Rainbow Bundt® Cake


I wanted something unique and fun for my grandson's birthday. I initially thought about doing a rainbow layer cake, but thought I might be able to achieve an actual rainbow arc if I used a fluted tube pan (such as Bundt®). I was thrilled when we sliced this and I saw how vibrant and arc-shaped the rainbow turned out. And my little guy was delighted with it ... he thought I was magic!

Prep Time:
30 mins
Cook Time:
35 mins
Additional Time:
1 hr 10 mins
Total Time:
2 hrs 15 mins
1 cake


  • 2 tablespoons all-purpose flour, or as needed

  • 1 package white cake mix

  • 1 (1 ounce) package instant vanilla pudding mix

  • 4 eggs, lightly beaten

  • 1 cup sour cream

  • ½ cup butter, melted

  • ½ cup water

  • 1 teaspoon white sugar

  • 1 drop red paste food coloring, or as needed

  • 1 drop purple gel food coloring, or as needed

  • 1 drop blue paste food coloring, or as needed

  • 1 drop green paste food coloring, or as needed

  • 1 drop yellow paste food coloring, or as needed

  • 1 drop orange paste food coloring, or as needed

  • 1 (16 ounce) package prepared chocolate frosting

  • ¼ cup rainbow sprinkles, or as needed


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup fluted tube pan.

  2. Combine cake mix, pudding mix, eggs, sour cream, butter, water, and sugar in a mixing bowl. Beat on low speed until ingredients are moistened, then beat on medium-high speed for 1 minute. Batter will be thick. Divide batter evenly into 6 bowls. Tint each batch a different color, using enough food coloring paste to reach desired tone; colors will deepen and brighten when baked.

  3. Spoon red batter into the bottom of the prepared pan and smooth using an offset spatula to evenly distribute. Carefully spoon purple batter on top and spread with spatula, pressing batter thinner near the inner edge and thicker at the outer edge of pan to create an arc effect. Repeat with blue, green, yellow, and orange batters. Gently tap pan on the counter 3 times to allow batter to settle.

  4. Bake on the middle rack of the preheated oven until a toothpick inserted in the center comes out clean and top is just starting to brown, 35 to 45 minutes. Be careful not to overbake.

  5. Cool cake in the pan for 10 minutes. Turn cake out onto a plate and allow to cool completely before frosting, about 1 hour.

  6. Drizzle or spread frosting over cake and decorate with rainbow sprinkles.

Cook's Note:

Do not use liquid food coloring, as it will change the texture of the cake. Feel free to experiment with different colors, but don't try to do more than 6 as there will not be enough batter for each layer. For a tie-dye effect, use a knife, wooden skewer, or offset spatula to swirl colors. Another option (for a speedier cake) would be to spoon colors sort of randomly in pan. Using this method, you could even create a sort of camouflage effect with various shades of green/brown (chocolate) or red/pink.

Nutrition Facts (per serving)

498 Calories
25g Fat
65g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 498
% Daily Value *
Total Fat 25g 33%
Saturated Fat 11g 53%
Cholesterol 83mg 28%
Sodium 473mg 21%
Total Carbohydrate 65g 24%
Dietary Fiber 1g 3%
Total Sugars 51g
Protein 5g
Vitamin C 0mg 2%
Calcium 119mg 9%
Iron 2mg 8%
Potassium 189mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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