Our Most Gorgeous Bundt Cake Recipes

From the Recipe Creator: Cherries and chocolate are natural partners that make desserts such as this simply scrumptious! The marbled effect is easily achieved by layering the two contrasting batters. —Sandra Campbell, Chase Mills, New York

From the Recipe Creator: A good olive oil cake isn't overly sweet, so it can just as easily be a breakfast treat or an afternoon snack as a dessert. —Lisa Kaminski, Wauwatosa, Wisconsin

From the Recipe Creator: This blueberry coffee cake is my go-to recipe for all of our holiday get-togethers because it’s perfect for breakfast or dessert. It’s easy to make, and it’s the most delicious coffee cake I’ve ever had. —Susan Ober, Franconia, New Hampshire

From the Recipe Creator: This Key lime pound cake was inspired from a basic pound cake recipe that I like to play around with. It's now the only cake requested at every gathering. The unfrosted cake freezes well. —Pat Stewart, Canton, Georgia

From the Recipe Creator: This fabulous cake and caramel frosting are so tender, it melts in your mouth. It's been a family favorite since the '70s and it goes over really well at church potluck meals. —Anna Jean Allen, West Liberty, Kentucky

From the Recipe Creator: Inspired by an abundance of zucchini, I found a new way to use it up in this spiced and lightly sweet cake. It even won a blue ribbon at our county fair! —Regina Stock, Topeka, Kansas

From the Recipe Creator: Cake. Doughnuts. Now you don't have to choose between the two. Impress your family with this easy jelly-filled cake. Try your best to center the jelly in the middle of the half-filled Bundt pan so that it will not leak out the edges of the cake.—Colleen Delawder, Herndon, Virginia

From the Recipe Creator: I adapted a basic pound cake recipe from my great-aunt for this treat. It makes a moist cake that pops out of the pan perfectly. —Nancy Zimmerman, Cape May Court House, New Jersey

From the Recipe Creator: Tangy ginger, tart lemon and puckery cranberries make this melt-in-your-mouth cake as crisp—and gorgeous—as autumn. —Taste of Home Test Kitchen

From the Recipe Creator: Citrus trees grow abundantly in California, and I'm always looking for new recipes which use the fruit from the orange and lemon trees in my yard. This lemon pound cake is one of my favorites! My mother passed this recipe down to me. —Richard Killeaney, Spring Valley, California

From the Recipe Creator: A moist cake and generous frosting are filled with the fabulous flavor of caramel. The candied pecans are almost a dessert by themselves!—Jennifer Rodriguez, Midland, Texas

From the Recipe Creator: Mint pairs with a silky, mild chocolate flavor for this colorful, beautiful cake that will be the talk of the holiday buffet. —Heidi Kelly, Norwood, Missouri

From the Recipe Creator: When you want an extra-special dessert for the holidays, it’s hard to beat a seasonal homemade cake. I like to drizzle mine with a simple but elegant glaze flavored with amaretto. —Jackie Howell, Tucson, Arizona

From the Recipe Creator: This peanut butter Bundt cake with frosting is heavenly to me. I use smooth peanut butter, but crunchy would work, too. —Karen Holt, Rock Hill, South Carolina. Learn how to frost a Bundt cake with three techniques that add flavor, sweetness and an eye-catching finish.

From the Recipe Creator: This luscious lemon poppy seed cake recipe uses cake mix and pudding mix for an easy dessert highlighting the classic flavor combination. —Betty Bjarnason, Egbert, ON

From the Recipe Creator: Fluffy white homemade frosting tops this rich chocolate almond cake. Sliced toasted almonds on top add a little crunch. —Sherri Gentry, Dallas, Oregon

From the Recipe Creator: I experimented with aniseed this past holiday season and fell in love with the licorice flavor. It really enhances the gingerbread spices and fig sauce in this extraordinary cake. —Shelly Bevington-Fisher, Hermiston, Oregon

From the Recipe Creator: A cousin gave me this carrot cake recipe. It's a wonderful potluck pleaser with its "surprise" cream cheese center. My husband and our two young children love it, too! —Lisa Bowen, Little Britian, Ontario

From the Recipe Creator: This delicious red velvet pound cake is the perfect combination of flavors. Make sure the cake has cooled before icing it; for extra crunch sprinkle some roasted pecans on top. —Robin Smith, Old Fort, North Carolina

From the Recipe Creator: “A big piece of this moist cake is a chocolate and coconut devotee's dream," notes Johnnie. "You should see my husband, children and grandkids smile when I serve it.”

From the Recipe Creator: Two of my biggest loves in life—chocolate and coffee—come together in this velvety pound cake. Grate some extra chocolate on top and thank me later. —Rachel Bernhard Seis, Taste of Home Senior Editor

From the Recipe Creator: The nutty aroma and delicate fruit flavor make this cake special enough to serve to company. Strawberry or raspberry preserves can be used as a tasty variation. —Sharon Mensing, Greenfield, Iowa

From the Recipe Creator: This tender pound cake is the first one I mastered. You'll want to eat the browned butter icing by the spoonful. It tastes like pralines. —Shawn Barto, Winter Garden, Florida

From the Recipe Creator: We've always included pound cake on our family menus. Through the years I've tried many recipes, and I can honestly say this million-dollar pound cake is the best! It has a very fine, rich texture that makes it unusually smooth. That texture, plus fantastic flavor, makes this pound cake a special treat each time we serve it. —George Dunn, Jasper, Texas

From the Recipe Creator: Pound cake and chocolate make the best marble cake. — Ellen Riley, Birmingham, Alabama

From the Recipe Creator: Next time you make cake from a mix, try my easy and delicious recipe. The pears and syrup add sweet flavor and prevent the cake from drying out. And since there’s no oil added to the batter, this tender fall-perfect cake is surprisingly low in fat. —Veronica Ross, Columbia Heights, Minnesota. Don’t forget to try our favorite Nothing Bundt Cake recipe.

From the Recipe Creator: My husband, Ken, loves this tube cake with its bits of crystallized ginger. Feel free to drizzle it with a lemony glaze. —Nancy Zimmerman, Cape May Court House, NJ

From the Recipe Creator: We named this a “pina colada” cake because it has coconut, pineapple and rum. It’s a soothing finish at the end of a big spread. —Debra Keil, Owasso, Oklahoma

From the Recipe Creator: Now that I've retired from teaching, I have more time to bake. This buttermilk pound cake is the one I make most often. It is a truly southern recipe, and one I think can't be topped—once people taste it, they won't go back to their other recipes with buttermilk. —Gracie Hanchey, De Ridder, Louisiana

From the Recipe Creator: Bake this up when you want to treat your family to something special and sweet. The raspberries and mint add a springtime freshness, too. —Carly Curtin, Ellicott City, Maryland

From the Recipe Creator: Pistachio pudding mix gives this moist cake a pretty tint of green. As it bakes, the outside browns nicely to form a slightly crunchy crust. The cake slices beautifully and would make a fun dessert for St. Patrick's Day. -Becky Gant, South Bend, Indiana

From the Recipe Creator: At the summer tourist resort my husband and I operate in Ontario, we prepare all the meals for our guests, so I'm always trying out new recipes. —Sheree Swistun, Winnipeg, Manitoba

From the Recipe Creator: This citrusy, golden-brown cake looks especially beautiful baked in a fancy fluted pan. Serve each slice with a dollop of whipped cream and fresh fruit. —Donna Pochoday, Morristown, New Jersey

From the Recipe Creator: “This cake is easy to make and is always a big hit,” writes Lisa Varner from Charleston, South Carolina. “I like to serve it with ice cream for a double-dose treat!”