This 4th of July Pound Cake is the ultimate red, white, and yum! Made with a simple boxed pound cake mix and loaded with red, white, and blue sprinkles, this dessert is as easy to make as it is eye-catching.
A drizzle of festive red, white, and blue icing takes it over the top—perfect for backyard BBQs, potlucks, or fireworks parties.
Whether you serve it as a centerpiece or slice it up for guests to grab and go, this colorful cake is the perfect 4th of July Food that's sure to steal the show at your celebration!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Walking on Sunshine Recipes.
Your guests will love how moist, festive, and fun this cake is—and you’ll love how easy it is to whip up with just a few simple ingredients.
With every slice bursting with patriotic color and sweet flavor, it’s the perfect last-minute showstopper for your 4th of July celebration!
Looking for more Patriotic Dessert Recipes? Try my Patriotic Cupcake Cake, this Berry Trifle, and even my Patriotic Cookie Cake. Yum!
Looking for a different flavor? Try my Red Velvet Bundt Cake topped with cream cheese frosting and fresh berries!
Red Velvet 4th of July Bundt Cake
Table of Contents
- Red Velvet 4th of July Bundt Cake
- Tips for Baking a Cake in a Bundt Pan
- Recommended Kitchen Tools
- My Kitchen Tools Essentials
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Instructions
- LOVE this recipe? SAVE it for Later!
- Insider Tips from My Kitchen to Yours
- Recipe FAQ's
- How to Store, Freeze and Reheat
- More Recipes You'll Love!
- Celebrate Summer with the Red, White & Delicious Recipes eBook!
- 📖 Recipe Card
- Food Safety Tips:
- 💬 Comments
Tips for Baking a Cake in a Bundt Pan
1. Grease every nook and cranny: Use a pastry brush to coat the pan thoroughly with shortening or butter, then dust with flour (or use a baking spray with flour). Be sure to get into all the curves and crevices to prevent sticking.
2. Don’t overfill the pan: Fill the pan no more than ⅔ full to avoid overflow while baking.
3. Tap out air bubbles: Gently tap the filled pan on the counter a few times before baking to release any trapped air bubbles for a smooth surface.
4. Let it cool—but not too long: Cool the cake in the pan for 10–15 minutes after baking. This allows it to firm up slightly but stay loose enough to release.
5. Use a wire rack to invert: Place a wire cooling rack or plate on top of the pan, then flip it over in one quick motion. Let gravity help the cake gently release.
Recommended Kitchen Tools
For a full list of kitchen tools used in this recipe, be sure to check the recipe card below. You can also browse my Favorite Kitchen Tools by clicking the photo below.
Check out my list...
My Kitchen Tools Essentials
Tools that will make your time easier and faster in the kitchen!
Main Ingredients Needed
Below is a quick preview of the ingredients you’ll need. For exact amounts, check the recipe card below. You can also use the "Shopping List button" to create a printable shopping list, or the "Get Ingredients button" in the recipe card to order groceries online.
Substitutions and Variations
- Swap the pound cake mix for vanilla or yellow cake mix if that's what you have on hand. Texture may be slightly lighter, but still delicious!
- Use store-bought vanilla frosting, melted slightly to drizzle, instead of making colored icing.
- Or try a simple powdered sugar glaze with a splash of milk and food coloring.
- Bake the cake in a mini Bundt pan or loaf pans for individual servings or gifts. Check out my Mini Patriotic Bundt Cakes.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let me know how it turned out in the comments below!
Step-by-Step Instructions
This section provides step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Prepare the pound cake according to the package instructions. Gently fold ¾ of the red, white, and blue jimmies sprinkles into the batter. Pour the batter into a prepared Bundt pan and bake according to the package instructions.
Step 2: Prepare the frosting by beating the softened cream cheese and butter together. Mix in the vanilla extract, then the powdered sugar.
Step 3: Divide the frosting evenly into 3 bowls. Color one blue, one red, and leave one bowl white. Microwave each bowl for about 10 seconds to make it pourable.
Step 4: Use a spoon to drizzle each color over the cooled cake and top with the remaining red, white, and blue sprinkles.
Serve and enjoy!
LOVE this recipe? SAVE it for Later!
❤️Tap the heart icon in the lower right corner to add the recipe to your recipe box for easy access anytime.
If you made it, leaving a star rating or quick review is always appreciated and helps other readers too.
Want to save this printed recipe? The Ultimate Meal Planner & Recipe Binder helps you keep recipes organized in one easy place.
Insider Tips from My Kitchen to Yours
Want to make this recipe even better? Don’t miss my favorite tips below for boosting flavor, perfecting texture, and saving time in the kitchen!
✔️ DO spray or grease the bundt cake pan thoroughly so the cake doesn't stick after baking.
❌ DO NOT use nonpareils—they tend to bleed into the batter.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Grease the pan well with butter or baking spray with flour, making sure to coat all the crevices. Let the cake cool in the pan for 10–15 minutes before inverting.
Yes! You can use a 9x13-inch cake pan, a sheet pan, or two round cake pans. Since the recipe uses two cake mixes, be sure your pans can accommodate the batter, and start checking for doneness 10–15 minutes early.
How to Store, Freeze and Reheat
Refrigerate: Store leftover cake in an airtight container in the refrigerator for up to 4–5 days. Bring to room temperature before serving for the best texture and flavor.
Freezer: Wrap the completely cooled cake tightly in plastic wrap, then in foil, or place in an airtight freezer-safe container. Freeze for up to 2 months.
Thaw and Reheat: Thaw the cake in the refrigerator overnight or on the counter for a few hours. If you prefer it slightly warm, microwave individual slices for 10–15 seconds—just enough to soften without melting the icing.
More Recipes You'll Love!
Check out my other recipe for Patriotic Bundt Cake. Or you might like this recipe for 4th of July Bundt Cake.
Celebrate Summer with the Red, White & Delicious Recipes eBook!
This beautifully designed digital cookbook features 10 fun and festive dessert recipes perfect for the 4th of July, Memorial Day, or any red, white, and blue celebration.
📖 Recipe Card
Fourth of July Pound Cake
Video
Ingredients
- 2 (16 ounce) pound cake mixes
- ingredients listed on the box
- 1 (1.7 ounce) container of red white and blue sprinkles
- 8 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 3-4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- red and blue gel food coloring
Method
- Set your oven to the temperature specified on your pound cake mix boxes. Generously grease a 12-cup Bundt pan with non-stick spray, making sure to coat all the curves and crevices to prevent sticking.
- In a large mixing bowl, prepare the cake batter by following the instructions on the back of both pound cake mix boxes.
- Pour in ¾ of the container of red, white, and blue sprinkles, and gently mix into the batter until evenly distributed.
- Pour the batter into the prepared Bundt pan, spreading it evenly.
- Bake according to the package directions, or until a toothpick inserted into the center comes out clean.
- Cream the butter and cream cheese together until smooth. Mix in the vanilla then the powdered sugar.
- Allow the cake to cool completely before adding the frosting on a cooling rack.
- Divide the frosting evenly into three bowls, leaving one white. Tint the other two bowls with red and blue food coloring. Microwave each bowl for about 10 seconds, then stir until smooth and pourable.
- Using a spoon, drizzle each color over the cake. If the frosting thickens while working, microwave it for another 5 seconds to loosen it up.
- Once frosted, sprinkle the remaining sprinkles over the top and let the cake sit until the frosting sets.
Nutrition
Notes
- Thoroughly grease and flour the Bundt pan, getting into all the crevices.
- Fill the pan no more than ⅔ full to prevent overflow.
- Gently tap the pan on the counter to remove air bubbles.
- Let the cake cool in the pan for 10–15 minutes before inverting onto a wire rack.
- Flip in one motion and let gravity help release the cake cleanly.
Tried this recipe?
Let us know how it was!Food Safety Tips:
- Bake goods to their recommended internal temperature, typically 165°F (74°C) or higher for safety.
- Use separate utensils and surfaces for raw ingredients, especially eggs, to prevent cross-contamination.
- Wash your hands thoroughly after handling raw dough or eggs.
- Avoid leaving baked goods or raw dough at room temperature for extended periods.
- Never leave the oven unattended while baking.
- Choose oils with a high smoking point to minimize the release of harmful compounds.
- Ensure good ventilation when using a gas stove when using an oven or gas stove to maintain a safe cooking environment.
Miz Helen says
Thanks so much for sharing your awesome post with us. I am featuring your post on Full Plate Thursday, 801 this week! Enjoy your week and come back to see us real soon!
Miz Helen