The rich spice flavors in this delicious glazed Bundt cake are perfect for a cold fall or winter day.
⏲️ Time needed
Set your butter out about 30 minutes before you’re ready to start prep. Mixing the ingredients will only take a couple of minutes, then you’ll need about an hour to cook and 20 minutes for the cake to cool before you take it out of the pan.
You can make the glaze right after you put the cake in the oven, and it’ll be completely cooled by the time you’re ready to use it.
Total time needed is about an hour and a half not including time to soften the butter.
- spice cake mix
- baking powder
- brown sugar
- white sugar
- heavy whipping cream
🌾 Adaptations for dietary restrictions
Gluten-free. While it can be hard to find gluten-free spice cake mix, gluten-free yellow cake mix can be used to make homemade spice cake mix and is available in most grocery stores. Be sure to look at the note below about the weight of cake mix boxes and factor that into how much equivalent homemade mix you will need.
You will be replacing the spice cake mix, the flour, and the baking soda with the equivalent of 18.25 ounces of homemade spice cake mix. Adapting this recipe to use the homemade cake mix will require the use of a kitchen scale to ensure that the homemade cake mix is 18.25 ounces.
Grease and flour a Bundt pan, and set it aside. Preheat the oven to 350° F.
Combine the cake mix and all remaining ingredients in a large bowl, and mix until well blended. Pour mixture into the Bundt pan and bake for 50-55 minutes or until cooked through.
Place all the glaze ingredients into a saucepan and bring to a boil. Boil for about 1 minute, stirring constantly.
Cool the cake in the pan for 20 minutes before removing.
Drizzle the cooled glaze over the top of the cake.
🍰 Weight of cake mix boxes
When this recipe was developed, cake mixes were a standard 18.25 ounces per box. These days, they have shrunk to around 16 ounces or even 15 ounces. To make up the difference in weight between the 18.25-ounce box the recipe originally called for and today’s smaller box, we have added flour and baking powder to be sure the ratio of solid to liquid stays the same.
If your spice cake mix box is a size other than 15.25 ounces, you can calculate how much flour to add using this cake mix calculator. Most of the mixes available in my area are 15.25 ounces, so the recipe has been adapted to that size mix. If your mix is different, OMIT the flour and baking powder in the recipe and use the calculator to figure out how much flour and baking powder you need to add for the difference between and an 18.25-ounce mix and the size mix you have.
Spice Cake with Caramel Glaze
- 15.25 ounce spice cake mix
- 11 tablespoons all-purpose flour (½ cup plus 3 tablespoons)
- ½ teaspoon baking powder
- 1 cup applesauce
- ½ cup buttermilk
- ½ cup butter, softened
- 1 teaspoon vanilla
- 2 eggs, beaten
- 2 mashed bananas
- 3 tablespoon butter
- 3 tablespoon brown sugar
- 3 tablespoon white sugar
- 3 tablespoon heavy whipping cream
- ½ teaspoon vanilla
- Grease and flour a Bundt pan; set aside. Preheat the oven to 350°F.
- Combine the cake mix and all remaining ingredients in a large bowl, and mix until well blended.
- Pour into Bundt pan and bake for 50-55 minutes or until cooked through.
- Start the glaze when the cake goes in the oven so that it has time to cool.
- Cool in the pan for 20 minutes before removing.
- Place all the ingredients into a saucepan and bring to a boil.
- Boil for about 1 minute, stirring constantly.
- Allow to cool and drizzle over the top of the cake.
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