Real Housemoms · by Heather Kinnaird
mini red. white, and blueberry bundt cakes
NUTRITION · PER SERVING38M COOK
CAL 13%·PRO 5%
CARBS 50G74% OF CAL
1G FIBER13G OTHER36G TOTAL SUGAR
FAT 6G22% OF CAL
3G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Mini bundt cakes with raspberries and blueberries, topped with whipped cream frosting. These are patriotic-themed individual desserts, great for summer gatherings.
dessertamericanbaked good🥧 baking dish🔥 ovengluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 12- 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)
- 2 cups of powdered sugar
- 1 - 2 Tbsp heavy cream
At a glance
PER SERVING · TIME 38M
CAL 13%·PRO 5%
CARBS 50G74% OF CAL
1G FIBER13G OTHER36G TOTAL SUGAR
FAT 6G22% OF CAL
3G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 18m
- Sodium
- 237mg
- Total sugar
- 36g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 19mg
- Calcium
- 45mg
- Iron
- 0.79mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 237MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.