You’ve never seen a rainbow swirl bundt cake like this one! This fun cake is a great St. Patrick’s Day dessert or fun for any occasion.
I’m not Irish at all so St. Patrick’s Day has never really been my holiday. However, I do like making themed food and this cake was inspired by everyone’s favorite Irish holiday.
I could not resist making this festive St. Patrick’s Day bundt cake. Green is my least favorite color, and the idea of an all green bundt kind of grossed me out. However, a RAINBOW bundt cake seemed like a delightful idea! Especially one that was topped with gold glitter.
Here’s some words to live by:
If you’re not sure, just add gold glitter.
Things will usually be ok if you just follow that advice.
Instead of just making an all over swirly rainbow bundt, I really wanted the rainbow to be a surprise just like a pot of gold at the end of a rainbow should be. It took some careful batter pouring, but it turned out perfectly. I think any leprechaun would be ecstatic to eat a cake like this one.
Lucky for all you non-ambitious bakers, this cake was made with a standard boxed white cake mix so don’t be intimidated! It’s actually way easier to make than you would think.
Give it a try for St. Patrick’s day and hopefully your luck won’t stop with just cake!
If you’re like me and are lukewarm on St. Patrick’s day in general, this would be an excellent option for a birthday cake for kids young and old. I know I would love to have a surprise baked inside my birthday cake.
- 1 boxed white cake mix, prepared.
- food coloring
- 1 cup powdered sugar, sifted
- 3-4 Tbsp heavy cream
- gold sprinkles
- Place two heaping spoonfuls of prepared cake mix in each of 6 small bowls. Reserving the rest of the mix.
- Use the food coloring to dye each bowl red, orange, yellow, green, blue and purple to your desired color intensity.
- Grease and flour a fluted bundt pan.
- Pour one cup of reserved white cake mix into the bottom of the pan. Carefully, spoon each colored batter, one at a time, around the pan, layering each on top of the other being careful not to touch the sides of the pan. If the colored batter begins to get too close to the side, spoon some remaining white batter to fill in.
- Top colored layers with remaining white batter.
- Bake according to package directions. Cool for 10 minutes then remove from the pan.
- Whisk together confectioners sugar and heavy cream to form a glaze. Pour the glaze over the top of the warm cake and top with gold sprinkles.