#BundtBakers ~ Six Flavor Bundt Cake

#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest Board. We take turns hosting each month and choosing the theme or ingredient.

Updated links for all of our past events and more information about BundtBakers can be found on our homepage

This is such an interesting cake! I was very intrigued when I saw the name and wasn't quite sure what to expect. The result? An incredibly moist and tender white cake base infused with subtle flavors - I primarily tasted a touch of butter, rum, and lemon. My sister noted the almond extract as well. They are just hints of flavor which somehow blend into a lovely and unique cake soaked in a delicious glaze for extra sweetness and moisture. The  outside edges get crisped and almost caramelized which adds another dimension of flavor and texture to this lovely treat.

See all the incredible selections of strange flavor combinations shared today at the links below:

Six Flavor Bundt Cake from Food.com

1 cup butter, softened
12 cup shortening
3 cups granulated sugar
5 eggs, beaten
3 cups all-purpose flour
12 teaspoon baking powder
1 pinch salt
1 cup milk
1 teaspoon coconut extract
1 teaspoon lemon extract
1 teaspoon rum extract
1 teaspoon butter flavor extract
1 teaspoon vanilla extract
1 teaspoon almond extract

12 cup white sugar
14 cup water
12 teaspoon coconut extract
12 teaspoon rum extract
12 teaspoon butter flavor extract
12 teaspoon lemon extract
12 teaspoon vanilla extract
12 tsp almond extract

  1. Preheat oven to 325°F.
  2. Grease a 10-inch Bundt cake pan.
  3. In small bowl, combine flour, baking powder and salt; set aside.
  4. In a measuring cup, combine the milk and 1 teaspoon of each of the 6 extracts; set aside.
  5. In mixing bowl, cream butter, shortening and 3 cups of sugar until light and fluffy.
  6. Add eggs one at a time and beat until smooth.
  7. Beat in flour mixture alternately with milk mixture, beginning and ending with flour mixture.
  8. Spoon mixture into prepared pan.
  9. Bake for 1 1/2 hours, or until cake tests done.
  10. Let cake cool for 5 minutes and then pour 1/2 of glaze over cake (while still in pan).
  11. Let sit for another 5 minutes and then turn cake out of pan onto wire rack (with waxed paper under rack to catch drippings).
  12. Slowly spoon remaining glaze onto top of hot cake.
  13. Cool completely before serving.
To make the Six Flavor Glaze: 
  1. In saucepan, combine 1/2 cup sugar, water and 1/2 teaspoon of each of the 6 extracts.
  2. Bring to a boil, stirring until sugar is dissolved.
Seven Flavor Cake/Glaze: Add 1 teaspoon pineapple flavored extract to Six Flavor Cake and 1/2 teaspoon pineapple flavored extract to Six Flavor Glaze.


  1. A delightful combo of flavors too. There is a little something for everyone.

  2. You've got a fab combo here. So clever to get the proportions just right.

  3. Wow, Rebekah, that sounds just absolutely delicious! Was quite curious what the six flavours would mean, but they are actually SIX flavours! Have to try that one!

  4. This sounds so delicious! I'd never think to put all those different extracts together, but seeing them in the recipe I think they'd actually work really well! YUM

  5. Wow so many extracts! your home must be smelling amazing and the cake texture looks really soft :)

  6. All those flavors sound incredible! :D Save me a slice ;D

  7. Wow, you really weren't joking about six flavors! This cake looks wonderful, I love it! Really creative :)

  8. I think most people would find a flavor they liked in this cake, and I bet they were delicious when combined. The crumb in the cake look so soft, and I bet the glaze added more layers of flavor.

  9. What a fun and interesting cake, great idea!

  10. It looks so moist! I would love a slice!


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