Easy Easter Bundt Cake Recipe
This Easy Easter Bundt Cake is the perfect centerpiece for your holiday table. The best part however is just how simple it is to make. A few store bought ingredients is all you need to create this amazing bunny cake.
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A Festive Bunny Cake
Starting with a delicious and easy pink velvet bundt cake and ending with Easter candy allows you to enjoy every single bite of this awesome Easter Bundt Cake.
Using candy for the toppings keeps things edible, delicious and fun. I also use candy in these Easter Brownies, Cadbury Egg Cookies and Krispie Nests.
What goes into this Recipe
Pink Velvet Bundt Cake:
- Buttermilk- An important ingredient when making a velvet cake, buttermilk gives the cake a great flavor and texture.
- Vanilla Extract- This simple ingredient has a BIG impact in both the cake and the frosting.
- Pink Food Coloring- To get a nice pink color be sure to only use a drop or two.
Cream Cheese Glaze
- Cream Cheese- Use a full fat and softened cream cheese for the best results.
- Butter- Adding a bit of softened butter gives the cake a wonderful flavor.
Easter Bundt Cake Toppings
- Edible Grass- Find this in the Easter section of major grocery stores or on Amazon.
- Cadbury Mini Eggs- These mini eggs add the perfect color and texture to the cake.
- Chocolate Bunny- Using a hollow bunny will not make it as heavy, allowing it to stay on the cake easier.
See recipe card for full information on ingredients and quantities.
How to make an Easter Bunny Cake
1. Begin by adding the cake mix, eggs, buttermilk, vegetable oil, vanilla extract and pink food coloring to a medium bowl. Mix using a hand held mixer {or by hand} until you have a thick light pink batter.
2. Pour the cake batter into a bundt pan that has been prepared with nonstick cooking spray. Spread the batter out into an even layer.
3. Bake in a 350 degree oven for 30-35 minutes or until a toothpick inserted in the center of the cake comes out with only a few crumbs.
4. Allow the cake to cool in the pan for at least 10 minutes. Invert the cake onto your cake plate.
5. Once the cake is completely cooled, add the cream cheese to a medium bowl and mix until light and fluffy. Add the butter and mix to combine. Finally add the vanilla extract and powdered sugar. Mix until everything is combined. Microwave the bowl for 30 seconds and stir. Continue to microwave at 15 second increments until you get a pourable consistency.
6. Pour the cream cheese glaze over the top of the cake. Use the back of a spoon to spread if necessary.
7. Gather your Easter candy so that you can transform this pink velvet cake into an Easter cake.
8. Start by adding the edible grass onto top of the cake. Place the chocolate bunny into the middle of the bundt cake. Finally, add mini eggs around the bunny and around the edge of the cake.
Expert Tips
- Only use a drop or two of pink food coloring in the cake batter. Adding too much will give you a hot pink cake that is too bright for this festive Easter cake.
- Spray the pan right before adding the cake batter. Doing this step too early allows the nonstick spray to pool at the bottom of the pan and could make the cake stick.
- Do not over bake the bundt cake. Bake the cake until a toothpick inserted in the center comes out with a few moist crumbs {but no raw batter}.
- Give the cake enough time to cool in the pan before inverting it. If you try to invert the cake too quickly it will stick.
- Do not add the cream cheese glaze until the cake is completely cooled. Doing this step while the cake is warm will melt the glaze.
- If you want to make this cake ahead of time do not add the toppings until before serving. Adding the Easter candy too early will not keep it as fresh.
Recipe FAQs
The best way to store leftover bundt cake is at room temperature or in the refrigerator. Make sure that the cake is either in an airtight container or covered with plastic wrap.
Any flavor of cake would work well for this Easter bundt cake. I love the color of this pink velvet cake but you could use one of these bundt cake recipes, brownie bundt cake, snickerdoodle bundt cake or strawberry lemonade cake would all be wonderful.
You can bake this cake in a 9×13 pan. Adjust the bake time to 28-33 minutes. You may also have to adjust how you add the toppings to the cake. A smaller candy bunny might be best.
This cake itself can be made a few days ahead of time but I would not add the Easter toppings until before serving.
Yes. The cake itself can be frozen without the toppings for up to 3 months. Add the toppings after the cake has defrosted.
If you do not have buttermilk then make your own. Fill a liquid measuring up with 1 cup of milk and add a teaspoon of either lemon juice or white vinegar. Allow the mixture to sit for a few minutes and you have a wonderful buttermilk substitute.
Substitutions/Variations
Cake Mix- To get a good pink velvet flavor you can use a white, french vanilla or yellow cake mix.
Easter Candy- Get creative with the candy you add to the top. Easter M&M’s, Hershey’s Eggs and green sprinkles are all great options. You could also choose a chocolate bunny filled caramel, peanut butter or marshmallow.
Do you want more Easter dessert ideas? Try these recipes…
Did you try this recipe?
Leave a ⭐️ review below and tag @practicallyhomemade on Pinterest!
Easy Easter Bundt Cake Recipe
Ingredients
Cake
- 1 box vanilla cake mix {15.25 ounces}
- 3 eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1-2 drops pink food coloring
Cream Cheese Glaze
- 4 ounces cream cheese {softened}
- ¼ cup butter {softened}
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
Toppings
- 1 package edible grass
- 1 chocolate bunny
- ½ cup mini Cadbury eggs
Instructions
Cake
- Preheat the oven to 350 degrees.
- In a medium bowl combine the cake mix, eggs, buttermilk, vegetable oil, vanilla extract and pink food coloring. Use a hand held mixer {or mix by hand} to incorporate the ingredients until you have a thick pink cake batter.
- Spray a bundt pan liberally with nonstick cooking spray. Pour the cake batter into the pan and spread out into an even layer. Bake for 30-35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs {no raw cake batter}. Remove from the oven and allow the cake to cool in the pan for 10 minutes before inverting it onto a cake plate.
Cream Cheese Glaze
- Once the cake is completely cooled {about an hour} add the cream cheese to a small bowl and mix until creamy and smooth. Add the softened butter and continue to mix until incorporated. Finally, add the vanilla extract and powdered sugar. Mix into the cream cheese and butter until you have a smooth frosting.
- To get a glaze consistency, microwave the cream cheese frosting for 30 seconds. Stir and continue with 15 second intervals until you have a pourable glaze. Pour the glaze over the top of the cooled bundt cake. Use the back of a spoon to spread it out evenly if needed.
Toppings
- To finish the cake, add the edible easter grass to the top of the cake. Place the chocolate bunny in the middle of the bundt cake and add the mini eggs around the chocolate bunny and around the edges of the cake. Serve and enjoy. Leftovers should be kept covered loosely with plastic wrap in the refrigerator.
Notes
- Only use a drop or two of pink food coloring in the cake batter. Adding too much will give you a hot pink cake that is too bright for this festive Easter cake.
- If you do not have buttermilk then make your own. Fill a liquid measuring up with 1 cup of milk and add a teaspoon of either lemon juice or white vinegar. Allow the mixture to sit for a few minutes and you have a wonderful buttermilk substitute.
- You can bake this cake in a 9×13 pan. Adjust the bake time to 28-33 minutes.
- Do not add the cream cheese glaze until the cake is completely cooled. Doing this step while the cake is warm will melt the glaze.
- If you want to make this cake ahead of time do not add the toppings until before serving. Adding the Easter candy too early will not keep it as fresh.
Nutrition
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