Bundt Spice Cake Recipe (with Cake Mix)
With over 30 years of experience as a cake decorator/baker, I’ve learned that small adjustments—like enhancing a cake mix with the right spices—can make all the difference. That is why this Spice Bundt Cake is extra special.
Table of Contents
The beauty of this recipe is in its simplicity. While you could use a spice cake mix from the grocery store, using a carefully balanced blend of spices takes this cake to bakery level.
This Spice Cake is proof that you don’t need to spend hours in the kitchen to create something special.
Free Email Series
Tips & tricks to achieve the most delicious cookies of your life!
Spice Bundt Cake Ingredients
- Yellow Cake Mix– The perfect starting point for this perfectly spiced cake.
- Cinnamon, Nutmeg, Allspice and Ginger or Cloves– Warm spices that give a spice cake a traditional flavor.
- Eggs– Added to help bind the cake batter together.
- Water– An ingredient in most cake mix cake recipes to add moisture to the cake batter.
- Vegetable Oil– The perfect ingredient for adding amazing softness to the cake.
- Sour Cream– One of my favorite ingredients to help balance the sweetness of baked goods.
- Powdered Sugar– Confectioners’ sugar mixes well into the other glaze ingredients to create a smooth texture.
- Maple Syrup– 100% maple syrup works best in this recipe because it is adding so much flavor.
- Milk or Heavy Cream– Added to help thin the glaze to a good pourable consistency.
- Cinnamon– A hint of cinnamon in the glaze will marry the cake and frosting together perfectly.
See recipe card for full information on ingredients and quantities.
How to make Spice Bundt Cake with a Yellow Cake Mix
- First, combine the dry ingredients in a large bowl and whisk to ensure that everything is evenly distributed. Add the wet ingredients to the dry ingredients and mix together using a hand held mixer {or mix by hand}. The cake batter will be thick and beautiful.
- Next, pour the spice cake batter into a 10-12 cup bundt cake pan that you have sprayed liberally with nonstick cooking spray.
- Bake in a 350 degree preheated oven for 35-40 minutes. Remove from the oven and let the cake cool in the pan, on a wire rack for 10 minutes.
- After 10 minutes, run a knife around the edge of the bundt pan {if needed} to loosen the cake. Invert the cake onto a cake plate to cool completely.
- Once you have a cool cake, whisk the maple glaze ingredients together. Note: You may need to use more milk to get the right consistency.
- Finally, pour the maple glaze over the top of the cake and serve.
Variations and Substitutions
- Pan Size– You can change up the pan size of this moist Spice Cake. In fact, this recipe can be baked in a 9×13 pan for 25-30 minutes, 2 9″ round cake pans {for a layer cake} for 20-25 minutes or even cupcakes for 12-15 minutes.
- Warm Fall Spices– You can add as much or as little of the cinnamon, nutmeg, allspice and ginger or cloves to the cake batter and customize this spiced bundt cake recipe to your taste. Adding a little bit of pumpkin pie spice to this recipe would create a fabulous cake for your holiday table.
- Glaze– If maple glaze isn’t your thing be sure to change it up. A cream cheese glaze or cream cheese frosting recipe would certainly be delicious. Additionally, a sprinkling of powdered sugar {like this brownie cake} would be wonderful and allow you to skip the glaze completely.
Expert Tips
- Whisk the cake mix and the spices together before adding the wet ingredients. This will help ensure that the cake has the wonderful spices throughout and everything is evenly distributed.
- Spray the bundt pan liberally with nonstick spray right before adding the cake batter. Doing this step too early can cause the spray to pool at the bottom of the prepared bundt pan.
- Bake the cake until a toothpick inserted in the center comes out with only a few crumbs {but not any raw batter}. This way will ensure a moist cake that is baked through but not over baked.
- Allow the spiced cake to cool in the bundt pan for 10 minutes. Then run a knife around the edges and turn it out onto the serving plate to cool completely.
Storage and Freezing
Store- The best way to store this spice bundt cake is in an airtight container at room temperature or in the refrigerator. This bundt cake keeper works wonderfully for storage. It will last for 3 days at room temperature and an extra day or two refrigerated.
Freeze- This spice cake freezes beautifully for up to 3 months. Wrap the cooled cake tightly in a few layers of plastic wrap.
To thaw the cake, remove it from the freezer and place the cake in the refrigerator overnight. If I need it sooner, I place the frozen cake onto the cake plate I intend to serve it on (unwrapped) and leave it at room temperature for a couple of hours.
Spice Cake Recipe FAQs
Spice cake is made of a yellow cake that has a combination of spices that traditionally include cinnamon, nutmeg, allspice and ginger or cloves.
You could easily use a white cake mix or vanilla cake mix in place of a yellow cake mix. Although, you could also change it to a chocolate spice cake recipe with a chocolate cake mix.
This Pumpkin Spice Bundt Cake made with pumpkin puree or Apple Bundt Cake would also be great options.
There are so many ways to take a bundt cake to another level. A frosting or glaze is a delicious way to add extra flavor.
You can also add fun items to the top, like this Christmas Wreath Cake and Halloween Cake.
The best way to keep the cake moist is to not over bake the cake. Pull the cake from the oven once a toothpick comes out with a few crumbs {but no raw batter}.
Additions to the batter, like sour cream and buttermilk will also help to keep it moist and delicious.
Do you love Bundt Cakes? Try these amazing recipes…
Did you try this recipe?
Leave a ⭐️ review below and tag @practicallyhomemade on Pinterest!
Enter your email below and I’ll send it directly to your inbox!
Spice Bundt Cake Recipe
Ingredients
Spice Cake
- 1 box yellow cake mix {15.25 ounces}
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- ¼ teaspoon ginger or cloves {I used cloves}
- 3 large eggs
- 1 cup water
- ½ cup vegetable oil
- ¼ cup sour cream
Maple Glaze
- 1 cup powdered sugar
- ¼ cup maple syrup
- 1-2 Tablespoons milk {or heavy cream}
- ¼ teaspoon cinnamon
Instructions
- Preheat the oven to 350°.
Spice Bundt Cake
- In a large bowl combine the cake mix, cinnamon, nutmeg, allspice and ginger or cloves. Whisk them together until evenly combined. To the dry ingredients add eggs, water, oil and sour cream. Use a hand held mixer {or mix by hand} to mix the ingredients together until you have a nice smooth cake batter.
- Pour the cake batter into a Bundt pan {that you have liberally sprayed with nonstick cooking spray} and bake for 35-40 minutes or until a toothpick inserted in the center comes out with only a few crumbs {not any raw batter}. Place the cake on a cooling rack and allow the cake to cool for at least 10 minutes.
- After 10 minutes, use a knife {or skewer} to run along the edge of the cake and loosen up any areas that may have stuck. Turn the cake out onto a cake plate and allow the cake to cool completely.
Maple Glaze
- Once the cake is cool, combine the powdered sugar, maple syrup, cinnamon and enough milk {or heavy cream} to make a pourable glaze. Pour the glaze over the top of the cake and use the back of a spoon {or knife} to help move the glaze along the top of the cake, allowing it to drip over the sides. Serve or store leftovers in the refrigerator for up to 4 days.
Notes
- Whisk the cake mix and the spices together before adding the wet ingredients. This will help ensure that the cake has the wonderful spices throughout and everything is evenly distributed.
- Spray the bundt pan liberally with nonstick spray right before adding the cake batter. Doing this step too early can cause the spray to pool at the bottom of the prepared bundt pan.
- You could easy use a white cake mix or vanilla cake mix in place of a yellow cake mix. Although, you could also change it to a chocolate spice cake recipe with a chocolate cake mix.
- If you prefer to skip the maple glaze a sprinkling of powdered sugar over the cooled cake works great too.
- This cake can also be frozen for a couple of months if covered tightly.
