17 Delicious Nothing Bundt Cakes Flavors 

Nothing beats a delicious cake. The treat is perfect for every occasion, from weddings to birthdays to a simple Friday night at home. The confections are classics, beloved by almost everyone who tastes them.

A store front sign for the bakery chain known as Nothing Bundt Cakes

The Las Vegas bakery Nothing Bundt Cake uses simple ingredients to make extraordinary cakes.

Founded in 1997 by Dena Tripp and Debbie Schwetz, Nothing Bundt Cakes now has over 430 satellite locations across the United States and Canada. 

All of the cakes get made by hand to exacting standards. The batter’s base is wheat, milk, eggs, sugar, and natural and artificial flavors. Nothing Bundt Cake’s confections make great presents or snacks. 

The bakers make their cakes in a wide variety of flavors. They have a steady lineup and flavors kept in the vault to release at will.

I’ve collected the best Nothing Bundt Cake flavors and explained why you need to try them.  

Nothing Bundt Cake makes a wide array of flavors, but these are the best:

Red Velvet

Red velvet cake is a beloved standard cake flavor. Though it’s often associated with the south, the confection originated in Maryland.

The cake’s striking crimson color makes it immediately identifiable. Despite its dramatic shade, red velvet cake has a mild cocoa taste, complemented by mild cream cheese icing.

Nothing Bundt Cake distinguishes its confections from the common recipe by folding chocolate chips into the batter. The bakers top each cake with rich cream cheese frosting.

Nothing Bundt Cake sells their red velvet treats in various sizes: eight and ten-inch and tiered regular cakes, Bundtlet mini cakes, and Bundtinis, tiny cakes sold by the dozen. 


Marble cake provides the best of both worlds for snackers who can’t quite choose between chocolate and vanilla.

The treat swirls vanilla and chocolate batter without mixing them, so each bite of cake provides a hint of each flavor.

Most marble cakes favor vanilla. The confection traces its roots back to Germany in the 1800s; however, the name “marble cake” first appeared in the September 29, 1859 edition of the Illinois State Chronicle.

Nothing Bundt Cake moved their marble bundt cake into the “flavor vault” in 2022. The company reserves the right to reintroduce the confection at its discretion.


Confetti cakes have become synonymous with birthday cakes.

These brightly colored confections mix rainbow sprinkles into a vanilla batter base. The sprinkles melt during the baking, leaving bursts of color in the white cake.

Confetti cake entered the popular consciousness in 1989 under the name of “funfetti .” The Pillsbury Company introduced the confection, and the public instantly embraced it.

Betty Crocker invented their own version of the cake, but Pillsbury owns the copyright to the name “Funfetti,” necessitating a workaround.

For Betty Crocker, the name “Dunkaroos” was the workaround. For the public, “confetti cake” provided a public domain alternative.

Bakers typically frost confetti cakes with plain white icing, though some variations also mix sprinkles into the frosting.

Nothing Bundt Cake’s confetti drizzles a thick layer of white icing over their delicious confetti cake.

The company sells the confection in eight, ten-inch, and tiered regular cake varieties, Bundtlet mini cakes, and Bundtini twelve packs. 


Lemon cakes are the perfect treat for those who like a little tart with their sweetness.

Lemon cakes use the fruit’s juice and zest to infuse the confection with a crisp citrus flavor. 

While we don’t know precisely when or how lemon cake entered the zeitgeist, it likely traces its roots back to the creation of pound cake. Pound cakes have a long, rich history, dating back to 18th century England. 

Lemon reached the peak of its popularity as a flavor in the 19th century. During that period, lemon surpassed vanilla in the public’s hearts. Adhering to their roots, lemon cakes favor simplicity. 

The treats are basic, clean cakes with a dense structure. The Nothing Bundt Cake lemon cake allows the citrus flavor to shine but softens it with a touch of sweetness. The company’s trademark frosting tempers the sour. 

Nothing Bundt Cakes sells their lemon cake as eight, ten-inch, and tiered regular cakes, Bundtlet minis, and Bundtini twelve packs. 

Chocolate Chocolate Chip

When one dose of chocolate simply won’t cut it, Nothing Bundt Cake has you covered.

The chocolate chocolate chip cake provides a double helping of the good stuff certain to delight chocoholics everywhere. 

Chocolate cake is a beloved fixture, dating back to 1886. Intrepid bakers began adding cocoa powder to batter to make their cakes chocolate that year, creating a treat beloved by every demographic.

Nothing Bundt Cakes folds semi-sweet chocolate chips into their chocolate cake batter, creating an even more decadent treat.

The bakers top each cake with a healthy layer of their signature cream cheese frosting. 

Nothing Bundt Cake sells their chocolate chocolate chip cakes as eight or ten-inch or tiered regular cakes, Bundtlets, or Bundtini twelve packs. 

Pumpkin Spice

Nothing says autumn like pumpkin spice everything. No actual gourds need to be harmed in the making of pumpkin spice products; the flavor depends entirely on the mix of seasonal flavors. 

The spice mixes cinnamon, nutmeg, cloves, and ginger into one super seasoning.

The popular flavoring appeared as early as 1796, under the name “pompkin .” The spice appeared in the first published American cookbook, American Cookery, by Amelia Simmons. By 1890, the mixture evolved into “pumpkin pie spice.” 

Millions of dollars worth of pumpkin spice products sell annually. Despite being a seasonal treat, pumpkin spice treats sold 500 million dollars worth of merchandise in 2016. 

Nothing Bundt Cakes sells their delicious pumpkin spice cakes for limited periods. The treats are only available through the autumn, so grab them while you can.

The bakery adorns the cake with petals of their signature white icing. The confection sells as eight, ten-inch, or tiered regular cakes, Bundtlet mini, or a dozen Bundtinis. 

White Chocolate Raspberry

Serious chocoholics may turn up their noses at white chocolate, but the flavor has garnered a passionate following. 

Nestle invented white chocolate in 1937. The confection quickly inspired imitators, and every major chocolatier hurried to copy the formula.

Today white chocolate flavors everything from cookies to hot cocoa. White chocolate is creamy and very sweet.

Tart flavors compliment the ingredient, cutting through some of the sweetness. The bright bite of raspberry weds white chocolate beautifully. 

Nothing Bundt Cake’s white chocolate raspberry cake swirls high-quality raspberry puree into their white chocolate cake batter.

The confection bakes up fluffy and sweet with a hint of tartness. A thick drizzle of the bakery’s custom white frosting completes the treat.

The white chocolate raspberry bundt cakes are available in eight or ten-inch sizes, tiered regular cakes, Bundtlets, or twelve Bundtinis. 

Blueberry Bliss

Blueberries taste like summer. The bright, tart fruit adds a burst of sunshine to every dish.

Blueberries make their way into many baked goods. The fruit’s sharpness compliments the sweetness of muffins, cookies, and cakes, providing contrast as well as their own unique flavor.

Nothing Bundt Cake’s blueberry bliss case is as fleeting as blueberry season. The confections are “featured” treats, meaning they only sell for a limited time annually.

The bakery sells blueberry bliss cakes through the summer months.

The blueberry bliss cake mixes whole blueberries through a delicious white cake. A thick drizzle of cream cheese frosting tops the cake.

When the blueberry bliss cake is available, it comes as eight and ten-inch cakes, mini Bundtlet cakes, and Bundtini packs of twelve. 

Classic Vanilla

Vanilla is the platonic ideal of cake, so much so that when people say “cake,” we assume they mean vanilla. The flavor is simple, clean, and delicious.

The vanilla cake has a long, storied history. The confection is a several-times removed relative of bread.

The word cake traces its lineage back to the Vikings. This early version was nearer to our conception of bread. 

As cake evolved, it became sweeter and lighter. Vanilla cakes feature vanilla beans or extract to create the iconic flavor. 

When you are looking for a cake to please a large crowd, vanilla is your safest bet. The mild but delicious flavor appeals to almost all tastes, and the Nothing Bundt Cake classic vanilla bundt perfects the recipe.

The confection is sweet but not cloying, with a distinct vanilla flavor. Fluffy white icing completes the treat.

Nothing Bundt Cake’s classic vanilla cake comes in eight and ten-inch varieties and tiered cakes. Additionally, the cakes come as Bundtlet minis and Bundtini dozen packs. 

Peppermint Chocolate Chip

Peppermint and chocolate go together like holly and ivy. The flavors evoke cozy winter evenings and pleasant holiday evenings. 

Peppermint hot chocolate is a seasonal favorite for many, combining two essential holiday flavors.

The Nothing Bundt Cake peppermint chocolate chip cake replicates the pleasure of sipping a warm mug of peppermint hot chocolate without having to worry about burning your tongue.

The confection adds chocolate chips and crunchy chunks of peppermint to its chocolate cake batter to create a sweet and cozy holiday treat. The peppermint chocolate chip Nothing Bundt 

Cake makes very limited annual appearances. The bakery sells the cake for the month of December, so stock up on the eight or ten-inch cakes.

The miniature Bundtlet cakes or Bundtinis by the dozen make great treats for a holiday party. 


Carrots aren’t just for rabbits. The vegetable makes a delicious, spicy cake. Carrot cake traces its origins back to 1591.

This early descendant was called “pudding in a Carret root,” While it was not precisely the confection we know today, it shared many similarities that would remain in the family line.

Carrot cakes feature a variety of spices, including ginger, cinnamon, and ground, mixed spice. Nothing Bundt Cake adds diced pineapple for an extra burst of sweet flavor.

The bakery uses nutmeg to further enhance their confections and cut through the carrot and pineapple sweetness.

Nothing Bundt Cake tops their moist carrot cake with a thick drizzling of cream cheese frosting.

The cakes come in eight or ten-inch sizes, as well as Bundtlet minis and packs of twelve Bundtinis. 

Pecan Praline

Pralines show up in many of your favorite desserts, but the confection is a treat unto itself.

Praline consists of a variety of nuts coated in caramelized sugar. The resulting candy is sweet, crunchy, and delicious.

Nothing Bundt Cake packs its pecan praline cake with cinnamon and sugar-coated pecans.

The cake is streusel style, capturing the full flavors of the classic candy. The bakers top their yellow cake with thick cream cheese frosting.

Nothing Bundt Cake moved the pecan praline cake to their flavor vault, despite it being a fan favorite. Keep your eyes peeled, as it may reappear at the company’s discretion. 

Strawberries & Cream

Strawberries & cream are a classic pairing—the sweetness of the cream compliments the bright burst of strawberry for a perfect summertime treat. 

The combination owes its existence to King George V. The monarch paired the two ingredients in the early 1900s.

Strawberries were considered very chic at the time, and combining them with cream was an indulgence that quickly spread.

Nothing Bundt Cake mixes white chocolate and strawberry filling to recreate the taste of strawberries & cream. The bakery tops their sweet, refreshing cake with white icing. 

Strawberries & cream cake comes in eight or ten-inch options, Bundtlet minis, and twelve packs of Bundtinis. 

Lemon Raspberry

Lemon and raspberry are the perfect combinations for those who like a little more bite to their sweets.

The tart flavors compliment each other, creating a refreshing, lemonade-like taste. 

Nothing Bundt Cake adds raspberry puree to their signature lemon cake to create their limited edition treat. Thick white frosting adorns the summertime treat. 

The Lemon Raspberry cake is only available through the summer months. The treat comes as eight or ten-inch bundt cakes, miniature Bundtlets, or Bundtini twelve packs. 


Snickerdoodles are the essence of simple deliciousness. The classic cookies delight most palates by keeping the recipe basic; a soft sugar cookie rolled in cinnamon and white sugar. 

The flavor has made its way into many different treats, from ice cream to lattes. 

A snickerdoodle’s simple, straightforward ingredients lend themselves to cakes. Nothing Bundt Cake mixes the cookie’s blend of cinnamon and sugar into their classic cake batter.

The bakery frosts the confection with their classic white icing. 

Buy the treats in eight or ten-inch cakes, Bundtlet minis, or Bundtini twelve packs. 

Salted Caramel

Salted caramel is having a moment. The flavor appears everywhere, showing up in cookies, coffees, and candy. 

The pair creates the perfect combination of salty and sweet, allowing the two flavors to complement each other. 

Nothing Bundt Cake releases their salted caramel cake in a limited capacity. The cake is a springtime release, rich with caramel flavor and topped with cream cheese frosting.

The salted caramel cake is available in eight and ten-inch varieties, miniature Bundtlet cakes, and Bundtini twelve packs. 

Peanut Butter Chocolate Chip

What pairing is more iconic than peanut butter and chocolate? The two flavors have been working together to delight snackers for years. 

Nothing Bundt Cake’s peanut butter chocolate chip cake mixes semi-sweet morsels into their delicious peanut butter cake batter. The bakers top the treat with thick layers of their classic white icing. 

The peanut butter chocolate chip cake is a featured flavor. Nothing Bundt Cake releases it at different intervals, so keep an eye on the company’s website. 

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Written by Brian Nagele

Brian attended West Virginia University, then started his career in the IT industry before following his passion for marketing and hospitality. He has over 20 years experience in the restaurant and bar industry.

As a former restaurant owner, he knows about running a food business and loves to eat and enjoy cocktails on a regular basis. He constantly travels to new cities tasting and reviewing the most popular spots.

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