26+ Mouthwatering Summer Bundt Cake Recipes for Every Summer Gathering

When the weather warms up and the days stretch longer, it’s the perfect time to gather with family and friends to celebrate the joys of summer.

Whether you’re hosting a backyard barbecue, attending a potluck, or simply enjoying a quiet afternoon at home, there’s nothing like a sweet, homemade Bundt cake to add a touch of charm to your summer celebrations.

The beauty of Bundt cakes lies not only in their elegant shape but also in their versatility—they can be made with virtually any fruit, spice, or flavor combination, making them the perfect seasonal treat.

In this blog, we’ve rounded up 26+ Summer Bundt Cake Recipes that are bursting with fresh, vibrant flavors.

From tropical fruits like mango and coconut to tangy citrus and sweet berries, these Bundt cakes will bring the sunshine straight to your kitchen.

So preheat your oven, grab your Bundt pan, and get ready to create some delicious masterpieces that will wow your guests and satisfy your sweet tooth this summer.

26+ Mouthwatering Summer Bundt Cake Recipes for Every Summer Gathering

Summer is the season of vibrant flavors, fresh ingredients, and sweet indulgences, and what better way to celebrate than with a Bundt cake?

These 26+ Summer Bundt Cake Recipes offer a delightful variety of textures, flavors, and combinations that will make every bite feel like a special treat.

Whether you’re drawn to fruity flavors like strawberry and raspberry, tropical combinations like coconut and mango, or classic favorites like lemon and vanilla, there’s a Bundt cake for every occasion.

As you explore these recipes, don’t hesitate to get creative and put your own twist on each one—after all, the best cakes are those made with love and a little bit of experimentation.

So, grab your ingredients and start baking these gorgeous cakes that will become the centerpiece of your summer gatherings.

Lemon Blueberry Sunshine Bundt Cake

Bright, tangy lemon pairs beautifully with sweet, juicy blueberries in this fresh and airy Bundt cake. It’s the perfect centerpiece for a summer brunch, picnic, or outdoor gathering.

The citrusy glaze adds an extra zing that elevates every bite.

Ingredients:

For the cake:

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, room temperature
• 1 ¾ cups granulated sugar
• 4 large eggs
• 1 tbsp lemon zest
• ¼ cup fresh lemon juice
• 1 tsp vanilla extract
• 1 cup sour cream
• 1 ½ cups fresh blueberries (tossed with 1 tbsp flour)

For the glaze:

• 1 cup powdered sugar
• 2–3 tbsp fresh lemon juice

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each. Mix in lemon zest, lemon juice, and vanilla.
5. Alternate adding flour mixture and sour cream, beginning and ending with flour.
6. Fold in the blueberries gently.
7. Pour batter into prepared Bundt pan and smooth the top.
8. Bake for 55–65 minutes, or until a toothpick comes out clean.
9. Let the cake cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
10. Mix glaze ingredients and drizzle over cooled cake.

This Lemon Blueberry Sunshine Bundt Cake is a celebration of summer in every slice.

With its light crumb, bursts of fruit, and bright citrus glaze, it’s sure to become a seasonal favorite. Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.

Strawberry Shortcake Bundt Cake

This Bundt cake transforms the classic flavors of strawberry shortcake into a rich, tender dessert that’s easy to slice and serve.

It’s packed with fresh strawberries and layered with cream cheese filling, making it as pretty as it is tasty.

Ingredients:

For the cake:

• 2 ¾ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, room temperature
• 1 ¾ cups sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 1 cup sour cream
• 1 ½ cups diced fresh strawberries

For the cream cheese filling:

• 8 oz cream cheese, softened
• ¼ cup sugar
• 1 egg
• ½ tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time. Stir in vanilla.
4. Add flour mixture in batches, alternating with sour cream. Mix until smooth.
5. In a separate bowl, mix cream cheese, sugar, egg, and vanilla until smooth.
6. Fold strawberries into the cake batter.
7. Spoon half the cake batter into the pan. Spoon cream cheese mixture over it, then top with remaining batter.
8. Bake 60–70 minutes, or until a toothpick inserted comes out clean.
9. Cool in the pan 10 minutes, then turn out onto a wire rack to cool completely.
10. Dust with powdered sugar or drizzle with a simple vanilla glaze if desired.

Strawberry Shortcake Bundt Cake is summer nostalgia in dessert form. With sweet, juicy berries and a smooth cream cheese swirl, it offers a fun twist on a beloved classic.

It’s ideal for cookouts, birthdays, or just a sunny day indulgence.

Coconut Pineapple Island Bundt Cake

Transport yourself to the tropics with this lush coconut pineapple Bundt cake.

It’s moist, fragrant, and filled with tropical flavors that make it a standout summer dessert. A coconut glaze and toasted coconut topping add the perfect finishing touch.

Ingredients:

For the cake:

• 2 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup unsalted butter, softened
• 1 ½ cups sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 tsp coconut extract
• ¾ cup canned crushed pineapple, drained
• ¾ cup full-fat coconut milk

For the glaze:

• 1 cup powdered sugar
• 2 tbsp coconut milk
• ½ tsp coconut extract
• Toasted shredded coconut (for garnish)

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well.
4. Stir in vanilla and coconut extracts.
5. Alternate adding dry ingredients and coconut milk, mixing just until combined.
6. Fold in crushed pineapple.
7. Pour batter into prepared pan and smooth the top.
8. Bake for 50–60 minutes, or until a toothpick inserted comes out clean.
9. Cool 10 minutes in the pan, then invert onto a wire rack to cool completely.
10. Mix glaze ingredients and drizzle over cooled cake. Sprinkle with toasted coconut.

This Coconut Pineapple Island Bundt Cake is like a beach vacation on a plate.

Each bite is filled with rich, creamy coconut flavor and sweet tropical pineapple. It’s light enough for warm weather but decadent enough to serve at any summer party or luau.

Raspberry Almond Dream Bundt Cake

This Bundt cake combines the sweet, tart flavor of fresh raspberries with the nutty richness of almonds, creating a dreamy dessert that’s perfect for summer gatherings.

A drizzle of almond glaze adds an elegant finish to this light, moist cake.

Ingredients:

For the cake:

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ¼ tsp salt
• 1 cup unsalted butter, softened
• 1 ½ cups sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 tsp almond extract
• 1 cup sour cream
• 1 ½ cups fresh raspberries

For the glaze:

• 1 cup powdered sugar
• 2 tbsp milk
• ½ tsp almond extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
4. Stir in vanilla and almond extracts.
5. Add flour mixture in batches, alternating with sour cream, mixing until smooth.
6. Gently fold in raspberries.
7. Pour batter into prepared pan and smooth the top.
8. Bake for 50–60 minutes, or until a toothpick inserted comes out clean.
9. Let cake cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
10. For the glaze, whisk together powdered sugar, milk, and almond extract, then drizzle over the cooled cake.

This Raspberry Almond Dream Bundt Cake offers a delightful balance of tart raspberries and smooth almond flavor, making it a refreshing treat for any summer occasion.

The almond glaze adds a touch of elegance that will impress your guests.

Peach Melba Bundt Cake

A summer-inspired dessert, the Peach Melba Bundt cake celebrates the vibrant flavors of peaches and raspberries in a rich, buttery cake.

It’s a perfect blend of fruity sweetness and comforting cake, with a sweet raspberry sauce drizzled on top.

Ingredients:

For the cake:

• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ¾ cups sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk
• 2 cups diced fresh peaches

For the raspberry sauce:

• 1 cup fresh raspberries
• ¼ cup sugar
• 1 tbsp lemon juice

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
4. Stir in vanilla extract.
5. Alternate adding flour mixture and buttermilk, beginning and ending with flour.
6. Gently fold in diced peaches.
7. Pour batter into the Bundt pan and smooth the top.
8. Bake for 60–70 minutes, or until a toothpick comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. For the raspberry sauce, cook raspberries, sugar, and lemon juice over medium heat until the mixture thickens and becomes a syrup. Let it cool slightly before drizzling over the cooled cake.

The Peach Melba Bundt Cake is a true summer treat, with its juicy peaches and tangy raspberry sauce that add fresh, vibrant flavors.

This cake is perfect for a family gathering or a casual afternoon tea.

Key Lime Coconut Bundt Cake

For a tropical twist on your classic Bundt cake, the Key Lime Coconut Bundt Cake is a zesty and coconut-filled dessert that’s perfect for the summer months.

The tartness of the lime balances beautifully with the rich coconut flavor, and a sweet lime glaze ties it all together.

Ingredients:

For the cake:

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup unsalted butter, softened
• 1 ½ cups sugar
• 3 large eggs
• 1 tbsp lime zest
• ¼ cup fresh lime juice
• 1 tsp vanilla extract
• ½ cup coconut milk
• 1 ½ cups shredded sweetened coconut

For the glaze:

• 1 cup powdered sugar
• 2 tbsp fresh lime juice
• 1 tbsp coconut milk

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
4. Stir in lime zest, lime juice, and vanilla extract.
5. Add flour mixture in batches, alternating with coconut milk, mixing until just combined.
6. Fold in shredded coconut.
7. Pour batter into the Bundt pan and smooth the top.
8. Bake for 55–65 minutes, or until a toothpick inserted comes out clean.
9. Cool the cake in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. For the glaze, whisk together powdered sugar, lime juice, and coconut milk. Drizzle over the cooled cake.

This Key Lime Coconut Bundt Cake is a fresh, tangy, and coconutty summer dessert that brings a burst of tropical flavor.

It’s perfect for summer picnics, barbecues, or any occasion that calls for something bright and exciting.

Watermelon Lime Bundt Cake

A refreshing and colorful treat, the Watermelon Lime Bundt Cake blends the sweet, juicy taste of watermelon with the tangy zest of lime, creating a cake that’s as refreshing as it is delicious.

Perfect for warm summer days, this cake will definitely be the highlight of your dessert table.

Ingredients:

For the cake:

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup unsalted butter, softened
• 1 ½ cups sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 tbsp lime zest
• ¾ cup watermelon juice (strained)
• 1 cup sour cream

For the glaze:

• 1 cup powdered sugar
• 2 tbsp fresh lime juice
• 2 tbsp watermelon juice

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
4. Stir in vanilla extract and lime zest.
5. Alternate adding the flour mixture and sour cream, mixing just until combined. Then, mix in the watermelon juice.
6. Pour the batter into the prepared Bundt pan and smooth the top.
7. Bake for 55–65 minutes, or until a toothpick comes out clean.
8. Cool the cake in the pan for 10 minutes before turning out onto a wire rack to cool completely.
9. For the glaze, whisk together powdered sugar, lime juice, and watermelon juice. Drizzle over the cooled cake.

This Watermelon Lime Bundt Cake is the perfect balance of refreshing fruit and tangy lime.

It’s the ideal dessert for summer picnics, barbecues, or even just a cool treat to enjoy after a day in the sun.

Tropical Banana Mango Bundt Cake

Bringing together the creamy richness of ripe bananas and the sweet, tropical flavors of mango, this cake is both moist and flavorful.

It’s perfect for summer breakfast gatherings or a dessert that offers a taste of the tropics.

Ingredients:

For the cake:

• 2 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ¼ cups sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup mashed ripe bananas (about 2 bananas)
• ¾ cup mango puree (fresh or canned)
• ½ cup buttermilk

For the glaze:

• 1 cup powdered sugar
• 3 tbsp mango puree
• 1 tbsp milk

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
4. Stir in vanilla extract and mashed bananas.
5. Add the flour mixture in three parts, alternating with buttermilk and mango puree, beginning and ending with the flour mixture.
6. Pour batter into the prepared Bundt pan and smooth the top.
7. Bake for 60–70 minutes, or until a toothpick inserted comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. For the glaze, whisk together powdered sugar, mango puree, and milk. Drizzle over the cooled cake.

This Tropical Banana Mango Bundt Cake brings a taste of paradise into every bite.

It’s incredibly moist with a beautiful, tropical flavor that makes it a showstopper for summer parties or gatherings.

Apricot Almond Bundt Cake

This Apricot Almond Bundt Cake is a fragrant, nutty delight that perfectly combines the sweet-tart flavor of apricots with the rich, buttery taste of almonds.

It’s a unique, elegant dessert that’s ideal for a summer brunch or a light afternoon snack.

Ingredients:

For the cake:

• 2 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ½ cups sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 tsp almond extract
• 1 cup sour cream
• 1 cup finely chopped dried apricots
• ½ cup sliced almonds

For the glaze:

• 1 cup powdered sugar
• 2 tbsp water
• 1 tsp almond extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
4. Stir in vanilla and almond extracts.
5. Add flour mixture in batches, alternating with sour cream, mixing until smooth.
6. Gently fold in chopped apricots and sliced almonds.
7. Pour the batter into the prepared Bundt pan and smooth the top.
8. Bake for 60–70 minutes, or until a toothpick inserted comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
10. For the glaze, whisk together powdered sugar, water, and almond extract. Drizzle over the cooled cake.

This Apricot Almond Bundt Cake is subtly sweet and nutty, with a wonderful texture from the apricots and almonds.

The almond glaze gives it a perfect finish, making it a memorable dessert for summer occasions.

Blueberry Lemonade Bundt Cake

This Blueberry Lemonade Bundt Cake combines the sweet tang of blueberries with the refreshing zest of lemonade, making it a cool and zesty treat perfect for summer days.

The lemonade glaze adds an extra burst of citrus flavor that pairs beautifully with the cake.

Ingredients:

For the cake:

• 2 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• 1 cup unsalted butter, softened
• 1 ¾ cups sugar
• 4 large eggs
• 1 tsp vanilla extract
• 2 tbsp lemon zest
• 1 tbsp fresh lemon juice
• 1 cup buttermilk
• 1 ½ cups fresh blueberries (tossed with 1 tbsp flour)

For the glaze:

• 1 cup powdered sugar
• 2 tbsp fresh lemon juice
• 1 tbsp lemonade concentrate (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each.
4. Stir in vanilla extract, lemon zest, and lemon juice.
5. Add flour mixture in batches, alternating with buttermilk, mixing until smooth.
6. Gently fold in blueberries.
7. Pour the batter into the prepared Bundt pan and smooth the top.
8. Bake for 55–65 minutes, or until a toothpick inserted comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
10. For the glaze, whisk together powdered sugar, lemon juice, and lemonade concentrate, then drizzle over the cooled cake.

This Blueberry Lemonade Bundt Cake is a bright, tangy, and fresh dessert that screams summer.

Its citrusy kick and juicy blueberries create the perfect balance of flavors. Ideal for a summer picnic, brunch, or family gathering!

Chocolate Coconut Banana Bundt Cake

This rich and indulgent Chocolate Coconut Banana Bundt Cake brings together the sweetness of ripe bananas, the depth of chocolate, and the tropical flavor of coconut.

The cake is incredibly moist and perfect for chocolate lovers looking for a summer twist.

Ingredients:

For the cake:

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ½ cups sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup mashed ripe bananas (about 2 bananas)
• 1 cup unsweetened cocoa powder
• 1 cup coconut milk
• 1 cup shredded sweetened coconut

For the glaze:

• 1 cup semi-sweet chocolate chips
• ½ cup coconut milk
• 2 tbsp butter

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cocoa powder.
3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
4. Stir in vanilla extract and mashed bananas.
5. Alternate adding dry ingredients and coconut milk, mixing until smooth.
6. Gently fold in shredded coconut.
7. Pour batter into the prepared Bundt pan and smooth the top.
8. Bake for 55–65 minutes, or until a toothpick inserted comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
10. For the glaze, melt chocolate chips, coconut milk, and butter together over low heat. Drizzle over the cooled cake.

This Chocolate Coconut Banana Bundt Cake is a decadent dessert that combines the flavors of chocolate and banana with the creamy tropical taste of coconut.

It’s perfect for anyone who loves a rich, comforting cake with a tropical flair.

Apricot Honey Ginger Bundt Cake

This Apricot Honey Ginger Bundt Cake offers a unique combination of sweet, fruity apricots, fragrant honey, and the subtle spiciness of fresh ginger.

It’s a sophisticated and flavorful cake that’s perfect for warm summer evenings or as a refreshing dessert after a light meal.

Ingredients:

For the cake:

• 2 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup unsalted butter, softened
• 1 ¼ cups sugar
• 4 large eggs
• 2 tbsp fresh ginger, grated
• ¼ cup honey
• 1 cup buttermilk
• 1 ½ cups dried apricots, chopped
• 1 tsp vanilla extract

For the glaze:

• 1 cup powdered sugar
• 3 tbsp honey
• 2 tbsp warm water

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
4. Stir in grated ginger, honey, and vanilla extract.
5. Add flour mixture in batches, alternating with buttermilk, mixing until smooth.
6. Fold in chopped apricots.
7. Pour batter into the prepared Bundt pan and smooth the top.
8. Bake for 60–70 minutes, or until a toothpick inserted comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. For the glaze, whisk together powdered sugar, honey, and warm water. Drizzle over the cooled cake.

This Apricot Honey Ginger Bundt Cake is a perfect combination of sweet and spicy with the soft fruitiness of apricots.

It’s an elegant dessert with a bit of sophistication that will be a conversation starter at any summer gathering.

Pineapple Coconut Bundt Cake

A tropical-inspired cake that combines the sweetness of fresh pineapple with the rich, nutty flavor of coconut.

This Pineapple Coconut Bundt Cake is perfect for a beach-themed party or a sunny afternoon gathering, bringing a taste of the tropics to your table.

Ingredients:

For the cake:

• 2 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ¾ cups sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup crushed pineapple (drained)
• 1 cup shredded coconut
• 1/2 cup buttermilk

For the glaze:

• 1 cup powdered sugar
• 2 tbsp pineapple juice
• 1 tbsp coconut milk

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
4. Stir in vanilla extract, crushed pineapple, and shredded coconut.
5. Add flour mixture in batches, alternating with buttermilk, mixing until smooth.
6. Pour the batter into the prepared Bundt pan and smooth the top.
7. Bake for 55–65 minutes, or until a toothpick inserted comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. For the glaze, whisk together powdered sugar, pineapple juice, and coconut milk. Drizzle over the cooled cake.

This Pineapple Coconut Bundt Cake is the ultimate tropical escape in a dessert. Its moist texture and sweet, tropical flavors are perfect for a summer afternoon.

You can’t go wrong with this cake at your next summer celebration.

Lemon Raspberry Poppy Seed Bundt Cake

This zesty Lemon Raspberry Poppy Seed Bundt Cake offers a delightful combination of tangy lemon, fresh raspberries, and a touch of crunch from poppy seeds.

A wonderful option for summer brunches or tea parties, it’s both refreshing and light.

Ingredients:

For the cake:

• 2 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ½ cups sugar
• 4 large eggs
• 1 tsp vanilla extract
• 2 tbsp lemon zest
• 1 tbsp fresh lemon juice
• 1 cup sour cream
• 2 tbsp poppy seeds
• 1 ½ cups fresh raspberries

For the glaze:

• 1 cup powdered sugar
• 2 tbsp fresh lemon juice
• 1 tbsp milk

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
4. Stir in vanilla extract, lemon zest, and lemon juice.
5. Add flour mixture in batches, alternating with sour cream, mixing until smooth.
6. Fold in poppy seeds and fresh raspberries.
7. Pour the batter into the prepared Bundt pan and smooth the top.
8. Bake for 50–60 minutes, or until a toothpick inserted comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. For the glaze, whisk together powdered sugar, lemon juice, and milk. Drizzle over the cooled cake.

This Lemon Raspberry Poppy Seed Bundt Cake is the perfect summer treat, bringing together the freshness of lemon and raspberry with a hint of crunch from the poppy seeds.

It’s a light yet flavorful cake, ideal for brunch or dessert.

Strawberry Basil Lemon Bundt Cake

If you’re looking for something a little different, this Strawberry Basil Lemon Bundt Cake combines the sweetness of strawberries, the earthiness of basil, and the brightness of lemon.

It’s a unique, refreshing dessert that will surely surprise and delight your guests.

Ingredients:

For the cake:

• 2 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ½ cups sugar
• 4 large eggs
• 1 tsp vanilla extract
• 2 tbsp lemon zest
• ¼ cup fresh lemon juice
• 1 cup sour cream
• 1 cup fresh strawberries, chopped
• 2 tbsp fresh basil, finely chopped

For the glaze:

• 1 cup powdered sugar
• 2 tbsp fresh lemon juice
• 2 tbsp fresh basil, finely chopped

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
4. Stir in vanilla extract, lemon zest, and lemon juice.
5. Add flour mixture in batches, alternating with sour cream, mixing until smooth.
6. Gently fold in chopped strawberries and basil.
7. Pour the batter into the prepared Bundt pan and smooth the top.
8. Bake for 55–65 minutes, or until a toothpick inserted comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. For the glaze, whisk together powdered sugar, lemon juice, and chopped basil. Drizzle over the cooled cake.

The Strawberry Basil Lemon Bundt Cake is a refreshing, fragrant, and slightly herbaceous twist on your typical summer cake.

The basil adds a unique depth of flavor to the sweet strawberries and tangy lemon, making this cake stand out at any gathering.

Orange Creamsicle Bundt Cake

Inspired by the nostalgic flavor of an Orange Creamsicle, this Bundt cake combines the creamy sweetness of orange and vanilla in a soft, moist cake.

It’s a dreamy dessert that brings a bit of fun and refreshment to your summer parties or casual get-togethers.

Ingredients:

For the cake:

• 2 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup unsalted butter, softened
• 1 ½ cups sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 1 tbsp orange zest
• ¾ cup fresh orange juice
• ¾ cup sour cream

For the glaze:

• 1 cup powdered sugar
• 2 tbsp fresh orange juice
• 1 tbsp heavy cream
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
4. Stir in vanilla extract, orange zest, and orange juice.
5. Add the flour mixture in batches, alternating with sour cream, mixing until just combined.
6. Pour batter into the prepared Bundt pan and smooth the top.
7. Bake for 55–65 minutes, or until a toothpick inserted comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. For the glaze, whisk together powdered sugar, orange juice, heavy cream, and vanilla extract. Drizzle over the cooled cake.

This Orange Creamsicle Bundt Cake is a refreshing, citrusy treat that’s bursting with vibrant orange flavor.

Its smooth, creamy texture is perfect for summer desserts, and the orange glaze adds a nice finish to this nostalgic favorite.

Blackberry Peach Bundt Cake

Combining the sweetness of juicy peaches and the tangy flavor of blackberries, this Blackberry Peach Bundt Cake is a wonderful way to celebrate summer fruit.

Its light and tender crumb is complemented by the fruity burst of flavor in every bite.

Ingredients:

For the cake:

• 2 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ¼ cups sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 ½ cups fresh peaches, chopped
• 1 cup fresh blackberries
• ½ cup buttermilk

For the glaze:

• 1 cup powdered sugar
• 2 tbsp fresh peach juice (or orange juice)
• 1 tbsp lemon juice

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
4. Stir in vanilla extract.
5. Add flour mixture in batches, alternating with buttermilk, mixing until smooth.
6. Gently fold in chopped peaches and blackberries.
7. Pour batter into the prepared Bundt pan and smooth the top.
8. Bake for 60–70 minutes, or until a toothpick inserted comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. For the glaze, whisk together powdered sugar, peach juice, and lemon juice. Drizzle over the cooled cake.

The Blackberry Peach Bundt Cake is a fruity, juicy, and delightful dessert, perfect for a summer gathering.

The fresh peaches and blackberries lend a natural sweetness to the cake, while the glaze adds a light, citrusy finish.

Spiced Apple Cider Bundt Cake

If you’re looking for a cozy yet light summer dessert, this Spiced Apple Cider Bundt Cake is a perfect choice.

With the subtle warmth of cinnamon and nutmeg combined with the freshness of apple cider, this cake evokes a comforting, homey feel, even in the middle of summer.

Ingredients:

For the cake:

• 2 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 cup unsalted butter, softened
• 1 ¼ cups sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup apple cider
• 1 cup sour cream
• 1 ½ cups peeled, finely chopped apples (preferably tart apples like Granny Smith)

For the glaze:

• 1 cup powdered sugar
• 3 tbsp apple cider
• 1 tsp ground cinnamon

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
4. Stir in vanilla extract.
5. Add flour mixture in batches, alternating with apple cider and sour cream, mixing until smooth.
6. Fold in chopped apples.
7. Pour batter into the prepared Bundt pan and smooth the top.
8. Bake for 60–70 minutes, or until a toothpick inserted comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. For the glaze, whisk together powdered sugar, apple cider, and cinnamon. Drizzle over the cooled cake.

The Spiced Apple Cider Bundt Cake is a warm and comforting dessert with a burst of apple and spice that makes it perfect for any summer evening.

The apple cider glaze adds a smooth, spiced finish, making it a wonderful treat for any occasion.

Raspberry Lemon Poppy Seed Bundt Cake

This Raspberry Lemon Poppy Seed Bundt Cake combines the tangy brightness of lemon with the delicate sweetness of raspberries and the crunch of poppy seeds.

The cake is light and airy, making it an ideal summer dessert for brunches or afternoon tea.

Ingredients:

For the cake:

• 2 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup unsalted butter, softened
• 1 ¼ cups sugar
• 4 large eggs
• 1 tbsp lemon zest
• 1 tbsp fresh lemon juice
• 1 cup sour cream
• 2 tbsp poppy seeds
• 1 ½ cups fresh raspberries

For the glaze:

• 1 cup powdered sugar
• 2 tbsp fresh lemon juice
• 1 tbsp water

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
4. Stir in lemon zest, lemon juice, and sour cream.
5. Add flour mixture in batches, mixing until smooth.
6. Gently fold in poppy seeds and raspberries.
7. Pour the batter into the prepared Bundt pan and smooth the top.
8. Bake for 55–65 minutes, or until a toothpick inserted comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. For the glaze, whisk together powdered sugar, lemon juice, and water. Drizzle over the cooled cake.

This Raspberry Lemon Poppy Seed Bundt Cake is refreshing and full of vibrant flavors.

The poppy seeds add a subtle crunch while the raspberries burst with juiciness. A perfect cake for a sunny afternoon!

Coconut Lime Bundt Cake

The Coconut Lime Bundt Cake brings together tropical coconut and zesty lime for a delightful and refreshing flavor combination.

It’s a simple yet elegant dessert that makes a great finish for summer dinners or a tropical-themed gathering.

Ingredients:

For the cake:

• 2 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• 1 cup unsalted butter, softened
• 1 ½ cups sugar
• 4 large eggs
• 1 tsp vanilla extract
• 2 tbsp lime zest
• ¼ cup fresh lime juice
• 1 cup coconut milk
• 1 ½ cups shredded sweetened coconut

For the glaze:

• 1 cup powdered sugar
• 2 tbsp fresh lime juice
• 1 tbsp coconut milk

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
4. Stir in vanilla extract, lime zest, and lime juice.
5. Add flour mixture in batches, alternating with coconut milk, mixing until smooth.
6. Gently fold in shredded coconut.
7. Pour batter into the prepared Bundt pan and smooth the top.
8. Bake for 55–65 minutes, or until a toothpick inserted comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. For the glaze, whisk together powdered sugar, lime juice, and coconut milk. Drizzle over the cooled cake.

This Coconut Lime Bundt Cake has a tropical flavor profile that’s perfect for any summer celebration.

The coconut adds richness while the lime provides a tangy, fresh kick. It’s an absolute crowd-pleaser!

Peach Almond Bundt Cake

This Peach Almond Bundt Cake combines the juicy, fragrant sweetness of peaches with the nutty flavor of almonds, creating a deliciously moist and flavorful cake that’s perfect for summer.

With a subtle almond flavor and fresh peaches, it’s a great dessert for any occasion.

Ingredients:

For the cake:

• 2 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• 1 cup unsalted butter, softened
• 1 ¼ cups sugar
• 4 large eggs
• 1 tsp almond extract
• 1 tsp vanilla extract
• 1 ½ cups fresh peaches, peeled and chopped
• ½ cup sour cream
• ½ cup sliced almonds

For the glaze:

• 1 cup powdered sugar
• 2 tbsp milk
• 1 tsp almond extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
4. Stir in almond extract and vanilla extract.
5. Add the flour mixture in batches, alternating with sour cream, mixing until smooth.
6. Gently fold in chopped peaches and sliced almonds.
7. Pour batter into the prepared Bundt pan and smooth the top.
8. Bake for 55–65 minutes, or until a toothpick inserted comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. For the glaze, whisk together powdered sugar, milk, and almond extract. Drizzle over the cooled cake.

The Peach Almond Bundt Cake is the perfect summer dessert with its delicious combination of fresh peaches and almond flavor.

This cake is tender and moist, and the glaze gives it a sweet finishing touch that makes it irresistible.

Mango Coconut Bundt Cake

This Mango Coconut Bundt Cake combines the tropical flavors of mango and coconut, making it the perfect treat for a hot summer day.

The soft and moist cake is accented with shredded coconut, while the rich mango glaze enhances its tropical vibe.

Ingredients:

For the cake:

• 2 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• 1 cup unsalted butter, softened
• 1 ¼ cups sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup canned coconut milk
• 1 ½ cups fresh mango puree (about 2 ripe mangoes)
• 1 cup shredded coconut

For the glaze:

• 1 cup powdered sugar
• 3 tbsp mango puree
• 2 tbsp coconut milk

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
4. Stir in vanilla extract, coconut milk, and mango puree.
5. Add the flour mixture in batches, mixing until smooth.
6. Gently fold in shredded coconut.
7. Pour batter into the prepared Bundt pan and smooth the top.
8. Bake for 55–65 minutes, or until a toothpick inserted comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. For the glaze, whisk together powdered sugar, mango puree, and coconut milk. Drizzle over the cooled cake.

The Mango Coconut Bundt Cake is a tropical dream come true.

The moist, flavorful cake is perfectly complemented by the sweet mango glaze and the coconut, making it a refreshing dessert for your summer gatherings.

Key Lime Pie Bundt Cake

Inspired by the classic key lime pie, this Key Lime Pie Bundt Cake has all the tangy and creamy flavors of the beloved dessert, but in a cake form.

The lime adds a zesty kick, while the graham cracker crust topping gives it the signature crunch.

Ingredients:

For the cake:

• 2 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• 1 cup unsalted butter, softened
• 1 ¼ cups sugar
• 4 large eggs
• 1 tbsp lime zest
• ½ cup fresh lime juice
• 1 cup sour cream
• ½ cup graham cracker crumbs

For the glaze:

• 1 cup powdered sugar
• 3 tbsp fresh lime juice
• 1 tbsp milk

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
4. Stir in lime zest, lime juice, and sour cream.
5. Add the flour mixture in batches, mixing until smooth.
6. Gently fold in graham cracker crumbs.
7. Pour batter into the prepared Bundt pan and smooth the top.
8. Bake for 55–65 minutes, or until a toothpick inserted comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. For the glaze, whisk together powdered sugar, lime juice, and milk. Drizzle over the cooled cake.

This Key Lime Pie Bundt Cake captures the essence of the traditional dessert, with a refreshing citrus tang and the buttery crunch of graham cracker crumbs.

It’s a fun twist on the classic summer favorite, perfect for any occasion.

Blueberry Lemon Ricotta Bundt Cake

The Blueberry Lemon Ricotta Bundt Cake is a sweet and tangy treat that combines the brightness of lemon with the rich, creamy texture of ricotta cheese.

The juicy blueberries burst with flavor in every bite, making it a delicious and refreshing choice for summer.

Ingredients:

For the cake:

• 2 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ¼ cups sugar
• 4 large eggs
• 1 cup ricotta cheese
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 cup fresh blueberries

For the glaze:

• 1 cup powdered sugar
• 2 tbsp fresh lemon juice
• 1 tbsp milk

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
4. Stir in ricotta cheese, lemon zest, and lemon juice.
5. Add the flour mixture in batches, mixing until smooth.
6. Gently fold in fresh blueberries.
7. Pour the batter into the prepared Bundt pan and smooth the top.
8. Bake for 55–65 minutes, or until a toothpick inserted comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. For the glaze, whisk together powdered sugar, lemon juice, and milk. Drizzle over the cooled cake.

The Blueberry Lemon Ricotta Bundt Cake is a light, moist cake with a subtle tang from the ricotta and the bright flavors of lemon and blueberries.

It’s perfect for summer picnics, brunches, or just a cozy afternoon treat.