St. Patrick's Day Bundt Cake

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This St. Patrick’s Day Bundt Cake is a festive dessert made with layers of white, light green, and dark green cake batter that are swirled together for a stunning marbled effect. The cake is topped with matching white and green frosting, piped on in decorative layers, and finished with green sugar and shamrock-shaped sprinkles. Easy to make yet visually impressive, this cake is perfect for celebrating St. Patrick’s Day with friends and family!

Course Cake, Dessert

Cuisine American

Keyword bundt cake, green cake, St. Patricks Day

Servings servings

Calories 350kcal

Author Laura

Equipment

Ingredients

18¼ oz pkg white cake mix
3.9 oz pkg instant white chocolate pudding mix
1 cup sour cream
½ cup oil
½ cup water
4 eggs

Frosting:

8 oz pkg cream cheese, softened
1 cup powdered sugar if frosting is too runny you may need more sugar
1 tsp vanilla
1-2 Tbsp milk or heavy cream

additional items needed:

green food coloring
green sprinkles
wooden skewer

Instructions

Preheat oven to 350 degrees.
In a mixing bowl, combine cake and pudding mixes, sour cream, oil, water, and eggs.
Beat on low speed until moistened. Beat on medium for 2 minutes.
Add 1 1/2 cups batter to a bowl and color light green with food coloring. Add another 1 1/2 cups of batter to another bowl and color it dark green.
Pour the white batter into a greased and floured (I always use Pam Baking spray – it’s gotta be the baking kind) 10 inch fluted tube pan and spread evenly. Do the same next with the light green batter and follwed with the dark green batter. Take a wooden skewer and swirl it through the cake batter.
Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes; remove from pan to wire rack to cool completely. Once cake is cooled, prepare the frosting.
Add the frosting ingredients to a bowl and beat together until smooth. Add 1/3 of the frosting to a bowl and color light green with food coloring. Place another 1/3 of the frosting to a bowl and color dark green.
Place each color of frosting into it's own quart sized ziploc bags. Snip one corner off each bag and then pipe the frosting over the cake beginning with the white followed by the light green, then dark green. Sprinkle the sprinkles over the cake. Makes 12 to 15 servings.

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