There’s something about a bundt cake that feels both celebratory and comforting. For Sukkos, bundt cakes couldn’t be more fitting. They're beautiful and easy to share with family and guests who drift in and out of the dining room throughout Yom Tov. (They're also easy to transport if you're eating out or gifting.) From citrus-glazed to spiced varieties that warm cool autumn nights, bundt cakes bring beauty, abundance, and sweetness to the season.

1. Pecan Pie Bundt Cake by Chaya Surie Goldberger

A moist, buttery Bundt cake with a rich pecan pie filling baked right inside — sweet, nutty, and deliciously comforting.

2. Apple Cinnamon Oatmeal Bundt Cake by Chaya Surie Goldberger

Make this easy, flavorful treat with one of my hacks — instant oatmeal packets! With hints of warm cinnamon, sweet apples, and chocolate chips, it’s the perfect go-to Bundt cake.

3. Fall-Spiced Bundt Cake with Caramel Sauce by Elizabeth Kurtz

This cake is wonderful to have around for special guests, as a Shabbos dessert, or even for a breakfast treat. The caramel sauce takes it to a new level of decadence that is definitely worth the extra effort. It’s also delicious on ice cream, baked apples, and well… just about anything.

4. Peanut Butter and Chocolate Bundt Cake by Baila Israel

I experimented with countless Bundt cake recipes, but they always seemed to miss the mark — some turned out too dry, while others were too mushy. Determined to get it just right, I kept adjusting the ingredients until I finally perfected this one.

My kids love it marbled with the peanut butter and chocolate swirl, but I often switch things up with Lotus spread or even fresh blueberries.

5. Simple Lime Bundt Cake by Faigy Cohen

Bundt cakes are best kept simple and that is what I love about this one. A pretty, plain cake with just a hint of lime makes that perfect “counter cake” for a summer Shabbos.

6. Chai Bundt Cake with Maple Syrup Frosting by Faigy Murray

When I first heard about the flavor chai, I thought it was some ancient Asian flavor. Then I saw it all over coffee shops and tea bags. I had a chai latte and I loved it. Chai is so amazing, it’s like eating a hug! And the flavor and texture of this cake are simply incredible.

7. Amaretto Bundt Cake by Faigy Murray

A deliciously light and fluffy cake with such a burst of flavor it will have you coming back for more and more!

8. Apple Cider Mini Bundt Cakes (Dairy-Free) by Family Table

These adorable, moist mini cakes are made with just 3 ingredients. With flavors of apple cider and cinnamon, this cake recipe is perfect for fall.

For more great cooking ideas, watch Shortcuts by Family Table!

9. Halva Bundt Cake by Faigy Grossmann

When I got married, my sister presented me with a box of recipes that she had gathered from my family members. Included was a marble cake from my sister-in-law Raizy. This marble cake has been a favorite for over 20 years. It’s simple to make — no separating eggs! — uses basic ingredients, and comes out perfectly moist every time.   When I was on the hunt for some new Bundt cake flavors, I decided to use the base of this cake recipe and replace the cocoa with other ingredients. The outcome was perfect, and I’ve tried many variations since, all with great results.   This recipe is my halvah version. I love the taste of halvah in all sorts of desserts, and I hope you will too!  

10. Strawberries and Cream Bundt Cake by Miriam (Pascal) Cohen

This is one of the first recipes I ever came up with on my own. After it was published in my column in Ami Magazine, it was also my first recipe to ever “go viral.” It was an instant favorite with my family — and my readers. Nobody can get enough of the somewhat unusual strawberry flavor — or the light, fluffy texture. This was way back in the beginning of my food writing career, but even then, I thought … maybe I’ll write a cookbook some day and include this cake recipe in it.

11. Lemon Bliss Bundt Cake by Denise Levin

A perfect bundt cake for any occasion. Light and refreshing any time of year.

12. Marvelous Maple Chocolate Cake by Estee Kafra

Being a Canadian, maple is a big fall flavor on this side of the border. Dotted with dark chocolate chips, this is the quintessential counter cake.

13. Bubby’s Coffee Cake with Chocolate-Walnut Ribbon (Dairy-Free) by Bassi Gruen

My bubby, a”h, was a fabulous baker. This coffee cake was one of our family’s favorites, and she made it for us often. It has a rich crumb, and the nut mixture both ribbons through the cake and creates a crunchy topping. I like making it for Shalosh Seudos dessert — although it’s also terrific at a Shabbos morning kiddush, when you can enjoy it with coffee.  

14. Rich Double Chocolate Cake by Brynie Greisman

This is going to become your new go-to chocolate cake. The coconut oil adds a velvety texture and the almond extract gives a very subtle background note. The frosting is over the top. Ever since I tried it, I can’t go back to plain old chocolate cake!

15. Cinnamon Swirl Honey Cake with Bourbon Honey Glaze by Chanie Nayman

I’ll be honest, I had a hard time naming this cake. It’s an ode to honey cake, thanks to the honey glaze and a bit of honey in the cake, but what’s really amazing and so seasonal about the cake is the glaze. (In my mind, the glaze is not optional on a cake, but actually integral.) The great texture of the cake with the sweetness of the cinnamon swirl makes a great stage for that glaze.