Neapolitan Bundt Cake

Neapolitan Bundt Cake

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"Strawberry, chocolate, and vanilla striped cake . . . it's quite delicious!"
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servings 446 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 446 kcal
  • 22%
  • Fat:
  • 15.9 g
  • 24%
  • Carbs:
  • 70.7g
  • 23%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 462 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.


  1. 80 Ratings

Most helpful positive review

This recipe is a great concept, but going into it, I knew there would definitely be a lack of defined flavor, so I decided to change it at the get go. It turned out wonderful and my family love...

Most helpful critical review

this is the biggest failure of a recipe i have gotten off of this site. i even came up with a creative way to make the pink layer since i live in israel and there is no strawberry flavoring (wa...

This recipe is a great concept, but going into it, I knew there would definitely be a lack of defined flavor, so I decided to change it at the get go. It turned out wonderful and my family love...

I made this for my granddaughter's birthday--served it with neapolitan ice cream--and it was very good--moist & tasty--and it looked very pretty. I didn't have strawberry extract so I used 1/4 c...

I followed the recipe as written, except that I used 4 egg whites instead of 3 eggs to keep the cake white and made it in an angel food cake pan. And, I did have to bake it about 10 minutes lon...

this cake is absolutely delicious! Since I live on a military base that is not near anything else, I had to make do with what I had. The commissary doesn't carry strawberry extract so I just us...

Fun recipe! My layers stayed pretty intact - I poured the chocolate and strawberry batters over a spoon - so they wouldn't drop through the white batter. I used 1.5 tsp of strawberry extract a...

Super moist cake - wow! I did modify the recipe to using 2 tsp. of strawberry extract with 5 drops of red food coloring. I also did 1/3 cup of choc. syrup for a richer flavor. Will definitely ma...

I baked this cake for my husband's birthday because my family loves their 'ice cream' and cake. They loved it! I have told everyone about this delicious and easy cake!

Made this delightful cake for Valentine's Day 2012. I used a yellow Betty Crocker cake mix and even though the recipe did not require, I added 1 pkg. of instant french vanilla pudding, 1 t. of ...

very easy tomake and I didn't think it would be. Turned out very good

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