Nothing Bundt Cake is a crowd-pleaser with a tender crumb and irresistible frosting. It’s incredibly easy to make, especially with the help of a cake mix base, and looks beautifully polished straight out of the pan. Whether you’re baking for a birthday, holiday, or special occasion, this cake brings the flavor and the wow factor every time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boxed cake mix (such as chocolate, red velvet, or white cake)
Instant pudding mix (to match or complement cake flavor)
Eggs
Sour cream
Vegetable oil
Milk or water
Vanilla extract
Mini chocolate chips or other mix-ins (optional)
For the Cream Cheese Frosting:
Cream cheese
Butter
Powdered sugar
Vanilla extract
Directions
Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan thoroughly.
In a large mixing bowl, combine cake mix, pudding mix, eggs, sour cream, oil, milk or water, and vanilla extract. Mix until smooth and well combined, about 2–3 minutes.
Fold in any optional mix-ins like mini chocolate chips or nuts.
Pour the batter evenly into the prepared bundt pan and smooth the top.
Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10–15 minutes, then carefully invert onto a wire rack to cool completely.
While the cake cools, prepare the frosting by beating cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract, and beat until fluffy.
Once the cake is completely cool, pipe or drizzle the cream cheese frosting over the top in thick lines for the signature look.
Servings and timing
This recipe yields 12–14 slices. Prep time: 15 minutes Bake time: 45–50 minutes Cooling and frosting time: 1 hour
Variations
Flavor Swaps: Use different cake and pudding combinations like lemon cake with lemon pudding, or spice cake with vanilla pudding.
Gluten-Free: Use a gluten-free cake mix and verify all ingredients are gluten-free.
Filled Center: Add a cream cheese filling or fruit preserve layer by pouring half the batter, then adding the filling before topping with the rest.
Nuts or Chips: Add chopped pecans, walnuts, or chocolate chips for extra texture.
Mini Bundt Cakes: Use mini bundt pans and reduce the baking time to 20–25 minutes.
Holiday Twist: Add peppermint extract and crushed candy canes for a festive version.
Storage/Reheating
Store the cake covered in the refrigerator for up to 5 days. Let it come to room temperature before serving for the best texture. You can freeze the unfrosted cake for up to 2 months. Thaw overnight in the refrigerator and frost before serving. Avoid microwaving as it may affect the texture of the frosting.
FAQs
What makes this cake so moist?
The combination of pudding mix, sour cream, and oil creates a super-moist, tender crumb that stays soft for days.
Can I use homemade cake batter instead of a mix?
Yes, but using a cake mix with pudding ensures the signature texture. If using homemade batter, make sure it’s rich and moist.
Why is it called Nothing Bundt Cake?
It’s a play on words from the bakery chain, emphasizing that it’s “nothing but” a delicious bundt cake.
Can I make this cake ahead of time?
Yes, the cake can be baked a day or two in advance and stored covered. Add the frosting the day you plan to serve it.
How do I keep the cake from sticking to the pan?
Grease the bundt pan generously with butter or nonstick spray and dust with flour, especially around all the grooves.
What piping tip should I use for the frosting?
Use a large round piping tip or simply cut the corner of a piping bag for thick, clean lines.
Can I use light cream cheese or butter?
You can, but full-fat versions give the frosting a richer flavor and better texture.
Do I have to refrigerate the cake?
Yes, because of the cream cheese frosting, it’s best to store it in the refrigerator.
How long will the frosting keep?
The cream cheese frosting will stay fresh for up to a week in the fridge and can be made ahead and stored in an airtight container.
Can I add food coloring to the frosting?
Absolutely! Add gel food coloring to the frosting for themed or seasonal designs.
Conclusion
Nothing Bundt Cake is a beautifully simple dessert with gourmet appeal. From the ultra-moist cake to the creamy, decadent frosting, each bite is pure indulgence. Whether you’re recreating your favorite bakery treat or introducing this classic to new guests, this cake is guaranteed to be a hit at any table.
Nothing Bundt Cake is an ultra-moist, rich bundt cake topped with signature thick cream cheese frosting. Made easy with cake mix and pudding, it’s a decadent dessert perfect for celebrations and special occasions.
Ingredients
1 box cake mix (chocolate, red velvet, or flavor of choice)
Optional: 1/2 cup mini chocolate chips, nuts, or other mix-ins
Cream Cheese Frosting:
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2–2 1/2 cups powdered sugar
1 tsp vanilla extract
Instructions
Preheat oven to 350°F (175°C). Generously grease and flour a 10-cup bundt pan.
In a large bowl, combine cake mix, pudding mix, eggs, sour cream, oil, milk (or water), and vanilla. Beat for 2–3 minutes until smooth.
Fold in optional mix-ins like mini chocolate chips or nuts.
Pour the batter evenly into the prepared bundt pan and smooth the top.
Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
To make the frosting, beat cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla and beat until fluffy.
Once cake is fully cooled, pipe or drizzle thick lines of frosting over the top for the classic Nothing Bundt Cake look.
Notes
Use different cake and pudding flavors like lemon or red velvet for variety.Grease and flour the bundt pan thoroughly to prevent sticking.Let the cake cool completely before frosting to avoid melting.Store leftover frosting in the fridge for up to a week.Add food coloring to frosting for themed occasions.
