Easy Easter Bundt Cake Recipe

Step 1

Preheat the oven to 350°F. Generously grease with nonstick cooking spray or cake release.

Step 2

Lightly flour a 10-cup Bundt pan.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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).

Step 7

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.

Step 8

To make the glaze: Add the powdered sugar and melted butter to a medium bowl; stir until combined.

Step 9

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.

Step 10

Pour glaze over the top off the cake, letting the glaze drip down the sides.

Step 11

Top this delicious treat with sprinkles, slice, and serve.