St. Patrick's Day Bundt #BundtBakers

Swirls of green inside along with the green icing topped with gold makes this a perfect cake for St. Patrick's Day.  The Bundt Bakers are celebrating Spring today........

Cam of Culinary Adventures with Camilla is hosting this month and invited us saying "Let's celebrate Spring with a bundt inspired by the season. You can use a seasonal ingredient or decorate with a Spring-y theme. This theme is wide open."

I consider St. Patrick's Day the start of the Spring season.  Let's see what the others baked up for us today.....

• Cream Cheese Swirled Lemon Poppy Seed Bundt Cake by Patyco Candy Bar
• Hot Cross Bundt Cakes by All That’s Left Are The Crumbs
• Kentucky Butter Bundt Cake by Sneha’s Recipe
• Lemon Poppy Seed Ricotta Cake by Food Lust People Love
• St. Patrick’s Day Bundt Cake by A Day in the Life on the Farm
• Topless Bundts Turned Spring Trifles by Culinary Adventures with Camilla

My brother Dick's birthday is March 19th.  Each year I make a St. Pat's dinner and invite him and his wife Jackie over to celebrate.  Normally I have them over on St. Pat's day however this year he is having rotator cuff surgery today so we celebrated on Tuesday.

This "doctored" up cake from a box mix was moist and delicious, not to mention simple and quick.  You can change up the colors to suit your mood or holiday as desired or add no color at all except for a pop of sprinkles on top.

Do you celebrate St. Pat's Day?   Whether you stay home or go out to toast friend's with a green beer I hope that you have a safe and fun celebration.

Holidays, Cakes, Desserts, St. Patrick's Day,

Dessert

American

Yield: 12 servings

Author: A Day in the Life on the Farm

St. Patrick's Day Bundt Cake

Swirls of green inside along with the green icing topped with gold makes this a perfect cake for St. Patrick's Day.

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

Ingredients

• 1 box white cake mix
• 1 (4 oz) pkg. white chocolate instant pudding
• 1 c. sour cream
• 1/2 c. canola oil
• 1/2 c. water
• 4 eggs
• green food dye
• 4 oz. cream cheese
• 1/2 c. powdered sugar
• 1 T. milk
• 1/2 t. vanilla
• gold sprinkles, if desired

Instructions

1. In large bowl of stand mixer, fitted with the paddle attachment, mix the cake mix, pudding mix, sour cream, oil, water and eggs on low speed until combined. Increase speed to medium and beat for a minute or two longer.
2. Divide the batter leaving 1/3 in the bowl and place the other 2/3's of the batter into two small bowls. Place the batter left in the mixing bowl into the bottom of a bundt pan that has been liberally treated with baking spray.
3. Tint the other two bowls of batter with the green food coloring, making one darker than the other.
4. Layer the lighter color onto the batter in the pan spreading it evenly over the white batter. Repeat with the darker batter, spreading it evenly onto the lighter batter.
5. Use a knife or wooden skewer to swirl the colors together and bake in a preheated 350* oven for about 40 minutes, until a skewer inserted in the center of the cake removes cleanly.
6. Let cool in pan on wire rack for 10 minutes. Turn cake onto wire rack and allow to cool completely.
7. In small bowl of stand mixer, fitted with the whisk attachment, cream together the cream cheese and powdered sugar. Add the milk and vanilla and whisk until smooth and creamy. Add a couple of drops of green food coloring, if desired, and whisk until evenly colored.
8. Spread icing onto cooled cake and garnish with gold sprinkles, if desired.

Notes

Adapted from a recipe found at Real Mom Kitchen

Nutrition Facts

Calories

409.75

Fat (grams)

22.38

Sat. Fat (grams)

7.73

Carbs (grams)

47.99

Fiber (grams)

0.49

Net carbs

47.5

Sugar (grams)

30.48

Protein (grams)

5.27

Sodium (milligrams)

364.58

Cholesterol (grams)

77.54

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