The Great Neapolitan Bundt Cake
Submitted by NancyFay
A tri-colored Neapolitan bundt cake with vanilla, strawberry, and chocolate layers from one box of cake mix, finished with a drizzly chocolate glaze. A showstopper that’s surprisingly easy.
YIELD
12 servingsPREP
20 minCOOK
50 minREADY
70 minThree flavors, three colors, one cake mix. This Neapolitan bundt cake is a total show-off with minimal effort.
You split a single batch of white cake batter into thirds: one stays vanilla, one gets strawberry extract and red food coloring, and one gets swirled with chocolate syrup.
Layer them into a bundt pan and bake. When you slice into it, you get gorgeous rings of pink, white, and chocolate that look like you spent all day in the kitchen.
A quick chocolate glaze drizzled over the top seals the deal.
Kitchen Tips
- Pour each batter layer slowly and carefully over the back of a spoon to keep the colors from mixing together
- Generously grease and flour the bundt pan. Every ridge and groove needs coverage or you’ll lose chunks of cake when you flip it
- Let the cake cool in the pan for exactly 10 minutes before inverting. Too soon and it falls apart, too long and it sticks
- Yellow cake mix works in place of white if that’s what you have. Just add an extra quarter cup of water
Ingredients
Directions
Heat oven to 350℉ (180℃) F (pans with non-stick finish - 325℉ (160℃)).
Generously grease and flour 12-cup bundt cake pan.
Blend cake mix (dry), water, oil and eggs on low speed until moistened; beat 3 minutes on medium speed.
Pour ⅓ of the batter (about 1 ⅔ cups) into pan.
Measure ½ of the remaining batter (about 1 ⅔ cups) into small bowl; stir in strawberry extract and food color.
Carefully pour into pan.
Stir chocolate-flavored syrup into remaining batter; carefully pour into pan.
Bake 40 to 45 minutes or until top springs back when touched lightly in center.
Cool 10 minutes; remove from pan.
Cool completely.
Spread cake with Chocolate Glaze, allowing some to drizzle down side.
Chocolate Glaze: Mix confectioners’ sugar and chocolate- flavored syrup until smooth.
If necessary, a few drops of water or small amount of confectioners’ sugar can be added until desired consistency.
Note You can substitute yellow cake mix for white cake mix.
Increase water to 1¼ cups.
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