If you’ve been searching for the very best banana bundt cake, your hunt ends here. This banana cake is impossibly moist and tender. It’s the kind of dessert that tastes like it came straight from mom’s kitchen but looks bakery-worthy.

With a soft crumb, golden edges, and a sweet frosting, this banana bundt cake is my favorite way to use up ripe bananas, and it never lasts long!

When I was in high school, My Big Fat Greek Wedding came out, and there’s this hilarious scene where someone brings a Bundt cake to a family party and no one knows what it is. Every time I hear the word “bundt,” I think of that movie and can’t help but smile.

This banana Bundt cake is incredibly moist, rich with banana flavor, the perfect amount of sweetness, and honestly, one of the best cakes I’ve ever had. It will be love at first bite! You can add cream cheese frosting if you’d like, but it’s just as delicious served plain.

Ingredients for Banana Bundt Cake

This banana Bundt cake starts with a simple cake mix, and there’s absolutely no shame in that. Sometimes the easiest recipes turn out to be the best, and this one proves it! With just a few simple ingredients, you’ll have an ultra-moist, flavorful banana Bundt cake that no one will guess came from a mix. Here’s what you’ll need:

For The Cake

• Mashed Ripe Bananas: the key to that sweet, rich banana flavor and extra moisture
• Boxed Yellow Cake Mix: keeps things simple while giving the cake a soft, tender crumb
• Instant Banana Pudding Mix: enhances the banana flavor and adds even more moisture
• Eggs: help bind the ingredients and give the cake structure
• Water: keeps the batter smooth and light
• Sour Cream: adds tang and makes the cake super moist
• Vanilla Extract: a teaspoon or two adds warmth and depth to both the cake and frosting
• Canola Oil: ensures the cake stays soft and rich (You can swap for Butter, but note it will give the cake a slightly denser and richer crumb, while oil keeps it lighter and more moist for longer.)

For The Frosting

• Cream Cheese: the base for the luscious frosting
• Powdered Sugar: sweetens the frosting to perfection
• Vanilla Extract: gives flavor to the frosting
• Heavy Cream: makes the frosting extra smooth and creamy

Iced Lemon Pound Cake

Attention lemon lovers…we have got the best lemon dessert for you! This lemon pound cake is dense but moist, soaked in a simple syrup and topped with a lemon glaze.

There is lemon around every corner in this lemon pound cake recipe! That’s exactly how a lemon dessert recipe should be in my opinion. The more lemon, the better!

I’ve been testing pound cakes for seriously over 10 years and they are never soft enough or dense enough and so I gave up. Until now. I don’t know why it worked. I don’t know why sour cream nailed it. But it just really did! Haha!

Sink your teeth into a slice of this buttery tart lemon cake! It is the perfect treat for any occasion!

Ingredients for Making Lemon Pound Cake

Get ready for fresh lemon flavor in every step! I’m going to give you a list of all the ingredients to make the pound cake, syrup and glaze. Here is everything you will need:

Pound Cake

• Butter: unsalted and softened
• Sugar: regular white granulated sugar
• Eggs: gives structure to the cake
• Sour Cream: adds moisture and richness and the high fat content helps the cake stay tender
  • PRO TIP: Full fat sour cream will result in better texture, but low fat or fat free can be used and the results are still delicious.
• Lemon Extract: boosts the lemon flavor
• Almond Extract: adds flavor
• Flour: just regular all purpose flour is all you need
• Baking Powder: give rise and fluffiness to the cake
• Salt: adds flavor and enhances all the other flavors
• Fresh Lemon Zest and Lemon Juice: adds more bold lemon flavor

Simple Syrup

• Water: combines with the sugar to make a simple syrup
• Sugar: adds sweetness to the syrup
• Fresh Lemon Juice: adds natural lemon flavor to the syrup

Glaze

• Powdered Sugar: adds sweetness and structure to the glaze
• Fresh Lemon Juice: adds fresh and bright lemon flavor
• Milk: adds creaminess to the glaze

The measurements for all the ingredients can be found in the recipe card at the end of the post.

How to Make Moist Lemon Pound Cake

This lemon pound cake recipe is as simple as making a loaf cake, soaking it with a homemade lemon syrup and then topping it with a tangy glaze. Here is a step-by-step guide for making this recipe:

1. Prep: Preheat the oven to 350 degrees F and grease a bread pan.
2. Wet Ingredients: Cream the butter and sugar together in the bowl of a stand mixer fitted with the paddle attachment and then add the egg yolks one at a time. Add the sour cream and mix well and then add the flavo

One Layer Strawberry Shortcake Cake

Dive into summer with our one layer strawberry shortcake cake! This single layer, 9×13″ white cake uses a simple boxed cake mix that’s been doctored up for the most moist white cake recipe. Top it all off with a dreamy cream cheese whipped cream frosting and plenty of juicy strawberries. The classic flavors of strawberry shortcake in a 1 layer cake!

Watch How This Strawberry Shortcake Cake Recipe is Made…

I’ve found that when we get invited to a summer potluck, BBQ or picnic I struggle to figure out the perfect summer dessert to bring. I want something light and comforting, but it must scream summer too. That to me is always strawberry shortcake, but let’s be honest, individual desserts are kind of a hassle to drag out to a park or friend’s backyard. That’s where my favorite strawberry shortcake cake comes in!!!

It’s a simple, extra moist white cake that uses a doctored up cake mix, a dreamy, creamy whipped cream and cream cheese frosting and a fresh strawberry sauce on top. 

Bonus! This cake is best made a whole day ahead! 

Ingredients for Strawberry Shortcake Cake

• For the Cake: White Cake Mix, Jello Instant Vanilla Pudding Mix, Sour Cream, Canola Oil, Eggs, Milk and Vanilla Extract
  • PRO TIP: Use just the pudding powder for the recipe! Don’t make the actual pudding. Also…don’t use French vanilla pudding mix or your cake will turn out yellow.
• For the Strawberry Topping: Water, Strawberry Junket and Strawberries
  • PRO TIP: You can find strawberry junket by the Jello. It is a packet for making a strawberry glaze. You can also just buy strawberry glaze or skip the glaze altogether and just macerate the strawberries in some sugar. They will be a little less saucy but still heavenly!
• For the Frosting: Heavy Cream, Powdered Sugar and Cream Cheese

Keep scrolling to the end of the post for all the details and measurements you need.

Moist Zucchini Dark Chocolate Bundt Cake

This Chocolate Zucchini Bundt Cake is rich, ultra-moist, and packed with deep chocolate flavor. You’d never guess it’s made with zucchini, but that’s the secret to its soft, tender crumb!

We always end up drowning in zucchini by mid-summer (anyone else feel personally attacked by their garden?), and this cake is the easiest, most delicious way to use it up. But let’s be clear: this isn’t your grandma’s bundt cake. We’re talking deep, dark chocolate, a generous handful of chocolate chips, and a glossy ganache that’s so good, you’ll want to lick the spoon.

Dark Chocolate Bundt Cake

Dark chocolate sounds intense, right? Like it’s going to be super rich and way more work. But thanks to dark chocolate cocoa powder. (which you can now find at most grocery stores! Target usually has the best price.) It’s shockingly easy to get that deep, decadent flavor without any extra hassle.

And the best part? It’s not overpowering. The shredded zucchini keeps the crumb moist and light, while the semi-sweet mini chocolate chips add just the right sweetness. You get a bold chocolate cake that’s actually balanced.

Can I Use Regular Cocoa Powder?

Absolutely. If you don’t have dark cocoa, regular unsweetened cocoa works just fine. Want to lean darker? Use dark chocolate chips or go all in with a bittersweet ganache. Honestly, whatever chocolate you’ve got—use it. This recipe is super forgiving, and your cake will still turn out delicious.

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Easy Rhubarb Cake

Tender, tart chunks of fresh rhubarb hugged by sweet vanilla cake and topped with a crunchy cinnamon sugar layer. This rhubarb cake recipe is a family heirloom!

My dad’s mom, Norma Jean Hunt Feik, made this cake every Fourth of July and Memorial Day because her mother had done the same. It’s the cake everyone expects to hate, but my mom said it was always the first thing gone off of the table no matter what. Everyone was obsessed whether they were new to the party or old friends and family. That’s the power of rhubarb done right!

Recommended Equipment

• Measuring Cups and Spoons
• Mixing Bowls

Before You Begin…

Before you start doing anything, get some water boiling on the stove. While that is heating up, chop your rhubarb. You will pour the boiling water over the rhubarb and let it sit for a minute or so and then drain it and dry the rhubarb a much as you can. This will soften the rhubarb and reduce its bitterness.

Ingredients for Rhubarb Cake

One of the things I love about older, heirloom recipes is that they usually have very simple ingredients. I love the simplicity! Here is what you will need:

For the Cake

• Wet Ingredients: Brown Sugar, Vegetable Oil, Egg, Vanilla, Buttermilk
• Dry Ingredients: Baking Soda, Salt, Flour
• Rhubarb

For the Topping

• Sugar
• Cinnamon
• Nuts (optional) – walnuts or pecans

Your likely to have most, if not all, of these ingredients in your pantry. That’s always a win! So if you grow rhubarb or if you grab some at the grocery store, you can whip up this cake recipe with little effort! Scroll down to the end of the post to see the measurements needed for each ingredient.

How to Make Rhubarb Cake

I mentioned above about prepping the rhubarb, and you’ll want to do that very first. Here is an overview of the steps:

• Preheat the oven and prep the rhubarb.
• Combine the wet ingredients in a bowl.
• In a separate bowl, combine the dry ingredients.
• Add the dry ingredients to the wet ingredients and stir them together until just combined and a few streaks of flour remain.
• Add the softened rhubarb and fold it into the batter.
• Grease a square baking pan and sprinkle the bottom of the pan with cinnamon sugar.
• Add the batter to the pan and sprinkle the top with more cinnamon sugar.
• Bake.

The complete instructions in full detail can be found in the recipe card at the end of the post.

Do You Need to Cook Rhubarb Before Baking?

Rhubarb doesn’t need to be cooked before using it in baking, but I do recommend so