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Rainbow Bundt Cake


Makes 12 servings


Make any celebration colorfully delicious with this Rainbow Bundt Cake. 


1 package (2-layer size) white cake mix

1 teaspoon MCCORMICK Pure Orange Extract 

MCCORMICK Assorted Food Color & Egg Dye

1 1/2 cups confectioners’ sugar

2 tablespoons water

1/2 teaspoon MCCORMICK All Natural Pure Vanilla Extract

Vanilla Whipped Cream, if desired (see recipe below)



1.Preheat oven 350 degrees. Prepare cake mix as directed on package, stirring in orange extract. Divide batter evenly among 4 bowls. Tint each bowl a different color. Stir 50 drops (about 1/2 teaspoon) red, green, or blue food color into each of 3 of the bowls. Stir 25 drops (about 1/4 teaspoon) yellow food color into last bowl.

2.Pour red, then yellow, green, and blue batters into greased and floured 12-cup Bundt pan. Pour each color batter gently into pan, so the batter is layered over instead of mixed into the previous one.

3.Bake 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto wire rack. Cool completely.

4.Meanwhile, mix confectioners’ sugar, water, and vanilla until smooth. Drizzle glaze over cooled cake. Serve with Vanilla Whipped Cream, if desired.




1 cup heavy cream

1/4 cup confectioners’ sugar

1 teaspoon MCCORMICK All Natural Pure Vanilla Extract



1.Beat cream, confectioners’ sugar, and vanilla in medium bowl with electric mixer on high speed, until stiff peaks form; cover.

2.Refrigerate until ready to serve.


Find this recipe and more holiday treats at