GO BLUE BUNDT CAKE

Go Blue Bundt Cake image

Everyone will stand up and cheer for this blue and maize frosting drizzled bundt cake made extra moist with pudding mix added to the batter.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h20m

Yield 16

Number Of Ingredients 9

Previous Next

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 box (4-serving size) French vanilla-flavor instant pudding & pie filling mix
1 cup water
1/2 cup vegetable oil
4 eggs
1/2 cup Betty Crocker™ Rich & Creamy vanilla frosting (from 16-oz container)
3/4 teaspoon Betty Crocker™ blue gel food color
1/8 teaspoon Betty Crocker™ red gel food color
1/8 teaspoon Betty Crocker™ yellow gel food color

Steps:

Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
In large bowl, beat cake mix, dry pudding mix, water, oil and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
Bake 38 to 45 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; run metal spatula around outer and inside edges of pan to loosen cake. Remove from pan to cooling rack. Cool completely, about 1 hour.
Transfer cake to serving platter. Divide frosting between 2 small microwavable bowls. To one bowl, stir in blue and red food color until blended to make navy blue. To the other bowl, stir in yellow food color until blended. Microwave uncovered navy blue frosting on High 10 to 15 seconds or until thin enough to drizzle over cake. With spoon, drizzle warmed navy blue frosting back and forth over cake in striping pattern. Repeat microwaving and drizzling with yellow frosting. Refrigerate about 30 minutes or until frosting is set. Store loosely covered at room temperature.

Nutrition Facts : Calories 240, Carbohydrate 34 g, Cholesterol 45 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Slice, Sodium 310 mg, Sugar 21 g, TransFat 0 g