Mini Red, White & Blueberry Bundt Cakes

I am in love with all things red, white, and blue this summer, and these MINI RED, WHITE, AND BLUEBERRY BUNDT CAKES are sure to make a splash at your next get together!

I am not normally a sweets person, but lately I have been baking mini bundt cakes like they are going out of style. The kids absolutely flipped over these mini chocolate bundt cakes, but I am in LOVE red, white, and blue during the summer. So for memorial day, the 4th of July. and pretty much any reason I can think of I will be baking these red, white, and blueberry mini bundt cakes.

They are festive, delicious, and SO easy to make. You certainly can make your cake mix from scratch, but I used a box of white cake mix along with raspberry and blueberry pie filling. I did add just a bit of red and blue gel coloring to deepen the colors but feel free to leave it out if you prefer.

I don’t have much luck with large bundt cakes, so I always make mine mini. One box will give you 12 mini bundt cakes. You could also bake them as cupcakes, again you will get 12.

With a little glaze and some berries, you have a fun and festive dessert perfect for any summer party or potluck.

mini red. white, and blueberry bundt cakes

I am in love with all things red, white, and blue this summer, and these MINI RED, WHITE, AND BLUEBERRY BUNDT CAKES are sure to make a splash at your next get together!

Print Recipe Rate Recipe

Prep Time: 20 minutes minutes

Cook Time: 18 minutes minutes

Total Time: 38 minutes minutes

Course: Dessert

Servings: 12 bundt cakes

Calories: 244kcal

Author: Heather Kinnaird

Ingredients

• 15.25 ounce box of white cake mix
• 3 egg whites
• 1 cup of water
• 2 Tbsp vegetable oil for the white layer
• 2 Tbsp raspberry pie filling for the red layer
• 2 Tbsp blueberry pie filling for the blue layer

For the glaze:

• 2 cups of powdered sugar
• 1 - 2 Tbsp heavy cream

Instructions

• heat oven to 350 degrees
• grease and flour mini bundt pan
• blend cake mix with egg whites and water (you will have 3 cups of batter)
• dive batter evenly into three bowls
• add 2 Tbsp oil to the white batter
• add 2 Tbsp raspberry pie filling to the red batter (add gel color if desired)
• add 2 Tbsp blueberry pie filling to the blue batter (add gel color in desired)
• add batter to cake pans, red, white, and then blue (adding in sections)
• bake cakes for 18 minutes
• cool in pans 5 minutes, and then move to a rack to complete cooling
• to make the glaze whisk the powdered sugar with the cream until smooth
• pour glaze over cakes an then add berries (optional)

Nutrition

Calories: 244kcal | Carbohydrates: 51g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Sodium: 263mg | Potassium: 34mg | Sugar: 36g | Calcium: 79mg | Iron: 0.7mg

Tried this recipe?Snap a pic and upload to your pin and let me know what you thought!