This red white and blue patriotic bundt cake is a deliciously easy cake. This cake starts with a doctored white cake mix, with the addition of sprite and pudding mix, making it so moist, and delicious. It’s a beautiful firecracker cake, swirled with red, white, and blue colors, that is so tasty no one will know it started with a box mix.
This cake is like a firecracker wrapped up in a cake. With red, white, and blue colors in every single bite this delicious cake is perfect for Memorial Day, the 4th of July, or to enjoy all summer long!
I love fun patriotic desserts to enjoy for these special summer holidays. This patriotic bundt cake is so festive and colorful. It’s an easy cake recipe, that starts with a cake mix, with a few extra ingredients and some food coloring to make it extra fun.
How to make a Patriotic Bundt Cake?
- Add the cake mix, pudding mix, and egg whites to the bowl and stir them together.
- Add in the vegetable oil, and stir it into the batter until combined.
- Slowly pour in the soda, and stir it into the batter until the batter is nice and smooth.
- Separate the batter into three bowls, and color one of the bowls with red food coloring, and one of the bowls with blue coloring. You want them to be quite vibrant.
- Spoon each of the batter colors a spoonful at a time into the prepared cake pan, alternating the colors to try and get a nice mix of the colors.
- Bake the cake until a toothpick comes out clean. Let the cake cool in the pan for 20 minutes, then transfer carefully to a cooling rack or cake stand to cool completely.
- Whisk the ingredients together for the icing and drizzle it evenly over the top of the cake. Top the cake with sprinkles too.
Tips for making this Patriotic Bundt Cake:
- You can use a 7.5oz can of soda for this recipe, even though it’s slightly less than called for.
- You can substitute 7Up of Sierra Mist for the Sprite. But do not use Mountain Dew.
- You do not want to add the egg yolks (only whites) or it will turn the white part of the cake yellow.
- I recommend using gel food coloring, or other concentrated food coloring to make the colors more vibrant.
- You can make this cake for any holiday changing the colors of the different sections.
- Make sure to let the cake cool completely before adding the icing to prevent the icing from melting off the side of the cake.
- You can also add food coloring to the icing to make it fun colors as well.
How to store Patriotic Bundt Cake?
This red, white, and blue bundt cake can be stored in a container with a lid, or covered carefully in plastic wrap at room temperature for up to 2 days. You can also store the cake in the fridge for up to 4 days.
This beautiful and delicious patriotic bundt cake would be so fun to serve at a summer potluck, or 4th of July BBQ.
More cute Fourth of July desserts:
- American Flag Cake
- Red White and Blue Jello Poke Cake
- Patriotic White Chocolate Popcorn
- Red White and Blue Jello
- Red White and Blue Trifle
- 4th of July Fruit Pizza
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Red, White, and Blue Patriotic Bundt Cake
For the Red, White and Blue Bundt Cake:
- 15 oz box white cake mix
- 3.4 oz box instant pudding mix (you can use vanilla, white chocolate, or cheesecake flavors - just the dry mix)
- 4 large egg whites
- 3/4 cup vegetable oil
- 8 oz Sprite
- red food coloring
- blue food coloring
For the Icing:
- 1 1/2 cups powdered sugar
- 2-4 TBS Sprite
- red, white, and blue sprinkles
- Preheat the oven to 325 degrees. Grease a 10 cup bundt pan with nonstick spray. Then sprinkle lightly with flour all around.
- In a large bowl, or a stand mixer with a whisk attachment, add the cake mix, pudding mix, and egg whites, and whisk them together.
- Stir in the vegetable oil until combined.
- Slowly add in the soda, mixing on low speed, or slowly, until the batter is smooth.
- Divide the batter evenly into 3 separate bowls. Color one of them with red food coloring, one of them with blue food coloring, and leave one plain.
- Spoon each of colored batters using a cookie scoop, or tablespoon to portion them out into the prepared pan. Alternate the colors to try to put the different colors next to each other.
- Bake the cake for 45-50 minutes in the preheated oven, or until a toothpick inserted into the thick part of the cake comes out clean.
- Remove the cake from the oven and let the cake cool in the pan for 20 minutes. Then carefully flip the cake onto a cooling rack, plate, or cake pan to cool completely (about 40 more minutes) before icing.
For the Icing:
- Whisk together the powdered sugar, and soda until the desired consistency is reached. Start with 2 TBS of soda, and add more soda, or more powdered sugar as needed for a nice, thick, but pourable consistency.
- Pour the icing carefully, and evenly over the top of the cooled cake.
- Top the icing with red, white, and blue sprinkles.
- Let the icing set before slicing up the cake to serve.