Patriotic Firework Bundt Cakes
Get ready to celebrate 4th of July with a red, white, and blue dessert that is sure to add flair to your celebration. These mini patriotic Bundt cakes are drizzled with homemade frosting and topped with festive sprinkles!
Make This Recipe
Ingredients
1 box of Moist White Cake Mix
1 cup of water
1/2 cup of oil
3 Eggland’s Best eggs, large
8 oz. cream cheese
1 stick of unsalted softened butter
1 teaspoon vanilla extract
¼ teaspoon salt
4 cups powdered sugar
patriotic sprinkles
mini marshmallows
Preparation
For bundt cakes:
- Preheat oven to 350°F. coat silicone bundt cake pan with a light coating of nonstick cooking spray, beat cake mix, water, and oil in a bowl with a mixer on medium speed, spoon cake batter into pan, filling each bundt cake cavity 2/3 full
- Bake for 12-15 minutes at 350°F.
- Allow to cool before decorating.
For buttercream frosting:
- In a mixing bowl combine butter and cream cheese. Beat until creamy and lump-free. Add vanilla extract and salt. Continue mixing on low and gradually add powdered sugar until all ingredients are well combined.
- Transfer frosting to a piping bag and decorate bundt cakes.
- Top with sprinkles and mini marshmallows.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 12 |
|---|---|
| Calories | 400 |
| Fat | 24.6g |
| Saturated Fat | 10.5g |
| Cholesterol | 85mg |
| Sodium | 150mg |
| Carbohydrates | 43.2g |
| Dietary Fiber | 0g |
| Protein | 3.2g |