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If you’ve ever been hesitant to bake gluten-free cakes, you’re not alone.
Many people think that gluten-free baking is challenging, but the truth is, with the right gluten-free cake mix, it’s easier than ever to whip up delicious desserts.
Whether you’re baking for a special occasion, a family gathering, or just to satisfy a sweet craving, gluten-free cake mixes offer an incredibly convenient option without sacrificing flavor or texture.
In this blog, we’ve gathered 35+ gluten-free cake mix recipes to help you get started on your baking journey.
From classic chocolate cakes to fruit-infused delights, these recipes are perfect for everyone, including those who follow a gluten-free diet.
Plus, many of these cakes can be made in a matter of minutes, making them a great go-to option when you need a fast and tasty treat.
Whether you’re new to gluten-free baking or a seasoned pro, these recipes will leave you excited to bake!
35+ Delicious Gluten-Free Cake Mix Recipes for Every Occasion
There you have it—35+ gluten-free cake mix recipes that make baking at home simple and enjoyable.
Whether you’re craving a light lemon cake, a rich chocolate dessert, or a fruity creation, these recipes offer a variety of flavors and textures that are sure to impress.
Gluten-free cake mixes have made it easier than ever to create delicious desserts, and with these recipes, you can indulge in treats that everyone will love—no matter their dietary preferences.
So, next time you’re in the mood for something sweet, grab your favorite gluten-free cake mix, and get ready to bake!
Whether it’s a celebration, a cozy afternoon at home, or a special occasion, you’ll always have the perfect gluten-free cake recipe to turn to.
Gluten-Free Chocolate Cake Mix Cake
This rich, indulgent gluten-free chocolate cake is a perfect dessert for any occasion.
The moist and fluffy texture is guaranteed to satisfy your sweet tooth without any gluten-related concerns.
You can top it with whipped cream, fruits, or frosting for added flavor and visual appeal.
Ingredients:
- 1 box gluten-free chocolate cake mix
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup water
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
- In a large mixing bowl, combine the gluten-free chocolate cake mix, vegetable oil, eggs, water, vanilla extract, and sour cream.
- Mix the ingredients together until smooth and well combined. The batter should be slightly thick.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This gluten-free chocolate cake is a simple yet satisfying dessert that will delight your guests and loved ones.
Whether you’re serving it at a birthday party or just as a treat after dinner, its soft texture and rich flavor make it an unforgettable choice.
Feel free to add your favorite frosting or toppings to make it your own.
Gluten-Free Vanilla Cake Mix Cake
A classic vanilla cake made gluten-free, this recipe is perfect for those who prefer a light and airy dessert.
This cake is versatile, and you can customize it with any frosting or filling of your choice, making it ideal for special occasions or an everyday treat.
Ingredients:
- 1 box gluten-free vanilla cake mix
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
- In a large bowl, mix the gluten-free vanilla cake mix, softened butter, eggs, milk, vanilla extract, and sour cream.
- Beat the mixture on medium speed for 2-3 minutes until the batter becomes smooth and fluffy.
- Divide the batter evenly between the two prepared cake pans and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before removing them from the pans and placing them on a wire rack to cool completely.
This gluten-free vanilla cake is an excellent base for creating layered cakes, cupcakes, or even just a simple sheet cake. Its delicate crumb and light flavor allow for endless customization, from fruity fillings to rich chocolate ganache.
It’s a simple yet elegant choice for any dessert table, and it’s sure to be a crowd-pleaser.
Gluten-Free Lemon Cake Mix Cake
For those who love a refreshing citrus flavor, this gluten-free lemon cake is both tangy and sweet.
It’s the perfect balance of zest and sweetness, making it an excellent option for spring or summer gatherings.
Topped with a simple glaze or frosting, this cake is both pretty and delicious.
Ingredients:
- 1 box gluten-free lemon cake mix
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup water
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- Powdered sugar (for dusting or frosting)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or an 8×8-inch square pan.
- In a large bowl, mix together the gluten-free lemon cake mix, vegetable oil, eggs, water, lemon zest, and lemon juice until smooth and well combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for about 10 minutes in the pan before transferring it to a wire rack to cool completely.
- Once cooled, dust with powdered sugar or top with a lemon glaze for an extra burst of flavor.
This gluten-free lemon cake offers a light and zesty flavor that’s sure to brighten up any meal.
The lemon zest and juice give it a vibrant, refreshing taste, making it ideal for a warm-weather dessert or a springtime celebration.
Whether enjoyed on its own or with a simple frosting, it’s a delightful treat everyone can enjoy.
Gluten-Free Cinnamon Swirl Cake Mix Cake
This gluten-free cinnamon swirl cake brings a warm, comforting spice to your dessert table.
With a delightful cinnamon ribbon running through the cake, it’s perfect for chilly days or cozy gatherings.
It’s easy to prepare and promises a soft, tender crumb with a fragrant cinnamon flavor.
Ingredients:
- 1 box gluten-free vanilla cake mix
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup milk
- 1 tablespoon vanilla extract
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch square baking pan or line it with parchment paper.
- In a large bowl, combine the gluten-free vanilla cake mix, vegetable oil, eggs, milk, and vanilla extract. Mix until smooth and well incorporated.
- In a small bowl, mix together the brown sugar and cinnamon to create the cinnamon swirl filling.
- Pour half of the cake batter into the prepared pan. Sprinkle half of the cinnamon sugar mixture evenly over the batter.
- Pour the remaining batter on top, then sprinkle the remaining cinnamon sugar mixture over the top.
- Use a butter knife or skewer to swirl the cinnamon sugar into the batter, creating a marbled effect.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This gluten-free cinnamon swirl cake is an excellent choice for breakfast or a comforting dessert.
The cinnamon swirl provides a warm, spiced flavor that’s balanced perfectly by the soft, fluffy cake.
It’s easy to make and can be served with coffee or tea for a delightful treat at any time of the day.
5. Gluten-Free Carrot Cake Mix Cake
A classic carrot cake, made gluten-free, combines rich flavors and a soft texture.
This version is loaded with grated carrots, giving it a lovely sweetness and moisture.
It’s perfect for celebrations or a healthier dessert option when you want something flavorful yet nourishing.
Ingredients:
- 1 box gluten-free carrot cake mix
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup water
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts (optional)
- 1/2 cup raisins (optional)
- Cream cheese frosting (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
- In a large mixing bowl, combine the gluten-free carrot cake mix, vegetable oil, eggs, water, and vanilla extract. Mix until smooth and well combined.
- If using, stir in the chopped walnuts and raisins.
- Pour the batter into the prepared pan, spreading it out evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, frost with cream cheese frosting or dust with powdered sugar for a finishing touch.
This gluten-free carrot cake is an ideal option for those looking for a dessert with a bit more substance and nutritional value.
The natural sweetness from the carrots and the optional addition of walnuts and raisins make it both flavorful and filling.
The soft and moist texture is perfectly complemented by a tangy cream cheese frosting, making it a great addition to any special occasion or holiday gathering.
Gluten-Free Banana Cake Mix Cake
A deliciously moist and flavorful banana cake made from a gluten-free cake mix.
With the natural sweetness of ripe bananas, this cake is perfect for using up overripe bananas and creating a satisfying dessert.
The cake has a tender crumb and pairs wonderfully with a variety of frostings or toppings.
Ingredients:
- 1 box gluten-free vanilla cake mix
- 3 ripe bananas, mashed
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1/2 teaspoon ground cinnamon (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×9-inch square pan or line with parchment paper.
- In a large bowl, combine the gluten-free vanilla cake mix, mashed bananas, vegetable oil, eggs, vanilla extract, milk, and ground cinnamon (if using).
- Mix until the batter is smooth and all ingredients are well incorporated.
- Pour the batter into the prepared pan and smooth out the top with a spatula.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This gluten-free banana cake is perfect for anyone who loves banana-flavored desserts.
The bananas add natural sweetness and moisture, making the cake incredibly soft.
It’s great on its own or paired with a chocolate or vanilla frosting for added richness.
Whether served as a casual snack or a dessert for a special occasion, this cake is sure to impress.
Gluten-Free Pumpkin Spice Cake Mix Cake
This gluten-free pumpkin spice cake is the ultimate fall dessert.
With the rich flavors of pumpkin, cinnamon, and nutmeg, it’s perfect for cozy autumn evenings or holiday celebrations.
The moist, tender texture and warm spices make this cake a comforting treat for any pumpkin lover.
Ingredients:
- 1 box gluten-free yellow cake mix
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1/4 cup milk
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan or line it with parchment paper.
- In a large bowl, combine the gluten-free yellow cake mix, canned pumpkin puree, vegetable oil, eggs, cinnamon, nutmeg, vanilla extract, and milk.
- Mix until smooth and well incorporated, ensuring there are no lumps.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for 10 minutes in the pan before transferring it to a wire rack to cool completely.
This gluten-free pumpkin spice cake brings the cozy warmth of fall into your kitchen.
The combination of spices and pumpkin gives it a rich, comforting flavor.
It can be topped with a simple cream cheese frosting or a dusting of powdered sugar for an extra touch of sweetness.
This cake is perfect for Thanksgiving or any autumn gathering, and it’s sure to become a favorite.
Gluten-Free Strawberry Shortcake Mix Cake
This gluten-free strawberry shortcake cake is light, fluffy, and bursting with fresh strawberry flavor.
With a simple gluten-free cake mix base, this dessert is topped with fresh strawberries and whipped cream for a classic, refreshing treat.
It’s the perfect dessert for a summer picnic or any special occasion.
Ingredients:
- 1 box gluten-free vanilla cake mix
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, sliced
- 1 tablespoon sugar (for the strawberries)
- Whipped cream (for topping)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
- In a large bowl, combine the gluten-free vanilla cake mix, vegetable oil, eggs, milk, and vanilla extract. Mix until smooth and well incorporated.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, combine the sliced strawberries with the sugar and let them sit for about 15 minutes to macerate.
- Once the cake is baked and cooled, slice it in half horizontally to create two layers.
- Place the bottom layer on a serving plate, top with a generous amount of macerated strawberries, and cover with whipped cream.
- Place the second cake layer on top, and repeat the process with more strawberries and whipped cream.
This gluten-free strawberry shortcake is light, sweet, and full of fruity goodness.
The cake itself is soft and fluffy, while the whipped cream and fresh strawberries add a perfect balance of texture and flavor.
It’s an excellent choice for any warm-weather celebration, and it’s sure to be loved by everyone.
Gluten-Free Almond Joy Cake Mix Cake
Inspired by the famous Almond Joy candy, this gluten-free cake is packed with rich chocolate, coconut, and almond flavors.
With a moist base from the cake mix, this dessert is topped with a coconut filling and almonds, creating the perfect combination of textures and flavors in every bite.
Ingredients:
- 1 box gluten-free chocolate cake mix
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup water
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1/2 cup slivered almonds
- 1/2 cup chocolate chips (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan or line it with parchment paper.
- In a large bowl, combine the gluten-free chocolate cake mix, vegetable oil, eggs, water, and vanilla extract. Mix until smooth and well combined.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, toast the shredded coconut and slivered almonds in a dry pan over medium heat for about 5 minutes, stirring constantly to prevent burning.
- Once the cake is finished and cooled, sprinkle the toasted coconut and almonds evenly over the top.
- If desired, melt the chocolate chips and drizzle them over the coconut and almonds for an extra indulgent touch.
This gluten-free Almond Joy cake is an irresistible combination of chocolate, coconut, and almonds that mimics the beloved candy bar.
The cake is rich and moist, while the toasted coconut and almonds provide a delightful crunch.
Topped with melted chocolate, it’s an over-the-top dessert that will satisfy anyone with a sweet tooth.
Gluten-Free Blueberry Lemon Cake Mix Cake
This gluten-free blueberry lemon cake is bursting with fresh fruit and tangy citrus flavors.
The combination of sweet blueberries and zesty lemon creates a refreshing dessert that’s perfect for any occasion.
Whether you’re celebrating a special event or just looking for a delicious treat, this cake is a delightful choice.
Ingredients:
- 1 box gluten-free vanilla cake mix
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup water
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
- 1 tablespoon flour (for coating blueberries)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan or line it with parchment paper.
- In a large bowl, combine the gluten-free vanilla cake mix, vegetable oil, eggs, water, vanilla extract, and lemon zest. Mix until smooth and well incorporated.
- In a small bowl, toss the fresh blueberries with 1 tablespoon of flour to coat them. This helps prevent them from sinking to the bottom of the cake.
- Gently fold the blueberries into the cake batter.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This gluten-free blueberry lemon cake is a vibrant and fresh dessert that combines the sweetness of blueberries with the tangy kick of lemon.
The moist, tender crumb and the burst of fruity flavor make this cake a great choice for brunches, picnics, or any gathering.
You can top it with a light glaze or whipped cream to enhance the flavors further.
Gluten-Free Coconut Cake Mix Cake
This gluten-free coconut cake is a tropical delight with a soft, light texture and a rich coconut flavor.
Whether you’re craving something sweet for dessert or hosting a themed party, this cake is a perfect fit.
Topped with coconut flakes, it’s both simple and indulgent.
Ingredients:
- 1 box gluten-free vanilla cake mix
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup water
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened coconut milk
- 1 cup sweetened shredded coconut (for the cake)
- Extra shredded coconut (for topping)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan or line it with parchment paper.
- In a large bowl, combine the gluten-free vanilla cake mix, vegetable oil, eggs, water, vanilla extract, and coconut milk. Mix until smooth.
- Stir in the shredded coconut until well distributed in the batter.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, top the cake with extra shredded coconut for a beautiful finish.
This gluten-free coconut cake is a treat for coconut lovers, offering a soft and moist texture with a satisfying coconut flavor.
The shredded coconut adds both flavor and a slight crunch to the cake, while the coconut milk keeps it moist and rich.
It’s perfect on its own or paired with a light glaze or whipped cream for extra indulgence.
Gluten-Free Pineapple Upside-Down Cake Mix Cake
This gluten-free pineapple upside-down cake is a tropical twist on the classic recipe.
With a golden caramelized topping of pineapples and cherries, this cake is as beautiful as it is delicious.
The moist cake combined with the sweet, tangy pineapple topping makes it a perfect dessert for any special occasion.
Ingredients:
- 1 box gluten-free yellow cake mix
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 cup water
- 1 teaspoon vanilla extract
- 1 can (20 oz) pineapple slices, drained
- 1/2 cup maraschino cherries
- 1/2 cup packed brown sugar
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- In a small bowl, melt the butter and pour it into the bottom of the cake pan. Sprinkle the brown sugar evenly over the butter.
- Arrange the pineapple slices in a single layer in the pan, placing a maraschino cherry in the center of each pineapple slice.
- In a large mixing bowl, combine the gluten-free yellow cake mix, eggs, water, and vanilla extract. Mix until smooth and well incorporated.
- Pour the cake batter over the pineapple and cherries, spreading it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 5 minutes before carefully inverting it onto a plate.
This gluten-free pineapple upside-down cake is a showstopper with its vibrant tropical flavors and beautiful caramelized topping.
The juicy pineapples and cherries, combined with the moist cake, create a stunning dessert that will be the star of any gathering.
Serve it warm or at room temperature for a truly delicious treat.
Gluten-Free Mocha Cake Mix Cake
This gluten-free mocha cake is the perfect combination of rich chocolate and aromatic coffee flavors.
It’s ideal for those who love coffee-flavored desserts and want to indulge in a moist, decadent cake.
Whether you’re hosting a brunch or simply craving a pick-me-up, this cake is a delightful option.
Ingredients:
- 1 box gluten-free chocolate cake mix
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup water
- 1 tablespoon instant coffee granules
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- Optional: Whipped cream or chocolate ganache for topping
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×9-inch square baking pan or line it with parchment paper.
- In a small bowl, dissolve the instant coffee granules in the water.
- In a large bowl, combine the gluten-free chocolate cake mix, vegetable oil, eggs, coffee-infused water, vanilla extract, and sour cream. Mix until smooth and well incorporated.
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Optional: Top with whipped cream or drizzle with chocolate ganache for added indulgence.
This gluten-free mocha cake has a rich, velvety texture and a perfect balance of chocolate and coffee flavors.
It’s an excellent choice for any coffee lover, and the option to top it with whipped cream or ganache takes it to the next level.
Whether served for dessert or with your afternoon coffee, it’s a deliciously satisfying treat.
Gluten-Free Raspberry Almond Cake Mix Cake
This gluten-free raspberry almond cake is a fruity, nutty delight, combining the sweetness of raspberries with the warmth of almonds.
The almond flour adds a delicate texture and flavor to the cake, while the fresh raspberries bring a burst of tartness and color. Perfect for a tea party or as a special treat.
Ingredients:
- 1 box gluten-free vanilla cake mix
- 1/2 cup almond flour
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup water
- 1 teaspoon almond extract
- 1 cup fresh raspberries
- Powdered sugar (for dusting)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
- In a large bowl, combine the gluten-free vanilla cake mix, almond flour, vegetable oil, eggs, water, and almond extract. Mix until smooth and well incorporated.
- Gently fold in the fresh raspberries, being careful not to crush them.
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, dust with powdered sugar for a beautiful finish.
This gluten-free raspberry almond cake offers a lovely balance of fruity and nutty flavors.
The almond flour provides a moist texture, while the raspberries add a fresh, tart contrast.
It’s a sophisticated dessert that’s perfect for special occasions or as a delightful treat with tea or coffee.
Gluten-Free Gingerbread Cake Mix Cake
This gluten-free gingerbread cake is spiced to perfection with warming flavors of ginger, cinnamon, and cloves.
It’s a perfect winter or holiday dessert, with its rich flavor and aromatic spices.
The cake is soft and moist, and it pairs beautifully with whipped cream or cream cheese frosting.
Ingredients:
- 1 box gluten-free gingerbread cake mix
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup water
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- Whipped cream or cream cheese frosting (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×9-inch square pan or line it with parchment paper.
- In a large bowl, combine the gluten-free gingerbread cake mix, vegetable oil, eggs, water, cinnamon, ginger, and cloves. Mix until smooth and well incorporated.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Optional: Top with whipped cream or cream cheese frosting for added richness.
This gluten-free gingerbread cake is perfect for the holidays or any chilly evening when you crave something warm and spiced.
The combination of ginger, cinnamon, and cloves creates a wonderfully aromatic cake that’s both cozy and flavorful.
Pair it with whipped cream or frosting to enhance its richness and make it even more indulgent.
Gluten-Free Lemon Poppy Seed Cake Mix Cake
This gluten-free lemon poppy seed cake is a vibrant, zesty dessert that offers a perfect balance of citrus and texture.
The poppy seeds add a delightful crunch, while the fresh lemon flavor makes it refreshing and bright.
It’s perfect for spring and summer gatherings or whenever you’re craving something light yet satisfying.
Ingredients:
- 1 box gluten-free vanilla cake mix
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup water
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons poppy seeds
- Powdered sugar (optional, for dusting)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch square baking pan or line it with parchment paper.
- In a large bowl, combine the gluten-free vanilla cake mix, vegetable oil, eggs, water, lemon zest, lemon juice, and poppy seeds. Mix until smooth and well combined.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for 10 minutes in the pan before transferring it to a wire rack to cool completely.
- Once cooled, dust with powdered sugar for a finishing touch if desired.
This gluten-free lemon poppy seed cake is light, fragrant, and packed with fresh lemon flavor.
The poppy seeds create a beautiful texture that complements the soft, fluffy cake.
It’s a wonderful treat for brunch, tea time, or as a refreshing dessert to enjoy on a warm day.
Gluten-Free Cherry Almond Cake Mix Cake
This gluten-free cherry almond cake is a delightful combination of sweet cherries and nutty almonds.
The almond extract adds depth to the flavor, while the fresh cherries bring a burst of juicy sweetness.
This cake is perfect for a special occasion or as a simple indulgence on any day.
Ingredients:
- 1 box gluten-free vanilla cake mix
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup water
- 1 teaspoon almond extract
- 1 cup fresh cherries, pitted and chopped
- 1/4 cup sliced almonds (for topping)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
- In a large bowl, combine the gluten-free vanilla cake mix, vegetable oil, eggs, water, and almond extract. Mix until smooth and well incorporated.
- Gently fold in the chopped cherries, being careful not to crush them.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- After removing from the oven, sprinkle the sliced almonds over the top and allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This gluten-free cherry almond cake is bursting with flavor and texture.
The sweet cherries and almond extract work wonderfully together to create a rich and satisfying dessert.
The sliced almonds on top add an extra crunch, making it a perfect balance of softness and crunch in each bite.
Gluten-Free Chocolate Mint Cake Mix Cake
This gluten-free chocolate mint cake is a decadent dessert that combines the richness of chocolate with the refreshing coolness of mint.
The minty flavor shines through without being overpowering, making it a great dessert for chocolate and mint lovers.
It’s perfect for special occasions like St. Patrick’s Day or a fun dinner party.
Ingredients:
- 1 box gluten-free chocolate cake mix
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup water
- 1 teaspoon mint extract
- 1 cup semisweet chocolate chips (optional)
- Mint frosting (optional): 1/2 cup butter, 1 cup powdered sugar, 1 teaspoon mint extract, 1 tablespoon milk, green food coloring (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch square baking pan or line it with parchment paper.
- In a large bowl, combine the gluten-free chocolate cake mix, vegetable oil, eggs, water, and mint extract. Mix until smooth and well incorporated.
- If desired, fold in the semisweet chocolate chips for added richness.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake bakes, prepare the mint frosting (if using): Beat together the butter, powdered sugar, mint extract, and milk until smooth and creamy. Add a few drops of green food coloring for a festive touch.
- Once the cake is done and cooled, frost with the mint frosting.
This gluten-free chocolate mint cake is a minty chocolate lover’s dream, with the perfect balance of rich chocolate and refreshing mint flavors.
The frosting adds a creamy texture that complements the moist cake beautifully.
It’s a fun and festive cake for any occasion, especially if you’re a fan of mint and chocolate combinations.
Gluten-Free Apple Cinnamon Cake Mix Cake
This gluten-free apple cinnamon cake is a warm and comforting dessert, perfect for fall or whenever you’re craving a sweet, spiced treat.
The tender cake is filled with chunks of fresh apples and flavored with cinnamon, making each bite both flavorful and satisfying.
This cake is a great way to showcase the sweetness of apples in a soft, moist cake.
Ingredients:
- 1 box gluten-free yellow cake mix
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup applesauce (or finely chopped fresh apples)
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 tablespoon vanilla extract
- Optional: Powdered sugar or whipped cream for topping
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan or line it with parchment paper.
- In a large bowl, combine the gluten-free yellow cake mix, vegetable oil, eggs, applesauce, cinnamon, nutmeg, and vanilla extract. Mix until smooth and well incorporated.
- If using fresh apples, fold in the chopped apples. If using applesauce, mix it in thoroughly.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Once the cake has cooled, you can top it with a dusting of powdered sugar or a dollop of whipped cream for extra indulgence.
This gluten-free apple cinnamon cake is the epitome of comfort food.
The combination of cinnamon, nutmeg, and apples makes it feel like a warm, cozy hug in cake form.
It’s perfect for enjoying with a hot cup of tea or coffee, and its simple yet flavorful ingredients make it a favorite for all ages.
Gluten-Free Chocolate Hazelnut Cake Mix Cake
This gluten-free chocolate hazelnut cake is a rich and indulgent treat, perfect for anyone who loves the combination of chocolate and nuts.
The cake is moist and decadent, while the hazelnuts add a subtle crunch and earthy flavor that perfectly complements the chocolate.
Whether you’re hosting a celebration or simply enjoying a dessert for yourself, this cake will impress.
Ingredients:
- 1 box gluten-free chocolate cake mix
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup water
- 1 teaspoon vanilla extract
- 1/2 cup chopped hazelnuts (plus extra for topping)
- Optional: Hazelnut spread or chocolate ganache for topping
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×9-inch square baking pan or line it with parchment paper.
- In a large bowl, combine the gluten-free chocolate cake mix, vegetable oil, eggs, water, and vanilla extract. Mix until smooth and well incorporated.
- Gently fold in the chopped hazelnuts into the batter.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Once the cake has cooled, top it with hazelnut spread or chocolate ganache, and sprinkle with extra chopped hazelnuts for a beautiful finish.
This gluten-free chocolate hazelnut cake is rich and luxurious, with a wonderful depth of flavor from the combination of chocolate and hazelnuts.
The crunchy hazelnuts on top add texture and a lovely nuttiness that complements the soft, moist cake.
It’s a perfect treat for special occasions or any time you want to indulge in something special.
Gluten-Free Carrot Cake Mix Cake
This gluten-free carrot cake is a moist, spiced cake filled with grated carrots, warm spices, and a soft crumb.
The addition of walnuts and raisins gives the cake texture and bursts of flavor.
It’s topped with a creamy cream cheese frosting, making it the ultimate dessert for any occasion.
Perfect for Easter, birthdays, or a casual afternoon treat.
Ingredients:
- 1 box gluten-free carrot cake mix
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup water
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup grated carrots
- 1/2 cup chopped walnuts
- 1/4 cup raisins (optional)
- Cream cheese frosting (1/2 cup butter, 8 oz cream cheese, 3 cups powdered sugar, 1 teaspoon vanilla extract)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×9-inch square baking pan or line it with parchment paper.
- In a large bowl, combine the gluten-free carrot cake mix, vegetable oil, eggs, water, cinnamon, and nutmeg. Mix until smooth.
- Stir in the grated carrots, walnuts, and raisins (if using).
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is cooling, prepare the cream cheese frosting by beating the butter, cream cheese, powdered sugar, and vanilla extract until smooth and fluffy.
- Once the cake has cooled, spread the cream cheese frosting evenly over the top.
This gluten-free carrot cake is soft, spiced, and utterly delicious.
The combination of cinnamon, nutmeg, and fresh carrots creates a wonderfully moist cake, while the cream cheese frosting adds a sweet, tangy touch.
Whether you’re celebrating a holiday or just want a comforting dessert, this cake is a guaranteed hit.
Gluten-Free Pumpkin Spice Cake Mix Cake
This gluten-free pumpkin spice cake is the perfect fall dessert, filled with warm spices and the rich, natural sweetness of pumpkin.
The combination of cinnamon, nutmeg, and pumpkin creates a wonderfully moist cake that’s cozy and comforting.
Top it with cream cheese frosting for an extra indulgent treat.
Ingredients:
- 1 box gluten-free spice cake mix
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon vanilla extract
- Optional: Cream cheese frosting or whipped cream for topping
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×9-inch square baking pan or line it with parchment paper.
- In a large bowl, combine the gluten-free spice cake mix, vegetable oil, eggs, canned pumpkin puree, cinnamon, nutmeg, and vanilla extract. Mix until smooth and well incorporated.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Optional: Top with cream cheese frosting or whipped cream for extra indulgence.
This gluten-free pumpkin spice cake is warm, moist, and full of flavor. It’s the perfect dessert for the cooler months or any time you crave that signature pumpkin spice flavor.
The added spices make it cozy, and the optional cream cheese frosting adds a delightful creamy finish that pairs perfectly with the cake’s flavor.
Gluten-Free Orange Almond Cake Mix Cake
This gluten-free orange almond cake is light, fragrant, and bursting with citrus flavor.
The almond flour creates a delicate texture while the orange zest and juice infuse the cake with a fresh, tangy sweetness.
This cake is perfect for a refreshing dessert that still has a nutty, satisfying depth.
Ingredients:
- 1 box gluten-free vanilla cake mix
- 1/2 cup almond flour
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup orange juice
- 1 tablespoon orange zest
- 1 teaspoon almond extract
- Optional: Sliced almonds for topping
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
- In a large bowl, combine the gluten-free vanilla cake mix, almond flour, vegetable oil, eggs, orange juice, orange zest, and almond extract. Mix until smooth and well incorporated.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Once cooled, top with sliced almonds for an added crunch and flavor.
This gluten-free orange almond cake is the ideal balance of fruity, nutty, and refreshing.
The almond flour adds a light and airy texture while the orange brings brightness and sweetness to the cake.
It’s a great dessert for a brunch, tea party, or when you’re craving a citrusy treat with a bit of nutty depth.
Gluten-Free Strawberry Shortcake Cake Mix Cake
This gluten-free strawberry shortcake cake is a classic favorite with a gluten-free twist.
The cake is light and fluffy, topped with sweetened fresh strawberries and a dollop of whipped cream for an indulgent yet refreshing dessert.
It’s perfect for summer gatherings or any occasion where you want a fruity, creamy treat.
Ingredients:
- 1 box gluten-free vanilla cake mix
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup water
- 1 teaspoon vanilla extract
- 1 pint fresh strawberries, sliced
- 1/4 cup sugar (for macerating the strawberries)
- Whipped cream (for topping)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×9-inch square baking pan or line it with parchment paper.
- In a large bowl, combine the gluten-free vanilla cake mix, vegetable oil, eggs, water, and vanilla extract. Mix until smooth and well incorporated.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, macerate the strawberries by tossing them with sugar and letting them sit for 10-15 minutes to release their juices.
- Once the cake has cooled, slice it and top with the macerated strawberries and a generous amount of whipped cream.
This gluten-free strawberry shortcake is a simple yet elegant dessert.
The fluffy cake paired with sweet strawberries and creamy whipped cream creates a light and refreshing treat that’s perfect for warm weather.
Whether served at a family gathering or as an indulgent snack, it’s sure to satisfy your sweet cravings.
