This post is sponsored by Stove Top Stuffing but thoughts and recipe are my own. The recipe was not developed by Kraft Heinz.

StoveTop Stuffing Bundt Cake

Thanksgiving is the biggest dinner of the whole year and stuffing is an essential side dish… at least in our house! This year I partnered up with Stove Top Stuffing to try and reinvent, or reimagine the dish we always have.  I wanted to top The Stuffle Stove Top created last year.  The result?  A Stuffing Bundt cake… the same great flavor you love but you can serve it up on a platter and slice into like a cake! 

Check out the video tutorial or scroll down for the recipe and steps!

Stove Top Stuffing Bundt Cake Ingredients | The Chic Site

I used two boxes of Stove Top stuffing to fill up the Bundt cake pan completely and used the package instructions for how to make it.  To that mixture I’m also adding celery, onion, cranberry, pecans, green apples and a little sage… because it’s delicious!

Saute veggies for stuffing | The Chic Site

Start by preheating the oven to 350 degrees. Next sauté your celery, onions, cranberries and pecans in the butter over medium heat until onions are translucent, five – seven minutes. 

Stove Top Stuffing Recipe | The Chic Site

Remove the veggie mixture from heat and then make the two boxes of stuffing per the package instructions.

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Remove stuffing from heat and place in a large bowl. Whisk together three eggs, this will help your cake bind together.

Stove Top Stuffing Add Ins | The Chic Site

Add the veggie mixture and whisked eggs in with the stuffing and mix well.

Stuffing Bundt Cake | The Chic Site

Spray every inch of the bundt pan with non-stick spray and then add mixture. Use a spatula to press the mixture firmly into place. Put cake into the oven and bake fro 45 minutes or until a knife inserted into the middle comes out clean and the whole cake feels firm. 

Scoring a Bundt Cake | The Chic Site

Allow stuffing bundt cake to cool for at least ten minutes, but not much longer before scoring around the sides gently with a knife. Now, say a prayer to the cake Gods that it will come out!

*If you remove it and it seems like it’s stuck to the sides you can ABSOLUTELY serve it right out of the bundt pan and just tell all your Thanksgiving guests that was your plan all along. 😉

Stuffing Bundt Cake | The Chic Site

Flip your stuffing Bundt cake onto a plate (like I did in the video above) and serve it up along with all of your other holiday  dishes! What I love about using Stove Top stuffing for this recipe is that it makes the perfect tasty Thanksgiving dish. It’s easy to shop for, easy to prep, and ready to eat in minutes. It’s not Thanksgiving without Stove Top

Think you can top my Stuffing Bundt Cake?

Join the #StopTopThis challenge and see how creative you can get with your Stove Top Stuffing Mix this Thanksgiving holiday season. Get the whole family involved!

Want some more ideas for Thanksgiving?  Check out this DIY Thanksgiving table runner or this Thanksgiving sangria!

Stove Top Stuffing Bundt Cake
The perfect Thanksgiving side dish with a little twist!
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
  1. 2 boxes of Stove Top stuffing
  2. 3 cups of water
  3. 3 eggs
  4. 1 stick of butter
  5. 1 yellow onion - chopped
  6. 2 stalks of celery - chopped
  7. 1 green apple - diced
  8. 1/2 cup of cranberries
  9. 1/3 cup of pecans
  10. 5 leaves of fresh sage - chopped
  1. Preheat oven to 350 degrees
  2. Sautee celery and onions in butter over medium heat
  3. Add in cranberries and chopped pecans until cooked through, set to the side
  4. Bring three cups of water to a simmer and add in stuffing mixture. Mix until fluffy
  5. In a large mixing bowl combine stuffing, celery mixture and eggs. Mix well.
  6. Spray your bundt pan with non-stick cooking spray
  7. Pour stuffing into bundt and use a spatula to press it firmly into place
  8. Bake for 45 minutes or until a knife inserted in the center comes out clean and the whole cake feels firm.
  9. Allow to cool for ten minutes before flipping onto a plate. Serve warm.
Rachel Hollis