it cool in the pan for 10 minutes, then flip onto a plate. If it sticks, a little persuasion with a knife never hurt.

Kick back and admire your masterpiece. This cake is a textural dream – moist crumb meets gooey peach centers, all wrapped in a caramelized sugar crust. Serve it warm with a scoop of vanilla ice cream, because some rules are meant to be broken.

Raspberry White Chocolate Bundt Cake with Cake Mix

Who knew that a box of cake mix could lead to such decadent delights? This Raspberry White Chocolate Bundt Cake is a game-changer, folks—easy, elegant, and packed with flavors that’ll make your taste buds dance.

Ingredients

• 1 box white cake mix (because we’re all about that easy life)
• 1 cup sour cream (for that moist, tender crumb we crave)
• 1/2 cup vegetable oil (extra virgin olive oil works too, but let’s keep it light)
• 3 large eggs (room temp, please—they mix better)
• 1 tsp vanilla extract (the good stuff, none of that imitation nonsense)
• 1 cup fresh raspberries (frozen will do in a pinch, but fresh is best)
• 1/2 cup white chocolate chips (because more is more)

Instructions

1. Preheat your oven to 350°F (175°C). Grease that Bundt pan like it’s your job—nobody likes a stuck cake.
2. In a large bowl, whisk together the cake mix, sour cream, oil, eggs, and vanilla until smooth. Tip: Don’t overmix, or you’ll wake the gluten police.
3. Gently fold in the raspberries and white chocolate chips. They’re the stars of the show, after all.
4. Pour the batter into the prepared pan, smoothing the top with a spatula. It’s like tucking your cake into bed.
5. Bake for 45-50 minutes, or until a toothpick comes out clean. Tip: Ovens are sneaky; start checking at 40 minutes.
6. Let the cake cool in the pan for 10 minutes, then flip it onto a wire rack. Patience is key—unless you want a cake disaster.

Velvety, rich, and bursting with berry goodness, this cake is a showstopper. Serve it with a dusting of powdered sugar or a drizzle of melted white chocolate for extra pizzazz.

Salted Caramel Bundt Cake with Cake Mix

Oh, the joys of a bundt cake—especially when it’s drenched in salted caramel and starts with a cake mix! This recipe is your ticket to dessert heaven with minimal fuss and maximum flavor. Let’s dive in!

Ingredients

• 1 box yellow cake mix (because who has time to measure flour?)
• 1 cup water (tap is fine, but if you’re fancy, use filtered)
• 3 large eggs (room temp, please—they mix better)
• 1/2 cup vegetable oil (or melted butter for extra richness)
• 1 cup salted caramel sauce (store-bought or homemade, no judgment here)
• 1/2 cup powdered sugar (for that Instagram-worthy drizzle)

Instructions

1. Preheat your oven to 350°F (175°C). Grease your bundt pan like it’s a slip ‘n slide—no sticking allowed!
2. In a large bowl, combine the cake mix, water, eggs, and oil. Mix until smooth, but don’t overdo it—overmixing leads to tough cakes.
3. Pour half the batter into the prepared pan. Drizzle 1/2 cup of salted caramel sauce over the batter. Top with the remaining batter.
4. Bake for 35-40 minutes, or until a toothpick comes out clean. Pro tip: Rotate the pan halfway through for even baking.
5. Let the cake cool in the pan for 10 minutes, then flip it onto a wire rack. Patience is key here—no one wants a crumbly mess.
6. Once cooled, drizzle the remaining caramel sauce over the top and dust with powdered sugar. Extra tip: Warm the caramel slightly for easier drizzling.

Moist, tender, and packed with caramel goodness, this cake is a showstopper. Serve it with a scoop of vanilla ice cream for the ultimate indulgence, or enjoy a slice with your morning coffee—we won’t tell!

Vanilla Bean Bundt Cake with Cake Mix

Ready to dive into a dessert that’s as easy as it is elegant? This Vanilla Bean Bundt Cake with Cake Mix is your ticket to impressing guests with minimal effort—because who said delicious can’t be simple?

Ingredients

• 1 box vanilla cake mix (because even pros cheat sometimes)
• 1 cup water (tap’s fine, but if you’re feeling fancy, spring for filtered)
• 1/2 cup vegetable oil (the unsung hero of moist cakes)
• 3 large eggs (room temp, unless you enjoy the suspense of wondering if your batter will come together)
• 1 vanilla bean, scraped (for that gourmet touch that’ll have everyone asking, ‘You made this?’)
• 1 cup powdered sugar (for the glaze that’s basically the cake’s fancy hat)
• 2 tbsp milk (whole milk for richness, but almond milk works in a pinch)

Instructions

1. Preheat your oven to 350°F (175°C)—no guessing, just baking.
2. Grease your Bundt pan like it’s a slip ‘n slide—every nook and cranny counts.
3. In a large bowl, whisk together the cake mix, water, oil, eggs, and vanilla bean seeds until smoother than a jazz playlist.
4. Pour the batter into the pan, then tap it on the counter to evict any air bubbles.
5. Bake for 35-40 minutes, or until a toothpick comes out cleaner than your conscience after eating salad for lunch.
6. Let the cake cool in the pan for 10 minutes—patience is a virtue, especially in baking.
7. Invert the cake onto a wire rack and let it cool completely, unless you’re into crumbly disasters.
8. For the glaze, whisk powdered sugar and milk until it’s as smooth as your pickup lines. Drizzle over the cooled cake.

Wow, just look at that beauty! The vanilla bean flecks are like edible confetti, and the texture? So moist, it’s basically a sponge—the good kind. Serve it with a side of ‘I meant to do that’ when everyone assumes you slaved all day.

Conclusion

Savor the simplicity and delight of these 18 Bundt cake recipes, each starting with a cake mix for ease and guaranteed deliciousness. Perfect for any occasion, they’re a testament to how effortless baking can be. We’d love to hear which recipe stole your heart—drop us a comment below! Don’t forget to share the love by pinning your favorites on Pinterest. Happy baking!

Bella Bacinos