Firecracker Bundt Cake

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Firecracker Bundt Cake

Make your celebrations pop with this Firecracker Bundt Cake. This stunning cake takes a shortcut using a boxed cake mix and is red, white, and blue inside and out! It’s the perfect dessert for your 4th of July celebration or any patriotic holiday.

Prep Time15

Cook Time38

Cooling Cake Time30

Total Time1 23

Course: Dessert

Cuisine: American

Keyword: 4th of July, 4th of July dessert, bundt cake, Firecracker Cake, firecreacker cake

Servings: servings

Calories: 321kcal

Author: Lisa Kerhin

Equipment

10 cup bundt pan
Electric hand mixer
small mixing bowls
large mixing bowl
spatulas

Ingredients

1 box vanilla or white cake mix, PLUS the ingredients on box to make cake.
Red food color
Blue food color
1 container white frosting
Red, white and blue sprinkles

Instructions

Heat oven to 325 degrees. Generously grease a 10-cup bundt pan. I used nonstick spray making sure I got in the crevices and the center tube well.
Mix the cake batter as directed on the box using the water, vegetable oil, and egg whites listed. Then pour 1 cup of the batter into a small mixing bowl; stir in red food color until well mixed. Repeat with another 1 cup of the batter into a separate small bowl using the blue food color until well mixed. Leave the remaining cake batter white.
Pour red cake batter into the pan, spreading over the bottom of the pan. Carefully pour the remaining white batter over the red batter in the pan. Finally, pour the blue batter over the white batter. (Blue batter does not need to cover white batter completely; it looks better if it just forms a ring in the center of the white batter.)
Bake as directed on the box or until a toothpick inserted near the center comes out clean, about 38 – 42 minutes. Check the baking times accordingly. I like to check a few minutes before the minimum baking time. Mine was done at the 38-minute mark.
Cool cake in pan 5 minutes before inverting out of the pan. Place a cooling rack over a cookie sheet. Turn the pan upside down onto the cooling rack. Cool cake completely, about 30 minutes before frosting.
When the cake is cool, divide the canned frosting evenly into 3 microwavable bowls. I started with a layer of white frosting. Microwave the bowl of frosting uncovered on High for a few seconds until smooth enough to drizzle over the cake. It doesn’t take more than a couple of seconds, With a spoon, drizzle all of the white frosting back and forth around the cake in a striping pattern.
Repeat microwaving another bowl of white frosting until smooth. This time, stir in a few drops of red food color until well blended. Drizzle over the cake, scattering frosting back and forth. Lastly, repeat with the remaining bowl of frosting and add the blue food color, making sure red, white, and blue frostings can be seen on the cake. Let all the colors “peek” through.
End with sprinkling festive Red, White, and Blue sprinkles on top of the cake. Let cake stand at room temperature until frosting is set before serving.

Notes

see post for tips and substitutions

Nutrition