There’s a surprise in this Bundt cake: a rainbow of colors. For St. Patrick’s Day, garnish the cake platter with gold foil chocolate coins—the ones in the pot at the end of the rainbow. (We filled the center of the Bundt with the coins.)

In this recipe from McCormick, prep time is 30 minutes, cook time is 35 minutes. The cake yields 12 servings.

RAINBOW BUNDT CAKE

Ingredients

 
For The Whipped Cream

 
Preparation

1. PREHEAT the oven to 350°F. Grease and flour a 12-cup Bundt pan.

2. PREPARE the cake mix per package directions, stirring in the orange extract. Divide the batter evenly among 4 bowls. Tint each bowl a different color. Stir 50 drops (about 1/2 teaspoon) of red, green or blue food color into each of 3 of the bowls. Stir 25 drops (about 1/4 teaspoon) of yellow food color into the last bowl.

3. POUR the red batter, followed by the yellow, green and blue batters, into the Bundt pan. Pour each color batter gently into the pan so that each batter is layered over, instead of mixed into, the previous one.

4. BAKE for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Cool in pan 10 minutes. Invert cake onto wire rack. Cool completely. Meanwhile…

5. MIX the confectioners’ sugar, water and vanilla until smooth. Drizzle the glaze over the cooled cake. Prior to serving…

6. MAKE the whipped cream. Combine the ingredients in a medium bowl with electric mixer on high speed until stiff peaks form.

Rainbow Bundt and food color from McCormick. The chocolate coins from SweetGourmet.

What does “Bundt” mean? Who invented the shape of the cake?

Check out the history of the Bundt cake (scroll down below the recipe for the Apple Streusel Bundt).
 
 
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*If using liqueur in the whipped cream, reduce the vanilla extract to 1/2 teaspoon.