Are you looking for a festive Easter dessert? An Easter Bundt Cake is the perfect addition to your festive Easter gathering.
Celebrate this Easter with an unforgettable bundt cake! Whether you’re a novice baker or an experienced one, an easy Easter Bundt Cake recipe is the perfect addition to your Easter feast.
This Easter bundt cake recipe is sure to be a hit for any Easter celebration! It’s moist, fluffy and full of flavor, plus it takes only minutes to put together!
Our delicious Easter dessert is made from a box of cake mix and topped off with a homemade glaze. It’s simple to make and looks beautiful on the table.
If you are looking for something different from a traditional Easter cake like a carrot cake or coconut cake, this is the delicious dessert to try!
Whether you’re baking for a potluck, adding some festivity to your family dinners or just want to impress your friends with something a bit different from the traditional chocolate bunny, an Easter Bundt cake on your Easter dessert table is the way to go.
How to Make an Easter Bundt Cake
*the full recipe with detailed instructions are at the end of this post.
Cake Ingredients:
- 1 (15.25-ounce) box white or yellow cake mix (not with pudding in the mix)
- 1 (3.4-ounce) cheesecake flavored instant pudding mix
- 1 cup sour cream
- ½ cup milk
- ½ cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- Green, pink, and purple gel food coloring
Glaze Ingredients:
- 2 cups powdered sugar
- 2 tablespoons butter, melted
- 3 tablespoons milk
- 1 teaspoon clear vanilla extract
Directions:
Preheat the oven to 350°F. Generously grease with nonstick cooking spray or cake release.
Lightly flour a 10-cup Bundt pan.
To make the cake: In a large bowl with a hand mixer or in the bowl of a stand mixer, beat the cake mix, cheesecake instant pudding mix, sour cream, milk, vegetable oil, eggs, and vanilla extract. Mix on low speed for 30 seconds; scrape edges of the bowl. Beat on medium speed for 1-2 more minutes, until well combined.
In 3 separate bowls, add ½ cup of batter into each one. Add a few drops of food coloring (one color per bowl) to the batter, stirring well after each drop, until the batter reaches your desired color.
In the bundt pan, pour all of the uncolored cake batter and spread evenly.
Place spoonfuls of each colored batter randomly into the prepared pan with a cookie scoop.
Gently run a butter knife back and forth through the batter a few times to swirl the colors (don’t swirl too much or it will all blend together and turn brown).
Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out with only a few crumbs. Let the cake cool completely (at least 1 hour) before applying the glaze.
To make the glaze: Add the powdered sugar and melted butter to a medium bowl; stir until combined.
Whisk in the milk and vanilla, mixing until completely smooth. If you’d like the glaze to be thinner, add more milk 1 tablespoon at a time until it is a pourable consistency.
Pour glaze over the top off the cake, letting the glaze drip down the sides.
Top this delicious treat with sprinkles, slice, and serve.
Relevant Recipes:
- Bundt Cake Recipes
- How to Make a Basket Weave Cake
- Carrot Cake Recipe
- Vanilla Bundt Cake
- Lemon Bundt Cake
- Easter Dinner Recipes
- Easter Brunch Recipes
How to Decorate Easter Bundt Cakes
Add the toppings on top of the glaze right away, otherwise the glaze will dry and it will be more difficult to stick.
Make a colorful drizzle with your vanilla glaze or melted white chocolate.. Separate the glaze into several bowls and color each one with food coloring. Once your cake is cooled, drizzle each color in whatever design pleases you.
Other tasty additions include shredded coconut flakes (dyed with food coloring), mini marshmallows, edible sugar flowers, decorative sprinkles.
Decorate the cake with candy from your Easter baskets and egg hunts, such as candy eggs, jelly beans, chocolate eggs or marshmallow Peeps
For best results, store your Easter bundt cake covered at room temperature for 2-3 days.
Different flavors of cake can be used, but it is recommended that the batter be white or yellow in order to more easily dye it different colors. The same thing goes for the pudding mix, just make sure it doesn’t completely change the color of the batter. You can also add simple ingredients such as lemon extract or lemon zest to make a lemon glaze.
Yes! The baking time just may need to be adjusted.
Use heavy cream instead of milk for the glaze. Since it’s thicker than milk, start out by adding only 2 tablespoons and mixing it in. Then add more cream only if necessary. Use plain greek yogurt instead of the sour cream to make it a bit healthier.
Easter Bundt Cake Recipe
Ingredients
- Cake Ingredients:
- 1 (15.25-ounce) box white or yellow cake mix (not with pudding in the mix)
- 1 (3.4-ounce) cheesecake flavored instant pudding mix
- 1 cup sour cream
- ½ cup milk
- ½ cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- Green, pink, and purple gel food coloring
- Glaze Ingredients:
- 2 cups powdered sugar
- 2 tablespoons butter, melted
- 3 tablespoons milk
- 1 teaspoon clear vanilla extract
Instructions
Preheat the oven to 350°F. Generously grease with nonstick cooking spray or cake release.
Lightly flour a 10-cup Bundt pan.
To make the cake: In a large bowl with a hand mixer or in the bowl of a stand mixer, beat the cake mix, cheesecake instant pudding mix, sour cream, milk, vegetable oil, eggs, and vanilla extract. Mix on low speed for 30 seconds; scrape edges of the bowl. Beat on medium speed for 1-2 more minutes, until well combined.
In 3 separate bowls, add ½ cup of batter into each one. Add a few drops of food coloring (one color per bowl) to the batter, stirring well after each drop, until the batter reaches your desired color.
In the bundt pan, pour all of the uncolored cake batter and spread evenly. Place spoonfuls of each colored batter randomly into the prepared pan with a cookie scoop.
Gently run a butter knife back and forth through the batter a few times to swirl the colors (don’t swirl too much or it will all blend together and turn brown).
Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out with only a few crumbs. Let the cake cool completely (at least 1 hour) before applying the glaze.
To make the glaze: Add the powdered sugar and melted butter to a medium bowl; stir until combined.
Whisk in the milk and vanilla, mixing until completely smooth. If you’d like the glaze to be thinner, add more milk 1 tablespoon at a time until it is a pourable consistency.
Pour glaze over the top off the cake, letting the glaze drip down the sides.
Top this delicious treat with sprinkles, slice, and serve.
Notes
How to Decorate Easter Bundt Cakes
Add the toppings on top of the glaze right away, otherwise the glaze will dry and it will be more difficult to stick.
Make a colorful drizzle with your vanilla glaze or melted white chocolate.. Separate the glaze into several bowls and color each one with food coloring. Once your cake is cooled, drizzle each color in whatever design pleases you.
Other tasty additions include shredded coconut flakes (dyed with food coloring), mini marshmallows, edible sugar flowers, decorative sprinkles.
Decorate the cake with candy from your Easter baskets and egg hunts, such as candy eggs, jelly beans, chocolate eggs or marshmallow Peeps
How should I store the leftover bundt cake?
For best results, store your Easter bundt cake covered at room temperature for 2-3 days.
Can I use any flavor of cake?
Different flavors of cake can be used, but it is recommended that the batter be white or yellow in order to more easily dye it different colors. The same thing goes for the pudding mix, just make sure it doesn’t completely change the color of the batter. You can also add simple ingredients such as lemon extract or lemon zest to make a lemon glaze.
Can I make this cake in a 9x13-inch pan?
Yes! The baking time just may need to be adjusted.
What are substitutions that I can make? Use heavy cream instead of milk for the glaze. Since it’s thicker than milk, start out by adding only 2 tablespoons and mixing it in. Then add more cream only if necessary. Use plain greek yogurt instead of the sour cream to make it a bit healthier.
Lynn
Tuesday 19th of March 2024
Can this cake be frozen?
momma lew
Wednesday 20th of March 2024
Sure! However I would frost it after you thaw it.