Though they all look similar, not all bundt cake recipes are created equal.
And from tender chocolate to zippy key lime, there’s so much here to choose from, you might struggle to make just one.
Bundt cake pans are used to make all kinds of tasty recipes.
A quick online search will show you everything from sticky monkey bread to meatloaf!
But if you ask me, they’re best for cakes.
Not only are they insanely moist and tender, but they’re basically pre-decorated!
So instead of spending hours decorating Christmas or Easter bundt cake recipes, all you need is a bit of glaze or powdered sugar.
Either way, they’re always show-stoppers.
I had to start off with a bang, and boy, does this recipe deliver!
Not only does it have chocolate pudding in the batter to guarantee an ultra-moist sponge, but it has a layer of peanut butter filling right in the cake!
As if all that isn’t enough, it gets topped with a chocolate and a peanut butter glaze. This is not a dainty slice of cake.
The thing about lemon pound cake is that it’s not overly sweet.
Yes, it’s cake, so it is sweet, but the tartness of the lemon perfectly balances it out.
Using sour cream in the cake is a sure-fire way of keeping it moist, and the lemon glaze over the top works to boost that amazing zesty flavor.
This easy lemon bundt cake is a guaranteed winner!
I’m much more a fan of lime than lemon, and Key lime pie is one of my all-time favorite desserts.
Unless you’re blessed enough to live in the Keys, chances are you don’t have Key limes in the supermarket.
I like to use the bottled kind, which you can order online. Or you can always use regular limes.
This lovely light cake is oozing with lime flavor.
It’s so appealing when you sprinkle over some zest and toasted coconut.
I have a real weak spot for bananas, and making banana bread/cake is something I have to try to limit.
I’ll eat it for breakfast, lunch, afternoon tea, dinner, and dessert!
This recipe is especially hard to resist with the incredible brown sugar glaze.
It tastes like caramel and pralines and is the best way to enhance that sweet banana flavor.
Did you grow up on root beer floats?
The fantastic blend of sparkling root beer and creamy vanilla ice cream is something we all craved with our burgers and fries.
This recipe takes all that nostalgia and throws it into a bundt pan.
It’s such a unique flavor, and it pairs best with a big scoop of ice cream. For extra pizazz, add some whipped cream on top.
White chocolate is creamy, sweet, and the perfect pairing for bright, tart raspberries.
The two balance each other out in both flavor and appearance.
If you’ve ever made a mud cake, you’ll know that adding melted chocolate to a pound cake will make it incredibly moist, a little dense, and super tasty.
It’s perfect for any special occasion.
I’m one of those bakers who uses pumpkin year-round.
I buy, cook, mash, and freeze it through the fall and pull it out whenever I get that craving.
Pumpkin-spiced latte season is all-year in my house.
Due to the pumpkin in this (puree, not pie filling!), you won’t need sour cream or buttermilk.
Feel free to adjust the spices if you’re not into pumpkin pie spice, but it’s pretty amazing in the glaze.
If you’re wondering how this cake got its name, just take a look at the ingredient list.
It has brown sugar for a deeper flavor, vanilla pudding for a creamy, moist finish, and cinnamon for a little warmth.
Oh, and some wine!
That’s right, this cake has white wine in the pound cake and the dreamy butter glaze.
Let’s say you’re not a crazy person who’s hoarding pumpkin in the freezer.
What do you do when it’s a chilly spring morning, and you’re craving that rich, spiced flavor?
That’s where sweet potatoes come in.
They’re available year-round, and when you add the right spices, you can more or less use them in place of pumpkin in every recipe.
Just like the raspberry recipe above, this pound cake is super vibrant and beautifully flavored.
There are a lot of blueberries in here, meaning you’ll get a fantastic pop of flavor in every bite.
This recipe is moist enough that you won’t need a glaze at all.
But if you like it with something extra, try using the juices of some blueberries mixed with some powdered sugar to create a gorgeous blueberry glaze.
This is a simple pound cake recipe. It uses butter for richness, white sugar, and buttermilk, which ensures a moist crumb.
But where it really shines is in the glaze.
Butter, sugar, and vanilla warmed through until the sugar has dissolved get poured over the cake while it’s still warm.
Be sure to poke some holes in there, so you’ll know the sauce is going to seep into every nook and cranny.
We all know that one person who is borderline obsessed with Nutella desserts.
Though I’m not there (yet), I do adore the creamy, nutty, rich, chocolatey spread.
This cake is such a nice change from the usual chocolate cake.
Using Nutella in the batter adds a wonderful hazelnut undertone, and it blends so well in the tangy cream cheese frosting.
From ice cream to milkshakes to cheesecake, cookies and cream will always be a winning dessert.
White chocolate pudding mix gives this cake the creamy flavor, and crushed Oreos are folded through the batter.
They will soften slightly in the cake, making the whole thing just melt in your mouth.
Get a taste of the islands with this recipe for classic rum cake!
It’s made with yellow cake mix and vanilla pudding, giving it that ideal pound cake consistency and flavor.
But the addition of the bold taste of rum truly takes it over the top!
For best results, be sure to use dark rum instead of light. For an added tropical element, serve it with some fresh pineapple.
There’s no denying that this is one pretty cake, and rather than adding food coloring, it gets that pink hue from cherry juice.
There are pops of bright cherries dotted throughout the pound cake and a lovely pink glaze just to push the cuteness over the edge.
This makes a truly delicious coffee cake in the morning.
Unless I’ve forgotten about it in the oven, I’ve had some great success with bundt cakes.
They’ve always come out super tender and flavorful, and many don’t need frosting or glaze at all!
But if you know me at all, you know my obsession with cheesecake runs deep.
If you really want to push this carrot cake into the stratosphere, try soaking your raisins in Cointreau.
I was surprised to see butter in this recipe.
Almost every red velvet cake I’ve ever made has used oil instead, making the cake light and moist.
But it works in this case because of the shape. If you’ve got a cake that is too soft, it won’t hold that shape and you’ll end up with quite a mess when you go to cut a slice.
That doesn’t mean this isn’t a moist cake. It’s very tender, and the chocolate chips are a nice touch to add some richness.
Although this cake doesn’t need a frosting, once you try this, you’ve going to want it smothered over the whole thing!
Not only is it a tangy cream cheese frosting with added coconut for flavor, but it has rum in the mix, too!
This tasty cake is always on the table whenever I host brunch!
We’ve talked about lemon and lime, but orange is often forgotten when it comes to citrusy cakes.
This is definitely one to try. The orange flavor is subtle, but such a nice change to the usual lemon or vanilla.
I always add dark chocolate to my macaroons. The deep, almost bitter dark chocolate combats the sweetness just right.
This wonderful chocolate cake would be amazing alone, but the addition of the macaroon layer is genius.
It adds just enough coconut flavor, and the texture is fabulous.
Mixing coffee into chocolate cake or brownies is such a fantastic way to bring out the flavors of the chocolate. But you don’t usually taste the coffee.
For those of us that actually love coffee, this recipe is pretty amazing.
The dark chocolate and espresso glaze is so good, you’ll want to stir some right into a cup of hot milk.
We use brown sugar in recipes because it gives a deeper flavor and also provides moisture, whereas white sugar does not.
Well, this cake is a caramel lover’s dream. Not only is the cake deep and rich, but it gets a caramel glaze to really amp up that flavor.
Serve it with a side of eggnog around the holidays for a yummy treat.
Like oranges, pears are often a forgotten fruit. Apples get all the glory, which is a shame because pears are so versatile.
Used fresh, they will provide a mildly sweet flavor and lots of moisture. I like to poach mine and add them to the batter in chunks.
Some people aren’t fans of the slight tangy you get from sour cream.
Though it’s super mild, it can be off-putting if you really don’t like it.
This cake is for those few! Ricotta will add just as much moisture to your cake, but will not add a tangy undertone.
Instead, it’s mildly sweet and just as easy to use. Add a little lemon zest to the top for extra flavor.
Here’s another fantastic example of why cheesecake is the king of desserts.
Chocolate bundt cake is already a fan-fave, and I’ve yet to find anyone that would turn down a slice.
But with the added layer of sweetened cream cheese, everyone will ask for an extra-large piece!
If you’ve never tried sticky toffee pudding, you need to stop what you’re doing and get into the kitchen.
Just be sure to make some real British custard for the real experience!
The cake is super flavorful, loaded with pitted and mashed dates.
And the sauce is just to die for. I always add bourbon or rum to mine and a nice big pinch of sea salt.
Crushed pecans are also a welcome addition to the top.
This is a recipe we should all have in our back pockets.
Pull it out when you need a last-minute pound cake that you know will be amazing every time.
Vanilla cake is anything but boring, and it’s so easy to brighten up.
Throw on some fruit compote, lemon curd, or chocolate ganache, and it’s ready to serve in no time.
I made this recipe for my niece, and she went bananas! It’s so simple, but you can’t help but smile at how adorable it is.
To keep the sprinkles from running in the cake (losing their color), only add them at the end, right before you’re ready to bake.
Don’t let them sit in the batter, and don’t stir them too much.
My favorite thing about this recipe is the frosting.
What might look a little messy at first will soon turn into a decadent bundt cake absolutely packed with flavor.
The way the frosting pools around the cake is deliciously messy and makes the whole thing completely impossible to resist.
You don’t often see homemade strawberry cakes.
They’re typically made from a box (which is fine), but I’ve got such a soft spot for the real deal.
To guarantee that incredible flavor, this recipe uses a strawberry sauce which also gives it a beautiful color.
And if that’s not enough strawberry flavor, it has a vibrant glaze to boot!
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