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Neapolitan Bundt Cake

Neapolitan Bundt Cake is a fun Bundt, but now that cake mix sizes have been adjusted, the recipe might also need some adjusting. One thing that might work is buying two boxes of cake mix and weighing out just enough of the second box so that you have a total of 18.25 oz.
Course Dessert
Cuisine American
Keyword Bundt Cake, Neapolitan
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12
Author Anna
Cost 5


  • 8 oz cream cheese, softened
  • 4 large eggs room temp
  • 1 box white cake mix (see note)
  • ¾ cup milk
  • ¾ cup double chocolate-flavor Nestle Nesquik powder
  • ¾ cup strawberry-flavor Nestle Nesquik powder
  • Powdered sugar for dusting


  • Preheat oven to 350 degrees F and spray a 10 inch Bundt pan with flour-added cooking spray.
  • Beat cream cheese and eggs in large mixing bowl until smooth. On low speed or by hand, stir cake mix and milk into batter alternately. When mixed, beat on high speed for two minutes scraping sides of bowl.
  • Remove 2 cups batter and place in separate bowl; stir in chocolate Nesquik.
  • Remove 2 cups white cake batter and place in separate bowl; stir in strawberry Nesquik.
  • Spoon strawberry batter into prepared pan; tap pan on counter lightly. Spoon white batter over strawberry batter covering it completely, and then spoon chocolate batter over white batter.
  • Bake on center oven rack for 55 to 65 minutes or until wooden pick inserted into cake comes out clean. Cool in pan on wire rack for 45 minutes. Loosen edges with butter knife if needed; invert onto wire rack to cool completely. Sprinkle with powdered sugar.


This recipe was developed back when cake mix came in 18.25 oz boxes. These days the standard size is between 15 and 16.25 oz, therefore the ratios are off.