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A slice of red white and blue bundt cake on a plate topped with a white glaze and patriotic sprinkles.
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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.
Prep Time15 mins
Cook Time45 mins
Cooling Time1 hr 30 mins
Total Time2 hrs 30 mins
Servings: 12
Calories: 353kcal

Ingredients

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

Instructions

  • 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.

Nutrition

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