Spring is here, and what better way to celebrate than with a delicious Easter Nothing Bundt Cake? This classic dessert is a favorite for any occasion, but with a few tweaks, you can make it the perfect sweet treat for your Easter celebrations. In this article, we’ll share two different recipes for this delightful cake that are sure to please your taste buds and impress your guests. So, let’s get baking!
Recipe 1: Classic Easter Nothing Bundt Cake
Ingredients:
- 1 box of yellow cake mix
- 1 package of instant vanilla pudding mix
- 4 eggs
- 1/2 cup of vegetable oil
- 1/2 cup of water
- 1 cup of sour cream
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of almond extract
- 1/2 cup of rainbow sprinkles
Instructions:
- Preheat oven to 350°F (175°C) and grease a bundt cake pan.
- In a large mixing bowl, combine the cake mix, pudding mix, eggs, oil, water, sour cream, vanilla extract and almond extract. Mix until well-combined.
- Stir in the rainbow sprinkles.
- Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before removing it from the pan and placing it on a wire rack to cool completely.
- Dust the cake with powdered sugar or drizzle with a glaze of your choice before serving.
Nutritional Information:
Serving Size: 1 slice
Calories: 310
Total Fat: 15g
Saturated Fat: 4g
Cholesterol: 65mg
Sodium: 400mg
Total Carbohydrates: 40g
Dietary Fiber: 0g
Sugar: 26g
Protein: 4g
Cooking Time:
45-50 minutes
Equipment:
- Bundt cake pan
- Mixing bowls
- Mixing spoon
- Wire rack
Serving Suggestions:
This cake is perfect for Easter celebrations, but it can be enjoyed any time of year. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.
Variations:
You can switch up the flavor of this cake by using a different flavor of cake mix or pudding mix. Try using lemon cake mix and lemon pudding mix for a refreshing spring twist.
Substitutions:
If you don’t have sour cream on hand, you can substitute it with Greek yogurt or buttermilk for a similar tangy flavor.
Storage:
This cake can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Tips:
- Make sure your ingredients are at room temperature before mixing to ensure a smooth batter.
- Do not overmix the batter or the cake will become dense and dry.
- Allow the cake to cool completely before adding any glazes or decorations.
Frequently Asked Questions:
Q: Can I use a different type of sprinkles?
A: Yes, you can use any type of sprinkles you like, or omit them altogether if you prefer.
Q: Can I freeze this cake?
A: Yes, you can freeze this cake for up to 2 months. Wrap it tightly in plastic wrap and store in an airtight container in the freezer.
Recipe 2: Carrot Cake Easter Nothing Bundt Cake
Ingredients:
- 1 box of carrot cake mix
- 1 package of instant vanilla pudding mix
- 4 eggs
- 1/2 cup of vegetable oil
- 1/2 cup of water
- 1 cup of grated carrots
- 1/2 cup of chopped pecans
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of cinnamon
Instructions:
- Preheat oven to 350°F (175°C) and grease a bundt cake pan.
- In a large mixing bowl, combine the cake mix, pudding mix, eggs, oil, water, grated carrots, chopped pecans, vanilla extract and cinnamon. Mix until well-combined.
- Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before removing it from the pan and placing it on a wire rack to cool completely.
- Dust the cake with powdered sugar or drizzle with a cream cheese frosting before serving.
Nutritional Information:
Serving Size: 1 slice
Calories: 360
Total Fat: 18g
Saturated Fat: 4g
Cholesterol: 65mg
Sodium: 510mg
Total Carbohydrates: 46g
Dietary Fiber: 2g
Sugar: 27g
Protein: 5g
Cooking Time:
45-50 minutes
Equipment:
- Bundt cake pan
- Mixing bowls
- Mixing spoon
- Wire rack
Serving Suggestions:
This cake is perfect for Easter celebrations, but it can be enjoyed any time of year. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.
Variations:
You can switch up the flavor of this cake by using a different flavor of cake mix or pudding mix. Try using spice cake mix and butterscotch pudding mix for a cozy fall twist.
Substitutions:
If you don’t have pecans on hand, you can substitute them with walnuts or almonds for a similar nutty flavor.
Storage:
This cake can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Tips:
- Make sure your ingredients are at room temperature before mixing to ensure a smooth batter.
- Do not overmix the batter or the cake will become dense and dry.
- Allow the cake to cool completely before adding any glazes or decorations.
Frequently Asked Questions:
Q: Can I use a different type of nut?
A: Yes, you can use any type of nuts you like, or omit them altogether if you prefer.
Q: Can I use fresh carrots instead of grated carrots?
A: Yes, you can use fresh carrots, but make sure to grate them finely so they cook evenly.
Personal Thoughts
Both of these Easter Nothing Bundt Cake recipes are absolutely delicious and perfect for any springtime celebration. The classic version is a crowd-pleaser with its colorful sprinkles and moist texture, while the carrot cake version adds a fun twist with its nutty and spiced flavors. Don’t be afraid to get creative with your decorations or toppings, and most importantly, have fun baking!