Sorrel Bundt Cake: Easy Cake Mix Version.

Sorrel Bundt cake: easy cake mix version

Make your Christmas holiday celebration extra special with this beautiful  Sorrel Bundt Cake: Easy Cake Mix Version recipe.  It cuts the bake time in almost less than half the time of a traditional recipe. 

The beautiful scarlet red flower is a popular item in Jamaican Christmas tradition. It is used to make our famous  Jamaican Sorrel Drink recipe. However, in this recipe blog, we will be using sorrel to make an easy cake mix version of sorrel cake.

Sorrel Cake has become very popular over the last several years. I first learned about this increasingly popular cake from Jamaica’s  Humanitarian and Baker, Donna Marie Gowe. She is well-known across the globe for her unique cakes and for helping the poor. 

Happy Holidays And A Blessed New Year

I hope you enjoy this easy sorrel cake recipe as much as my family does. Have a Merry Christmas and a Happy New Year filled with joy and a delicious slice of this delectable sorrel cake.


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Easy Cake Mix Version of Sorrel Bundt Cake

Here are the sorrel cake ingredients you will need.

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Sorrel Bundt cake: easy cake mix version
Sorrel Bundt cake: easy cake mix version

Sorrel Bundt Cake: Easy Cake Mix Version.

Kevin Foodie
Not only does this sorrel cake bring a refreshing change to your dessert table, but its vibrant red hue also adds a festive and visually striking element to your holiday celebrations.
It's as simple as 1-2-3 to make this sorrel cake. There will be no creaming of butter and sugar. Just combine your favorite cake mix with the sorrel puree and bake for about 30 minutes.
5 from 9 votes
Prep Time 15 minutes
Cook Time 30 minutes
Course Dessert
Cuisine Caribbean, Jamaican
Servings 8 People


  • Oven
  • 9 inches Flute or Bundt Cake Pan
  • Saucepan
  • Hand Mixer
  • Mixing Bowl
  • Blender
  • Measuring cups and spoons
  • Spoon
  • Spatula


Sorrel Puree Ingredients

  • oz Dried Sorrel (1 pack)
  • ¼ cup Jamaican Whiye Rum
  • cups Water

Sorrel Cake Ingredients

  • 1 box Duncan Hines Red Velvet Cake Mix
  • 3 medium Eggs
  • 1 cup Oil
  • ¾ cup Water
  • 2 tsp. Vanilla extract
  • 1 tsp. Almond Extract
  • cup Sorrel Puree


Let's Make The Sorrel Puree

  • In a saucepan add the dried sorrel petals, water, and rum. Bring to a boil for about 1 minute, then turn off the heat
    Jamaican dried Sorrel
  • You can use fresh sorrel. However, I was unable to locate any in New York City. If You are lucky to have fresh sorrel; you will need roughly 3 to 4 cups for this recipe.
    Dried sorrel produces a richer, darker crimson color when boiled and pureed than fresh sorrel. As a result, you'll notice a variation in the tint of red on the cake.
    Jamaican Fresh Sorrel
  • Scoop the cooked sorrel mixture into a blender. Blend on medium speed until smooth. The flavor of sorrel is particularly tangy. To help balance the sour flavor, you may add a sweetener such as corn syrup, honey, or maple syrup. However, this recipe did not call for a sweetener.
    Sorrel Bundt cake: easy cake mix version
  • Allow the sorrel puree to cool further in a glass container. It will thicken as it cools.
    Sorrel Puree

Let's Whip Up The Sorrel Cake

  • Preheat oven to 350 ℉.
  • In a mixing bowl, pour the red velvet cake mix. Add the oil, eggs, and water to the cake mix according to the package instructions. I added the vanilla and almond extract for more flavor.
    You may use your favorite cake mix flavor. However, I chose to use red velvet because it produces a brighter red color cake.
  • Combine all of the ingredients using a hand mixer. Measure 1½ cups sorrel purée. Add to the cake batter and thoroughly combine with a mixer.
    Sorrel Bundt cake: easy cake mix version
  • Grease the bundt cake pan with unsalted butter. This is optional, however, I have placed some halved cherries at the bottom of the pan. This is purely for aesthetic purposes.
    Sorrel Bundt cake: easy cake mix version
  • Pour the sorrel cake mixture into the bundt cake pan. Double-tap the cake pan onto a hard surface to fill all the air pockets in the batter.
    Sorrel Bundt cake: easy cake mix version
  • Place the cake pan in the water bath and bake for 30 to 33 minutes. or until an inserted knife or bamboo skewer comes out clean.
    Sorrel Bundt cake: easy cake mix version
  • Remove the sorrel cake from the oven and set it to cool before slicing. Mix ½ rum and red wine in a spray bottle. Spray cake heavily with wine solution as soon after it is removed from the oven.
    This sorrel cake serves 6 to 8 people.
    Sorrel Bundt cake: easy cake mix version



The remaining sorrel puree was used to make another sorrel cake with Duncan Hines Butter Golden flavor. The color, flavor, and texture of the sorrel cake vary from those of the red velvet cake mix. The cake below has a wonderfully moist texture with a lighter feel.
Duncan Hines Cake MixThe flavor is buttery with sorrel undertones. The hue is certainly not as intensely red. The batter appears pink, but when baked, it turns a purplish-red color.
I feel it is reasonable to state that the texture, flavor, and color of sorrel cake will differ according to the type of cake mix used. I enjoy both tastes, but the red velvet sorrel cake has a firmer texture that I prefer.
If you make it, could you tell me which cake mix you used or if you made it from scratch?
Sorrel Bundt cake: easy cake mix version
Keyword Donna Gowe Nyam Bad Cake, Hibiscus Cake, Jamaican Sorrel, Sorrel Bundt Cake, Sorrel Cake


Sorrel Bundt cake: easy cake mix version

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I would love to know what you think. Please leave a comment and star rating. What is your favorite Christmas sweet treat?

23 thoughts on “Sorrel Bundt Cake: Easy Cake Mix Version.”

  1. Yum! This Sorrel Bundt Cake is down my avenue, and the fact that it’s an easy cake mix version makes it even more tempting. This will add a festive twist to my baking routine. Thanks for sharing this goodness with us

  2. 5 stars
    You had me at Jamaican Rum!!! 😀 Kevin, this is such a fun recipe. And the beautiful pictures with the green leaves and cherries. Exceptional. I have to save this for Christmas. An absolute delight of a recipe. Thank you!

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