Rainbow Drizzle Cake
Rainbow Drizzle Cake
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![Preparation time]()
Prep time15 min![Ready in]()
Ready in![Servings]()
Portions8![Difficulty]()
DifficultyEasy
Ingredients
-
1/2 stick Country Crock® Plant Butter Sticks with Avocado Oil, melted
![avocado sticks]()
- 40 large marshmallows
- 6 cups crispy rice cereal
- 1 cup small Easter candies
- 2-3 cups dairy free white chocolate
- gel food color
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Generously grease a Bundt cake pan with Country Crock® Plant Butter and set aside.
- In a large microwave-safe bowl, add marshmallows and melted plant butter. Mix with a spatula. Microwave for 1 minute and stir. Microwave for 1 more minute until the marshmallows are completely melted. Microwave an additional 1 minute, if needed.
- Add crispy rice cereal to the melted marshmallows and combine. Now add 3/4 cup of Easter candy and stir to fully combine into the mixture.
- Press the mixture into the Bundt cake pan and set aside for 10-12 minutes to harden.
- Once it is hard and set, invert onto a plate.
- Working in batches, melt the dairy free white chocolate in a small pan. Melt about 1/2 cup of candy per batch. Make 3-5 batches with colors of your choice by adding gel food coloring and mixing.
- Drizzle all the colors over the cake and top with Easter candy.
- Let the cake set for 15-30 minutes, or until the candy drizzle hardens.
- Slice the cake, serve, and enjoy.
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