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Firecracker Bundt Cake – An Explosive Red, White and Blue Dessert


Exploding with colors and great flavor, this Firecracker Bundt Cake is a perfect dessert to celebrate the 4th of July or any national holiday!

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Firecracker Bundt Cake – An Explosive Red, White and Blue Dessert 1 Picture


  • 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-ounce) can Betty Crocker® Whipped Fluffy White Frosting


Servings 8
Preparation time 25mins
Cooking time 60mins


Step 1

Heat oven to 325°F.

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.

The blue batter does not need to cover the white batter completely. It looks better if it just forms a ring in the center of 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. 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. Set cake aside to dry.

When you add the batter, do not mix with a spoon. Just pour it in so the colors don’t mix but rather, just rest on top of each other in the pan.

Store loosely covered and unrefrigerated.

Cake can be made a day or two in advance.

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