4.84 from 6 votes
Halloween Surprise Bundt Cake
Halloween Surprise Bundt Cake
Prep Time
20 mins
Cook Time
55 mins
Total Time
1 hr 15 mins
 
Brighten your Halloween festivities with this moist Halloween Surprise Bundt Cake. You'd never believe that this amazing cake is made from a store-bought mix.  With the Halloween colors of orange, green, and purple swirled into the cake, every piece is a surprise. 
Course: Cakes, Halloween
Cuisine: American
Keyword: Bundt Cake, Halloween, Halloween Bundt Cake
Servings: 12 servings
Calories: 501 kcal
Author: Chula King
Ingredients
Halloween Bundt Cake
  • 1/2 cup (1 stick, 4 ounces) unsalted butter, room temperature
  • 1 cup (7 ounces) granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2/3 cup (5.33 ounces) milk (See Note 1)
  • 8 ounces sour cream (See Note 2)
  • 15.25 ounce box white cake mix, sifted (See Note 3)
  • 1 1/2 cups cake flour, sifted (See Note 4)
  • orange, purple, and green gel food coloring (See Note 5)
Cream Cheese Frosting
  • 4 ounces cream cheese, room temperature (See Note 5)
  • 3 Tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (6 ounces) confectioners' sugar
  • Halloween sprinkles
  • 4 candy pumpkins, cut in half (See Note 6)
Instructions
Halloween Surprise Bundt Cake
  1. Cream butter and sugar in a large bowl. Add eggs, one at a time, beating well after each addition. Add vanilla, milk, and sour cream. Beat well.

  2. Sift in cake mix; beat on low speed until incorporated. Sift in cake flour; beat on low speed until incorporated. Finish folding ingredients with a wooden spoon or rubber spatula to ensure that all ingredients are well combined.

  3. Divide the batter into thirds, roughly 16 ounces each. Color one orange, one green, and one purple to desired color with gel food coloring. (See Note 7)
  4. Preheat oven to 350°F. Thoroughly grease a 10- to 12-cup Bundt pan, or spray with nonstick baking spray.

  5. Spoon a layer of orange, green, purple, orange, green, and purple batter into bottom of bundt pan. Carefully swirl with butter knife. Tap pan several times on counter to evenly distribute.

  6. Repeat the first layer, but beginning where the purple and green meet on the bottom layer. Swirl with a toothpick. Tap to evenly distribute. Repeat again for the third layer.
  7. Bake at 350° F for 50 to 55 minutes, or until toothpick inserted into the center comes out clean.

  8. Remove from oven; let cake cool in pan for 10 minutes. Invert cake on wire rack; cool completely.

Cream Cheese Frosting
  1. Beat cream cheese, cream, and vanilla in a medium bowl until smooth. Add confectioners' sugar; beat until smooth.

Finishing the Halloween Surprise Bundt Cake
  1. Spoon cream cheese frosting around top of cake, allowing frosting to drip down the sides. Sprinkle top with Halloween sprinkles. Top with half candy pumpkins.

  2. Yield: 12 servings.

Chula's Expert Tips
  1. I used whole milk, but you could also use 2% milk.
  2. I used full fat sour cream, but you could also use reduced fat sour cream.
  3. I used white cake mix because that's what I had. You could also use yellow cake mix. A word of caution here. In the past, cake mixes used to contain 18.25 ounces. Now, they contain 15.25 ounces!
  4. I used cake flour because it provides a better crumb. However, you could also use all-purpose flour.
  5. The six colors of Halloween are black, orange, red, white, purple, and green. You could use any three of these colors for this cake. I thought a lot about the color combinations that I wanted to use, and decided upon orange, purple, and green. I used 10 to 12 drops of each of the gel food colorings to achieve my desired color. 
  6. I used reduced fat cream cheese, but you could also use full fat cream cheese.
  7. For the candy pumpkins, I used Mellowcreme Pumpkins. The reason that I cut them in half was that they would lie better on the top of the cake.
Nutrition Facts
Halloween Surprise Bundt Cake
Amount Per Serving
Calories 501 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 11g55%
Cholesterol 93mg31%
Sodium 304mg13%
Potassium 90mg3%
Carbohydrates 73g24%
Fiber 1g4%
Sugar 51g57%
Protein 5g10%
Vitamin A 625IU13%
Vitamin C 0.2mg0%
Calcium 74mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.