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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!
Course
Dessert
Prep Time
20
minutes
minutes
Cook Time
18
minutes
minutes
Total Time
38
minutes
minutes
Servings
12
bundt cakes
Calories
244
kcal
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:
244
kcal
|
Carbohydrates:
51
g
|
Protein:
2
g
|
Fat:
3
g
|
Saturated Fat:
2
g
|
Sodium:
263
mg
|
Potassium:
34
mg
|
Sugar:
36
g
|
Calcium:
79
mg
|
Iron:
0.7
mg