Y'all, if sunshine had a flavor this would be it! This Texas Ruby Red Grapefruit Bundt Cake is bright, fresh, and tangy with just the right amount of Southern quirkiness—kind of like your favorite aunt who wears rhinestone reading glasses and always brings a flask to Easter brunch.
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It's the perfect dessert for spring when chilly weather is still hanging on but you're dreaming about sun-soaked days, porch swings, and wearing sandals without judgment.
This easy bundt cake is topped with the prettiest grapefruit glaze you ever saw. And listen, it comes together faster than your cousin gets divorced (again). No fancy tricks, just good ingredients and a little love.
🗝️ Key takeaways
- Made with fresh Texas Ruby Red grapefruit juice and zest
- Moist, sweet-tart crumb with a citrus-forward flavor
- Pretty enough for Easter, easy enough for a Tuesday night
- Freezes like a dream if you somehow don’t eat it all
🧾 Ingredients
You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
🔪 Instructions
Mix ingredients.
Spoon into pan and bake.
Stir together glaze ingredients.
Spoon onto cooled cake.
🥫 How to store grapefruit bundt cake
- Counter: Covered, 3 days max.
- Fridge: Up to 5 days (but it dries out, so wrap it tight).
- Freezer: Wrap in plastic + foil. Keeps for 2 months. Thaw on counter.
💭 Tips
- Use a no-stick baking spray to grease the bundt pan. It's easier to get in all the areas of the design and less chance of sticking and tearing when it's turned out of the pan.
- Use fresh grapefruit juice if you can—bottled just doesn’t hit the same.
- Let the cake cool completely before glazing or it’ll soak in. (Still delicious, but not as pretty.)
- Use a stand mixer if you've got one. Ain't nobody got time for biceps on baking day.
- Zest and juice your grapefruit the night before if you'll be using fresh grapefruit juice.
- Let the cake cool it in the pan for 15 to 20 minutes after it comes out of the oven, then run a knife carefully around the edges before inverting it onto a wire cooling rack.
Marye's Tip o' the day
Zest before juicing. I know, it sounds obvious, but we’ve all been there.
📖 Variations
- Swap lemon or blood orange if you can’t get your hands on Ruby Reds—but promise me you’ll try the grapefruit at some point.
- Add poppy seeds if you’re feelin' fancy.
- Feeling extra fancy? Top with candied grapefruit peel or a sprinkle of crushed pistachios.
🍴Equipment
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- 10-12 cup bundt pan
- hand mixer or stand mixer
🤫 Marye's secret for zhuzhing it up
Want it extra moist? (I know, I know) Brush warm cake with a mix of grapefruit juice & honey while it's still warm (and before glazing).
zhuzh: verb. To make something more interesting or attractive
👩🍳 FAQs
Have other questions? Ask me in the comments!
You sure can. Just divide between two 8-inch round pans and check the bake time around 30–35 minutes. Fill and frost as desired - I recommend my whipped cream cheese frosting!
It’s citrus-forward but balanced. If you love lemon cake, you’ll be into this.
Yes. Always yes. More glaze is never a bad idea.
⏲️ Marye's time saving hacks -
I like to double the recipe and keep one in the freezer for dessert emergencies!
📚 Related recipes
🍽️ No waste: creative ways to repurpose ruby red grapefruit bundt cake
- Slice and toast with butter for a breakfast treat - or make French toast with it.
- Cube it and layer in a trifle (punch bowl cake) with berries and whipped cream
- Turn stale slices into citrus bread pudding (yes, really)
📞 Wrapping it up
This Texas Ruby Red Grapefruit Bundt Cake is the kind of recipe that makes you feel like you've got your life together—even if you’re just wearing pajama pants and yelling at the dog. Bright, bold, and surprisingly easy, it's guaranteed to bring a little extra sunshine into your kitchen.
Now, go preheat that oven and make some magic.
Save this one for your Easter table, brunch with the girls, or just a Tuesday when you want cake. Tell me in the comments—are you team glaze or team frosting?
And hey— if when you bake it, tag me on Instagram so I can swoon with you. 💕
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Ruby Red Grapefruit Bundt Cake
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 1 box white cake mix
- 3.4- oz instant vanilla pudding mix
- ¾ cup Ruby Red grapefruit juice
- ½ cup whole milk
- ½ cup vegetable oil
- 4 large eggs
- 1 tablespoon grapefruit zest
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Grapefruit Glaze:
- 1 ½ cups powdered sugar
- 3 tablespoons Ruby Red grapefruit juice
- 1 teaspoon grapefruit zest
- Pinch salt
Instructions
- Preheat the oven to 350°F. Grease and flour a 10-12 cup bundt pan
- In a large bowl, whisk together the cake mix and pudding mix.
- Add in the grapefruit juice, milk, oil, eggs, zest, vanilla, and salt.
- Beat on medium speed for 2 minutes until smooth and luscious.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 50-55 minutes or until a toothpick comes out clean (an instant read thermometer will register 200F)and the house smells divine.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.
Glaze
- Whisk together the powdered sugar, grapefruit juice, zest, and salt until smooth. If it’s too thick, add a splash more juice.
- Drizzle that goodness over the cooled cake and let it set.
Notes
- Counter: Covered, 3 days max.
- Fridge: Up to 5 days (but it dries out, so wrap it tight).
- Freezer: Wrap in plastic + foil. Keeps for 2 months. Thaw on counter.
-
- Use a no-stick baking spray to grease the bundt pan. It's easier to get in all the areas of the design and less chance of sticking and tearing when it's turned out of the pan.
-
- Use fresh grapefruit juice if you can—bottled just doesn’t hit the same.
-
- Let the cake cool completely before glazing or it’ll soak in. (Still delicious, but not as pretty.)
-
- Use a stand mixer if you've got one. Ain't nobody got time for biceps on baking day.
-
- Zest and juice your grapefruit the night before if you'll be using fresh grapefruit juice.
-
- Let the cake cool it in the pan for 15 to 20 minutes after it comes out of the oven, then run a knife carefully around the edges before inverting it onto a wire cooling rack.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
Beth says
Thank you for sharing this recipe. Your recipes never fail!