Go Back
+ servings
Halloween Surprise Bundt Cake
Print Recipe
4.86 from 7 votes

Halloween Surprise Bundt Cake

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. 
Prep Time20 mins
Cook Time55 mins
Total Time1 hr 15 mins
Course: Cakes, Halloween
Cuisine: American
Servings: 12 servings
Calories: 501kcal
Author: Chula King

Ingredients

Halloween Bundt Cake

  • ½ cup (1 stick, 4 ounces) unsalted butter, room temperature
  • 1 cup (7 ounces) granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 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 ½ 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 ½ cups (6 ounces) confectioners' sugar
  • Halloween sprinkles
  • 4 candy pumpkins, cut in half (See Note 6)

Instructions

Halloween Surprise Bundt Cake

  • 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.
  • 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.
  • 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)
  • Preheat oven to 350°F. Thoroughly grease a 10- to 12-cup Bundt pan, or spray with nonstick baking spray.
  • 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.
  • 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.
  • Bake at 350° F for 50 to 55 minutes, or until toothpick inserted into the center comes out clean.
  • Remove from oven; let cake cool in pan for 10 minutes. Invert cake on wire rack; cool completely.

Cream Cheese Frosting

  • Beat cream cheese, cream, and vanilla in a medium bowl until smooth. Add confectioners' sugar; beat until smooth.

Finishing the Halloween Surprise Bundt Cake

  • 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.
  • Yield: 12 servings.

Notes

  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

Calories: 501kcal | Carbohydrates: 73g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 93mg | Sodium: 304mg | Potassium: 90mg | Fiber: 1g | Sugar: 51g | Vitamin A: 625IU | Vitamin C: 0.2mg | Calcium: 74mg | Iron: 1mg