Easy Vanilla Bundt Cake With Cream Cheese Frosting Recipe

This simple vanilla bundt cake with tangy cream cheese icing is excellent for any occasion. To make this cake festive, sprinkle it with colour.  


– 1 box white cake mix 15.25 ounce – 1 box instant cheesecake pudding mix 3.4 ounce – ¾ cup 2% or whole milk – ¾ cup vegetable oil – 4 large eggs lightly beaten – 2 teaspoons vanilla paste or extract – 1 teaspoon almond extract For the Cheesecake Frosting: – 4 ounces cream cheese softened to room temperature – 2 tablespoons unsalted butter softened to room temperature – 2 cups powdered sugar sifted – 1 teaspoon vanilla paste or extract


Preheat oven to 350°F. Use baking-specific nonstick cooking spray on a 12-cup bundt pan. This helps extract the bundt cake from the pan cleanly.  

Step 1

Mix the cake and custard mixes, milk, oil, eggs, vanilla and almond extracts in a stand mixer with the paddle attachment or a large bowl with a hand mixer.   

Step 2

Beat medium-speed for two minutes until well blended. Put batter in pan and smooth with spoon or spatula.  

Step 3

Place in preheated oven for 40–45 minutes or until a toothpick put into the centre comes out clean.   

Step 4

Invert the cake onto a serving platter after 45 minutes of cooling on a wire rack. After the cake cools, make cream cheese frosting.  

Step 5

Cream cream cheese and butter in a stand mixer using the paddle attachment for 5 minutes, scraping the bowl sides as needed.  

Step 6

With the mixer on low, slowly add confectioners' sugar until smooth. Mix vanilla in. Turn the mixer to medium speed and mix for 5 more minutes, scraping the bowl sides and bottom with a spatula.  

Step 7

Spread on cake-cooled. Top with sprinkles to make the cake look like a gigantic donut.  

Step 8

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