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Halloween Bundt Cake

This Halloween Bundt Cake is a fun, colorful, and crowd-pleasing dessert that’s perfect for spooky season! Made with a simple white cake mix swirled with orange, purple, green, and black colors, it’s topped with creamy white frosting and festive sprinkles for a dramatic Halloween party treat. Easy to make, visually stunning, and guaranteed to impress both kids and adults!
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 1 hour 35 minutes
Servings 12

Ingredients
  

For the Cake

  • 1 box 15.25 oz white cake mix
  • Ingredients listed on the box typically eggs, water, and oil
  • Orange food coloring
  • Purple food coloring
  • Green food coloring
  • Black food coloring

For the Frosting & Decoration

  • 1 container 12 oz white frosting
  • Halloween sprinkles optional

Instructions
 

Prepare the oven and pan:

  • Preheat oven to 350°F (177°C).
  • Grease and lightly flour a Bundt pan to ensure easy release.

Make the cake batter:

  • Prepare cake mix according to the directions on the box.
  • Divide the batter evenly into 4 bowls.

Color the batter:

  • Tint each bowl with a different color — orange, purple, green, and black. Mix until evenly colored.

Layer the batter:

  • Pour the colored batters one at a time into the prepared Bundt pan, alternating colors for a marbled effect.
  • Use a skewer or knife to gently swirl the layers together (don’t overmix — you want distinct colors).

Bake the cake:

  • Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
  • Let cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

Frost and decorate:

  • Microwave frosting for 10–15 seconds until slightly pourable.
  • Drizzle evenly over the cooled cake, letting it drip down the sides.
  • Finish with Halloween sprinkles for a festive touch.

Serve and enjoy:

  • Slice to reveal the colorful swirls inside and watch everyone’s eyes light up!

Notes

  • Color contrast matters: For the best look, use gel food coloring — it gives vibrant results without thinning the batter.
  • Flavor upgrades: Add a teaspoon of vanilla or almond extract for extra depth.
  • No Bundt pan? Use a 9x13-inch baking dish and swirl the batter the same way for a layered Halloween sheet cake.
  • Storage: Store covered at room temperature for up to 3 days, or refrigerate for longer freshness.
  • Make ahead: Bake the cake a day in advance and add frosting just before serving.