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How to Make a Rainbow Bundt Cake for Easter

Created January 10, 2017
With swirls of purple, pink and yellow, this festive bundt cake will be the star of your Easter feast!
Rainbow Ring Easter Basket Cake

Swirled with beautiful pastels, this darling bundt cake will steal the show this Easter! Guests will marvel at each colorful slice, but only you’ll know how easy it is to make. Snap a picture of your work before serving—this dessert will disappear fast!

What you’ll need:

  • Ingredients for Rainbow Ring Easter Basket Cake
  • 1 generously greased 12-cup fluted tube cake pan
  • 1 medium mixing bowl
  • 3 small mixing bowls
  • 3 small microwavable bowls
  • Cooling rack
  • Baking Sheet
  • Spoon
  • Electric mixer or mixing spoon

How to:

1.  First, gather your ingredients and preheat the oven to 325°F. Generously grease a 12-cup fluted tube cake pan with shortening or cooking spray.


2.  Next, make the cake mix batter as directed on the box of Betty Crocker white cake mix with the egg whites, vegetable oil and water. Divide the batter evenly among three mixing bowls. Add a few drops of yellow food color to one bowl and mix well. Do the same with pink food color to the second bowl, and purple food color to the third.


3.  Now it’s time to start layering! First, carefully pour half of the yellow batter into the bottom of the greased cake pan.


4.  Next, carefully pour half of the pink batter over the yellow batter.


5.  Carefully pour half of the purple batter over the pink batter. Pro tip: As you pour layers, don’t mix with a spoon! Just let them rest on top of each other—it doesn’t have to look perfect!


6.  Repeat the yellow, pink and purple batter layering process with the remaining halves of each batter. Then, your cake is ready to go in the oven!


7.  Bake as directed on the box for a bundt cake or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for about 30 minutes. Then, place a wire cooling rack over a cookie sheet and turn the bundt pan upside-down onto the cooling rack. Carefully lift the pan up and allow the cake to cool completely. Once the cake has cooled, it’s time to add colorful frosting drizzle!

Divide a can of Betty Crocker Whipped fluffy white frosting evenly into three small microwavable bowls. Heat each bowl for 5 to 10 seconds in the microwave and add a few drops of food color and stir until well-combined and smooth—make one bowl yellow, one purple and the other pink. With a spoon, drizzle the yellow frosting in a striping pattern over the cake.


8.  Using the same drizzle technique, drizzle the purple frosting over the cake next. Then, finish by doing the same with the pink frosting.


9.  For a pretty finishing touch, sprinkle some pastel-colored sprinkles over the top of the cake.


10.  To really wow the crowd at your party, serve this full cake over a bed of coconut “grass.” Simply place some shredded coconut in a resealable food storage bag and add a few drops of green food color. Seal the bag and toss until the coconut is evenly colored and a shade of light green. Sprinkle the coconut on a serving plate around the cake and in the center.

Expert tips:

  • Don’t have purple food color on hand? You can still make a shade of purple by combining a few drops of red and blue food color together.
  • Have you had your fair share of flip fails when removing the cake pan? Don’t worry—you’re not alone! We’ve found that one of the tricks to preventing the cake from sticking to the pan is using cooking spray with flour. Also, make sure you give the cake enough time to cool.
  • Experiment with tinting the batter and frosting different colors. Pale blue would be a pretty option for Easter too.
  • Add jelly beans or your favorite Easter candy to the center of the cake for added decoration.