Amazing Halloween Rainbow Bundt Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 1/4 ounce) betty crocker supermoist white cake mix
  • water, vegetable oil and eggs called for on cake mix box
  • 1
    (18 1/4 ounce) betty crocker supermoist dark chocolate cake mix
  • water, vegetable oil and eggs called for on cake mix box
  • black gel food coloring or paste food coloring
  • purple gel food coloring or paste food coloring
  • orange gel food coloring or paste food coloring
  • 1
    (12 ounce) can betty crocker whipped fluffy white frosting
  • seasonally colored sprinkles or nonpareils
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DIRECTIONS

  • Heat oven to 325°F Generously grease a 12-cup tube cake pan.
  • Make cake batters as directed on boxes. Divide the white cake into two separate bowls.
  • Add orange food coloring to one bowl and mix to the desired color. Then, add purple to the other and mix to the desired color.
  • Pour 2/3 of the prepared chocolate cake batter into a bowl and mix with a few drops/dabs of the black food coloring. (Note: Discard the remainder of the batter or use it for cupcakes. Only use 2/3 of the chocolate cake batter; using the entire mix will overflow the tube pan).
  • Pour 1/2 of the black/chocolate cake mix into the bottom of the greased pan. Carefully pour the purple over the chocolate making sure you don’t stir it. Just pour it on top.
  • Then, carefully pour the orange batter over the purple batter and finishing by pouring in the remainder of the chocolate.
  • Bake as directed on box or until toothpick inserted in center comes out clean. Cool 5 minutes.
  • Turn pan upside down onto cooling rack that is placed over a cookie sheet. Cool cake completely, about 30 minutes.
  • Once cake is cool, equally divide the canned frosting into 3 bowls. Using the food coloring, again, to make one bowl orange, one purple and one black.
  • Microwave each bowl of frosting for a few seconds on high until it is smooth enough to drizzle over the cake. With a spoon, drizzle the black frosting back and forth around the whole ring in a striping pattern until it's completely used. Next, repeat the same pattern with the purple and then the orange frosting.
  • Store loosely covered; do not refrigerate.
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