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Overhead shot of bundt cake with a piece taken out on a silver serving tray on a wooden table.
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4.67 from 12 votes

Pancake Mix Bundt Cake With Graham Crackers

You have to try this delicious pancake mix cake combined with the sweet, nutty flavor of graham crackers and drizzled with a graham buttercream glaze!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 8 servings
Author: Kristin

Ingredients

For the cake

  • 2 cups pancake mix (such as Bisquick)
  • ½ cup graham cracker crumbs (about 3 sheets)
  • 1 cup milk
  • 2 eggs
  • 1 teaspoon vanilla extract

For the glaze

  • 2 tablespoons unsalted butter, melted
  • ½ cup confectioner's sugar
  • 2 tablespoons graham cracker crumbs
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
US Customary - Metric

Instructions

  • Preheat oven to 350 degrees F. Prepare bundt pan by spraying with non-stick baking spray.
  • Combine all the cake ingredients and pour into the bundt pan.
    2 cups pancake mix, ½ cup graham cracker crumbs, 1 cup milk, 2 eggs, 1 teaspoon vanilla extract
  • Bake for about 20 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
  • While the cake is baking, prepare the glaze. Pour the butter into a medium bowl, then add the powdered sugar a little at a time while beating with a hand mixer.
    2 tablespoons unsalted butter, melted, ½ cup confectioner's sugar
  • Add about half the milk while beating.
    2 tablespoons milk
  • Add the graham cracker crumbs and vanilla and beat for another minute. Add more milk as needed until the glaze is still thick but can be drizzled off the end of a spoon and leave a trail in the bowl (i.e. it doesn't immediately get absorbed back into the rest of the glaze).
    2 tablespoons graham cracker crumbs, 1 teaspoon vanilla extract
  • Once the cake is baked, cool for about 10 minutes and then invert the bundt pan onto a serving plate to remove the cake. Drizzle the glaze over the cake just prior to serving. Sprinkle with chopped pecans for garnish if desired.

Notes

Prep Tips:

  • Use a nonstick Bundt pan and coat it generously with baking spray to ensure easy removal.
  • If you double the recipe be sure to extend baking time by about 10 minutes and test for doneness with a toothpick.
  • For best texture, let the cake cool for at least 10 minutes before inverting to prevent cracking.
 

Variation Suggestions:

  • Try flavored pancake mixes such as buttermilk or cinnamon.
  • Add chocolate chips, chopped nuts, or mini marshmallows to the batter.
  • Make it dairy-free: Substitute a plant-based milk (like vanilla almond milk) and a dairy-free butter alternative.
 

Serving Suggestions:

  • Serve this cake slightly warm with a drizzle of the graham cracker glaze and a sprinkle of crushed graham crackers or pecans on top.
  • Tastes great paired with coffee or hot chocolate.
  • Add a scoop of vanilla ice cream or top with whipped cream.
 

Storage Info For Leftovers:

  • Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
  • Freeze the baked (unglazed) cake for up to 3 months; thaw overnight in the refrigerator before glazing and serving.
  • If the glaze thickens in storage, warm it for a few seconds in the microwave and stir before drizzling.

Nutrition

Calories: 248kcal | Carbohydrates: 34g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 51mg | Sodium: 463mg | Potassium: 133mg | Fiber: 1g | Sugar: 14g | Vitamin A: 213IU | Vitamin C: 0.1mg | Calcium: 109mg | Iron: 1mg
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