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Rainbow bundt cakes are so fun to make and eat!
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5 from 1 vote

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


  • 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


  • 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.


Calories: 407kcal | Carbohydrates: 74g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 509mg | Potassium: 26mg | Sugar: 51g | Vitamin A: 315IU | Calcium: 124mg | Iron: 1.2mg