4th Of July Easy Cake Recipes

4TH OF JULY DUMP CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Layer cherry pie filling, blueberries, cake mix, melted butter, and nuts in a 9x12-inch pan.
• Bake in the preheated oven for 45 minutes.

SPARKLING FOURTH OF JULY CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. Place paper baking cup in 1 regular-size muffin cup.
• Make cake batter as directed on box. In small bowl, place 1/2 cup batter; stir in red food color. In another small bowl, place 1/2 cup batter; stir in blue food color.
• Fill muffin cup 2/3 full with white batter; set aside. Pour remaining white batter into 13x9-inch pan. Randomly drop generous teaspoonfuls of red and blue batters over white batter in pan. For swirled design, cut through batters with knife in S-shaped curves in one continuous motion; turn pan one-fourth turn and repeat.
• Place muffin pan and cake pan in oven. Bake muffin cup 12 to 13 minutes or until toothpick inserted in center comes out clean; place pan on cooling rack. Continue baking 13x9-inch cake 14 to 18 minutes longer or until toothpick inserted in center comes out clean. Cool cake in pan 10 minutes. Remove cake and cupcake from pans to cooling rack. Cool completely, about 1 hour.
• Reserve 2 tablespoons frosting. Frost cake with remaining frosting. In upper left-hand corner of cake, lightly score 5x3 1/2-inch rectangle in frosting for blue area of flag; sprinkle with blue sugar. Cut 2 strips of clean white paper, 13 inches long and 1 1/2 inches wide. Cut a third strip, 8 inches long and 1 1/2 inches wide. Place strips lightly on cake to cover area for white stripes. Sprinkle red sugar on cake for red stripes. Remove paper strips. Top blue sugar with candy stars.
• Frost cupcake with reserved frosting; place in center of cake. Arrange candles in and around cupcake. Store loosely covered.

4TH OF JULY FLAG CAKE

Steps:

• Beat cold milk and instant pudding in a bowl until no lumps remain. Beat cream cheese in a separate bowl until creamy. Gradually add in milk-pudding mixture and mix until smooth. Mix in whipped topping.
• Mix graham cracker crumbs and melted butter in a bowl until crumbs are completely moistened. Spread into a 9x13-inch baking dish and push down to create an even crust.
• Set aside 45 blueberries and 60 raspberries for topping. Mix remaining blueberries, raspberries, and strawberries together in a bowl and pour on top of the graham cracker crust. Spread pudding mixture evenly over the berries, making the top as smooth as possible. Top with reserved blueberries and raspberries to make a flag design.

MARBLED 4TH OF JULY 'BOX' CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Grease and line 3 9-inch (20 cm) round cake pans with parchment paper.
• Set aside 1 bowl of cake batter - this will be the white part of the cake. Add 2 teaspoons of red food coloring to another bowl of batter, mixing until fully incorporated. Add 2 teaspoons of blue food coloring to the last bowl of batter, mixing until fully incorporated.
• Take 1 cup (115 G) of each batter and carefully pour into each of the 3 cake pans. Repeat, alternating colors, until all of the batter is used. Gently stir to blend the colors in each pan.
• Bake according to package instructions, or until a toothpick inserted in the center of a cake comes out clean.
• Line a baking sheet with parchment paper and lay 3 wooden skewers 4 inches (10 cm) apart.
• In a small heat-proof bowl, melt the red hard candies in the microwave for 1 minute. Using a small spoon, carefully drizzle the red candy in a star pattern over the skewers. Cool for 5 minutes.
• In another small glass bowl, melt the blue hard candies in the microwave for 1 minute. Using a small spoon, carefully drizzle the blue candy in a star pattern over the red candy. Cool for 10 minutes before gently prying away from the parchment.
• Remove all the cakes from the pans and let cool completely before continuing.
• With a serrated knife, removed the domed tops from each cake layer and set aside the excess cake.
• Place a dab of frosting on a cake stand or an inverted plate. Place a layer of cake on the cake wheel, then evenly spread frosting on top. Place the next layer of cake on top of the frosted layer, and spread frosting on top. Add the last cake layer.
• Add 1 cup (115 G) of frosting on top of the cake, spreading evenly across the top and sides with a spatula.
• Dab the blue and red frosting around the sides cake, alternating from top to bottom, about 3 inches (7 cm) apart.
• Using a spatula, smear the red and blue frosting onto the sides of the cake.
• Place the firework skewers on top of the cake.
• Enjoy!