Rainbow bundt cakes are so fun to make and eat!
Print Recipe

Rainbow Mini Bundt Cake with Marshmallow Cloud Buttercream

Rainbow Mini Bundt Cake
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: st. patricks day, cake, bundt cake
Servings: 9
Calories: 407kcal
Author: Heather

Ingredients

  • 1 white or yellow box cake mix
  • Ingredients on the box mine had eggs, oil, and water
  • red orange, yellow, green, blue, purple food coloring gel
  • 1/2 jar 13 oz marshmallow cream
  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  • 1/2 cup softened butter

Instructions

  • Preheat oven to 350 degrees F.
  • Prepare mini bundt cake pan by coating with cooking spray.
  • Prepare cake mix according to box and the divide into 6 small bowls.
  • For each bowl of cake batter, mix in one of the food colors/gel.
  • Put one tablespoon of red batter in the mini bundt cake molds.
  • Next top with one tablespoon of orange batter, then one tablespoon of yellow, green, blue, and purple.
  • Bake for 20 minutes or until toothpick comes out clean.
  • For marshmallow buttercream, cream together butter and vanilla.
  • Add the powdered sugar and mix until frosting consistency.
  • Add marshmallow cream and mix about 2 minutes.
  • Serve buttercream alongside cakes.

Nutrition

Calories: 407kcal | Carbohydrates: 74g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 509mg | Potassium: 26mg | Sugar: 51g | Vitamin A: 6.3% | Calcium: 12.4% | Iron: 6.6%