Spice Bundt Cake with Salted Caramel Glaze

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This is a delightfully moist and rich treat, and so easy to make. Made with Pamela’s Spice Cake Mix and Salted Caramel Frosting Mix.

Spice Bundt Cake with Salted Caramel Glaze

Spice Bundt Cake with Salted Caramel Glaze


  • 4 eggs, large
  • ¾ cup butter, melted and cooled
  • ½ cup plain yogurt, Greek yogurt, sour cream, or crème fraiche
  • ½ cup milk, water, Chai tea (cooled), or liquid of choice
  • 1 tsp vanilla
  • 1 bag Pamela's Spice Cake Mix
  • 1¼ tsp nutmeg
  • ½ tsp allspice
  • Salted Caramel Glaze
  • 1 bag Pamela’s Salted Caramel Frosting
  • 8 TBSP butter, melted and cooled
  • 2 TBSP warm water + 1 extra TBSP if needed



Preheat oven to 350° with rack in center of oven. Prepare a 9 or 10 cup Holiday Tree Bundt pan by spraying well with non-stick cooking spray.

In the bowl of a stand mixer, beat eggs until frothy. Add butter, yogurt, milk and vanilla and mix to combine. Add Spice Cake Mix and spices and beat for a minute or two, scraping down the bowl as needed, until combined. Pour batter into prepared pan.

Bake for 40 to 50 minutes for a regular, 10-cup Bundt pan, or 45 to 48 minutes for a 6-cup Bundt pan, or 33 to 36 minutes for individual bundt cakes (6 small cakes per pan). Cool on a rack for at least 20 minutes (if too hot, cakes will stick to the sides of the pan more) before removing from the pan. Gently flip out of pan to finish cooling on rack.

When cool, frost with Salted Caramel Glaze.


Melt butter in double boiler over simmering water. Add water and mix. Add frosting mix and whisk until smooth.

Set cooled cake on a wire rack on parchment paper (to catch the drips). Pour warm glaze over cake.

Let glaze set up before moving cake to a cake platter or serving. (If cake gets stuck to the rack, use an offset spatula to loosen.)

© Pamela's Products, Inc.


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