Holiday Spice Bundt Cake

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A festive way to serve a delicious cake. Made with Pamela’s Spice Cake Mix.

Holiday Spice Bundt Cake

Holiday Spice Bundt Cake


  • 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


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 (9-10 cup pan) in center of pre-heated oven until cake springs back when lightly touched on top or a toothpick comes out clean. 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, sift powdered sugar over the top for a "snow" effect.

© Pamela's Products, Inc.



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