How to Make A Delicious Bundt Pan Carrot Cake (From A Mix!)

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Carrot cake is one of my absolute favorite seasonal desserts. This classic treat is warmly spiced and will make your kitchen smell fabulous. My recipe uses a cake mix, though you would never know it! 

If you are looking for a special holiday or anytime dessert, look no further than this delicious Bundt Pan Carrot Cake! Even the pickiest eaters will adore this fabulous dish. While the base of this recipe is a cake mix, no one would ever know this warm, moist cake was not completely homemade! 

cake mix carrot cake

How Do I Make A Box Mix Taste Homemade?

I am a firm believer that a store-bought mix only needs a few extra ingredients to taste homemade! While I love serving fantastic desserts to my friends and family, I am all about a savvy timesaver. This recipe follows a rendition of my “cake mix magic” baking method, which I’ve used countless times. By using this simple strategy, you can make just about any cake mix taste as you have made it from scratch! 

What Are The Origins Of Carrot Cake?

While many of us have grown up eating this dessert, you make be surprised to know it has not always been an American classic. In England and Ireland, carrot pudding was a common dish. After it became popular in the United States, Pillsbury adapted the pudding and came out with a carrot and spice cake. The first recipe for carrot cake was published in 1929, though it did not become widely popular until the 1960s. 

bundt pan carrot cake

What Sets This Carrot Cake Apart? 

As I mentioned, the base of this delicious treat is a store-bought mix- my favorite is Duncan Hines. Five simple ingredients “doctor up” the simple cake mix and will take your cake from “good” to “absolutely irresistible!” The ingredients are:

  • Grated carrots bring out the delicious carrot flavor while adding texture. 
  • Crushed pineapple adds sweetness and moisture. 
  • Boxed vanilla pudding mix adds flavor, moisture, and a denser texture. 
  • Sour cream will ensure that your cake is extra moist and rich. 
  • Allspice, cinnamon, or nutmeg add that extra “homemade” touch! 

How Do I Make A Buttermilk Glaze? 

While this Bundt Pan Carrot Cake is fabulous served on its own, a tangy buttermilk glaze sends it over the top. To make the glaze, you only need four simple ingredients and five minutes to whip them together. Start by mixing together powdered sugar and buttermilk, then add in vanilla and melted butter. After your cake has cooled, drizzle this glaze over the top for a beautiful, delicious touch! 

How Long Do I Bake this Carrot Cake?

The baking time for this carrot cake depends upon the size of your bundt pan (6-10 cups) and whether your oven runs hot or to accurate temperature. To ensure a perfectly baked cake, place the bundt pan on the center rack of a preheated oven. After 20 minutes, start watching your cake through the oven window. When tiny cracks start to appear on the surface and the edges start to pull from the side of the pan, you should test it for doneness. If you gently shake the pan, it should be firm. A “jiggle” means it needs to cook longer. A toothpick inserted in the center should come out clean when the cake is done. Remember that it will firm up a bit as it cools. My cakes usually take 40 minutes or so to cook.

Watch Me Make a Delicious Bundt Pan Carrot Cake:

To learn more about my “cake mix magic” method, visit my blog post: How to Make the BEST Cake EVER From a Cake Mix. If you want to try more of my “from a mix” cakes, be sure to check out my White Cake with Buttercream Frosting from a Cake Mix and my Funfettin Bundt Cake With Almond Glaze!

If you try this delicious recipe, I’d love to hear about it in the comments below. As always, thanks so much for stopping by. Be blessed, and stay savvy!!!


bundt pan carrot cake

Moist Carrot Bundt Cake with Buttermilk Glaze

Yield: 12 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Additional Time: 10 minutes
Total Time: 10 minutes

This doctored carrot cake mix with buttermilk glaze tastes homemade and is absolutely scrumptious!


  • CAKE
  • 1 carrot cake mix (I use Duncan Hines)
  • 1 (3.4 oz) box vanilla pudding mix
  • 4 eggs
  • 3/4 cup oil
  • 1/2 teaspoon allspice, cinnamon or nutmeg (one or combination)
  • 3/4 cup water
  • 1/2 cup sugar
  • 1 cup sour cream
  • 1/2 cup finely grated carrots
  • 1/2 cup crushed pineapple, well drained
  • 1 cup powdered sugar
  • 1-2 TB buttermilk
  • 1 teaspoon vanilla extract
  • 1 TB butter, melted



  1. Preheat oven to 350 F.
  2. Place rack in center of oven; spray bundt pan with flour cooking spray.
  3. In large bowl, add cake mix, pudding mix, and sugar.
  4. In a smaller bowl, mix eggs, water, oil until blended. Add to bowl with cake mix. Blend with hand mixer for 1-2 minutes.
  5. Fold in carrots, sour cream and pineapple. Stir until well combined.
  6. Bake until toothpick inserted in center comes out clean.
  7. Allow cake to cool before glazing.


1. Mix glaze ingredients; stir until smooth.

2. Pour over cake.

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  1. I looked up 4 carrot cake bundt cake pan recipes and most say an hour. You say 30 min. And “jiggly” can’t possibly result in a clean toothpick. Can’t you just tell us how long you cooked it to get a perfect cake?

  2. Jamie!!!!! This is amazing. This will be my go to carrot cake recipe from now on!!!! I made your recipe as a 3 layer cake + a cream cheese frosting for my son’s birthday (carrot cake is his favorite!). Everyone loved it!!!!!! Thank you for sharing this!!!

  3. Hi Page, I will edit that. Most ovens take 30-35 minutes. I always start watching at 30 minutes and remove when the cake barely “jiggles” when shaken. A toothpick inserted in the middle should come out clean. Hope this helps!

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