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Rainbow Christmas Wreath

Blogger Arlene Cummings of Cooking With Sugar shares her almost-famous Rainbow Christmas Wreath recipe. It’s a fun way to make a simple cake mix into something extraordinary.

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( 11 Ratings)

11 Ratings

5 Stars 82%

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Member Reviews ( 8 )

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Prep Time 20 min
Total Time 2 hr 0 min
Servings 12

Ingredients

1: box Betty Crocker® SuperMoist® white cake mix

: Water, vegetable oil and eggs called for on cake mix box

: Red and green food color

1: container (12 oz) Betty Crocker® Whipped fluffy white frosting

: Betty Crocker® Decorating Decors® red, green and white candy sprinkles

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Directions

1 Heat oven to 325°F. Generously grease 12-cup fluted tube cake pan with shortening or cooking spray. Make cake mix as directed on box, using water, oil and eggs. Pour half of the batter into medium bowl; set aside. Divide the other half of batter equally between 2 small bowls. (You will be left with 3 bowls of batter.) Add red food color to 1 of the small bowls and mix well. Add green food color to the second small bowl and mix well.
2 Pour half of the white batter from medium bowl into cake pan. Carefully pour red batter over white batter in pan. Carefully pour green batter over red batter. Then pour remaining white batter from medium bowl over the top. Do not mix the colors.
3 Bake as directed on box until toothpick inserted near center comes out clean. Cool 10 minutes. Turn pan upside down onto cooling rack placed over a cookie sheet; remove pan. Cool completely, about 30 minutes. Place cake on serving plate.
4 Divide frosting between 2 small microwavable bowls. Microwave 1 bowl on High about 5 to 10 seconds; mix well with spoon until smooth enough to drizzle. With the spoon, drizzle white frosting back and forth around the whole cake in a striping pattern until you use all of the frosting (allow some frosting to drip down onto plate in middle of cake, if desired).
5 Microwave second bowl of frosting; stir in a few drops of green food color. Drizzle over cake, scattering back and forth in the same type of striping pattern. Decorate with sprinkles. Let stand until frosting is set before serving.

EXPERT TIPS

Expert Tips

When you add the batter to the cake pan, don’t mix it with a spoon. Just pour it in so the colors rest on top of each other.

If you have a nonstick tube pan, it makes removing the cake so much easier.

The cake can be made a day in advance. Store it loosely covered at room temperature.

Got questions? Our experts have the answers. Ask Betty now.

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REVIEWS & COMMENTS

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Posted 1/4/2013 10:38:57 PM REPORT ABUSE themartins1108 said:

Rating:

I made this cake as a Christmas gift and it turned out beautifully. I used the regular food coloring very generously and it worked just fine. The cake was very moist and everyone loved it. It took 2 attempts because I did grease the 1st one with a cooking spray.... and you bet it stuck horribly. With the 2nd one we just floured the bundt pan it viola! Love this recipe and like others said, it will be fun to make for other occasions!

This reply was: Helpful Inspiring

Posted 12/24/2012 12:23:30 PM REPORT ABUSE cooks42 said:

Rating:

Twofinches is right about the red food coloring. I used Winton's and it turned out spectacular! There are many ideas to this cake. Easter you could do pastels, St. Patrick's day, green and white, Valentine's Day, red and white or pink and white, Thanksgiving, "fall colors such as orange,dark green, brown, etc. and so on. Lots of ideas. Back to this cake. It is delicious. I took some to my neighbor and she insisted on the recipe so she could make it!

This reply was: Helpful Inspiring

Posted 12/21/2012 10:11:03 PM REPORT ABUSE jenibab68 said:

Rating:

I made this cake tonight. It was very easy and came out so pretty. The cake is very moist and has a good flavor. We are going to use different colors for other holidays and birthdays. I love a good Bunt cake.

This reply was: Helpful Inspiring