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This Easter Swirl Bundt Cake is an easy Easter cake that starts with a doctored up boxed cake mix, and then it’s swirled into a bundt cake with springtime colors!
For a 9×13 version of this recipe be sure and also try my Swirled Easter Cake! Same idea but made in a sheet pan rather than the bundt pan. Or try my Easter Dirt Cake.
Easy Easter Swirl Bundt Cake Recipe (Easy Prep With A Cake Mix)
Make this easy Easter dessert for a delicious, family favorite dessert after Easter dinner. Not only is it so simple to make, thanks to the boxed cake mix, but it couldn’t be prettier!
A soft & moist bundt cake with swirls of bright pastel colors which are perfect to celebrate the spring Holiday with. Finish it off with pastel colored sprinkles and you have a show-stopper dessert with bright pastel swirls throughout. Everyone will love seeing the colorful swirls inside when you slice the bundt cake!
Ingredients Needed
Easter Swirl Bundt Cake Ingredients
- Cake Mix : Use a white cake mix or vanilla cake mix for this swirl bundt cake recipe. You want to use a lighter colored cake mix so the pastel/neon food colors can stand out more.
- Instant Pudding Mix : Vanilla instant pudding mix or cheesecake instant pudding can be used.
- Sour Cream : For the best taste and texture I always recommend using full-fat sour cream.
- Whole Milk
- Vegetable Oil
- Large Eggs
- Vanilla Extract
Simple Glaze Ingredients
- Powdered Sugar
- Melted Butter
- Milk : You can use any milk but keep in mind that the higher fat content of the milk, the more you will need to reach a pourable glaze consistency. The lower the fat content, the less of it you will need.
- Vanilla Extract
How To Make An Easy Easter Bundt Cake With Colorful Pastel Swirls
Preheat the oven to 350 degrees F. Generously grease and flour a 10-cup bundt pan with nonstick cooking spray + flour, Baker’s Joy spray, or use shortening + flour. Set aside.
In a large mixing bowl using an electric hand mixer, or use a stand mixer with the paddle attachment, add the dry cake mix, instant pudding mix, sour cream, milk, oil, eggs, and vanilla extract. Beat on low speed for about 30 seconds and then scrape down the sides of the mixing bowl. Beat on medium speed for 1-2 minutes or until thoroughly combined.
Add 1/2 cup cake batter into 3 separate bowls. Add a few drops of food coloring (1 color per bowl) to the batter, making sure to stir each one well until the color is thoroughly combined and reaches desired color.
Pour the non-colored white cake batter into the prepared bundt pan and spread it out evenly. Place spoonfuls of each colored cake batter randomly into the bundt pan over top the white cake batter layer. Gently run a table knife back and forth through the colors a few times to swirl the colors. Don’t swirl too much or it will all blend together while baking and turn a weird brown color.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out with only crumbs on it and no wet batter.
Remove the bundt cake form the oven and place it on a wire cooling rack. Let the cake cool completely, at room temperature inside the bundt pan, for 1 hour.
Make The Glaze : Add the powdered sugar and melted butter into a small mixing bowl. Stir until combined. Stir in the milk and vanilla and mix until completely smooth. If you’d like the glaze to be thinner, add additional milk until it reaches a pourable consistency. If you want a thicker frosting then don’t use as much milk.
Invert the cooled bundt cake onto a plate or serving platter. Pour the glaze over top of the bundt cake, letting the glaze drip down the sides. Immediately add the Easter pastel sprinkles over the glaze. Slice & serve!
Recipe Tips
- Milk : You can use any milk you want in the glaze, however, it’s important to note that the higher fat content of the milk then the more you will need to use of it in order to get a pourable glaze consistency. The lower fat milks are thinner so you will need less of it to get a pourable glaze consistency.
- Neon Gel Colors : Use the gel food coloring that is labeled as ‘neon colors’ on the box. Inside you will find the brighter pastel colors needed for this Easter cake.
- Sprinkles : Make sure you add the sprinkle right away on top of the glaze because the glaze will harden and set daily quickly. Once it does, those sprinkles won’t stick any longer!
Recipe FAQ’s
Can I Make This Ahead of Time?
Yes! In fact I always make the bundt cake the day before, let it cool completely, and then wrap it tightly and store it inside the fridge overnight. I always prefer a cold and chilled cake when serving cake and especially for frosting it. It’s easier to frost or glaze a chilled cake rather than a warm or room temperature cake.
What Cake Mix Is Best To Use?
Use a boxed cake mix that does not have the additional ‘pudding in the mix’. I use the Duncan Hines brand because none of their cake mix flavors have the added pudding in the mix. It’s also important to use a lighter colored cake mix such as vanilla or white. Yellow cake mix can be used but it may slightly affect the brightness of the colors.
How Should I Store Leftover Bundt Cake?
Store the leftovers at room temperature for 2-3 days. For longer storage, store the cake inside the fridge for up to 5-7 days. I actually prefer the cake chilled so I always keep it in the fridge. Eat at room temperature or chilled from the fridge. Make sure to wrap the bundt cake tightly in plastic wrap OR remove individual slices into an airtight container.
More Easter Dessert Recipes You’ll Love
- Carrot Patch Cookie Cups
- Mini Eggs Chocolate Cupcakes
- Carrot Cake Bars With Cream Cheese Frosting
- No Bake Easter Egg Cheesecake
- Crockpot Easter Candy
- Bunny Bait Trail Mix
- Peeps Cookie Pizza
- Bunny Bark
- Homemade Carrot Cake Cookies
Easter Dinner Ideas
- No Easter dinner is complete without Classic Deviled Eggs; nothing fancy or extra, just the classic ingredients in these creamy deviled eggs.
- Make this really fun Easter appetizer – Carrot Cheeseball – and serve it before dinnertime with all your favorite crackers.
- I make this Slow Cooker Brown Sugar Ham every single year. My family LOVES it.
- You will always find this Best Carrot Cake at my house every single Easter. I haven’t missed making it in almost 10 years.
- Cheesy Funeral Potatoes are a staple side dish for Easter dinner.
Easter Swirl Bundt Cake
Ingredients
Swirled Bundt Cake
- 1 box (15.25 oz) white OR vanilla cake mix (not with 'extra pudding in the mix')
- 1 box (3.4 oz) cheesecake OR vanilla instant pudding mix
- 4 large eggs
- 1 cup full-fat sour cream
- 1/2 cup whole milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- neon gel food colors (green, pink, and purple)
Vanilla Glaze
- 2 cups powdered sugar
- 2 tablespoons butter melted
- 2-4 tablespoons milk (see notes)
- 1 teaspoon vanilla extract
- pastel Easter themed sprinkles
Instructions
- Preheat the oven to 350℉. Generously grease and flour a 10-cup bundt pan with nonstick cooking spray + flour, Baker's Joy spray, or use shortening + flour. Set aside.
- In a large mixing bowl using an electric hand mixer, or use a stand mixer with the paddle attachment, add the dry cake mix, instant pudding mix, eggs, sour cream, milk, oil, and vanilla extract.Beat on low speed for about 30 seconds and then scrape down the sides of the mixing bowl. Beat on medium speed for 1-2 minutes or until thoroughly combined.1 box (15.25 oz) white OR vanilla cake mix, 1 box (3.4 oz) cheesecake OR vanilla instant pudding mix, 4 large eggs, 1 cup full-fat sour cream, 1/2 cup whole milk, 1/2 cup vegetable oil, 1 teaspoon vanilla extract
- Add 1/2 cup cake batter into 3 separate bowls. Add a few drops of food coloring (1 color per bowl) to the batter, making sure to stir each one well until the color is thoroughly combined and reaches desired color.neon gel food colors
- Pour the non-colored white cake batter into the prepared bundt pan and spread it out evenly. Place spoonfuls of each colored cake batter randomly into the bundt pan over top the white cake batter layer. Gently run a table knife back and forth through the colors a few times to swirl the colors.*Don't swirl too much or it will all blend together while baking and turn a weird brown color.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out with only crumbs on it and no wet batter.
- Remove the bundt cake from the oven and place it on a wire cooling rack. Let the cake cool completely, at room temperature inside the bundt pan, for 1 hour.
- Make The Glaze : Add the powdered sugar and melted butter into a small mixing bowl. Stir until combined. Stir in the milk and vanilla and mix until completely smooth.*If you'd like the glaze to be thinner, add additional milk until it reaches a pourable consistency. If you want a thicker frosting then don't use as much milk.2 cups powdered sugar, 2 tablespoons butter, 2-4 tablespoons milk, 1 teaspoon vanilla extract, pastel Easter themed sprinkles
- Invert the cooled bundt cake onto a plate or serving platter. Pour the glaze over top of the bundt cake, letting the glaze drip down the sides. Immediately add the Easter pastel sprinkles over the glaze. Slice & serve!
Notes
Can I Make This Ahead of Time?
Yes! In fact I always make the bundt cake the day before, let it cool completely, and then wrap it tightly and store it inside the fridge overnight. I always prefer a cold and chilled cake when serving cake and especially for frosting it. It’s easier to frost or glaze a chilled cake rather than a warm or room temperature cake.What Cake Mix Is Best To Use?
Use a boxed cake mix that does not have the additional ‘pudding in the mix’. I use the Duncan Hines brand because none of their cake mix flavors have the added pudding in the mix. It’s also important to use a lighter colored cake mix such as vanilla or white. Yellow cake mix can be used but it may slightly affect the brightness of the colors.Nutrition
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