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.
Table of Contents
🗝️ 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
📖 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 like you’re baptizing a sinner. Go slow, let it soak in, and if you’re feeling sassy, double it and glaze it twice.
Notes
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- Counter: Covered, 3 days max.
-
- Fridge: Up to 5 days (but it dries out, so wrap it tight).
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- Freezer: Wrap in plastic + foil. Keeps for 2 months. Thaw on counter.
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.
🧾 Ingredients and 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.
🔪 Instructions
Mix wet ingredients into dry ingredients.
Spoon into pan and bake while waiting impatiently.
Stir together glaze ingredients. Lick fingers.
Spoon onto cooled cake. Eat one piece before the family gets home. Blame the dog.
Marye's Tips
Zest before juicing. I know, it sounds obvious, but we’ve all been there.
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.
Download this free .pdf for more tips, storage info, FAQs, and more about this Ruby Red Grapefruit Bundt Cake.
⏲️ Marye's time saving hacks -
I like to double the recipe and keep one in the freezer for dessert emergencies!
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. 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. 💕
Beth says
Thank you for sharing this recipe. Your recipes never fail!