Easy & Moist Carrot Cake Bundt Cake (Cake Mix Based)
70 min
14 servings
This carrot cake bundt cake is super moist and easy to make as the recipe calls for a carrot cake mix with added ingredients to make it taste just like it's a homemade cake from scratch.
Ingredients
- 1 16 oz box carrot cake mix ((dry mix, not prepared-I used Betty Crocker's))
- 1 3.4 oz box instant vanilla pudding mix ((dry mix, not prepared))
- 1 teaspoon cinnamon
- 1/2 cup water
- 1/2 cup butter, melted ((1 stick))
- 1/3 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup sour cream
- 1 cup crushed pineapple, drained
- 2/3 cup chopped nuts, optional
- 1/2 cup raisins, optional
- ½ cup unsalted butter, room temperature ((1 stick))
- 8 oz cream cheese, room temperature ((1 block))
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 3 cups confectioner's sugar
- 3 tablespoons milk or cream ((may add another teaspoon if needed))
- *see notes for even easier glaze option
Directions
- 1
Preheat the oven to 325 degrees F.
- 2
This recipe makes a lot of glaze to cover the entire top of the cake and to drip down. If you don't want that much, you can cut the glaze recipe in half. Also see notes below for an even easier glaze option.