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Easy Vanilla Bundt Cake with Cream Cheese Frosting

A simple, tender vanilla bundt cake made from boxed mix and pudding mix, finished with a creamy vanilla cream cheese frosting.
Prep Time25 minutes
Cook Time45 minutes
Total Time1 hour 10 minutes
Servings: 12 servings

Ingredients

  • 1 box (15.25 ounces) white cake mix
  • 1 box (3.4 ounces) instant cheesecake pudding mix
  • 3/4 cup 2% or whole milk
  • 3/4 cup vegetable oil
  • 4 large eggs slightly beaten
  • 2 teaspoons vanilla paste or extract
  • 1 teaspoon almond extract
  • 4 ounces cream cheese softened to room temperature
  • 2 tablespoons unsalted butter softened to room temperature
  • 2 cups powdered sugar sifted
  • 1 teaspoon vanilla paste or extract

Instructions

  • Preheat the oven to 350°F (175°C). Spray a 12-cup bundt pan thoroughly with nonstick cooking spray designed for baking.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, add the white cake mix and instant cheesecake pudding mix.
  • Add the milk, vegetable oil, slightly beaten eggs, 2 teaspoons vanilla, and almond extract to the dry mixes.
  • Beat on medium speed for about 2 minutes, until the batter is smooth and well combined.
  • Pour the batter into the prepared bundt pan and smooth the top with a spatula or spoon.
  • Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove the cake from the oven and let it cool on a wire rack for 45 minutes in the pan, then invert onto a serving plate to cool completely.
  • While the cake cools, make the cream cheese frosting by beating the softened cream cheese and softened butter in a mixer fitted with the paddle attachment until smooth, about 5 minutes, scraping the bowl as needed.
  • With the mixer on low, gradually add the sifted powdered sugar until incorporated and smooth, then add 1 teaspoon vanilla and beat on medium for about 5 more minutes until fluffy.
  • Spread the frosting over the completely cooled bundt cake. If desired, decorate with sprinkles.

Equipment

  • 12-cup bundt pan
  • Nonstick cooking spray
  • Stand mixer with paddle attachment or hand mixer
  • Mixing Bowl
  • Spatula
  • Wire Rack

Notes

  • Use a nonstick baking spray for best release.
  • Room-temperature cream cheese and butter make a smoother frosting.
  • Sift powdered sugar to avoid lumps in the frosting.
  • Allow the cake to cool completely before frosting to prevent melting.
  • Betty Crocker is a recommended cake mix brand for this recipe.