Easter Swirl Bundt Cake

A slice of easter cake with color swirls in the center.

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!

Course Dessert, Easter

Cuisine American

Keyword easter bundt cake, swirled easter bundt cake

Prep Time 15

Cook Time 30

Cooling Time 1

Total Time 1 45

Servings

Calories 492kcal

Author Jessica - Together as Family

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