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!
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 |
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