mini red. white, and blueberry bundt cakes
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
38 mins
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Servings
12 bundt cakes
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Calories
244 kcal
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Course
Dessert
mini red. white, and blueberry bundt cakes
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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!
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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 Information
Show Details
Calories
244kcal
(12%)
Carbohydrates
51g
(17%)
Protein
2g
(4%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Sodium
263mg
(11%)
Potassium
34mg
(1%)
Sugar
36g
(72%)
Calcium
79mg
(8%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 12bundt cakes
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Calories | 244kcal | 12% |
| Carbohydrates | 51g | 17% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Sodium | 263mg | 11% |
| Potassium | 34mg | 1% |
| Sugar | 36g | 72% |
| Calcium | 79mg | 8% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
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