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Slice of bundt cake on a white plate.

Easy & Moist Carrot Cake Bundt Cake (Cake Mix Based)

Course: Dessert
Cuisine: American
Keyword: carrot cake bundt cake
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 14 slices
Calories: 419kcal
Author: Kara @ Quick and Easy Baking
This carrot cake bundt cake is super moist and easy to make as the recipe calls for a carrot cake mix with added ingredients to make it taste just like it's a homemade cake from scratch.
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For the cake:

  • 1 16 oz box carrot cake mix (dry mix, not prepared-I used Betty Crocker's)
  • 1 3.4 oz box instant vanilla pudding mix (dry mix, not prepared)
  • 1 teaspoon cinnamon
  • 1/2 cup water
  • 1/2 cup butter, melted (1 stick)
  • 1/3 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup sour cream
  • 1 cup crushed pineapple, drained
  • 2/3 cup chopped nuts, optional
  • 1/2 cup raisins, optional

For the glaze: (*see notes for an even easier glaze option)

  • ½ cup unsalted butter, room temperature (1 stick)
  • 8 oz cream cheese, room temperature (1 block)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 3 cups confectioner's sugar
  • 3 tablespoons milk or cream (may add another teaspoon if needed)
  • *see notes for even easier glaze option


For the cake:

  • Preheat the oven to 325 degrees F.
  • Grease and flour a large bundt pan very well.
  • Add all of the ingredients (except for the nuts and raisins) to a large mixing bowl and mix with an electric mixer on low until the ingredients are combined, then mix on medium to medium-high for about 1 minute.
  • If using nuts or raisins, add them now to the cake batter and stir them in with a large spoon. The batter will be thick.
  • Spoon the batter into the prepared bundt pan and bake for approximately 60-65 minutes. (When baking, the batter will puff up quite a bit, but once baked, the cake will sink down in the pan a bit when cooling.)
  • Remove the cake from the oven and set on a wire rack to cool for 20 minutes, then turn the cake out onto the rack to cool completely before adding the glaze.

For the glaze:

  • This recipe makes a lot of glaze to cover the entire top of the cake and to drip down. If you don't want that much, you can cut the glaze recipe in half. Also see notes below for an even easier glaze option.
  • Add the butter, cream cheese, vanilla and cinnamon to a medium sized bowl and mix with an electric mixer on medium-high speed until smooth.
  • Add the confectioner's sugar and two tablespoons of milk. Mix well.
  • Check the consistency. It may need another teaspoon of milk to get a glaze or drizzling consistency.
  • Spoon the glaze onto the top of the cooled cake.


*To make an even easier glaze, add the contents of a container of store-bought cream cheese frosting to a bowl. Heat in the microwave for about 20 seconds at a time, stirring between heatings until it's a drizzling consistency. Add 1/2 teaspoon of cinnamon and mix well, then pour or spoon over cake.
Keep this cake well covered and chilled, since it’s covered with cream cheese glaze. This cake will last, covered and in the refrigerator, for about 5-6 days. Set it out for about 15-20 minutes prior to serving so that it will soften a bit.
Nutritional values are an estimate.
Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions you may have.
This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.


Calories: 419kcal | Carbohydrates: 35g | Protein: 4g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 159mg | Potassium: 152mg | Fiber: 1g | Sugar: 29g | Vitamin A: 845IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 1mg