Halloween Bundt Cake
Wow your guests with this Halloween Bundt Cake! Colorful layers, sweet frosting, and sprinkles make it a fun and easy holiday dessert.
Servings: 24 servings
Equipment
- 12-cup Bundt pan
- microwave-safe bowls
Ingredients
- 1 box white cake mix 15.25 oz.
- Ingredients listed on box to make cake
- Orange, purple, black and green gel food coloring
- 1 container white frosting 12 oz.
- Halloween sprinkles optional
Instructions
- Preheat oven to 325°F. Generously grease a 12-cup bundt pan and set aside.
- Prepare the cake mix batter as directed on the box.
- Divide the batter: place 1 cup into each of 3 bowls. Tint one orange, one purple, and one black. Tint the remaining batter green.
- Pour orange batter into the bottom of the bundt pan. Carefully pour purple batter on top, then black, then green. Do not stir or swirl.
- Bake according to box directions for a bundt pan, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes.
- Invert onto a cooling rack set over a cookie sheet. Cool completely, about 30 minutes.
- Divide frosting into 4 microwave-safe bowls. Tint each with orange, purple, black, and green. Microwave each bowl for a few seconds until smooth enough to drizzle.
- Drizzle frosting colors one at a time over the cooled cake in a striping pattern. Sprinkle with Halloween sprinkles if desired.
- Let frosting set before serving. Store loosely covered at room temperature.
Notes
📝 NOTES
- Use this technique to make a cake in colors to match any celebration! Swap colors for any holiday - red and green for Christmas, pastels for Easter, or red, white, and blue for the 4th of July.
🥡 STORAGE
- Store cake loosely covered at room temperature for up to 3 days.
- For longer storage, keep in an airtight container in the refrigerator.
♨️ REHEATING
- This cake is best served at room temperature.
- If chilled, allow it to sit out for 30 minutes before serving.
❄️ FREEZING
- Freeze unfrosted bundt cake, wrapped tightly in plastic wrap and foil, for up to 2 months.
- Thaw overnight in the refrigerator before frosting and serving.
💡 TIPS FOR BEST RESULTS
- Use gel food coloring for vibrant colors.
- Don’t swirl the batter - just pour layers directly to get defined colors.
- Place parchment under the cooling rack to catch frosting drips for easy cleanup.
🍳 ALTERNATE COOKING METHODS
- The oven is the best method for bundt cakes.
- A smaller cake can be baked in a loaf pan, but adjust baking times as needed.
♻️ LEFTOVERS
- Leftover cake can be cut into slices and wrapped individually for grab-and-go treats.
- Crumble leftovers into a trifle with whipped cream and candy for a second dessert.
Nutrition
Serving: 1slice | Calories: 161kcal | Carbohydrates: 31g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Sodium: 185mg | Potassium: 20mg | Fiber: 0.2g | Sugar: 21g | Calcium: 48mg | Iron: 0.5mg
