Firecracker Bundt Cake

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I think holidays on Wednesdays are the worst. On Mondays or Fridays, they’re an instant long weekend. On Tuesdays and Thursdays, you just need to take one day off to make a long weekend. But Wednesday holidays? They’re stuck in the middle of a busy week and end up just being awkward.

But still, today’s a holiday and I want to make something special to celebrate. This cake was the perfect option – it’s a dressed up box mix so it’s quick and easy. When you cut into it, the cake is layered red, white and blue so it’s really fun and festive. It looks like a lot more work than it actually is.

Impressive without a lot of effort – perfect for a Wednesday holiday!

Firecracker Bundt Cake
(from Cooking with Sugar)

1 box Betty Crocker SuperMoist white cake mix
Water, vegetable oil and eggs called for on cake mix box
Red food coloring
Blue food coloring
1 (12 oz.) can Betty Crocker Whipped Fluffy White Frosting
Sprinkles

Preheat oven to 325F degrees. Generously grease a 12-cup tube cake pan.

Make cake batter as directed on box. Pour 1 cup of batter into a bowl and add the red food coloring, mix well. Pour another cup of the batter into a bowl and add the blue food coloring, mix well.

Pour the red cake mix into the bottom of the greased pan. Carefully pour the white batter over the red batter in pan.  Then carefully pour the blue batter over the white batter.

Bake as directed on box or until toothpick inserted in center comes out clean. Cool 5 minutes. Turn pan upside down onto cooling rack that is placed over a cookie sheet. Cool cake completely, about 30 minutes.

Once cake is cool, equally divide the frosting into 3 bowls. Microwave the white frosting for a few seconds on high until it is smooth enough to drizzle over the cake (about 8-10 seconds). With a spoon, drizzle the white frosting back and forth around the whole ring in a striping pattern until you use it all.

Then microwave one of the other bowls. Before drizzling, mix in a few drops of blue food coloring. Then drizzle over the cake, scattering back and forth. Repeat with the red food coloring, making sure you can see the red, white and blue colors. Top with sprinkles. Set cake aside to dry.

Store loosely covered and unrefrigerated.


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