The perfect dessert for any summer celebration is this Patriotic Bundt Cake Recipe! Made with a boxed pound cake and canned frosting, these are so adorable when decorated with red, white and blue star srpinkles.
These charming treats are sure to be a hit at any Fourth of July party, Memorial Day barbecue, or even an Election Day celebration. Not only do they look festive and fun, but they also taste absolutely delicious...and they're EASY!
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.
Table of Contents
- Follow the directions on the back of the cake mix box to bake the cake.
- When using a special bundt cake pan like the one I'm using, you really do need to spray it well with non-stick cooking spray. You don't want the cake to stick to the pan!
- Be careful not to overmix the batter as this can lead to a tough, dense cake. Mix until just combined and any lumps are gone.
- For my mini bundt cake pan, I used ½ cup of batter to fill each well.
- Cake mixes can vary, so it's important to check for doneness by inserting a toothpick into the center of the cake. If it comes out clean, the cake is done. If not, bake for a few more minutes and check again.
🛒Helpful Kitchen Tools
Nordic Ware Classic BundtletteNon-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
This is an overview of the ingredients and instructions. Be sure to see the recipe card below for exact quantities, detailed instructions and special notes.
💡 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.
1️⃣Combine the Ingredients
- Use the ingredients listed on the back of the box to prepare the pound cake.
- Prepare a mini bundt pan with non-stick cooking spray.
- Add about ½ cup batter to each well of the cake pan.
- Bake for 12 to 14 minutes at 350°F or until a toothpick comes out clean from the center of the cake.
- Let the cake cool for 15 minutes in the pan before running a butter knife around the edges to help release the cakes.
- Cool completely on a wire rack before decorating.
3️⃣Decorate the Cakes
- Heat the frosting in a microwave safe bowl for 15 seconds.
- Dip the tops of each bundt cake in the frosting and place back on the wire rack for the frosting to drip down the sides of the cakes.
- Add the sprinkles while the frosting is still wet.
📌Quick Tip: Be careful to not overheat the frosting or it will melt.
⭐Before You Begin! If you make this recipe, please leave a review and star rating. This helps my business thrive and continue providing FREE recipes.
- Store your mini bundt cakes in a single layer in an air-tight container. It can be left at room temperature for a day, and then about 5 days in the refrigerator.
- Wrap each bundt cake in plastic wrap then store in a freezer bag or air-tight container for 2 to 3 months.
- If the cakes are frozen with the frosting, unwrap the cakes from the plastic wrap before thawing in the fridge (still in the air-tight container_.
➡️Top Recipe Tip
- Allow the cakes to completely cool before adding the frosting so it will set, and not stay warm and melt.
- Simply click the plus sign to read more about the questions you see below.
- If YOU have a question regarding this recipe, please let me know in the comment section!
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.
🌟Try these recipes next...
- Check out my other recipe for Red Velvet 4th of July Cake.
- Or you might enjoy this recipe for Patriotic Poke Cake.
- 1 (16 ounce) box pound cake mix, plus the ingredients on the back of the box
- 1 can cream cheese frosting
- patriotic sprinkles
- 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.
To Decorate the Cakes:
- 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.
Amount Per Serving: Calories: 51Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 44mgCarbohydrates: 8gFiber: 0gSugar: 5gProtein: 1g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.