The happiest bundt you ever did see, this Rainbow Bundt Cake beefs up boxed cake mix to make a colorful and moist cake with a vanilla glaze kids and adults will love.
Keyword: baking with kids, bundt cake, rainbow cake
For the cake:
1package white or yellow cake mix
3.9ouncebox instant vanilla pudding
½cupvegetable or canola oil
For the glaze:
½teaspoonspure vanilla extract
Preheat the oven to 350˚F. Grease and flour the bundt pan. Set aside.
In a large bowl, mix the cake mix, instant pudding powder, sour cream, eggs, water, and oil until combined. Separate the batter evenly in 6 different bowls (each bowl will have about ½ cup of batter). Place red food coloring in the first bowl of batter, orange in the second, then yellow, green, blue, and purple.
In your greased and floured bundt pan, gently pour the red batter evenly at the bottom of the bundt pan. Unless you have to because there's a large gap, don't spread the batter. Then pour the orange batter right on top of the red, being careful to not mix the two colors together. If there's a gap, use a spoon to very gently touch only the top color. Repeat until you have all of your layers.
Bake cake for approximately 35 minutes or until toothpick inserted into the center of the cake comes out clean. Let cool for 10 minutes before inverting and removing the cake from the bundt pan onto a wire rack to cool completely.
Make the glaze: Combine all of the glaze ingredients into one bowl until well mixed. If you want the glaze to be thicker, add more sugar (or add more milk if you want it thinner). Set aside for 5 minutes to slightly thicken. Spread over the top of the cooled bundt pan.
This cake can be stored at room temperature. Wrap with plastic wrap or store in an airtight container. Cake will stay fresh for 3-4 days.