Stop Scrolling: The Nothing Bundt Cakes Recipe You’ll Make on Repeat (Cream Cheese Frosting Included)

If you think cake is just cake, you haven’t met this one. This nothing bundt cakes recipe is the dessert equivalent of a standing ovation—moist, plush, and shamelessly rich. It’s the kind of cake that disappears from a table faster than you can say “who wants seconds?” Spoiler: everyone.

Bake it once and you’ll become “the cake person” in your group. Complain later—after you slice yourself another piece.

What Makes This Recipe So Good

This isn’t a dry, crumbly bundt situation. It’s ultra-moist thanks to a smart combo of oil, sour cream, and pudding mix.

The batter bakes up with a velvety crumb that holds together but melts in your mouth—no fork fights needed.

That signature thick cream cheese frosting? We pipe it in bold stripes so every bite nails the cake-to-frosting ratio. The flavor is balanced—sweet, tangy, and buttery—without going sugar-coma overboard.

And the best part: it’s easy. Like, embarrassingly easy for how impressive it looks.

Ingredients

For the cake:
1 box white or vanilla cake mix (15.25 oz)
1 box instant vanilla pudding mix (3.4 oz)
4 large eggs, room temperature
1 cup sour cream
1/2 cup neutral oil (canola or vegetable)
1/2 cup whole milk
2 teaspoons pure vanilla extract
1/2 teaspoon fine sea salt

For the cream cheese frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3–3 1/2 cups powdered sugar, sifted
1 1/2 teaspoons pure vanilla extract
1–2 tablespoons heavy cream (as needed)
Pinch of fine sea salt

To prep the pan:
Softened butter or baking spray with flour
1 tablespoon flour or fine breadcrumbs (optional insurance)

The Method – Instructions

Prep the pan like you mean it. Generously butter a 10–12 cup bundt pan, getting into every crevice. Dust with flour and tap out excess.
This step prevents heartbreak, FYI.
Heat the oven. Preheat to 350°F (175°C). Place a rack in the center. If your oven runs hot, go 325°F.
Mix the dry base. In a large bowl, whisk cake mix, pudding mix, and salt until combined.
This evenly distributes the fine stuff so you don’t get clumps later.
Whisk the wet crew. In another bowl, combine eggs, sour cream, oil, milk, and vanilla. Whisk until smooth and glossy.
Bring it together. Pour the wet into the dry. Mix with a spatula or hand mixer on low just until no dry streaks remain.
Batter should be thick but pourable. Don’t overmix—overmixing = dense cake.
Fill and smooth. Scrape batter into the pan, smoothing the top and nudging it into the nooks. Tap the pan on the counter 2–3 times to pop air bubbles.
Bake to perfection. Bake 40–50 minutes until a skewer comes out mostly clean with a few moist crumbs.
If the top browns too fast, tent loosely with foil for the last 10 minutes.
Cool with patience. Let the cake cool in the pan 15 minutes. Run a thin knife around the center tube and edges. Invert onto a cooling rack and cool completely, 1–2 hours.
Make the frosting. Beat cream cheese and butter until fluffy, 2–3 minutes.
Add vanilla and salt. Gradually mix in powdered sugar on low, then whip on medium until smooth. Add cream 1 teaspoon at a time to reach thick, pipeable consistency.
Frost like a pro. Transfer frosting to a piping bag with a wide round tip (or a zip-top bag with the corner snipped).
Pipe thick stripes from the center hole down to the base all around, then a generous ring over the center. Chill 15 minutes to set.
Slice and serve. Use a sharp, thin knife. Wipe between cuts.
Serve slightly chilled or at cool room temperature.

Keeping It Fresh

Because of the cream cheese frosting, refrigerate leftovers in an airtight container. The cake stays stellar for 4–5 days. To serve, let slices sit out 15–20 minutes so the crumb relaxes and the frosting softens.

Want to prep ahead?

Bake the cake a day in advance, wrap tightly once cooled, and refrigerate. Frost the day of serving. You can also freeze the unfrosted cake (wrap twice) for up to 2 months.

Thaw in the fridge overnight, then frost.

Why This is Good for You

Look, it’s dessert, not a kale smoothie. But there are wins. Portion control is easy because bundt slices are naturally tidy. The crumb stays moist without a flood of frosting, so you get satisfaction without a sugar wallop.

Baking at home means ingredient control: quality vanilla, fresh dairy, and no mystery stabilizers.

And there’s the mental health angle—sharing cake with friends and family is basically edible joy. Science probably agrees. Probably.

What Not to Do

Don’t rush the cooling. Turning it out too hot can tear the crust.
Give it that 15-minute rest.
Don’t skimp on pan prep. Bundt pans have drama. Grease every ridge or prepare for a cake excavation mission.
Don’t overmix. Once the wet hits the dry, mix just to combine. Overmixing toughens the crumb.
Don’t thin the frosting too much. You want thick ribbons that hold shape.
Add cream sparingly.
Don’t store at room temp long-term. Cream cheese frosting needs the fridge after the party.

Recipe Variations

Lemon Bliss: Swap vanilla cake mix for lemon, use lemon pudding, add 1 tablespoon lemon zest and 2 tablespoons lemon juice. Frosting: add 1 teaspoon lemon zest.
Chocolate Chocolate: Use chocolate cake mix and chocolate pudding. Fold in 1 cup mini chocolate chips tossed in 1 tablespoon flour.
Red Velvet: Red velvet cake mix + vanilla pudding, 1 teaspoon white vinegar, and 2 tablespoons unsweetened cocoa.
Classic cream cheese frosting stays.
Almond Raspberry: Add 1 teaspoon almond extract and 1/2 cup raspberry preserves swirled through the batter. Frosting: almond-vanilla blend.
Coconut Cream: Use coconut pudding and substitute half the milk with canned coconut milk. Top with toasted coconut flakes.
Funfetti Party: Stir in 1/2 cup rainbow jimmies.
Not the tiny nonpareils—they bleed. IMO, this one wins birthdays.

FAQ

Can I make this without pudding mix?

Yes, but the texture changes. Substitute 1/4 cup all-purpose flour, 1/4 cup cornstarch, and 1/3 cup sugar whisked into the cake mix.

It won’t be quite as plush, but still great.

How do I keep the cake from sticking to the pan?

Use a heavy, good-quality bundt pan, grease thoroughly with butter or baking spray that contains flour, and dust with flour. Let the cake cool 15 minutes before inverting, and loosen edges gently with a thin spatula.

Can I use Greek yogurt instead of sour cream?

Absolutely. Use full-fat Greek yogurt for the same moisture and tang.

If using nonfat, add 1 extra tablespoon oil to compensate.

What’s the best way to get those signature frosting stripes?

Use a large round piping tip and apply steady pressure from the inner ring down to the outer base in evenly spaced lines. Keep the frosting thick so it doesn’t slump. Practice on parchment if you’re nervous.

How do I know it’s done baking?

Look for edges pulling slightly from the pan, a domed top that springs back lightly, and a skewer that comes out with a few moist crumbs.

If it’s wet batter, give it 5 more minutes and check again.

Can I make mini bundt cakes?

Yes—fill mini bundt wells two-thirds full and bake 18–24 minutes. Start checking at 18 minutes. Cool 10 minutes before turning out.

Wrapping Up

This nothing bundt cakes recipe is your fast track to dessert hero status.

It’s simple, reliable, and unapologetically delicious, with that creamy frosting everyone secretly wants extra of. Bake it for birthdays, bake it for Tuesdays, bake it because you can. And when the plate’s empty?

Don’t act surprised—you were warned.