Neapolitan Bundt Cake Recipe
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Neapolitan Bundt Cake

By: Cathy  
"Strawberry, chocolate, and vanilla striped cake . . . it's quite delicious!"

Rating: This weblink has been rated 43 times with an average star rating of 4.4 Read Reviews (39)

Rate/Review | 1,153 people have saved this

What to Drink?

Wine Port
Hot Non-Alcoholic Coffee
 

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 1 (18.25 ounce) package white cake mix
  • 1 cup water
  • 1/4 cup vegetable oil
  • 3 eggs
  • 1 teaspoon strawberry extract
  • 1/4 cup chocolate syrup
  • 3 drops red food coloring
  • 2/3 cup confectioners' sugar
  • 3 tablespoons chocolate syrup

Directions

  1. Grease and flour a 12-cup bundt pan. Preheat oven to 350 degrees F (175 degrees C).
  2. Blend the cake mix, water, oil, and eggs on low speed until moistened. Beat 3 minutes on medium speed. Pour 1/2 of the batter into the bundt pan.
  3. Measure 1/2 of the remaining batter into a small bowl and stir in the strawberry extract and food color (as much as you want to make a pretty, dark pink color). Carefully pour this into the pan.
  4. Stir 1/4 cup chocolate syrup into the remaining batter and carefully pour this into the pan on top of the strawberry batter.
  5. Bake for about 40 minutes in a 350 degree F (175 degrees C) oven. Cool 15 minutes.
  6. Remove from pan and drizzle chocolate glaze over the top.
  7. To make chocolate glaze: Mix together confectioners' sugar and 3 tablespoons chocolate syrup until smooth. If necessary, a few drops of water or a small amount of additional confectioners' sugar may be added until the desired consistency is obtained. Drizzle over top of the bundt cake.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 447 | Total Fat: 15.9g | Cholesterol: 80mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 21, 2006 by GRANNYLOOHOO 
I made this for my granddaughter's birthday--served it with neapolitan ice cream--and it was... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 29, 2008 by Chupas 
This recipe is a great concept, but going into it, I knew there would definitely be a lack of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 26, 2004 by Menwith Hill'er Back Home !! 
Fun recipe! My layers stayed pretty intact - I poured the chocolate and strawberry batters... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 15, 2003 by bosoxgal11 Supporting Member (Click to learn more about Supporting Membership)
this cake is absolutely delicious! Since I live on a military base that is not near anything... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 26, 2005 by SIYO112 
I followed the recipe as written, except that I used 4 egg whites instead of 3 eggs to keep... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 14, 2004 by KIMI-K 
Super moist cake - wow! I did modify the recipe to using 2 tsp. of strawberry extract with 5... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 28, 2003 by SPURSFAN 
This was a very good cake. It was light and fluffy; reminded me of a tasty sponge cake. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 28, 2003 by Aunt Viv 
I baked this cake for my husband's birthday because my family loves their 'ice cream' and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 26, 2004 by luv2bake 
I think this cake is great! I found a yellow cake mix can be substituted for the white cake... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 7, 2003 by BANSREEPARIKH 
I made this cake for my sister's birthday and it was a hit! It was delicious and looked... MORE

 
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