Moist Bundt Spice Cake Made with Cake Mix – Simple Holiday Dessert

With more than 30 years of experience as a cake decorator and baker, I’ve learned that small tweaks—like the right blend of spices—can transform a boxed mix into something special. This Spice Bundt Cake is a perfect example.

This recipe is simple and reliable. Instead of buying a pre-spiced cake mix, adding a balanced combination of warm spices to a yellow cake mix gives bakery-worthy flavor with minimal effort.

This Spice Bundt Cake proves you can create a memorable dessert without spending hours in the kitchen.

Recipe Ingredients

• Yellow Cake Mix – The base for this spiced cake.
• Cinnamon, Nutmeg, Allspice, and Ginger or Cloves – Warm spices that create classic spice cake flavor.
• Eggs – Help bind the batter.
• Water – Adds moisture to the cake batter.
• Vegetable Oil – Keeps the cake tender and soft.
• Sour Cream – Balances sweetness and adds moisture.
• Powdered Sugar – The base for a smooth glaze.
• Maple Syrup – Use 100% maple syrup for the best flavor in the glaze.
• Milk or Heavy Cream – Thins the glaze to a pourable consistency.
• Cinnamon – A pinch in the glaze ties the flavors together.

See the recipe card below for exact quantities.

How to make Spice Bundt Cake with a Yellow Cake Mix

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, whisk together the yellow cake mix and the spices until evenly combined. Add eggs, water, oil, and sour cream, then mix with a handheld mixer or by hand until smooth. The batter will be thick and well blended.
3. Pour the batter into a 10- to 12-cup bundt pan that has been liberally sprayed with nonstick cooking spray.
4. Bake for 35–40 minutes, or until a toothpick inserted near the center comes out with only a few moist crumbs. Allow the cake to cool in the pan on a wire rack for 10 minutes.
5. After 10 minutes, run a knife or skewer around the pan’s edge to loosen the cake if needed. Invert the pan onto a cake plate and let the cake cool completely.
6. When cool, whisk together the powdered sugar, maple syrup, a pinch of cinnamon, and enough milk or heavy cream (1–2 tablespoons) to make a smooth, pourable glaze. Pour the glaze over the cake and let it drip down the sides before serving.

Variations and Substitutions

• Pan Options – Bake this batter in a 9×13 pan for 25–30 minutes, two 9″ round pans for 20–25 minutes, or as cupcakes for 12–15 minutes.
• Spice Blend – Adjust the amounts of cinnamon, nutmeg, allspice, and ginger or cloves to suit your taste. A little pumpkin pie spice added in will make this an excellent holiday cake.
• Glaze Alternatives – If you prefer, use a cream cheese glaze or frosting instead of maple glaze. A simple dusting of powdered sugar also works well and keeps the cake lighter.

Expert Tips

• Whisk the dry cake mix and spices together before adding wet ingredients so the spice is evenly distributed.
• Spray the bundt pan right before adding batter to avoid pooled spray at the bottom.
• Bake until a toothpick shows only a few crumbs, not raw batter, to ensure a moist cake that isn’t overbaked.
• Let the cake rest in the pan for 10 minutes before inverting to prevent sticking and preserve the cake’s shape.

Storage and Freezing

Store: Keep the cake in an airtight container at room temperature for up to 3 days, or refrigerate for an additional day or two.

Freeze: Wrap a fully cooled cake tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight, or place unwrapped on the serving plate at room temperature for a couple of hours if you need it sooner.

Recipe FAQs

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