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Almond Yeast Cake

Almond Yeast Cake
A tasty marriage of yellow cake, almonds and yeast, this light and delightful dessert is a fun twist on a classic Bundt cake.
Yield 1 (10-inch) Bundt cake



  • 1 package yellow cake mix (2-layer size)
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 3/4 cup warm water (120-130°F)
  • 1/2 cup butter or margarine (melted)
  • 4 large eggs
  • 1 teaspoon almond extract
  • 1 cup (3oz) ground almonds


  • Generously grease and lightly flour a 10-inch Bundt pan; set aside.
  • In stand mixer bowl, combine cake mix, yeast, warm water, butter, eggs and almond extract. Using a paddle attachment, blend and beat as directed on package. Add ground almonds; mix well. Pour into prepared pan. Cover and let rise in warm place for 30 minutes.
  • Preheat oven to 350°F.
  • Bake for 45 to 50 minutes until toothpick inserted in center comes out clean. Cool 10 minutes; invert onto plate to remove from pan.
  • Serve warm or cold. If desired, sprinkle with powdered sugar or garnish with your favorite fruit.


If ground almonds are unavailable, grind a 3-oz. package whole almonds in a blender.
Photo by Brandi Evans.

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