7 sweet & scrumptious Bundt cake recipes from the ’70s

7 sweet & scrumptious Bundt cakes from the '70s

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If you’re looking for some delicious Bundt cake recipes to serve at your next holiday party — or any time of year, for that matter — you have come to the right place.

What’s so brilliant about bundts? Bundt cakes are favorite dessert cakes because they are extra moist, and can be varied easily with the interesting addition of surprise ingredients. Simple preparation results in elegant eating.

Unlike a layer cake, bundt cakes are rich and delicious enough to can be enjoyed with or without glaze or frosting. But if you’re in the mood for ice cream? Serve a slice of cake with a scoop of vanilla or butter pecan.

No need to worry about fancy flavors, because any ice cream makes a smooth ‘n’ creamy complement for your holiday dessert. You also can serve cake with whipped cream, frozen yogurt or a warmed sauce.

Holiday Bundt cake recipes - with white glaze - recipes from the 70s

7 sweet & scrumptious Bundt cake recipes from the ’70s

Recipes featured below:

1. Spiced pineapple bundt cake
2. Walnut-sour cream spice cake
3. Chocolate-pistachio bundt cake
4. Harvey Wallbanger cake
5. Carrot bundt cake
6. Coconut bundt cake
7. Poppyseed Bundt cake

1. Spiced pineapple bundt cake


1/3 cup finely chopped walnuts
1 (8-1/4 ounces) can crushed pineapple
3/4 cup pitted prunes, finely cut
2 cups sifted all-purpose flour
1-1/4 teaspoons soda
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon cloves
1/2 cup oil
3 large eggs
1-1/3 cups sugar
1 cup flaked coconut


Grease an 8-1/2-inch fluted tube pan well and sprinkle with walnuts. Combine undrained pineapple and prunes in small saucepan. Heat to boiling, then cool. Resift flour with soda, salt and spices.

Beat oil, eggs and sugar together in a large mixing bowl until light. Add sifted dry ingredients and cooled fruit mixture, and beat by hand until well blended. Stir in coconut. Turn into prepared pan. Bake below oven center at 325 degrees about 65 minutes, or until cake tests done.

Remove from oven and let cake stand in pan 10 minutes, then turn out onto wire rack to cool.

Makes 1 large cake

2. Walnut-sour cream spice cake


2-1/2 cups flour
1 teaspoon cinnamon
3/4 teaspoon cardamom
1/4 teaspoon cloves
1 teaspoon soda
1/2 teaspoon salt
1 cup butter
2 cups sugar
6 eggs
1 teaspoon pure vanilla extract
2 cups dairy sour cream
3/4 cup finely chopped walnuts


Combine flour, cinnamon, cardamom, cloves, soda and salt. Beat together butter and sugar until light and fluffy. Beat in eggs, one at a time, mixing well after each addition. Mix in vanilla. Blend in flour mixture alternately with sour cream. Stir in walnuts.

Turn into greased and floured 3-quart bundt pan. Bake in 350 F oven 1 hour and 15 minutes or until pick inserted in center comes out dry. Cool 10 minutes. Invert cake onto rack to finish cooling.

Makes 1 large cake — about 12 servings

3. Chocolate-pistachio bundt cake


1 package white or yellow cake mix
1 package (3-1/2 ounces) instant pistachio pudding
1/2 cup orange juice
1/2 cup water
4 eggs
1/2 cup oil
3/4 cup chocolate syrup
Confectioners’ sugar


Combine cake mix, pudding mix, orange juice, water, eggs and oil in large mixing bowl. Blend to moisten, then beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.

Pour about 3/4 of batter into well-greased and floured bundt pan or 10-inch tube pan. Add chocolate syrup to remaining batter. Mix well. Pour over batter in pan.

Bake at 350 degrees about 1 hour or until done. Cool in pan on wire rack 10 minutes. Remove from pan and cool on wire rack. Sprinkle with confectioners’ sugar.

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4. Harvey Wallbanger cake

This bundt-type cake should be great for the holidays.


1 package yellow cake mix
1 pkg. vanilla instant pudding (3-1/4 ounces)
1/2 cup cooking oil
4 eggs
1/4 cup vodka
1/4 cup Galliano
3/4 cup orange juice


Mix all ingredients together and beat 4 minutes. Pour batter into well-greased and lightly-floured bundt pan. Bake at 350 degrees for 45-50 minutes. Dust with confectioner’s sugar or frost with orange glaze.

Bundt cake recipes - Round molded cake with powdered sugar

5. Carrot bundt cake

2-1/2 cups sugar
1-1/2 cups cooking oil
4 eggs, separated
5 tbs hot water
2-1/2 cups sifted flour
1 tsp cinnamon
1-1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon nutmeg
1/2 teaspoon cloves
1-3/4 cups grated raw carrots
1 cup chopped pecans


In large bowl, combine sugar and cooking oil. Beat in egg yolks; add water and beat well. Sift together dry ingredients and add to egg mixture. Fold in carrots and nuts. Beat egg whites until stiff and fold into mixture.

Bake in a greased and floured 12-cup bundt pan at 350 degrees for 60 to 70 minutes; turn out on wire rack or serving plate to complete cooling.

Top with a plain vanilla glaze, or with this recipe, which has cream cheese added.

Cream cheese glaze

1 package (3 oz) cream cheese, softened
1 tablespoons butter, softened
1/2 teaspoon vanilla
1-1/2 cups sifted confectioners sugar
2 to 3 tablespoons milk

In small bowl, combine cream cheese, butter and vanilla; beat until smooth. Add sugar; add milk gradually to achieve desired consistency. Beat until smooth and spoon over top of cake, letting it run down sides in drip fashion.

6. Coconut bundt cake

Make it from scratch or from a mix. Inside you’ll find a seasonal light green color.


1 white or yellow layer cake mix
1 package (3-1/2 ounces) pistachio instant pudding
1 cup orange juice
4 eggs
1/2 cup oil
1/2 cup shredded or flaked coconut

Combine cake mix, pudding, orange juice, eggs and oil. Beat to moisten, then continue to beat for 2 minutes at medium speed. Stir in coconut.

Pour into well-greased and floured bundt pan. Bake at 350 degrees for 50 minutes or until cake tests done. Frost with orange buttercream icing and top with shredded coconut.

7. Poppyseed Bundt cake


1 package French Vanilla pudding/pie filling
2 cups milk
2 ounces poppy seeds
1 package Betty Crocker white sour cream cake mix
2 eggs


Prepare French vanilla pudding and pie filling mix as directed on package with the two cups milk. Add poppy seeds while cooking. Bring to boil. Set aside.

Combine cake mix with the two eggs. Blend with fork till moist. Then mix in the hot pudding mix. Grease bundt pan well. Bake in a 350 degree oven for 30 to 45 minutes. Do not overbake.

Lemon glaze

1 cup powdered sugar
1 tablespoon butter
Lemon juice

Combine powdered sugar, butter and enough lemon juice to make mixture runny. Grate in lemon rind. Pour over cooled cake.


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Comments on this story

One Response

  1. I loved the pineapple creme bund cake mix it was awesome loved the cream filling I would love the recipe for that

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