Happy Semiquincentennial, America! This month’s Patriotic Bundt Cake is great for taking to any of your summer celebrations. I’ve shared before how Bundt cakes are my favorite because they look fancy with very little effort. This one goes one step further and looks extra fancy once you slice it. You can change the colors up and make this for any holiday, which makes it a good recipe to have on hand. I hope you enjoy this summer’s celebrations and time with friends and family.
Cake:
- 1 white cake mix (15 oz.)
- 1 small box (3.4 oz.) instant vanilla pudding
- 4 large eggs
- 1 cup milk
- 1/3 cup vegetable oil
- Red and blue food coloring
Frosting:
- 1 can (16 oz.) white frosting (you will only use half – unless you really like frosting)
- Red and blue sprinkles
- Preheat oven to 350°F. Grease and flour a 10-12” Bundt pan or spray with baking spray with flour. Set aside.
- In a large bowl, combine the cake mix, pudding mix, eggs, milk, and oil. Beat with a hand mixer on medium speed until combined, for about 2 minutes.
- Divide the batter into three bowls. Leave one bowl white. Using the food color, color one bowl red, and one bowl blue. Spoon the batter into the prepared Bundt pan, alternating the colors.
- Bake for 35-45 minutes, or until a toothpick inserted near the center comes out clean. Let the cake cool in the pan for about 15 minutes before removing from the pan and cooling completely on a cooling rack.
- When the cake is cool, transfer it to a serving plate.
- Spoon about half* of the frosting into a microwave-safe bowl and heat for 15-30 seconds. Stir until smooth and pourable. Slowly pour over the top of the cooled cake. Sprinkle on sprinkles.
Serves 12-16.
*You can absolutely use all of the frosting, if you want the cake covered and not just drizzled.