Fruitcake-Inspired Bundt Cake Recipe
If you adore the nostalgic warmth of holiday flavors but want something a bit more elegant and moist, this Fruitcake-Inspired Bundt Cake is your new best friend. It takes the classic idea of a fruitcake—rich dried fruits, walnuts, and festive spices—and transforms it into a tender, citrus-kissed bundt cake that is anything but dry or dense. The cake’s bright pomegranate juice and creamy vanilla pudding combine to keep every bite bursting with flavor, while the luscious poured icing soaks in perfectly, creating a dessert that sings with holiday cheer all year round. Trust me, this Fruitcake-Inspired Bundt Cake is the easiest way to impress guests or treat yourself to a slice of pure joy.
Ingredients You’ll Need
This recipe blends pantry staples with a few special touches, each essential for that perfect balance of texture, taste, and color. From the moistening power of pomegranate juice to the crunch of walnuts tucked at the base, every ingredient plays a starring role.
- 1/2 cup boozy dried fruit fruitcake blend: Adds the signature fruity bite and festive rum-soak flavor you expect in a classic fruitcake.
- Coconut oil or cooking spray: Keeps your bundt pan non-stick while adding a subtle hint of tropical aroma if using coconut oil.
- ½ cup chopped walnuts: Provides delightful crunch and a nutty depth, creating a wonderful contrast to the soft cake.
- 1 small package vanilla pudding: Boosts moisture and adds a creamy vanilla undertone that makes the cake tender and rich.
- 1 box gluten-free or regular yellow cake mix (at least 13.5 oz): A convenient base that ensures light crumb and structure.
- 1 cup pomegranate juice: Brightens the flavor profile with tangy sweetness and contributes to the cake’s gorgeous golden hue.
- 4 eggs, slightly beaten: Bind everything together and add richness that enhances the overall texture.
- ½ cup vegetable oil: Keeps the cake moist and tender without overpowering the other flavors.
- ½ cup granulated sugar: Adds the perfect touch of sweetness to balance the tartness of the pomegranate juice.
- ½ cup butter: Used in the icing, lends a luscious, silky finish that soaks beautifully into the warm cake.
- ¼ cup pomegranate juice: Incorporated into the icing to keep flavors consistent and add a subtle zing.
How to Make Fruitcake-Inspired Bundt Cake
Step 1: Prep the Fruity Base
Begin by draining the boozy dried fruit fruitcake blend using a fine mesh strainer set over a bowl—this prevents sogginess while preserving all of those decadent rum-soaked flavors. Meanwhile, preheat your oven to 350°F and generously grease your bundt pan with coconut oil or cooking spray. Don’t forget to scatter the chopped walnuts evenly over the bottom of the pan; this will create an irresistible crunchy layer once the cake bakes.
Step 2: Whip Up the Cake Batter
In a large mixing bowl, combine the vanilla pudding mix, the yellow cake mix, pomegranate juice, lightly beaten eggs, and vegetable oil. Stir these together until the batter is smooth and consistent with no lumps. Then, gently fold in the coarsely chopped dried fruits, making sure they’re evenly distributed without overmixing, which can make the batter tough. Pour this vibrant batter right over the walnut bed in your prepared bundt pan.
Step 3: Bake to Perfection
Place your bundt pan in the preheated oven and bake for 45 to 50 minutes. To test for doneness, insert a toothpick into the center of the cake; it should come out mostly clean, with just a few moist crumbs clinging. The aroma by this point will have transformed your kitchen into a festive wonderland.
Step 4: Make the Poured Icing
While the cake is finishing up, start the icing. Combine the butter, granulated sugar, and pomegranate juice in a saucepan over medium-low heat. Stir occasionally until the butter melts completely and the sugar dissolves. Let this mixture bubble gently for about 2 minutes to thicken and intensify the flavor, then promptly remove from heat to avoid burning.
Step 5: Assemble and Infuse
Once your cake is baked, still warm in the pan, carefully pour the warm icing over it. It might feel odd to pour icing onto the bottom of the cake, but rest assured, the glaze will seep through while the cake cools, creating an unparalleled moistness and flavor infusion. Continue pouring in stages, allowing the cake time to absorb the sweetness. Let it cool completely in the pan before unmolding to preserve the luscious glaze.
How to Serve Fruitcake-Inspired Bundt Cake
Garnishes
Though stunning on its own, topping your Fruitcake-Inspired Bundt Cake with a dusting of powdered sugar or a scattering of toasted walnuts adds a touch of elegance and texture. For an extra pop of color and festive flair, scatter a few fresh pomegranate seeds or a sprig of fresh rosemary around the plate.
Side Dishes
This rich and fruity cake pairs beautifully with a dollop of lightly whipped cream or vanilla bean ice cream. For a more refined touch, consider serving alongside a spiced tea or a glass of sparkling wine to complement the cake’s boozy undertones and fresh pomegranate notes.
Creative Ways to Present
Try slicing your Fruitcake-Inspired Bundt Cake and stacking pieces to create mini cake “towers” on individual plates, drizzled with any leftover icing. You can also serve it as a stunning centerpiece by garnishing the whole Bundt with edible gold leaf for celebration-worthy style that’s bound to impress every guest.
Make Ahead and Storage
Storing Leftovers
Once cooled and glazed, wrap your Fruitcake-Inspired Bundt Cake tightly in plastic wrap or store in an airtight container at room temperature. It maintains its moistness and flavor beautifully for up to five days—perfect for making ahead of holiday gatherings or special occasions.
Freezing
If you want to prepare this cake even earlier, freezing works well. Wrap it thoroughly in plastic wrap and then in aluminum foil to prevent freezer burn. Frozen, it’ll keep its texture and taste for up to two months. Thaw overnight in the refrigerator before serving for best results.
Reheating
To enjoy your cake warm, reheat individual slices gently in the microwave for about 15 seconds or pop the whole cake in a low oven (around 300°F) for 10 minutes. This brings back the freshly baked feel and makes the icing slightly melty and divine.
FAQs
Can I use regular dried fruit instead of the boozy fruitcake blend?
Absolutely! While the boozy blend adds that special festive touch, plain dried fruits like raisins, cranberries, or chopped dates can work. To mimic that flavor, try soaking your dried fruit in a bit of rum or pomegranate juice for a few hours before folding into the batter.
Is this Fruitcake-Inspired Bundt Cake gluten-free?
It can be, if you use a gluten-free yellow cake mix. Just make sure all other ingredients like pudding mix and baking spray are also labeled gluten-free to keep the cake safe for gluten-sensitive guests.
Can I substitute the pomegranate juice with something else?
If you’re in a pinch, cranberry juice or cherry juice offers a similar tartness and vibrant color. Just avoid juices that are overly sweet or diluted to preserve the balance of flavors in the cake and icing.
How do I keep the nuts on the bottom from sticking when removing from the pan?
Greasing your bundt pan really well with coconut oil or non-stick spray is key. Letting the cake cool completely before unmolding also helps the nuts release more easily without sticking.
Will this cake taste like traditional fruitcake?
It captures the best parts of fruitcake—the rich dried fruits, nuts, and that festive spirit—but it’s much lighter, moister, and more approachable if you’re not a fan of classic dense fruitcakes. The pomegranate juice and vanilla pudding give it a fresh, vibrant twist.
Final Thoughts
If you’re searching for a way to enjoy the comforting vibes of a fruitcake without the heaviness, this Fruitcake-Inspired Bundt Cake is an absolute must-try. It’s wonderfully simple to make, bursting with layers of flavor, and offers a delightful balance of moist texture and festive fruitiness. Whether you’re making it for a holiday feast or a special weekend treat, it’s sure to become a cherished favorite in your baking arsenal. Give it a go and watch how quickly it disappears from your table!
Print
Fruitcake-Inspired Bundt Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Diet: Gluten Free
Description
This Fruitcake-Inspired Bundt Cake combines the rich flavors of boozy dried fruits, pomegranate juice, and walnuts enveloped in a moist yellow cake batter. Finished with a luscious poured butter and sugar icing that seeps into the cake, this dessert offers a festive twist on classic fruitcake with a tender texture and a wonderful balance of sweetness and tartness.
Ingredients
Cake Ingredients
- 1/2 cup boozy dried fruit fruitcake blend, drained well
- ½ cup chopped walnuts
- 1 small package vanilla pudding mix
- 1 box gluten-free or regular yellow cake mix (at least 13.5 ounces)
- 1 cup pomegranate juice
- 4 eggs, slightly beaten
- ½ cup vegetable oil
Icing Ingredients
- ½ cup granulated sugar
- ½ cup butter
- ¼ cup pomegranate juice
For Preparation
- Coconut oil or cooking spray for greasing the bundt pan
Instructions
- Prepare the dried fruit: Strain the 1/2 cup boozy dried fruit fruitcake blend using a mesh strainer over a measuring cup or bowl. Allow it to drain well while you prepare the batter to avoid excess moisture in the cake.
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a bundt pan thoroughly with coconut oil or cooking spray to ensure the cake releases easily after baking.
- Add walnuts to pan: Scatter the chopped walnuts evenly across the bottom of the prepared bundt pan. These will provide a crunchy texture burst at the cake’s base.
- Make the cake batter: In a large mixing bowl, combine the vanilla pudding mix, yellow cake mix, 1 cup pomegranate juice, beaten eggs, and vegetable oil. Stir all ingredients until completely combined and smooth.
- Incorporate fruit: Coarsely chop the drained boozy dried fruit and gently fold it into the cake batter to distribute evenly without crushing the fruit.
- Pour batter into pan: Pour the prepared batter over the walnuts in the bundt pan, spreading evenly to ensure uniform baking.
- Bake the cake: Place the bundt pan in the oven and bake for 45 to 50 minutes. The cake is done when it is set, and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Prepare the icing: While the cake is in its last 10 minutes of baking, combine the ½ cup granulated sugar, ½ cup butter, and ¼ cup pomegranate juice in a saucepan over medium-low heat. Stir occasionally until the butter melts and sugar dissolves. Bring to a boil and allow to boil for 2 minutes.
- Apply the icing: Remove the baked cake from the oven and place it on a cooling rack. Slowly and carefully pour the warm icing onto the hot cake while it’s still in the pan. Pouring the icing onto the bottom allows it to soak through the cake. Continue applying until all the icing is absorbed.
- Cool and serve: Let the cake cool completely in the bundt pan so the icing fully penetrates the cake. Once cooled, invert the bundt cake onto a serving platter. Optionally, decorate the cake as desired.
- Storage: Serve immediately or store the cake tightly wrapped at room temperature for up to 5 days to maintain freshness and moistness.
Notes
- For a gluten-free option, be sure to use a certified gluten-free yellow cake mix.
- If you prefer, substitute the boozy dried fruit with non-alcoholic dried fruit to suit dietary restrictions.
- Chilling the cake after it cools may help the icing set further if desired.
- Use fresh pomegranate juice for the best tart flavor in both batter and icing.
- This cake absorbs the icing best when poured while still hot, so timing is important.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: fruitcake bundt cake, pomegranate cake, boozy fruitcake, gluten-free dessert, festive cake, holiday cake
