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Red, White & Blue Bundt Cake

Red, White & Blue Bundt Cake

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Indulge in the festive spirit with this vibrant Red, White & Blue Bundt Cake, a delightful dessert that captivates both the eyes and taste buds. Perfect for 4th of July celebrations or summer gatherings, this show-stopping cake combines zesty lemon flavor with swirls of raspberry and blueberry jams, creating an unforgettable treat. Topped with a colorful glaze and sprinkles, it’s as much fun to make as it is to serve. Easy enough for kids to help with, this Bundt cake makes for a memorable family activity and an impressive centerpiece on any dessert table.

Ingredients

Scale
  • 1 (15.25 oz) box white cake mix
  • 1 (3.4 oz) package instant lemon pudding mix
  • 4 large eggs
  • ½ cup vegetable oil
  • 1 cup plus 1 tbsp lukewarm water
  • ¼ cup raspberry jam
  • ¼ cup blueberry jam
  • Red and blue gel food coloring
  • 3 cups powdered sugar
  • 2 tbsp fresh lemon juice
  • Red, white, and blue sprinkles

Instructions

  1. Preheat your oven to 350ºF and spray a Bundt pan with cooking spray.
  2. In a bowl, whisk together the cake mix and lemon pudding mix. Add eggs, oil, and water; beat until smooth.
  3. Divide the batter into three bowls: leave one plain, mix raspberry jam and red food coloring in another, and blueberry jam with blue food coloring in the last.
  4. Layer the batters into the pan: pour red batter first, then plain batter, followed by blue batter.
  5. Bake for 40-45 minutes until a toothpick comes out clean. Cool for 15 minutes before inverting onto a wire rack.
  6. For the glaze, whisk powdered sugar with lemon juice and water until smooth; color portions red and blue.
  7. Drizzle glazes over cooled cake and top with sprinkles.

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