Ingredients
Cake Batter
- 1 box white or vanilla cake mix (15.25-ounce, not with pudding in the mix)
- 1 box cheesecake flavored instant pudding mix (3.4-ounce)
- 1 cup sour cream
- 1/2 cup milk
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- green, pink, and purple gel food coloring
Glaze
- 2 cups powdered sugar
- 2 tablespoons butter (melted)
- 3 tablespoons milk
- 1 teaspoon clear vanilla extract
- spring or Easter themed sprinkles
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Generously grease and flour a 10-cup Bundt pan to ensure the cake releases easily after baking.
- Mix Batter: In a large bowl, combine the cake mix, cheesecake instant pudding mix, sour cream, milk, vegetable oil, eggs, and vanilla extract. Using a hand mixer, beat on low speed for 30 seconds, scraping the bowl’s edges to incorporate all ingredients. Increase to medium speed and beat for 1-2 minutes until the batter is smooth and well combined.
- Divide and Color Batter: Split the batter evenly into three separate bowls, placing approximately 1/2 cup in each. Add a few drops of green, pink, and purple gel food coloring to each bowl respectively, stirring well until the desired color intensity is reached.
- Assemble Swirls: Pour the remaining uncolored (white) batter evenly into the prepared Bundt pan. Spoon dollops of the colored batters randomly over the white batter. Using a butter knife, gently swirl the batters together by dragging the knife through the pan a few times—avoid over-swisting to keep the colors distinct and prevent browning.
- Bake the Cake: Bake in the preheated oven for 30 to 35 minutes. Test doneness by inserting a toothpick into the center; it should come out with only a few moist crumbs attached.
- Cool Completely: Remove the Bundt cake from the oven and let it cool completely in the pan before turning it out and applying the glaze.
- Prepare Glaze: In a medium bowl, combine the powdered sugar and melted butter, stirring until smooth. Whisk in the milk and vanilla extract until the glaze reaches a smooth, pourable consistency. If necessary, add more milk 1 tablespoon at a time to thin the glaze.
- Glaze the Cake: Pour the glaze evenly over the cooled cake, allowing it to drip down the sides naturally.
- Add Sprinkles: Immediately decorate the glazed cake with spring or Easter-themed sprinkles for a festive touch.
- Set and Serve: Let the glaze set before slicing to ensure clean cuts and enjoy your beautifully swirled Easter Bundt cake.
Notes
- Do not over-swirl the batter to maintain clear, distinct color patterns.
- Make sure the cake is completely cooled before glazing to prevent the glaze from melting and running off.
- You can substitute the cheesecake instant pudding mix with vanilla instant pudding if preferred, but the cheesecake flavor adds a nice richness.
- If you want a thinner glaze, add milk gradually to avoid making it too runny.
- Use gel food coloring rather than liquid to avoid altering batter consistency.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
