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A pink velvet cake with edible grass and a chocolate bunny for Easter.
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5 from 1 vote

Easy Easter Bundt Cake Recipe

A few simple store bought ingredients turn an ordinary cake into a festive Easter Bundt Cake to remember.
Prep Time10 minutes
Cook Time35 minutes
Cooling Time1 hour
Total Time1 hour 45 minutes
Course: Dessert
Cuisine: American
Servings: 10 slices
Calories: 530kcal

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 9x13 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.
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.

Nutrition

Serving: 1slice | Calories: 530kcal | Carbohydrates: 64g | Protein: 6g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 77mg | Sodium: 484mg | Potassium: 120mg | Fiber: 1g | Sugar: 43g | Vitamin A: 436IU | Vitamin C: 0.4mg | Calcium: 187mg | Iron: 2mg