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 Blue Bundt Cakes Recipe
Equipment
- Mini Bunct Cake Pan
Ingredients
- 15.25 ounces white cake mix (1 box)
- 3 egg whites
- 1 cup water
- 2 tablespoons vegetable oil for the white layer
- 2 tablespoons raspberry pie filling for the red layer
- 2 tablespoons blueberry pie filling for the blue layer
- red gel food coloring optional
- blue gel food coloring optional
Glaze
- 2 cups powdered sugar
- 1 ½ tablespoons heavy cream
- fresh berries for garnish (optional)
Instructions
- Preheat oven to 350 degrees F. Grease and flour a mini bundt pan. Set aside.
- Mix 15.25 ounces white cake mix, 3 egg whites, and 1 cup water until smooth and combined. (You should have about 3 cups of batter.)
- Divide the batter evenly between 3 bowls. To the first bowl, add 2 tablespoons vegetable oil. To the second bowl, add 2 tablespoons raspberry pie filling and red gel food coloring (if desired). To the third bowl, add 2 tablespoons blueberry pie filling and blue gel food coloring (if desired). Mix each bowl until combined. Add more food color as needed to reach your desired shade.
- Add the colored batter – a dollop of red, white, and blue in each pan and then repeat – to the prepared cake pans in sections
- Bake cakes for 18 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool for 5 minutes. Remove from the pans and transfer to a wire rack to cool completely.
- Once the cakes are cooled, make the glaze by whisking 2 cups powdered sugar with 1 ½ tablespoons heavy cream until smooth.
- Drizzle the glaze over the cakes and garnish with fresh berries if desired.
