Bisquick Bundt Cake
Bisquick isn’t just for pancakes and waffles—it’s the hero behind a variety of delicious baked goods. Check out this moist Bisquick Bundt cake that’s perfect for birthdays, afternoon teas, or your morning coffee. Yes, there’s a hole in it, and that’s part of its charm! This versatile bundt cake pairs perfectly with a cup of our hot chocolate coffee or enjoy it as a sweet treat during afternoon tea. Its moist, sugary goodness is sure to make it a favorite for any occasion.
- Serves: 12
- Prep Time: 15 minutes
- Cook Time: 45-48 minutes
Cake Ingredients
- 2½ cups Bisquick mix
- ⅔ cup granulated sugar
- ½ cup unsalted butter, melted
- 3 eggs
- ¼ tsp ground cinnamon
- ¾ cup milk
- ½ cup apple sauce (any kind)
Vanilla Cinnamon Glaze
- 1 cup powdered sugar
- ¼ tsp vanilla extract
- dash of ground cinnamon
- 2-3 Tbsp milk
Get the full printable instructions with measurements at the bottom of the post in the recipe card.
Step-by-Step Directions
Step 1: Preheat your oven to 350°F. Lightly spray the bottom of a Bundt cake mold with baking spray, then flour it to prevent sticking. In a large bowl, use an electric mixer to beat the eggs and sugar together until combined. Add in the melted butter, applesauce, ground cinnamon, and the milk. Finally, add the Bisquick mix and thoroughly combine.
Step 2: Place the cake into the oven and bake it for 45 to 48 minutes. It’s ready when a toothpick inserted into the center comes out clean. Let it cool for 30-60 minutes, then use a sharp knife to loosen the sides of the cake from the pan. Once it’s cooled, remove it from the pan and let it rest on a cooling rack. Give it about an hour to cool completely.
Step 3: In a small bowl, whisk together powdered sugar, vanilla extract, a dash of ground cinnamon, and milk until it’s all nice and smooth. Then, pour the glaze over the cake and let it set. Slice and enjoy your delicious Bisquick Bundt Cake with a cup of coffee or tea!
Easy ways to customize
- Add mix-ins like chocolate chips, nuts, or fruit to customize your Bundt cake to your taste!
- For extra flavor, add a pinch of nutmeg or allspice.
- For a tropical twist, top it with our easy coconut frosting.
Storing your leftovers
- This can be kept at room temperature when fresh, but leftovers should be stored in an airtight container in the refrigerator due to the milk in the glaze. Use within 3 days.
Looking for more simple Bisquick recipes?
- Beer drop biscuits (quick side)
- Cheese and garlic loaf (savory bread)
- blueberry dessert bars (fruity and fresh)
🎂 Before you go…
Want more baking ideas? Explore these easy Bisquick recipes for simple cakes, breads, and more.
Bisquick Bundt Cake
Equipment
- Bundt Cake Mold
Ingredients
Cake Ingredients:
- 2½ cups Bisquick mix
- ⅔ cup granulated sugar
- ¼ tsp ground cinnamon
- ½ cup unsalted butter (melted)
- 3 eggs
- ¾ cup milk
- ½ cup apple sauce (any kind)
Vanilla Cinnamon Glaze"
- 1 cup powdered sugar
- ¼ tsp vanilla extract
- dash of ground cinnamon
- 2-3 Tbsp milk
Instructions
- Preheat your oven to 350°F. Lightly spray the bottom of a bundt cake mold with baking spray with flour to prevent sticking. In a large bowl, use an electric mixer to beat the eggs and sugar together until combined. Add in the melted butter, apple sauce, ground cinnamon, and the milk. Finally, add the Bisquick mix and thoroughly combine.
- Place the cake into the oven and bake it for 45 to 50 minutes. It’s ready when a toothpick inserted into the center comes out clean. Let it cool for 30-60 minutes, then use a sharp knife to loosen the sides of the cake from the pan. Once it’s cooled, remove it from the pan and let it rest on a cooling rack. Give it about an hour to cool completely.
- In a small bowl, whisk together powdered sugar, vanilla extract, a dash of ground cinnamon, and milk until it’s all nice and smooth. Then, pour the glaze over the cake and let it set. Slice and enjoy your delicious Bisquick Bundt Cake with a cup of coffee or tea!
Nutrition
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
It came out way too dry until I increased the fat with mayo. Just plain mayo. I made this recipe as is four times it just fell flat until I used the mayo. Did not work adding more apple sauce, did not work adding more butter etc. I tried just about everything I could. Until my grandmother suggested mayo.
Thanks for sharing your experience! We’ve made this cake several times and have had great feedback from others who’ve tried it, so we’re sorry to hear yours turned out dry. We’re curious how much mayonnaise you ended up adding and whether you made any other adjustments. We’d love to hear what worked for you!