Secret confession that's not so secret of a confession: I love Nothing Bundt Cakes. It all started when a kind parent brought one of their bundt cakes to the school's main office for staff. I have never been the same since. The bundts are so moist, tender, and flavorful. There's really not much to not like about Nothing Bundt Cakes.
I think their whole business model is completely genius, too. Specialize in one thing and do it really well. Also have a signature look so everyone knows that this bundt cake is the real deal. Since then, we've moved two minutes from a store location and go there quite a bit. I wanted to see if I could recreate the bundt cake in my own kitchen quickly and without paying the NBC prices though.
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Why You Need This Recipe In Your Life
- The bundt cake is so dang moist. Thanks to pudding mix, the cake comes out moist and tender, just like the real thing.
- Takes less than 10 minutes to make. Thanks to the shortcut of using boxed cake mix, this cake is doctored up from this base and made in one bowl.
- Looks and tastes like the real thing. Those beautiful ribbons of cream cheese frosting are visually appealing and absolutely mouth-watering.
- Requires no fancy equipment. You don't even need a pastry bag or a tip to pipe the frosting on the cake. Just a simple gallon-sized plastic bag will do the trick.
I'm no stranger to recreating Nothing Bundt Cakes at my house. If you love this recipe, you should definitely check out the Lemon Bundt Cake, which uses lemon pudding with lemon cake mix to make the perfect Nothing Bundt Cake lemon bundt copycat recipe. The only swap is that I did a lemon glaze instead of the signature cream cheese frosting. Simply sub out the frosting in this recipe on the lemon bundt cake.
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Ingredients You'll Need for a Nothing Bundt Cake Classic Vanilla Copycat
I don't have Nothing Bundt Cakes secret recipe, but I have gotten pretty darn close. Here's what you'll need for the cake:
- White or vanilla cake mix - I use Pillsbury brand, but any boxed mix will do. You can use vanilla or yellow cake instead and will taste delicious but it won't be the same classic look.
- Instant vanilla pudding - Don't get the cook 'n' serve kind. You need the 3.9 oz package of instant vanilla pudding. You won't make the vanilla pudding -- you'll simply use the powder in the cake batter.
- Sour cream - This is what gives the cake so much good moisture (along with the oil)
- Egg whites - You can use the whole egg if you wish, but the cake will be more yellow than white.
- Water - Needed to hydrate the pudding.
- Vegetable or canola oil - M-O-I-S-T
Nothing Bundt Cake Frosting Recipe
One of the things I really appreciate about Nothing Bundt Cakes' marketing is how they do their cream cheese frosting -- which goes on every single cake no matter the flavor and is incredibly easy to whip together and frost. You don't have to worry about making a cake for a friend and the frosting turning out like a preschooler frosted it.
The cream cheese frosting is a very classic one, only requiring four ingredients:
- cream cheese - make sure it sits out at room temperature before using
- butter - make sure your butter is also room temperature before using
- powdered sugar
- vanilla extract - feel free to use clear vanilla extract if you want a super white frosting. I use regular pure vanilla extract though and never have regrets.
How to Frost Your Bundt Like the Pros
To frost like they do at Nothing Bundt Cakes, you don't need a pastry bag or a tip. Place the cream cheese frosting in a gallon-sized plastic bag and cut one corner of the bag so that it makes a little less a ½" hole. Bring all of the frosting to the cut corner of the bag, and make the bands of cream cheese frosting starting from the outside and moving in.
You can then use a knife and smooth out the cream cheese in the middle since the middle gets a little cream cheese heavy. The excessive amount of cream cheese hiding in the middle of the bundt cake is one of my favorite parts.
Tip for Transporting Your Classic Vanilla Bundt
Place toothpicks in the cake and wrap plastic wrap around the toothpicks so it doesn't mess up your beautiful ribbons of frosting.
Nothing Bundt Cakes Secret Recipe Adaptations
Once you know the basic recipe, you can really use ANY boxed cake mix for this. Simply sub out the kind of boxed cake mix that's most appropriate as well as the instant pudding. The rest of the ingredients remain the same.
- Nothing Bundt Cakes red velvet copycat recipe - use red velvet cake mix + vanilla instant pudding
- Nothing Bundt Cakes chocolate chocolate chip copycat recipe: use chocolate cake mix + chocolate instant pudding
- Nothing Bundt Cake's lemon bundt copycat recipe: use lemon boxed cake mix + lemon instant pudding
And with fall coming up -- ditch all of the above and buy a pumpkin cake mix and keep the vanilla pudding to replicate Nothing Bundt Cake's seasonal pumpkin spice bundt cake. You can also keep the cream cheese frosting (see below) because pumpkin and cheesecake are a dream pairing. Easy peasy.
Other Bundt Cakes to Sink Your Teeth Into
- Rainbow Bundt Cake - This one also uses boxed cake mix and is fun for the kids when you cut the cake open.
- Lemon Bundt Cake - This is the happiest bundt cake you ever did see. It's so light and refreshing.
- Double Chocolate Bundt Cake with Chocolate Ganache is one of my most popular recipes-- and for good reason!
- Cinnamon Apple Bundt Cake with Brown Sugar Glaze - perfect for fall coming up!
- Gingerbread Bundt Cake with Vanilla Maple Glaze -- to bookmark for the upcoming holidays!
Nothing Bundt Love for y'all,
kathryn
As always, if you make anything from the blog, be sure to let me know! I love hearing from you in the comments on this post below or find Worn Slap Out on Facebook, Instagram, or Pinterest!
Nothing Bundt Cakes Copycat Cake Recipe - Classic Vanilla Bundt
Ingredients
- 1 package white cake mix
- 3.9 ounce box instant vanilla pudding
- ¾ cup sour cream
- 4 large egg whites
- ½ cup water
- ½ cup vegetable or canola oil
For the cream cheese frosting:
- 8 ounces cream cheese room temperature
- 2 Tablespoons butter softened
- 2 cups powdered sugar
- 1 ½ teaspoons vanilla extract
Instructions
- Preheat oven to 350Ëš F. Grease and flour bundt cake well until all of the crevices are covered. Set aside.
- In a large bowl, mix all of the cake ingredients together until well combined. Pour batter into bundt cake pan and give cake a little shake to ensure batter is evenly distributed. Bake for 40-45 minutes or until toothpick inserted in the middle comes out clean.
- Allow cake to cool in bundt pan for EXACTLY 10 minutes before flipping the cake onto a cooling rack.
- Meanwhile, use a stand mixer with whisk attachment or regular mixer to whip all of the frosting ingredients together until light and fluffy. When cake is completely cool, frost the cake by placing frosting in large plastic bag. Cut one corner of the bag off so you're left with just slightly less than ½" hole, and pipe frosting from the outside of the cake to the inside center hole. Repeat until the cake is covered.
Donna says
What’s size Bundt pan do you use for these recipes? Thank You!
Kathryn says
Hi, Donna! Mine is a 9 1/2" bundt pan!
Carrie Robinson says
I could go for a slice of this with my morning cup of coffee right now! Yum. 🙂
Kathryn says
DO IT! DO IT! DO IT! 🙂
MB Riddle says
How much of a difference will it make if I use the whole egg?
Kathryn says
Hi there! You could likely get away with the full egg -- but it will be less white and a little more dense!
Rachna Parmar says
I like how your recipe is so forgiving because I am a bit jittery when it comes to the precision of cake recipes. And I totally get the chocolate chip addition because my younger son pushes me to add them to everything. Love how good the bundt cake looks.
Kathryn says
Yes! This one is really forgiving! And I'm glad you can relate to the chocolate chip craze. I think my younger one would put chocolate chips in her steak if she could...
Jacque Hastert says
Finally a delicious copycat dessert recipe! We love Nothing Bundt Cakes and I can't wait to make these at home to save some money. Thank you for sharing this!
Kathryn says
Yessss! Enjoy!
Luci says
I love this bundt cake recipe! It is delicious and perfect with my morning coffee! I might even have another slice this afternoon!
Kathryn says
So glad you love, Luci! Thanks for sharing!
Clara says
Sometines you just need an easy recipe that uses boxed cake mixes that your kids can help prepare.
Kathryn says
That's this one -- and it tastes delicious!
Patricia says
Can you do cupcakes? If so what's the time?
Kathryn says
I've never tried but I bet you could! I would check them starting at 15 minutes to be extra safe, but I'm guessing it'll take closer to 20 minutes if they're about 3/4 full.
Lizet says
Evything is better with more chocolate chips 🙂 this bundt cake was delicious. Some bundt cakes tend to be dry. This one was perfect!
Kim says
Do you know how to make the carrot cake Bundt cake?
Kathryn says
I haven't made that one yet -- but I'm going to add it to my list. I'm guessing you could use the boxed carrot cake mix and then add vanilla pudding to make it even more moist, but I definitely need to experiment with this!
Patty says
Has you ever added white chocolate chips? Want to make this week and just wondered if it would make a difference or if it tastes good. Thanks
Kathryn says
Hi, Patty! I haven't but I bet it would be delicious! I can't imagine it tasting bad!
Cori says
White chocolate chips are AMAZING in this recipe!
Kathryn says
Ooooooh, yes! That sounds amazing, Cori!
El says
Now if we can just find the White Chocolate Raspberry cake....
Kathryn says
You know, I haven't tried that one yet! I need to try it and see if I can recreate! Sounds delicious.
Rebecca says
What’s the bake time for 9x13 cake pan?
Rebecca says
Sorry, I actually need baking time for an aluminum disposable 9x13 cake pan
Kathryn says
Hi there! I'd start testing at around 25 minutes and see if a knife or toothpick inserted in the middle comes out clean. If it's still mooshy in the middle, give it 5 more minutes. If it's close, I'd check on it every 2! Hope that helps!
Beth says
Yummy! Looks amazing and so scrumptious! My family is going to love this recipe! So excited to give this a try!
Kathryn says
Thanks! I hope they do!
Gail Montero Raines says
Love that it's studded with delicious chocolate chips all over! YUM! Perfect with my morning coffee!
Kathryn says
Yesssss, Gail. Cake for breakfast = very good decision! 🙂
Sara Welch says
I love a good copycat recipe, and this is no exception! Excited to make this again for Easter brunch; so beautiful and delicious!
Kathryn says
Thanks so much, Sara!
Vicky says
Love it! Glad to be able to make one of these at home! Thanks for the recipe!
Kathryn says
It's so good -- hope you love it, too!
Biana says
This cake sounds amazing, I love the idea of adding chocolate chips to it!
Kathryn says
Small touch but adding a little chocolate is never bad in my book! 🙂
Nicki Roehler says
Could I use a mini bundt pans for this recipe?
Kathryn says
Absolutely! That would be adorable (and delish)!
Lisa P says
Great recipe! I made a lemon version. Changes I made were butter instead of oil and milk instead of water. It was a hit!,
Kathryn says
Yumm! Thanks so much for coming back to the site, Lisa!
Lib says
What about mixing in crushed Oreos instead of chocolate chips? Cookies and cream Bundt?!?
Kathryn says
I like the way you think! I think that would be delicious.
Toni says
Very moist! My kids said they like it even better than Nothingbundtcake! It didn’t last long. Now I have to make another one… 🙂
Kathryn says
This made my day, Toni. Thanks so much for leaving me a note! You should try the lemon version next...it's also equally as amazing!
Natalie says
Amazing cake! It was so good. My frosting was very runny though. Have you ever had that problem? It wasn’t a thick consistency like Nothing Bundt Cakes usually is. Not sure how to fix that.
Kathryn says
Hi, Natalie! I wonder if your cream cheese or butter was too soft? You can remedy this by adding more powdered sugar to the frosting. I'm so glad it was really good though despite the frosting being too thin! I just made the cake again for my kids two nights ago!
Taccarah says
When to add the pudding into the mixture?
Kathryn says
You include the pudding mix (don't make the actual pudding) with all of the other ingredients. That's the beauty of this cake -- so easy!
Theresa says
Great recipe! I replaced the eggs since we have an allergy and still came out great! 2 eggs replaced with an egg replacer powder and 2 eggs replaced with greek yogurt (1/4 cup per egg)! Made bundtinis and they were finished in 17 minutes! Thanks so much!
Kathryn says
This is good to know for our other egg allergy friends. Thanks so much for coming back to give feedback to help others!
Mike says
What size cake mix did you use? They’ve made the boxes smaller. Hopefully it still works with the smaller size mix
Kathryn says
A 15.25 box is what I believe is average!
Tatyana says
I used your recipe over and over again! It’s the best!
I even tried to make the marble one, and with the rest of the dough I made delicious cupcakes! Thank you for sharing this! I wish I can share my cakes with you, I ended up using frosting from a different website, that calls for 1/2 cup of unsalted butter, 1 package of cream cheese, pinch of salt and 4 cups of powdered sugar and 1 tea spoon of clear vanilla . It tastes just like burnt cake. I am pretty sure raspberry cake will be easy to make, but I think you would have to add dehydrated raspberries, because fresh ones will make your cake very soggy. I used what’s chocolate pudding with a box of white cake, it was delicious! Their pumpkin spice cake is easy to make as well! Your recipe is so versatile !
Kathryn says
I'm so glad to hear this, Tatyana! It sure is versatile -- for whatever type of bundt cake you're in the mood for!
Robin says
I use raspberry jam. I put 1/2 the call mix in then I plop a little jam in and use a toothpick to swirl it in the batter. It turned out great. Good luck.
Kathryn says
Yum! Love this, Robin!
Tatyana says
I meant to say white chocolate pudding!
Carrie says
Tastes amazing
Kathryn says
Thanks, Carrie. So glad you made the cake and enjoyed it!
Cathy says
I made 8" Bundt cakes for my 23 year old daughters birthday I made 6 in total 2 banana, 2 birthday cake, and 2 chocolate she gave them as gifts to her boyfriends parent his sister an Her 2 brothers; Everyone LOVED them
Kathryn says
Yayyy! So happy to hear this, Cathy! They're so easy and so delicious!
Tisha says
Have you made the Strawberries & Cream
Kathryn says
Hi Tisha! I haven't but I know it would be absolutely delicious. I'd get the strawberry creme instant pudding with strawberry cake mix and follow the rest of the directions. Let me know how it goes!
Angela Terracina says
I don’t like using boxed cake mix and would like to make my own vanilla cake… what ingredients would I omit if I do that?
Kathryn says
Hi Andrea. In that event, it would really be an entirely different recipe. I'm sorry I can't give you more guidance.
Me says
Would it be ok to sub Greek yogurt for sour cream?
Kathryn says
Yes, absolutely!
Mary from Salem says
Thank you for the recipe! I made this with GF cake mix and it tastes delicious. The frosting is perfect! I used a Nordic Bundt pan at 350 for 50 minutes but the center perimeter didn’t cook all the way and the outside perimeter was slightly overdone. I’m new to Bundt baking. Did I do something wrong? How to correct this for next time? Thank you, great recipe!
Kathryn says
Hi Mary! I wonder if your oven runs hot? Have you ever tested your oven? Is your rack in the center of the oven? Sometimes that can happen if it's too close to the heat source! So glad it was delicious though!
Chris says
How would you make the cream cheese frosting to be chocolate?
Malia says
This recipe is genius and is my go-to cake recipe. I make different versions, different flavors, different toppings and it’s ALWAYS a hit. My co-workers request my cake regularly and I love making it for them. Thank you for sharing this recipe.
Kathryn says
Thanks, Malia! I love that you've tried so many variations, too!
Rajean says
Love this recipe - it has become our celebration cake! I use Betty Crocker French Vanilla cake mix 👩ðŸ¼â€ðŸ³ 💋
Kathryn says
I love this so much, Rajean! I'm about to put out another cake that's been our celebration cake recently! Those cakes are always the most special -- whether you're celebrating something big or small! 🙂
Chelsea says
I made this but I keep having issues with my cake shrinking half in size. Any suggestions?
Kathryn says
Hi Chelsea!
That's very bizarre. Are you using a normal size box of cake mix -- like a 13.25 oz one? And are you using instant pudding, not the regular pudding mix? I've never had this happen but I'm guessing there might be something wonky in the type of pudding or boxed cake mix you may be using. Let me know how it goes!
--Kathryn
Karen says
Way to much sour cream. We didn't like it at all. Threw the whole thing away.
Kathryn says
I'ms orry, Karen! This is always the perfect amount for me to keep the cake full of moisture!
V says
Thank you for sharing this great recipe.
Kathryn says
Thanks, V! I'm so glad you loved it!
<3,
Kathryn
Dee Nutter says
I followed this recipe EXACTLY as written. 10 minutes to flip the bundt pan was not even close. Half of the cake was stuck to the pan although I greased an floured the pan extensively. It was so ugly after I had to scrape the rest of it and tried to re-build the cake. It just didn't work. I had to throw it out.
Kathryn says
I'm sorry to hear this, Dee. I've been using the sme method for taking bundt cakes out of pans for years and years now, and it works every time. Perhaps your cake was a bit underdone still?
Sandy A. says
I just made this cake but substituted crushed Oreo cookies. It tastes just like the cake I purchased from Nothing Bundt Cakes! So good. Thanks for the recipe 😊
Kathryn says
Ooooh yum, Sandy! I think I need to be make this version for my son. He would absolutely love this version!
Jenny says
Love this recipe …..made it three times already…
Kathryn says
THREE times! I LOVE it!! Thanks for making the recipe and for coming back to leave feedback. Hope you try some other recipes, too!
<3,
Kathryn
Jen says
The recipe was easy to follow and turned out great. I think my frosting bag hole was a little small so there is like a curtain of icing on the cake. The frosting tastes really good. I am excited to find out how the crew likes the cake tomorrow at work!
Kathryn says
Thanks Jen! I'm so glad you love it! The cream cheese ribbons on the real bundt cakes are so thick -- I usually cut a solid 1/2" hole in my frosting bag!
<3,
Kathryn
Luc says
I didn’t no what cake mix to use i only found super moist cake mix is this right.
Kathryn says
Yep -- brand doesn't really matter! I don't find any difference between regular cake mix and the super moist cake mix!
Abrem says
I used this recipe for a competition and won first place!!!
Thank you for such a good recipe
Kathryn says
Whhhhaaaaat?! That's INCREDIBLE! Way to go! This is officially an award-winning cake! 🙂
<3,
Kathryn
Bree says
Do you refrigerate your frosting before piping? I can't seem to get mine to hold a shape. It's not runny, just kinda looks blobby
Kathryn says
Hi Bree. No, I don't refrigerate it but if it's not holding it's shape it's likely too warm. Put it in the refrigerator for about 20 minutes and it will firm up!
<3,
Kathryn