Go Back
–+ servings
Red white and blue funfetti bundt cake and frosting with patriotic sprinkles on top. The pound cake is displayed on a white cake stand with a slice removed to show the inside of the cake.
Print Recipe
Be the first to rate it!

Fourth of July Pound Cake

Celebrate with a festive 4th of July pound cake made with cake mix, sprinkles, and colorful icing—easy, patriotic, and perfect for parties!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Desserts, Holidays
Cuisine: American
Keyword: Fourth of July Pound Cake
Servings: 12 servings
Calories: 219kcal
Author: Lois

Equipment

Ingredients

For the Cake:

  • 2 (16 ounce) pound cake mixes
  • ingredients listed on the box
  • 1 (1.7 ounce) container of red white and blue sprinkles

For the Cream Cheese Frosting:

  • 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

Instructions

For the Cake:

  • 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.

For the Frosting:

  • 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.

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.

Nutrition

Serving: 1g | Calories: 219kcal | Carbohydrates: 31g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 62mg | Potassium: 27mg | Fiber: 0.002g | Sugar: 30g | Vitamin A: 372IU | Calcium: 20mg | Iron: 0.04mg