Now is the perfect time for light, fluffy, heavenly desserts. Bundt cakes are perfect for after dinner dessert, enjoying on a picnic or just as an afternoon treat. Here are two seasonal inspired bundt cake recipes you should try.

Cream Cheese Swirled Coconut Tres Leches Bundt Cake

This delicious recipe is by Half Baked Harvest

Cake Ingredients

  • 2 sticks butter, melted
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 1 cup full fat coconut milk
  • 3 cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 8 oz cream cheese, room temp
  • 1 ½ cups shredded coconut


  • ½ cup full fat coconut milk
  • 15 oz sweetened condensed milk
  • Cinnamon
  • Coconut rum (optional)


  1. Preheat oven to 350° F (177° C) and grease a 10 inch bundt cake pan.
  2. In a large bowl, beat butter, sugar, vanilla, eggs and milk until combined. Add flour, baking powder, baking soda, and salt. Mix on low speed until combined.
  3. Spoon half the batter into the prepared pan. Dollop softened cream cheese over batter and spread into an even layer. Sprinkle shredded coconut on top. Add remaining batter on top of cream cheese. Bake for 50-55 mins or until a toothpick inserted in the highest point comes out clean. Let cool.
  4. Make glaze in a medium bowl by combining ingredients with a whisk until desired consistency. Add 1 tablespoon coconut rum if desired. Pierce holes in top of the cake with a skewer, inserting about half way. Slowly drizzle ¼ of the glaze evenly over the cake. Let stand for 15 mins. Invert cake onto a plate and cut to serve.

Moist Lemon Poppy Seed Bundt Cake

This delicious recipe is by Live Well Bake Often

Cake Ingredients

  • 2 ¾ cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 3 tablespoons poppy seeds
  • ¾ cup butter, softened
  • 2 cups sugar
  • 2 eggs, room temp
  • 2 teaspoons vanilla extract
  • ⅓ cup fresh lemon juice
  • 2 tablespoons lemon zest
  • ¼ cup canola or vegetable oil
  • 1 cup sour cream

Glaze Ingredients

  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice


  1. Preahead oven to 350° F (177° C) and grease 10 inch bundt cake pan. In a large mixing bowl, whisk together flour, baking soda, baking powder, salt and poppy seeds. Set aside.
  2. In a stand mixer bowl with paddle attachment, beat the butter and sugar until light and fluffy. Mix in the eggs one at a time and then the vanilla. Slowly mix in lemon juice, zest and oil. Alternate between flour mixture and sour cream until both are evenly mixed into the wet mixture.
  3. Pour batter into the prepared pan and spread evenly. Bake for 45-55 mins or until an inserted toothpick comes out clean. Cover loosely with foil for the final 5-10 minutes to avoid excess browning. Remove from oven and let cool for 30 minutes. Invert cake on wire rack to finish cooling.
  4. To make glaze, add powdered sugar and lemon juice and combine to desired consistency. Once cake has cooled, pour glaze evenly over cake and allow to harden.