Red, White, and Blue Patriotic Bundt Cake
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.
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.
Calories: 353kcal | Carbohydrates: 54g | Protein: 3g | Fat: 15g | Saturated Fat: 12g | Trans Fat: 1g | Sodium: 317mg | Potassium: 42mg | Fiber: 1g | Sugar: 38g | Calcium: 79mg | Iron: 1mg