25+ Irresistible Duncan Hines Bundt Cake Recipes for Every Occasion!

Bundt cakes have long been a favorite in the world of baking, thanks to their distinct ring shape and the delightful flavors they offer.

With Duncan Hines cake mixes, creating a perfect bundt cake has never been easier.

Whether you’re a seasoned baker or a beginner looking to impress, these cake mixes provide a solid foundation for crafting a variety of bundt cakes that are both beautiful and delicious.

From classic flavors to innovative combinations, Duncan Hines bundt cake recipes are perfect for any occasion, whether it’s a family gathering, a holiday celebration, or simply a sweet treat to enjoy at home.

In this collection of over 25 Duncan Hines bundt cake recipes, you’ll find everything from rich chocolate delights to fruity sensations and seasonal favorites, all guaranteed to satisfy your sweet tooth.

25+ Irresistible Duncan Hines Bundt Cake Recipes for Every Occasion

With Duncan Hines cake mixes, you have the freedom to explore a wide variety of bundt cake recipes that cater to every taste and preference.

Whether you prefer the comforting flavors of pumpkin spice, the refreshing taste of lemon and blueberry, or the indulgence of chocolate and mint, there’s a bundt cake recipe here for you.

These recipes are easy to follow and result in moist, flavorful cakes that will impress your family and friends.

So why wait?

Grab a Duncan Hines cake mix and start baking your way to bundt cake bliss today!

Lemon Blueberry Duncan Hines Bundt Cake

This Lemon Blueberry Duncan Hines Bundt Cake combines the bright flavors of lemon and blueberries for a refreshing and delightful dessert. The zesty lemon enhances the sweetness of the blueberries, creating a cake that’s perfect for any occasion, from springtime gatherings to a special afternoon treat. The bundt cake’s moist crumb and vibrant flavor make it a standout choice for dessert lovers.

Ingredients:

• 1 box Duncan Hines Classic Yellow Cake Mix
• 1/2 cup unsalted butter (room temperature)
• 3 large eggs
• 1 cup sour cream
• 1/2 cup fresh lemon juice
• 2 tablespoons lemon zest
• 1 cup fresh blueberries (or frozen, thawed and drained)
• 1/4 teaspoon salt

For the Lemon Glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. In a large mixing bowl, cream the butter until smooth.
3. Add the eggs one at a time, beating well after each addition.
4. Mix in the lemon juice and lemon zest.
5. Gradually add the Duncan Hines Yellow Cake Mix and sour cream, starting and ending with the cake mix. Mix until just combined.
6. Gently fold in the blueberries and salt.
7. Pour the batter into the prepared bundt pan and spread it evenly.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. For the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.

The Lemon Blueberry Duncan Hines Bundt Cake is a delightful fusion of bright lemon and sweet blueberries that creates a refreshing and moist dessert. The lemon glaze adds an extra layer of tangy sweetness, making this bundt cake a perfect choice for spring and summer occasions. Whether served as a special treat or at a casual gathering, this cake is sure to impress with its vibrant flavor and beautiful presentation.

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Chocolate Hazelnut Duncan Hines Bundt Cake

Rich and decadent, the Chocolate Hazelnut Duncan Hines Bundt Cake is a chocolate lover’s dream. With a moist chocolate cake base and a swirl of creamy hazelnut spread, this cake delivers a luxurious dessert experience. The addition of chopped hazelnuts adds a delightful crunch, making it a perfect choice for celebrations or a sweet indulgence after dinner.

Ingredients:

• 1 box Duncan Hines Devil’s Food Cake Mix
• 1/2 cup unsalted butter (room temperature)
• 3 large eggs
• 1 cup sour cream
• 1/2 cup milk
• 1/2 cup hazelnut spread (such as Nutella)
• 1/4 cup chopped hazelnuts
• 1/4 teaspoon salt

For the Chocolate Ganache:

• 1 cup heavy cream
• 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. In a large mixing bowl, cream the butter until smooth.
3. Add the eggs one at a time, beating well after each addition.
4. Mix in the milk and sour cream.
5. Gradually add the Duncan Hines Devil’s Food Cake Mix and salt, mixing until just combined.
6. Spoon half of the batter into the prepared bundt pan. Drop spoonfuls of hazelnut spread over the batter, then swirl with a knife. Top with the remaining batter.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. For the ganache, heat the heavy cream in a saucepan until just about to boil. Remove from heat and stir in the chocolate chips until smooth. Let cool slightly before drizzling over the cake.

The Chocolate Hazelnut Duncan Hines Bundt Cake offers a decadent combination of rich chocolate and creamy hazelnut flavors. The addition of chopped hazelnuts provides a delightful crunch, while the chocolate ganache adds an indulgent touch. This bundt cake is perfect for any special occasion or simply as a luxurious treat to enjoy with friends and family. Its rich, chocolatey flavor is sure to satisfy any sweet tooth.

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Pumpkin Spice Duncan Hines Bundt Cake

Embrace the flavors of fall with this Pumpkin Spice Duncan Hines Bundt Cake. Infused with warm spices and pumpkin puree, this cake offers a moist and comforting dessert that’s perfect for autumn gatherings or holiday celebrations. The spiced flavor and rich texture make it a delightful addition to any dessert table.

Ingredients:

• 1 box Duncan Hines Classic Yellow Cake Mix
• 1 cup unsalted butter (room temperature)
• 4 large eggs
• 1 cup pumpkin puree
• 1/2 cup sour cream
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

For the Cream Cheese Frosting:

• 4 oz cream cheese (softened)
• 1/4 cup unsalted butter (softened)
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. In a large mixing bowl, cream the butter until smooth.
3. Add the eggs one at a time, beating well after each addition.
4. Mix in the pumpkin puree and vanilla extract.
5. Gradually add the Duncan Hines Yellow Cake Mix, sour cream, pumpkin pie spice, and salt. Mix until just combined.
6. Pour the batter into the prepared bundt pan and spread it evenly.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. For the frosting, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy. Frost the cooled cake.

The Pumpkin Spice Duncan Hines Bundt Cake is a quintessential fall dessert that brings warmth and comfort with every bite. The pumpkin puree and spices create a moist, flavorful cake that is perfect for holiday gatherings or a cozy afternoon treat. Topped with cream cheese frosting, this bundt cake is a delicious way to celebrate the flavors of the season and make your dessert table shine.

Almond Joy Duncan Hines Bundt Cake

Indulge in the rich flavors of chocolate and coconut with this Almond Joy Duncan Hines Bundt Cake. Inspired by the classic candy bar, this cake features a moist chocolate base, a layer of coconut, and crunchy almonds. It’s a decadent treat that combines all your favorite flavors into one beautifully presented bundt cake, perfect for special occasions or as a luxurious everyday dessert.

Ingredients:

• 1 box Duncan Hines Devil’s Food Cake Mix
• 1/2 cup unsalted butter (room temperature)
• 3 large eggs
• 1 cup sour cream
• 1/2 cup milk
• 1 cup sweetened shredded coconut
• 1/2 cup chopped almonds
• 1/4 teaspoon salt

For the Chocolate Almond Glaze:

• 1/2 cup heavy cream
• 1 cup semi-sweet chocolate chips
• 1/4 cup chopped almonds (for garnish)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. In a large mixing bowl, cream the butter until smooth.
3. Add the eggs one at a time, beating well after each addition.
4. Mix in the milk and sour cream.
5. Gradually add the Duncan Hines Devil’s Food Cake Mix and salt, mixing until just combined.
6. Fold in the shredded coconut and chopped almonds.
7. Pour the batter into the prepared bundt pan and spread it evenly.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. For the glaze, heat the heavy cream in a saucepan until just about to boil. Remove from heat and stir in the chocolate chips until smooth. Drizzle over the cooled cake and sprinkle with additional chopped almonds.

The Almond Joy Duncan Hines Bundt Cake brings the beloved flavors of the classic candy bar to a delightful bundt cake. The combination of rich chocolate, sweet coconut, and crunchy almonds creates a decadent dessert that is sure to impress. Perfect for celebrations or as a special treat, this cake offers a taste of indulgence that’s both satisfying and beautifully presented.

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Peach Cobbler Duncan Hines Bundt Cake

Enjoy the comforting flavors of peach cobbler in a bundt cake with this Peach Cobbler Duncan Hines Bundt Cake recipe. The cake is infused with ripe peaches and spices, creating a moist and flavorful dessert reminiscent of homemade peach cobbler. Topped with a sweet glaze, it’s a perfect dessert for summer gatherings or any time you crave a fruity treat.

Ingredients:

• 1 box Duncan Hines Classic Yellow Cake Mix
• 1/2 cup unsalted butter (room temperature)
• 3 large eggs
• 1 cup sour cream
• 1 cup canned peaches (drained and chopped)
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt

For the Peach Glaze:

• 1/2 cup powdered sugar
• 2 tablespoons peach juice (from the canned peaches)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. In a large mixing bowl, cream the butter until smooth.
3. Add the eggs one at a time, beating well after each addition.
4. Mix in the sour cream, cinnamon, and nutmeg.
5. Gradually add the Duncan Hines Yellow Cake Mix and salt, mixing until just combined.
6. Fold in the chopped peaches.
7. Pour the batter into the prepared bundt pan and spread it evenly.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. For the glaze, whisk together the powdered sugar and peach juice until smooth. Drizzle over the cooled cake.

The Peach Cobbler Duncan Hines Bundt Cake combines the warm, comforting flavors of peach cobbler with the simplicity of a bundt cake. The moist cake, infused with ripe peaches and spices, creates a deliciously fruity dessert that’s perfect for summer or any time you crave a taste of home. The peach glaze adds a sweet finishing touch, making this cake a delightful treat for any occasion.

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Maple Pecan Duncan Hines Bundt Cake

Embrace the flavors of fall with this Maple Pecan Duncan Hines Bundt Cake. The cake features a moist, buttery base with the rich taste of maple syrup and crunchy pecans. It’s a perfect dessert for autumn gatherings or a special treat during the cooler months. The combination of maple and pecans creates a warm, comforting flavor that’s sure to please.

Ingredients:

• 1 box Duncan Hines Classic Yellow Cake Mix
• 1/2 cup unsalted butter (room temperature)
• 3 large eggs
• 1 cup sour cream
• 1/2 cup pure maple syrup
• 1/2 cup chopped pecans
• 1/4 teaspoon salt

For the Maple Glaze:

• 1/2 cup powdered sugar
• 2 tablespoons pure maple syrup

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. In a large mixing bowl, cream the butter until smooth.
3. Add the eggs one at a time, beating well after each addition.
4. Mix in the sour cream and maple syrup.
5. Gradually add the Duncan Hines Yellow Cake Mix and salt, mixing until just combined.
6. Fold in the chopped pecans.
7. Pour the batter into the prepared bundt pan and spread it evenly.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. For the glaze, whisk together the powdered sugar and maple syrup until smooth. Drizzle over the cooled cake.

The Maple Pecan Duncan Hines Bundt Cake is a delightful way to enjoy the warm flavors of maple and pecans in a moist and tender cake. Perfect for fall or any time you want to add a touch of comfort to your dessert table, this bundt cake combines rich maple syrup with crunchy pecans for a truly satisfying treat. Its simple preparation and elegant presentation make it a go-to choice for both everyday indulgence and special occasions.

Cinnamon Swirl Duncan Hines Bundt Cake

The Cinnamon Swirl Duncan Hines Bundt Cake brings a delightful swirl of cinnamon and sugar to a moist cake base, creating a comforting dessert with a touch of spice. This cake is perfect for breakfast or a sweet treat anytime, offering the warm flavors of cinnamon in every bite. Its attractive swirl pattern makes it as visually appealing as it is delicious.

Ingredients:

• 1 box Duncan Hines Classic Yellow Cake Mix
• 1/2 cup unsalted butter (room temperature)
• 3 large eggs
• 1 cup sour cream
• 1/2 cup milk
• 1/2 cup brown sugar
• 2 tablespoons ground cinnamon
• 1/4 teaspoon salt

For the Vanilla Glaze:

• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. In a large mixing bowl, cream the butter until smooth.
3. Add the eggs one at a time, beating well after each addition.
4. Mix in the milk and sour cream.
5. Gradually add the Duncan Hines Yellow Cake Mix and salt, mixing until just combined.
6. In a small bowl, mix together the brown sugar and cinnamon.
7. Pour half of the batter into the prepared bundt pan. Sprinkle half of the cinnamon-sugar mixture over the batter. Add the remaining batter on top and sprinkle with the remaining cinnamon-sugar mixture.
8. Use a knife to swirl the cinnamon-sugar into the batter.
9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
11. For the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.

The Cinnamon Swirl Duncan Hines Bundt Cake offers a delightful blend of sweet and spicy flavors with its cinnamon-sugar swirl. Its moist texture and attractive presentation make it a versatile dessert that can be enjoyed at any time of day. The vanilla glaze adds a finishing touch of sweetness, making this cake a comforting and delicious option for any occasion.

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Berry Bliss Duncan Hines Bundt Cake

The Berry Bliss Duncan Hines Bundt Cake is a vibrant and fruity dessert that combines a moist cake with an assortment of berries. The mixture of strawberries, blueberries, and raspberries adds a burst of flavor and color, making this cake perfect for summer gatherings or special celebrations. The light and fluffy texture, combined with a fresh berry glaze, makes every bite a delight.

Ingredients:

• 1 box Duncan Hines Classic Yellow Cake Mix
• 1/2 cup unsalted butter (room temperature)
• 3 large eggs
• 1 cup sour cream
• 1/2 cup milk
• 1 cup mixed berries (fresh or frozen, thawed and drained)
• 1/4 teaspoon salt

For the Berry Glaze:

• 1 cup powdered sugar
• 1/4 cup berry juice (from the mixed berries)
• 1 tablespoon lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. In a large mixing bowl, cream the butter until smooth.
3. Add the eggs one at a time, beating well after each addition.
4. Mix in the milk and sour cream.
5. Gradually add the Duncan Hines Yellow Cake Mix and salt, mixing until just combined.
6. Gently fold in the mixed berries.
7. Pour the batter into the prepared bundt pan and spread it evenly.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. For the glaze, whisk together the powdered sugar, berry juice, and lemon juice until smooth. Drizzle over the cooled cake.

The Berry Bliss Duncan Hines Bundt Cake is a fruity and refreshing dessert that highlights the natural sweetness of mixed berries. With its moist texture and vibrant berry glaze, this cake is a perfect choice for summer gatherings or any occasion where you want to impress with a delicious and eye-catching dessert. The combination of fresh berries and a light glaze makes each slice a burst of flavor and joy.

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Caramel Pecan Duncan Hines Bundt Cake

The Caramel Pecan Duncan Hines Bundt Cake features a rich, buttery cake with a sweet caramel flavor and crunchy pecans. The cake is topped with a luscious caramel glaze that adds an extra layer of indulgence. This dessert is perfect for those who love the combination of caramel and nuts, offering a decadent treat that’s perfect for any special occasion.

Ingredients:

• 1 box Duncan Hines Classic Yellow Cake Mix
• 1/2 cup unsalted butter (room temperature)
• 3 large eggs
• 1 cup sour cream
• 1/2 cup milk
• 1 cup chopped pecans
• 1/4 teaspoon salt

For the Caramel Glaze:

• 1/2 cup unsalted butter
• 1 cup brown sugar
• 1/4 cup heavy cream
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. In a large mixing bowl, cream the butter until smooth.
3. Add the eggs one at a time, beating well after each addition.
4. Mix in the milk and sour cream.
5. Gradually add the Duncan Hines Yellow Cake Mix and salt, mixing until just combined.
6. Fold in the chopped pecans.
7. Pour the batter into the prepared bundt pan and spread it evenly.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. For the caramel glaze, melt the butter in a saucepan over medium heat. Stir in the brown sugar and cook until the mixture starts to bubble. Remove from heat and stir in the heavy cream and vanilla extract. Let the glaze cool slightly before drizzling over the cake.

The Caramel Pecan Duncan Hines Bundt Cake is a rich and decadent dessert that combines the sweetness of caramel with the crunch of pecans. The moist cake and luscious caramel glaze make it a standout choice for special occasions or a luxurious treat. Its blend of flavors and textures creates a satisfying and indulgent experience with every slice.

Lemon Blueberry Duncan Hines Bundt Cake

The Lemon Blueberry Duncan Hines Bundt Cake is a refreshing and zesty dessert that combines the bright flavor of lemon with the sweetness of blueberries. The cake is light and moist, with a tangy lemon flavor complemented by bursts of juicy blueberries. This bundt cake is perfect for a spring or summer gathering, offering a delightful balance of citrus and berry flavors.

Ingredients:

• 1 box Duncan Hines Classic Yellow Cake Mix
• 1/2 cup unsalted butter (room temperature)
• 3 large eggs
• 1 cup sour cream
• 1/2 cup milk
• 1 cup fresh or frozen blueberries (thawed and drained)
• 1 tablespoon lemon zest
• 1/4 cup lemon juice
• 1/4 teaspoon salt

For the Lemon Glaze:

• 1 cup powdered sugar
• 2 tablespoons lemon juice
• 1 tablespoon milk

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. In a large mixing bowl, cream the butter until smooth.
3. Add the eggs one at a time, beating well after each addition.
4. Mix in the milk, sour cream, lemon zest, and lemon juice.
5. Gradually add the Duncan Hines Yellow Cake Mix and salt, mixing until just combined.
6. Gently fold in the blueberries.
7. Pour the batter into the prepared bundt pan and spread it evenly.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. For the glaze, whisk together the powdered sugar, lemon juice, and milk until smooth. Drizzle over the cooled cake.

The Lemon Blueberry Duncan Hines Bundt Cake combines the zesty freshness of lemon with the sweetness of blueberries, creating a light and flavorful dessert. Its moist texture and tangy lemon glaze make it an ideal choice for any spring or summer event. This cake not only looks beautiful but also offers a delightful burst of flavor with every bite.

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Chocolate Mint Duncan Hines Bundt Cake

The Chocolate Mint Duncan Hines Bundt Cake is a rich and indulgent dessert that combines the classic flavors of chocolate and mint. With a moist chocolate cake base and a refreshing minty twist, this bundt cake is perfect for chocolate lovers looking for a sophisticated treat. Topped with a minty chocolate glaze, it’s an elegant dessert for any occasion.

Ingredients:

• 1 box Duncan Hines Devil’s Food Cake Mix
• 1/2 cup unsalted butter (room temperature)
• 3 large eggs
• 1 cup sour cream
• 1/2 cup milk
• 1 teaspoon peppermint extract
• 1/4 teaspoon salt

For the Mint Chocolate Glaze:

• 1/2 cup heavy cream
• 1 cup semi-sweet chocolate chips
• 1/2 teaspoon peppermint extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. In a large mixing bowl, cream the butter until smooth.
3. Add the eggs one at a time, beating well after each addition.
4. Mix in the milk, sour cream, and peppermint extract.
5. Gradually add the Duncan Hines Devil’s Food Cake Mix and salt, mixing until just combined.
6. Pour the batter into the prepared bundt pan and spread it evenly.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. For the glaze, heat the heavy cream in a saucepan until just about to boil. Remove from heat and stir in the chocolate chips and peppermint extract until smooth. Drizzle over the cooled cake.

The Chocolate Mint Duncan Hines Bundt Cake is a decadent dessert that pairs rich chocolate with refreshing mint. The combination of flavors creates a sophisticated treat that’s perfect for special occasions or as a luxurious indulgence. The mint chocolate glaze adds an extra layer of elegance, making this bundt cake a standout choice for any dessert table.

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Tropical Coconut Pineapple Duncan Hines Bundt Cake

The Tropical Coconut Pineapple Duncan Hines Bundt Cake brings the flavors of a tropical paradise to your kitchen with a moist, flavorful cake that combines coconut and pineapple. This cake is perfect for summer gatherings or any time you want a taste of the tropics. Its light and airy texture, along with a sweet pineapple glaze, makes it a delightful treat.

Ingredients:

• 1 box Duncan Hines Classic Yellow Cake Mix
• 1/2 cup unsalted butter (room temperature)
• 3 large eggs
• 1 cup sour cream
• 1/2 cup milk
• 1 cup crushed pineapple (drained)
• 1/2 cup sweetened shredded coconut
• 1/4 teaspoon salt

For the Pineapple Glaze:

• 1/2 cup powdered sugar
• 2 tablespoons pineapple juice (from the crushed pineapple)
• 1 tablespoon coconut milk

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. In a large mixing bowl, cream the butter until smooth.
3. Add the eggs one at a time, beating well after each addition.
4. Mix in the milk and sour cream.
5. Gradually add the Duncan Hines Yellow Cake Mix and salt, mixing until just combined.
6. Fold in the crushed pineapple and shredded coconut.
7. Pour the batter into the prepared bundt pan and spread it evenly.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. For the glaze, whisk together the powdered sugar, pineapple juice, and coconut milk until smooth. Drizzle over the cooled cake.

The Tropical Coconut Pineapple Duncan Hines Bundt Cake offers a delicious escape to a tropical paradise with its blend of coconut and pineapple flavors. The moist, flavorful cake and sweet pineapple glaze create a delightful dessert that’s perfect for summer or any time you want a taste of the tropics. It’s a refreshing and satisfying treat that’s sure to please.

Maple Pecan Duncan Hines Bundt Cake

The Maple Pecan Duncan Hines Bundt Cake combines the rich flavors of maple syrup and crunchy pecans into a moist, delicious cake. The maple syrup adds a subtle sweetness and depth of flavor, while the pecans provide a satisfying crunch. This bundt cake is ideal for autumn gatherings or a cozy afternoon treat with a cup of coffee.

Ingredients:

• 1 box Duncan Hines Classic Yellow Cake Mix
• 1/2 cup unsalted butter (room temperature)
• 3 large eggs
• 1 cup sour cream
• 1/2 cup milk
• 1/2 cup pure maple syrup
• 1 cup chopped pecans
• 1/4 teaspoon salt

For the Maple Glaze:

• 1/2 cup powdered sugar
• 3 tablespoons pure maple syrup
• 1 tablespoon milk

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. In a large mixing bowl, cream the butter until smooth.
3. Add the eggs one at a time, beating well after each addition.
4. Mix in the milk, sour cream, and maple syrup.
5. Gradually add the Duncan Hines Yellow Cake Mix and salt, mixing until just combined.
6. Fold in the chopped pecans.
7. Pour the batter into the prepared bundt pan and spread it evenly.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. For the glaze, whisk together the powdered sugar, maple syrup, and milk until smooth. Drizzle over the cooled cake.

The Maple Pecan Duncan Hines Bundt Cake is a comforting and flavorful dessert that combines the richness of maple syrup with the crunch of pecans. Its moist texture and sweet maple glaze make it an excellent choice for fall or any occasion when you want a taste of warm, nutty goodness. This cake is sure to become a favorite for its unique and satisfying flavors.

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Orange Almond Duncan Hines Bundt Cake

The Orange Almond Duncan Hines Bundt Cake features a delightful combination of citrusy orange and nutty almond flavors. The cake is moist and light, with the orange zest adding a fresh, tangy kick and the almonds providing a subtle crunch. This cake is perfect for brunches or as a refreshing dessert to end a meal.

Ingredients:

• 1 box Duncan Hines Classic Yellow Cake Mix
• 1/2 cup unsalted butter (room temperature)
• 3 large eggs
• 1 cup sour cream
• 1/2 cup milk
• 1/4 cup orange juice
• 1 tablespoon orange zest
• 1/2 cup sliced almonds
• 1/4 teaspoon salt

For the Orange Glaze:

• 1 cup powdered sugar
• 2 tablespoons orange juice
• 1 tablespoon milk

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. In a large mixing bowl, cream the butter until smooth.
3. Add the eggs one at a time, beating well after each addition.
4. Mix in the milk, sour cream, orange juice, and orange zest.
5. Gradually add the Duncan Hines Yellow Cake Mix and salt, mixing until just combined.
6. Fold in the sliced almonds.
7. Pour the batter into the prepared bundt pan and spread it evenly.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. For the glaze, whisk together the powdered sugar, orange juice, and milk until smooth. Drizzle over the cooled cake.

The Orange Almond Duncan Hines Bundt Cake is a bright and flavorful dessert that pairs the freshness of orange with the nuttiness of almonds. Its light and moist texture, combined with a zesty orange glaze, make it a perfect choice for any occasion where you want to serve something elegant and delicious. This cake offers a refreshing twist on traditional bundt cakes and is sure to impress your guests.

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Pumpkin Spice Duncan Hines Bundt Cake

The Pumpkin Spice Duncan Hines Bundt Cake is a cozy and flavorful treat that captures the essence of fall with its blend of pumpkin and warm spices. This moist cake features the rich, earthy flavor of pumpkin and a mix of spices like cinnamon and nutmeg, making it an ideal choice for autumn celebrations or holiday gatherings.

Ingredients:

• 1 box Duncan Hines Classic Yellow Cake Mix
• 1/2 cup unsalted butter (room temperature)
• 3 large eggs
• 1 cup pumpkin puree
• 1/2 cup milk
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt

For the Cream Cheese Glaze:

• 4 oz cream cheese (softened)
• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. In a large mixing bowl, cream the butter until smooth.
3. Add the eggs one at a time, beating well after each addition.
4. Mix in the milk and pumpkin puree.
5. Gradually add the Duncan Hines Yellow Cake Mix, cinnamon, nutmeg, ginger, and salt, mixing until just combined.
6. Pour the batter into the prepared bundt pan and spread it evenly.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. For the glaze, beat the cream cheese until smooth. Gradually add the powdered sugar, milk, and vanilla extract, mixing until smooth. Drizzle over the cooled cake.

The Pumpkin Spice Duncan Hines Bundt Cake is a warm and comforting dessert that embraces the flavors of fall with its rich pumpkin and spice blend. Topped with a creamy glaze, this cake is both delicious and visually appealing. It’s perfect for autumn gatherings or holiday celebrations, offering a cozy and flavorful treat that captures the essence of the season.

Note: More recipes are coming soon!