How To Make A Bundt Cake With Frosting And Sprinkles
This Bundt cake with frosting and sprinkles is an easy, crowd-pleasing dessert that looks just as good as it tastes. A soft, moist cake pairs with a smooth frosting that naturally cascades over the curves, while sprinkles add a pop of color and a fun, festive finish. It’s simple enough for everyday baking but polished enough for birthdays, holidays, and celebrations. Whether you’re serving it as a centerpiece dessert or slicing it up for a casual gathering, this Bundt cake delivers big flavor with minimal effort.
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Servings: 6 cakes
Calories: 719kcal
Equipment
- mini bundt cake pan
Ingredients
Bundt cake
- 1 box Yellow cake mix
- 1 container Homemade icing
- Flower sprinkles
Icing
- 1 cup powdered sugar
- ½ teaspoon pure vanilla extract
- 1 tablespoon milk
- 2 drops red food coloring
Instructions
- Bundt Cake
- Preheat oven to 350 degrees.
- Prepare cake mix according to package directions, or use your favorite yellow cake recipe.
- Pour batter into 6 cavity mini bundt cake pan, filling just over half way. You may have a little batter left.
- Bake for 21 minutes.
- Remove from oven and cool completely.
Icing
- Stir ingredients together in small bowl.
- If icing is too thin, let stand for 5-10 minutes. Stir and check consistency.
- Drizzle icing over cakes.
- Top with flower sprinkles.
Nutrition
Calories: 719kcal | Carbohydrates: 143g | Protein: 3g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 0.3mg | Sodium: 770mg | Potassium: 71mg | Fiber: 1g | Sugar: 106g | Vitamin A: 4IU | Calcium: 187mg | Iron: 2mg