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This easy Fireworks Bundt Cake recipe starts with a white boxed cake mix and just gets better from there! It’s tie-dyed with red and blue food coloring then topped off with a simple powdered sugar glaze and TONS of patriotic sprinkles. It is the perfect 4th of July Cake recipe!

red and blue swirled bundt cake on a white plate.


Fireworks Bundt Cake

Sometimes the only way a cake is going to happen is with cake mix. This cake recipe is the perfect way to jazz up your July 4th dessert table with something new that isn’t complicated. 

The first time I made this tie-dye cake for a Fourth of July party, I instantly regretted not doubling up on this recipe. Everyone will gobble this up! Shortcuts are lifesavers so using the cake mix will help you make dessert even quicker.

Get ready to let the colors red, white, and blue explode in every single bite! This special 4th of July cake will have your taste buds bursting with excitement. 

Ingredients Needed

  • Cake mix: use white cake mix so the food coloring can show 
  • Instant Pudding Mix: I love adding pudding mix to my cakes for flavor and to keep them soft and moist.
  • Vegetable oil: It’s easier to mix this cake with oil!
  • Food coloring: to keep the 4th of July theme going, I’ll be using colors red and blue
  • Powdered sugar: an essential ingredient for any cake frosting recipe
  • Sprinkles: you can use any kind you like but I’ll use red and blue to match the theme

How to make bundt cake with cake mix

  • Preheat oven to 350°F. Generously grease and flour a fluted bundt pan
  • Mix your cake mix, pudding mix, eggs,  milk, and oil in a large bowl using a hand mixer until the cake mixture is combined.
  • Color the cake batter by separating the mixture into 3 bowls. Color one of them red, one of them blue, and leave one white. 
  • Bake for about 35-45 minutes, or until a toothpick comes out clean. Let the cake sit in the pan to cool for about 15 minutes, then turn it out onto a plate to cool completely.
  • Make the frosting by whisking the milk into the powdered sugar. Drizzle on the cake and sprinkle with sprinkles.
red and blue swirled bundt cake on a white plate.

Expert Tips

  • Make sure to use white cake mix so the colors don’t change (blue will become green!)
  • You can also bake this in a 9×13-inch pan.
  • Use any kind of milk (any fat content or nondairy).
  • Cakes are done when a toothpick comes out clean from the center.

FAQs

Can you freeze this cake?

Yes. If stored in an airtight container, your bundt cake will be good for up to 1 month. 

Can you make tie-dye cake ahead?

Yes. Once you assemble the cake, freeze it in an airtight container and it should be good for up to 3 months.

How long does this bundt cake last? 

Store loosely covered at room temperature. The cake is good for up to 3 days.

red and blue swirled bundt cake on a white plate.

Fireworks Bundt Cake Recipe

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Fireworks Bundt Cake – this easy bundt cake recipe starts with a cake mix. Doctor it up to make a soft and delicious bundt cake that is accidentally dairy free. Tie dye it for the 4th of July!
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Yield 12 servings
Serving Size 1 serving

Ingredients
 

Cake:

  • 1 approx 15 ounce box white cake mix
  • 1 3.4 ounce box instant vanilla or cheesecake pudding mix
  • 4 large eggs
  • 1 cup (237ml) milk (any kind or nondairy)
  • cup (79ml) vegetable oil
  • Red and blue food coloring

Frosting:

  • 1 cup (113g) powdered sugar
  • 1-3 tablespoons (15-45ml) milk (any kind or nondairy)
  • 1 teaspoon vanilla extract
  • Red and Blue sprinkles
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Instructions

  • Preheat oven to 350°F. Generously grease and flour a 10 or 12” fluted bundt pan. (You can also use the kind of cooking spray that has flour in it.)
  • Mix cake mix, pudding mix, eggs, almondmilk, and oil in a large bowl using a hand mixer. Beat about 1 minute, or until the mixture is combined.
  • Separate the mixture into 3 bowls. Color one of them red, one of them blue, and leave one white. Alternate dropping colors of batter into your pan to form a red, white, and blue cake.
  • Bake for about 35-45 minutes, or until a toothpick comes out clean. Let the cake sit sit in the pan to cool for about 15 minutes, then turn it out onto a plate to cool completely.
  • Make the frosting by whisking the milk into the powdered sugar. Drizzle on cake and sprinkle with sprinkles.

Recipe Notes

  • Store loosely covered at room temperature. Cake is good for up to 3 days.
  • White cake mix is best so the colors don’t change
  • Gel food coloring will produce a more vibrant color!

Recipe Nutrition

Serving: 1serving | Calories: 131kcal | Carbohydrates: 11g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Cholesterol: 65mg | Sodium: 33mg | Potassium: 56mg | Fiber: 0.002g | Sugar: 11g | Vitamin A: 125IU | Calcium: 36mg | Iron: 0.3mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

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Last Updated on June 19, 2023



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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8 Comments

  1. July 4th is my birthday. I appreciate you making a birthday cake for me! 😉
    Seriously, though, this looks so fun!

  2. Dorothy, this is great! I’ve been wanting to jazz up my 4th of July dessert with something new that isn’t crazy-complicated! Love this (and my sister is going to love all the sprinkles!)

  3. I have never made a fireworks cake but I need to now! Being on team cake mix is awesome. Shortcuts are lifesavers and sometimes the only way a cake is going to happen on some days!