Rainbow Bundt Cake
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5.0
3 reviews
Excellent
Rainbow Bundt Cake
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A delicious Rainbow Bundt Cake that starts with a box of cake mix and ends in a fun rainbow inside when you cut it open!
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Ingredients
- 16 ounce box pound cake mix
- 3.5 ounce vanilla pudding mix
- 2 large eggs
- ⅔ cup half and half
- ¼ cup salted butter melted
- 4 colors of food coloring I used red, yellow, green and purple
- ½ cup white frosting (premade in the tub)
- 2-4 Tablespoons half and half
- Rainbow sprinkles optional garnish
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Instructions
- Preheat the oven to 350 degrees Fahrenheit. You will be using a bundt pan but will want to grease it just before pouring the cake into it so do not prepare it yet.
- In a medium sized mixing bowl use a hand or stand mixer on low to beat together the pound cake mix, pudding mix, eggs, half and half and melted butter just until combined, about 30 seconds.
- Beat the mixture for an additional 1-2 minutes or until it is a thick, light batter.
- Remove ½ cup of the batter and place it into a small mixing bowl and add red food coloring. Mix well until you have the shade of red you desire.
- Remove another ⅓ cup batter and do the same with the yellow food coloring.
- Remove ⅓ cup of batter, place in a small bowl and add the green coloring.
- Finally, remove one last ⅓ cup and add the purple coloring.
- Spray the bundt pan well with cooking oil and then scoop ¾ of the plain cake batter into the pan and gently even it out with a spatula or spoon.
- Place the red batter into a piping bag or disposable sandwich bag and cut off a small amount of the tip.
- Pipe the red batter in a circle in the center of the bundt pan. Use a spoon to gently spread it out, leaving an edge of about ½ an inch, between the red batter and the edge of the pan.
- Repeat the process with the yellow batter, using a spoon to spread it out but leaving a thin edge of the red showing.
- Repeat again with the green and then the purple batter. You should be able to see a little of every color and all of the purple batter.
- Gently scoop the remaining plain batter onto the top of the colored batter, or use another piping bag to pipe it on and spread it into an even layer with a spoon.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Allow the cake to cool for 10 minutes and then turn it out, gently, onto a cake platter or serving plate.
- After the cake has cooled completely, about 45 minutes, mix together the frosting and half and half until you have a thick pourable glaze.
- Gently pour the glaze over the top center of the cooled cake and allow it to slowly drip down the cake.
- Serve garnished with rainbow sprinkles, optional.
Notes
- FRIDGE: Extend the life of your cake by storing it in an airtight container or covered tightly in plastic wrap, and refrigerating it.
- FREEZER: You can freeze rainbow cake too! Wrap individual pieces in plastic wrap and store them in the freezer for up to 3 months.
Nutrition Information
Show Details
Serving
1slice of cake
Calories
277kcal
(14%)
Carbohydrates
46g
(15%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
43mg
(14%)
Sodium
382mg
(16%)
Potassium
61mg
(2%)
Fiber
0.5g
(2%)
Sugar
29g
(58%)
Vitamin A
214IU
(4%)
Vitamin C
0.1mg
(0%)
Calcium
106mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Serving | 1slice of cake | |
| Calories | 277kcal | 14% |
| Carbohydrates | 46g | 15% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 43mg | 14% |
| Sodium | 382mg | 16% |
| Potassium | 61mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 29g | 58% |
| Vitamin A | 214IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 106mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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