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Side view of a fully frosted Bundt Cake with ribbons of cream cheese frosting just like Nothing Bundt Cakes does.
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4.71 from 122 votes

Nothing Bundt Cakes Copycat Cake Recipe - Classic Vanilla Bundt

This Nothing Bundt Cakes copycat recipe is a take on their classic vanilla bundt cake -- which is moist and tender cake with their signature bands of cream cheese frosting.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: bundt cake, copycat recipes
Servings: 14 slices
Calories: 404kcal
Author: Kathryn

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.

Notes

Store the cake in the refrigerator covered (place toothpicks all around the top and sides of the cake to prevent the plastic wrap from smooshing your frosting). 
Cake will be good stored in the refrigerator for up to 5 days. 
You can also freeze the cake prior to icing the cake for 2-3 months. 
Adaptations: If you want to do a chocolate chocolate chip bundt cake, use chocolate cake mix + chocolate instant pudding.  If you want to do a lemon cake, use lemon cake mix + lemon instant pudding, etc. The rest of the ingredients remain the same. 

Nutrition

Calories: 404kcal | Carbohydrates: 56g | Protein: 4g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 389mg | Potassium: 77mg | Fiber: 0.5g | Sugar: 40g | Vitamin A: 344IU | Vitamin C: 0.1mg | Calcium: 111mg | Iron: 1mg