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Looking at the middle of a spice bundt cake.
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4.91 from 40 votes

Easy Spice Bundt Cake Recipe

Transform a yellow cake mix into the ultimate Spice Bundt Cake. This perfectly moist and spiced cake is the perfect holiday dessert.
Prep Time10 minutes
Cook Time45 minutes
Cool Time10 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Servings: 10 slices
Calories: 388kcal
Author: June Albertson-Dick

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. 

Nutrition

Serving: 1slice | Calories: 388kcal | Carbohydrates: 61g | Protein: 4g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 53mg | Sodium: 400mg | Potassium: 73mg | Fiber: 1g | Sugar: 39g | Vitamin A: 111IU | Vitamin C: 0.1mg | Calcium: 137mg | Iron: 1mg