Because it’s March and we have Spring Break and St. Patrick’s Day and Easter and #allthethings, today, I’m sharing my super festive and fun RAINBOW BUNDT CAKE with you just in time any festive celebration.
If you’re new-ish around here, then you might not know that many years ago, I became Mix and Match Mama by mixing-and-matching ingredients to make 100 different bundt cake recipes. #truestory.
Each week, I shared my bundt cake until I had a collection of 100.
You can actually see all 100 recipes HERE. I have every flavor you could imagine for every season and occasion (it’s true!).
This RAINBOW BUNDT CAKE was Bundt Cake #99, and it’s perfect for St. Paddy’s Day.
I don’t know about you, but I’m trying my darndest to raise a family that stops and takes a minute to celebrate the little things in everyday life…and especially the fun holidays too. Life’s just too short not to celebrate!
From my kitchen to yours, Happy Baking! xx
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Rainbow Bundt Cake
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 1 bundt cake
Description
A simple and delicious cake for any occasion, but especially adorable on St. Paddy’s Day! Bonus, if you use a gluten-free cake mix, it’s g-free. Enjoy! xx
Ingredients
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1 box of white cake mix
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2 small boxes of instant vanilla pudding
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½ cup of veggie oil
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1¼ cups of water
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4 eggs
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Orange (or yellow), pink (or red), blue, green and purple food coloring
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1 can vanilla frosting
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rainbow sprinkles
Instructions
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Preheat oven to 350 degrees
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Grease (I use Pam) a 10 inch bundt pan
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In mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer.
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Separate your batter between 5 bowls (or 6 if you want to do 6 different colors) making sure that the bowls decrease in amount of batter as you go down (so bowl #1 should have the most batter, bowl #2 a little less…all the way to bowl #5 with the least amount of batter).
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Using your food coloring, color each bowl a different color. Stir well making sure to incorporate the color throughout the batter.
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Taking bowl #1 (the bowl that has the most batter in it), spread that evenly across the bottom of your prepared bundt pan. Then take bowl number two and spread it across the top of the first layer, repeat this until all of your batter has been spread across.
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Don’t swirl them together. Leave them like this.
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Bake 40-45 minutes or until toothpick inserted comes out clean.
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Let cake rest on counter in pan 10 minutes. Then, invert cake onto serving plate to finish cooling.
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Frost cooled cake with your store bought vanilla frosting and top with sprinkles.
Bailey says
Here’s a good MMM trivia question – what’s your all-time favorite bundt pan?
Mix and Match Mama says
I only have one! It’s my tried and true and has literally been used HUNDREDS of times. It’s from Williams Sonoma, but mine is SO old. It could be almost 20 years old.