Pink Grapefruit Bundt Cake

How do you begin your first blog post? Although I write every day at work, it isn’t this conversational, fun, let-me-bake-you-something kind of tone. So bear with me here as I introduce my favorite new dessert (or breakfast, whatever).

I am definitely in a bundt cake phase – as in constantly searching for any recipe that I can bake in a bundt pan. On my wish list right now? The mini bundt pans.

There are few things better on a spring evening than a moist citrus cake (plus a glass of crisp Chardonnay)! Even those who aren’t huge grapefruit fans LOVED it.


Pink Grapefruit Bundt Cake











  • 1/2 cup (8 Tbsp) unsalted butter
  • 8 ounces light cream cheese
  • 2 cups sugar
  • 3 large eggs
  • 1/2 cup canola oil
  • 1 Tbsp grapefruit rind
  • 1 tsp vanilla
  • 1/2 cup skim milk
  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp salt

Grapefruit Glaze

  • 4 Tbsp grapefruit juice
  • 2 cups powdered sugar

Preheat oven to 325 degrees. Prepare your bundt pan – instead of spraying it with oil, we recommend buttering the pan and then coating it with a light flour layer. In a mixing bowl, combine butter, sugar and cream cheese and beat until light and fluffy. Add eggs, along with the oil, grapefruit rind, vanilla and milk and mix it all together. Next, add the dry ingredients (flour, baking powder and salt). Pour into the pan and bake for approximately one hour. Let the cake cool completely before taking it out of the pan!

To make the grapefruit glaze, combine the grapefruit juice and powdered sugar with a mixer. You can experiment with the amount of juice and sugar, depending on the thickness desired. The more glaze, the better : )