Easter Bundt Cake – A Colorful and Fun Dessert for Your Holiday Table
This beautifully decorated Easter Bundt Cake with its soft, moist texture and festive colors is the perfect centerpiece for your Easter celebrations.
Whether you love classic flavors or something fun and colorful, this cake brings all the sweetness to your spring celebration.
It’s easy to make, fun to decorate, and guaranteed to impress.
A simple glaze drizzled over the top adds the perfect finishing touch, while pastel colors give it that extra Easter flair.
If you’re planning your Easter menu, be sure to check out more delicious Easter recipes to complete your spread. This cake is a must-bake for spring!
This festive Easter dessert recipe is a colorful and festive treat that’s as fun to make as it is to eat!
It starts with a simple boxed cake mix, enhanced with cheesecake-flavored pudding, sour cream, and vanilla for extra moisture and flavor.
The batter is divided and dyed in vibrant shades of green, pink, and purple before being swirled together in a Bundt pan for a beautiful marbled effect.
After baking until golden and fluffy, the cake is left to cool before being topped with a sweet, buttery glaze.
The glaze is a simple mix of powdered sugar, melted butter, milk, and vanilla, creating the perfect drizzle over the cake’s soft, swirled layers.
Once the glaze is set, a sprinkle of festive decorations like pastel sprinkles, Easter candy like mini chocolate eggs, jelly beans and candy-coated eggs or shredded coconut.
For best results, store your Easter bundt cake covered at room temperature for 2-3 days.
A Bundt cake is baked in a Bundt pan, which has a distinctive ring shape with fluted edges. This design allows for more even baking and a beautiful presentation without needing extra decoration. The pan also helps create a slightly crispier exterior while keeping the inside soft and moist.
Yes, a standard 15.25-ounce box of cake mix is usually enough for a 10- to 12-cup Bundt pan. However, some recipes add extra ingredients like sour cream or pudding mix to enhance the texture and fill the pan more completely.
The key to easily releasing a Bundt cake is to thoroughly grease and flour the pan before adding the batter. Cake release spray or a mixture of butter and flour works well. After baking, let the cake cool for about 10-15 minutes before gently loosening the edges with a knife and inverting it onto a wire rack. A few gentle taps on the pan can help if it sticks.
Having trouble with your cake? Be sure to grab our Baking Troubleshooting Guide for help and tips!
Serve traditional Easter cake recipes like Carrot Cake and Coconut Cake, or try Easter Bundt cake recipes like a Lemon Bundt Cake or Vanilla Bundt Cake for a festive treat.
This cake is perfect to serve with Easter brunch or as a sweet ending to Easter dinner.
Easter Recipe Booklet
Wilton Pastel Icing Color, Rose, 1 OunceWilton Gel Food Coloring, Highly Concentrated Gel-Based Icing Color for Frosting, Fondant, Batter & Dough, Vibrant & Blendable Cake Decorating Dye, 1 oz., VioletWilton Gel Food Coloring, Highly Concentrated Gel-Based Icing Color for Frosting, Fondant, Batter & Dough, Vibrant & Blendable Cake Decorating Dye, 1 oz., Leaf GreenMystic Sprinkles Spring Sprinkle Mixes (Dainty Daisy Confetti Mix 2.6oz)Nordic Ware Formed Orginal Bundt with Translucent Keeper, 12 Cup, Golden Hour
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.
Can this cake be frozen?
Sure! However I would frost it after you thaw it.