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Fireworks Bundt Cake on a plate with a fork - perfect 4th of July dessert!
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Fireworks Bundt Cake

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
Author Dorothy Kern

Ingredients

  • For the cake:
  • 1 box white cake mix
  • 1 3.4 ounce box instant vanilla or cheesecake pudding mix
  • 4 eggs
  • 1 cup Almond Breeze Unsweetened Vanilla Almondmilk Cashewmilk Blend
  • 1/3 cup vegetable oil
  • Red and blue food coloring

Frosting:

  • 1 cup powdered sugar
  • 1-3 tablespoons Almond Breeze Unsweetened Vanilla Almondmilk Cashewmilk Blend
  • 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.
  • Store loosely covered at room temperature. Cake is good for up to 3 days.