This Patriotic Bundt Cake Recipe is a fun for any summer celebration.
Made with a boxed pound cake mix and canned frosting, this easy dessert is extra cute with red, white, and blue star sprinkles.
They’re perfect for the Fourth of July, Memorial Day, or even Election Day—and best of all, they’re just as tasty as they are festive!
Check out all the other 4th of July Foods for even more delicious recipes this summer.
Made with simple pantry ingredients like a boxed cake mix and canned frosting, these mini bundt cakes are easy to whip up in a pinch.
The star-shaped sprinkles adds a touch of whimsy and Americana that's impossible to resist. These mini bundt cakes will each serve 1-2 people and will look great on a dessert buffet table with other patriotic treats.
Looking for more Patriotic Easy Dessert Recipes? Try my 4th of July Cake Mix Cookies, American Flag Sugar Cookie Fruit Pizza and even my Patriotic Berry Trifle. Yum!
Table of Contents
Tips for Making Perfect Mini Bundt Cakes
- Follow the cake mix instructions on the back of the box for best results. Every brand is slightly different, so stick to the listed ingredients and mixing times.
- Generously spray your bundt cake pan—especially if using a detailed or specialty pan—to prevent sticking. Non-stick baking spray with flour works best for intricate designs.
- Avoid overmixing the batter. Mix until just combined and any lumps are gone. Overmixing can cause the cakes to become tough or dense.
- Portion the batter properly. For mini bundt cakes, use about ½ cup of batter per well to ensure even baking and a uniform look.
- Check for doneness early. Since ovens can vary, begin testing a few minutes before the suggested time. Insert a toothpick into the center—if it comes out clean or with a few crumbs, the cake is ready.
- Let cakes cool before removing from the pan. Allow them to rest for at least 15 minutes, then gently loosen edges with a butter knife for easy release.
- Cool completely before frosting. This helps the frosting stick better and prevents it from melting off the cake.
- Add the sprinkles while the frosting is still soft. This helps them stick and gives your cakes that patriotic pop!
Helpful Kitchen Tools
You can purchase fun firecracker type picks from Amazon or print out my FREE Cupcake Toppers to use to decorate them!
Nordic Ware Classic Bundtlette
Non-Stick 6-Cavity Mini Fluted Tube Baking PanIndependence Day Firework Cupcake Toppers Patriotic Foil Frill ToothpicksFourth of July Sprinkles - Patriotic Star Sprinkles 10 Ounce - Fourth of July Confetti Sprinkles - Red White and Blue Sprinkles for Cake Decorating
Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Substitutions and Variations
- Try my Homemade Cream Cheese Frosting in place of the canned frosting.
- Add a teaspoon of almond extract to the frosting!
- Change up the sprinkles to make these cakes for any occasion or holiday.
- For this recipe I used a boxed pound cake mix, but you could use vanilla or even a white cake mix.
- You could make this recipe using even smaller bundt cake pans like I do with my Easter Mini Bundt Cakes from a Cake Mix Recipe.
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 cake mix according to the package directions.
Step 2: Spoon about ½ cup of batter into each section of a mini bundt cake pan that’s been generously coated with non-stick spray.
Step 3: Bake at 350°F for 12–14 minutes, or until a toothpick inserted into the center comes out clean.
Step 4: Let the cakes cool in the pan for 15 minutes, then carefully loosen them with a butter knife and remove. Transfer to a wire rack to cool completely before decorating.
Decorate the Cakes
Step 5: Scoop the frosting into a microwave-safe bowl and heat for about 15 seconds—just enough to soften it without fully melting. The frosting should be smooth and easy to dip.
Step 6: Dip the tops of the cooled mini bundt cakes into the warmed frosting, then place them back on the cooling rack so the frosting can gently drip down the sides.
Before You Begin!
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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!
The cakes are best served at room temperature, but if not serving right away, refrigerate in an air-tight container. When ready to serve, allow set the cake at room temperature for 30 minutes to an hour.
Mini bundt cakes take about 12 to 14 minutes to bake.
Each well in a 6-cup bundt cake pan will hold approximately ½ cup of batter.
How to Store, Freeze and Thaw
Refrigerate: Place the frosted mini bundt cakes in an airtight container and refrigerate for up to 3–4 days. If stacking, place a layer of parchment or wax paper between them to prevent sticking.
Freezer: Wrap each unfrosted mini bundt cake individually in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months for best quality.
Thawing Tips: Thaw the cakes at room temperature for 1–2 hours then frost and decorate as directed in the recipe card below.
Try these recipes next...
- Check out my other recipe for Red Velvet 4th of July Cake or my fun Patriotic Homemade Brownies.
- Or you might enjoy this recipe for Patriotic Poke Cake.
📖 Recipe Card
Patriotic Bundt Cake Recipe
Ingredients
Equipment
Method
- Prepare the cake mix with the ingredients listed on the back of the box.
- Add approximately ½ cup batter to each well of a mini bundt cake pan that's been generously sprayed with non-stick cooking spray.
- Bake at 350°F for 12-14 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool for 15 minutes in the pan. Then gently run a butter knife around the edges of each cake well to release the baked cakes.
- Place the baked cakes on a cooling rack to completely cool before decorating.
- Remove the frosting from the can and place into a microwave-safe bowl.
- Place the bowl in the microwave and heat for 15 seconds. Be careful not to overheat or the frosting will melt. You want to be able to dip the tops of the bundt cakes in the frosting.
- Dip the tops of the bundt cakes in the warmed frosting. Immediately place back on the cooling rack so the frosting can run down the sides of the cakes.
- Add the sprinkles.
Nutrition
Video
Notes
- Follow the cake mix instructions for best results—each brand is slightly different.
- Spray the bundt pan generously, especially if it's detailed. Baking spray with flour works best.
- Mix the batter just until combined to avoid dense cakes.
- Use about ½ cup of batter per mini bundt well for even baking.
- Start checking for doneness a few minutes early; a clean toothpick means they’re ready.
- Cool in the pan for 15 minutes, then gently loosen and remove.
- Let cakes cool completely before frosting.
- Add sprinkles while the frosting is still soft so they stick.
Deborah De Vaney says
Love new recipes
Cara ~ Vintage Style Gal says
Oh my, these are too cute for the 4th! I'd love to have these bundt cakes adorning my table for our gathering! I am visiting from Creatively Beth.
Lois says
Thank you Cara!!! I love Beth's party!