Fireworks Bundt Cake Recipe
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!
Servings: 12 servings
Calories: 131kcal
Cost: 5
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)
- ⅓ 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
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.
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!
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