National Bundt Cake Day 2020 is less than a week away and I am trying to decide which Bundt cake I should make. While it is not a national holiday worthy of huge celebration, I dearly love a good Bundt cake and won’t let a good excuse to make one slip by. I haven’t made a Five Flavor Bundt Cake in a very long time, so it is in top contention to be the chosen recipe this year.
Like most Bundt cakes, Five Flavor Bundt Cake is super easy to make, especially if you use a cake mix as your base.
More Bundt Cake Recipes
- Fresh Apple Bundt Cake
- Almond Cream Cheese Bundt Cake
- Chocolate Pistachio Bundt Cake
- Banana Chocolate Bundt Cake
- Chocolate Fudge Ribbon Cake
- Applesauce Spice Cake
- Peanut Butter Banana Chocolate Chip Cake
One thing I really like about Five Flavor Bundt Cake is you can change up the flavors you use to give the cake a different taste from one recipe to the next. Personally, I do not care for rum flavoring. I always substitute that extract with something else, usually pineapple. Allergic to almonds? Try using lemon, instead. Want a tropical flavored cake? Use orange, lemon, pineapple, coconut, and either vanilla or butter.
A key component to my Five Flavor Bundt Cakes tasting so good is drizzling the glaze while the cake is still hot. Simply poke holes in the cake with a toothpick, then drizzle it with the hot glaze. Since this recipe is a vanilla cake with the five flavors in the glaze, you want the glaze to be absorbed down inside the cake and not just on top.
When I want the cake to look nice, I place the cake on a wire rack that has a plate underneath it to catch the glaze. Once the cake is cool, move it to a cake plate. Scrape the glaze that fell onto the plate under the cooling rack into a glass measuring cup or small pot. If it is still loose enough to pour, drizzle it over the cooled cake. If it is too cool to pour, simply reheat just enough to make it a drizzle consistency. Do not panic if you heat it too much. Allow the glaze to cool down to the right temperature before drizzling over the cake.
When it does not matter how pretty the cake looks, I save time by placing the cake on a plate with a lip, poking the cake with the toothpick, and allowing the hot glaze to puddle up in the bottom of the plate. The cake absorbs the puddle of glaze through the bottom, which makes for a very yummy section of each slice.
Five Flavor Bundt Cake Recipe
- 1 yellow cake mix
- 3.5 oz vanilla pudding mix
- 1 stick butter, melted
- 4 eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- Preheat oven to 350°.
- Grease & flour Bundt or tube pan or spray with Baker’s Joy.
- Place ingredients in mixing bowl & blend until well combined. Pour batter into prepared pan.
- Place pan in oven & bake 55-60 minutes or until cake is golden & toothpick comes out clean.
- While cake bakes, prepare glaze. (Instructions below)
- When cake has finished baking, remove from oven & allow to cool for 15 minutes.
- Remove cake from pan onto either a wire cooling rack or cake plate. See baking tips to decided which option you want to use.
- Poke holes in top & sides of cake with a toothpick. Pour glaze slowly over top of cake, allowing glaze to cascade over the sides.
- Allow cake to cool a minimum of 2 hours before serving.
Glaze for Five Flavor Bundt Cake
- 1 cup white sugar
- 1/2 cup water
- 8 tablespoons butter
- 1 teaspoon each of almond, pineapple, vanilla, coconut, & butter extracts
- Place sugar, water, & butter in small pot & bring to a boil over medium heat. Boil for 2 minutes, stirring constantly.
- Remove pan from heat. Stir in all 5 extracts. Set aside to cool while cake finishes baking.