Patriotic Bundt Cake

Patriotic Bundt Cake 


1 (18.25 ounce) Betty Crocker Supermoist white cake (and ingredients called for on the package)

1 cup Yoplait plain Greek yogurt 1 container Betty Crocker whipped fluffy white frosting 

red, white, and blue sprinkles

Pop Rocks candy

(12 Servings)

  • Preheat oven to 325 degrees. Grease a 12 cup bundt pan well. Prepare cake batter according box directions. Add the Greek yogurt to the batter and mix until incorporated.
  • Take 1 cup of batter and place it in a small bowl. Add red food coloring to desired color. Set aside.
  • Take 1 cup of batter and place it in a small bowl and color blue.
  • Pour red batter in the bottom of your greased bundt pan. Pour white batter on top.
  • Pour blue batter on top of white batter carefully in a ring. Do not mix batter!
  • Bake according to package directions until a toothpick inserted comes out clean. Remove from oven and cool for 5 minutes then invert pan on cooling rack and cool cake.
  • Once cake has cooled, prepare the frosting. Divide the frosting into 3 separate bowls. Microwave the white frosting for 5-8 seconds or until thinner. Drizzle over cake.
  • Microwave another bowl of frosting and color is blue right before drizzling. Microwave the last bowl of frosting for a couple of seconds and color it red before drizzling.
  • Cover with sprinkles and pop rocks for an extra explosion in your mouth!
  • Recipe from Cooking with Sugar:
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