This easy Almond Bundt Cake starts with a box of cake mix and is a tender, flavorful cake with an almond glaze.
I am usually one to make all of my desserts from scratch but here's a secret. Sometimes using a boxed cake mix can be almost as delicious as a cake baked from scratch if you know how to doctor it up.
This is one of those cakes and I can honestly say that no one could tell that it came from a box. Using just a handful of ingredients produces a moist, tender almond cake that tastes like homemade.
In addition to the cake there is an almond glaze that goes on top of the cake. The glaze is made from scratch and really adds to the almond flavor of the cake.
- white cake mix
- vanilla instant pudding mix
- sour cream
- vegetable oil
- almond extract
- powdered sugar
To Make the Cake: Preheat the oven to 350 degrees. In a large bowl mix together the cake mix, pudding mix, eggs, milk, sour cream, vegetable oil, and almond extract. Mix well. Pour into a Bundt pan and bake for 45 minutes. Remove from oven and cool.
To Make the Glaze: Mix together the butter and powdered sugar. Add in the almond extract. Mix in milk if needed. Drizzle on top of the cooled cake and sprinkles almonds on top.
The great thing about this cake is how easy it is to make. It takes just 5 minutes to mix everything together and get the cake into the oven. That means you can spend more time making other things.
Once the cake comes out of the oven it's important to let it cool for 10-15 minutes before trying to get it out of the Bundt pan. I like to run a butter knife around the edges and then flip the pan over onto a wire cooling rack.
What is a Bundt Cake?
A Bundt cake is any type of cake that is made in a Bundt pan. A Bundt pan is a special pan that has curved sides and a tube in the middle. They can range from simple to decorative. The pan shape helps to bake all of the batter and prevents under cooking in the middle of the cake. Bundt cakes are usually topped with a glaze or a dusting of powdered sugar, not frosting like a traditional cake, in order to be able to see their beautiful shape underneath.
How do I prepare my Bundt pan so my cake doesn't stick?
You need to make sure that the pan is prepared. You can either spray the pan with cooking spray and then dust it lightly with flour or you can use a baking spray with oil and flour in it. If your Bundt pans don't release cleanly it's probably time for a new pan.
Do I have to use the almond glaze?
While you don't have to use the glaze it makes the cake look pretty and it gives the cake more of an almond flavor. You can also make a thinner cream cheese frosting and flavor it with almond extract.
Once the cake has cooled it's time to mix up the almond glaze. You can simply drizzle it on top of the cake with a spoon or you can put it in a zip top baggie, snip off the end, and drizzle it over the top.
Then you can decorate the top of the cake. An easy way to do this is to sprinkle sliced almonds all over top of the glaze. Another easy decorating tip is to sprinkle the top of the cake with clear sanding sugar.
More Bundt Cake Recipes:
- Honey Bourbon Bundt Cake
- Apple Cider Bundt Cake
- Fresh Strawberry Bundt Cake
- Meyer Lemon Poppyseed Bundt Cake
- Hummingbird Bundt Cake
Once you slice the cake serve with fresh whipped cream. You can also add almond extract into the whipped cream and serve that with the cake.
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For the cake:
- 1 (16.5 oz) box of white cake mix
- 1 (3.4 oz) package vanilla instant pudding mix
- 4 eggs
- ½ c. milk
- ½ c. sour cream
- ⅓ c. vegetable oil
- 2 teaspoons almond extract
For the glaze:
- 2 Tablespoons butter
- 1 ½ c. powdered sugar
- 2 Tablespoons milk
- 2 teaspoons almond extract
- ¼ c. sliced almonds
- Preheat the oven to 350 degrees. Spray a 10 inch Bundt cake with baking spray.
- In a large bowl mix together the cake mix, pudding mix, eggs, milk, sour cream, vegetable oil, and almond extract. Mix well.
- Pour into the prepared Bundt pan and bake for 45 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven and cool for 15 minutes. Run a butter knife around the edges of the cake pan and turn it onto a wire cooling rack. Cool completely.
- To make the glaze mix together the butter and powdered sugar until smooth.
- Add in the almond extract and milk and mix until desired consistency is reached.
- Drizzle on top of the cooled cake and sprinkle almonds on top.
Recipe adapted from That Skinny Chick Can Bake