Description
This Easter Bundt Cake is a must-try for anyone seeking a simple yet delicious dessert. With a moist texture and rich vanilla flavor, it’s perfect for any gathering, especially during the festive season. The delightful frosting and colorful candy eggs add a charming touch that everyone will love.
Ingredients
Scale
- 1 box cake mix, white used, 14.25 oz
- 1 box instant pudding mix, vanilla
- 4 large eggs
- 3/4 cup milk
- 3/4 cup vegetable oil
- 1 tub frosting, vanilla
- 12 small candies, candy coated easter eggs
Instructions
- Preheat your oven to 350 degrees F.
- In a large bowl, whisk together the cake mix and pudding mix.
- Add the eggs, milk, and vegetable oil to the bowl. Mix until you have a smooth batter.
- Spray your bundt pan with nonstick spray and pour the batter into the pan.
- Bake for approximately 40-45 minutes until a toothpick comes out mostly clean with moist crumbs attached.
- Remove the cake from the oven and let it sit on a cooling rack before turning it out onto a plate.
- Spoon frosting into a pastry bag with a tip or a freezer bag with a corner cut off.
- Once the cake is completely cool, decorate it with frosting swiped back and forth all the way around. Set chocolate eggs on top or use pastel sprinkles.
Notes
Ensure the cake is completely cool before frosting to prevent melting.
Feel free to personalize your decoration with different toppings like sprinkles or fruits.
Store any leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg