How to Store Nothing Bundt Cakes and Keep Them Fresh

What You’ll Need

An airtight cake carrier or container large enough to hold the cake without touching the frosting. The original bakery box can work for short-term storage if it closes securely.
Plastic wrap or aluminum foil for wrapping individual slices or a cake that will be frozen.
A flat, sturdy surface in the refrigerator, away from foods with strong odors.
A freezer-safe container or heavy-duty freezer bag if you plan to freeze the cake.

Storing the cake properly helps protect its moisture, flavor, and cream cheese frosting. Before putting it away, check the label or ask the bakery about any product-specific directions, especially if the cake includes a filling or topping beyond the standard frosting.

Step-by-Step

Check the cake and its label. Confirm whether it has cream cheese frosting, a filling, or another perishable topping. Standard Nothing Bundt Cakes have cream cheese frosting, so refrigeration is the safe, practical choice. Follow any storage directions supplied with your particular cake.
Keep it whole when possible. A whole cake has less exposed surface area than cut slices, so it is less likely to dry out. If you have already cut it, press a piece of plastic wrap gently against the exposed cake edge, taking care not to smear the frosting.
Choose a protective cover. Put the cake in an airtight cake carrier or container. If using the original box, close it and set the box inside a clean, large plastic bag or wrap it securely; a cardboard box by itself is not airtight and may allow the cake to dry out or pick up refrigerator odors.
Refrigerate promptly. Place the covered cake in the refrigerator rather than leaving it on the counter for extended storage. A refrigerator at 40°F or below is the standard food-safety target for perishable foods. Avoid storing the cake in the door, where temperatures fluctuate more, and keep it away from raw foods that could leak or contaminate it.
Use it within a few days. For best texture and flavor, plan to eat refrigerated cake within about 3 to 5 days, counting from purchase or preparation and following any shorter date or instruction on the packaging. Keep it covered between servings. Do not rely on appearance or smell alone to determine whether food is safe.
Bring servings toward room temperature. For a softer crumb and frosting, take out only the amount you plan to serve and let it stand briefly, usually around 20 to 30 minutes. Do not leave the whole cake out for hours. Return uneaten portions to the refrigerator promptly.
Freeze extra cake for longer storage. For the best quality, freeze it while fresh. Freeze the cake whole only if you have room and can protect its shape; otherwise cut it into portions. Wrap each portion snugly in plastic wrap, then place it in a freezer-safe container or bag. Label it with the date and store it at 0°F or below. Use within about 2 to 3 months for best quality.
Thaw in the refrigerator. Move a wrapped portion from the freezer to the refrigerator and let it thaw, ideally overnight. Keep it covered while thawing to limit condensation and drying. Once thawed, unwrap it and let it stand briefly before serving. Avoid repeated thawing and refreezing, which can harm texture and make handling less safe.

Common Mistakes

Leaving the frosted cake out overnight: Cream cheese frosting is perishable. Refrigerate it rather than treating it like an unfrosted cake that can sit at room temperature.
Putting it in the refrigerator uncovered: Cold air can dry the crumb, while nearby foods can transfer odors. Use a cover that closes well.
Wrapping directly over the frosting: Plastic wrap may stick and pull off the decorative frosting. Use a tall container or cake carrier; if wrapping is unavoidable, keep the wrap from pressing on the top and sides.
Freezing an unprotected cake: Exposed cake can develop freezer burn or absorb freezer odors. Use tight wrapping plus a freezer-safe outer container.
Thawing uncovered on the counter: Condensation can form on the frosting, and prolonged time at room temperature is not appropriate for a perishable cake. Thaw it in the refrigerator while wrapped.
Assuming freezing makes it last indefinitely: Food kept continuously frozen remains safe for longer, but quality declines. For the best eating experience, use frozen portions within a few months.

Tips

Store the cake on a level shelf so it cannot slide, tip, or have its frosting bumped by other items.
Keep the cake whole until serving when practical. For leftovers, use a small airtight container that fits the remaining pieces without crushing them.
Freeze single portions if you expect to eat the cake gradually. Smaller pieces thaw more quickly and let you take out only what you need.
Write the purchase or freezing date on the container. This makes it easier to use older portions first.
For a celebration, keep the cake refrigerated until shortly before serving. A cool serving area and limited time out help protect the frosting.
If the packaging gives a specific storage period, use that guidance. Recipes, fillings, and handling can vary, so the product label takes priority over a general rule.

Troubleshooting

The cake has dried out

Dryness often happens when cut cake is left uncovered or stored in a loose box. Seal the remaining cake in an airtight container. For a serving that is still in good condition, let it lose some chill before eating; do not try to restore cake that has been left out too long or shows signs of spoilage.

The frosting is smudged or stuck to the wrap

Next time, use a container with enough height to keep the lid away from the frosting. If only a small area is affected and the cake has otherwise been stored safely, gently neaten the frosting with a clean utensil. Avoid repeatedly handling the cake.

The cake is partly frozen or has icy spots

Keep it wrapped and let it thaw in the refrigerator until the center is no longer frozen. Icy patches can result from temperature changes or imperfect wrapping. If it has been thawed and refrozen several times, quality may be poor; discard it if you are unsure how it was handled.

It sat out longer than intended

Do not assume that putting it back in the refrigerator resets the time it spent warm. If a perishable cake has been at room temperature for more than two hours—or more than one hour in temperatures above 90°F—discard it. When the time or temperature history is unknown, the safest choice is not to eat it.

Frequently Asked Questions

Do Nothing Bundt Cakes need to be refrigerated?

Yes. Their standard cream cheese frosting is perishable, so keep the cake covered in the refrigerator. Follow the package directions if they give more specific instructions for your cake.

How long can a Nothing Bundt Cake sit out?

Keep room-temperature serving time brief. As a general food-safety rule, discard perishable food left out for more than two hours, or more than one hour when the temperature is above 90°F.

How long does a Nothing Bundt Cake last in the fridge?

For best quality, aim to eat it within about 3 to 5 days, while following any shorter date or storage direction on its packaging. Keep it continuously covered and refrigerated.

Can you freeze a Nothing Bundt Cake with frosting?

Yes, you can freeze it for longer storage. Wrap it tightly and place it in a freezer-safe container; freezing may slightly change the frosting or crumb texture after thawing.

Should I thaw frozen cake at room temperature?

Thaw it in the refrigerator while wrapped, ideally overnight. Then take out a serving briefly before eating if you prefer a softer texture.

Can I store the cake in its original box?

The box is useful for short-term handling, but cardboard alone is not airtight. Close the box and add a secure outer covering or put it inside a cake carrier to help prevent drying and odor absorption.

Further reading: USDA FoodSafety.gov. Details can change, so check the official page for anything that matters to you. Spotted a mistake? Tell us. How we write an answer.