4th of July Flag Cake
This fun and patriotic 4th of July flag cake is made with your choice of a cake mix or a from-scratch cake recipe.
This festive dessert is the perfect cake to celebrate Independence Day in a cute and creative way!
4th of July Flag Cake
For several years I’ve been making a special 4th of July flag cake to celebrate Independence Day. I just love how bright and festive it is!
One nice thing about this recipe is that you can really use any cake recipe you want. You can make a cake from scratch, or you can use a boxed mix. That makes it really simple!
I wanted to make it a bit healthier, so I went with a whole wheat cake recipe that has become a family favorite over the last several years.
This whole wheat pineapple cake tastes delicious, and it’s not hard to make at all! I’ll share the recipe here in case someone would like to try it.
Supplies Needed for This Recipe
- 9×13 pan
- large mixing bowl
- mixer (I love my KitchenAid mixer)
- measuring cups & spoons
Whole Wheat Pineapple Cake Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
- Crushed pineapple
- Eggs
- Honey
- Whole wheat pastry flour (We buy wheat berries and flour in bulk from Azure Standard)
- Baking soda
- Salt (This is my favorite type of salt.)
How to Make 4th of July Flag Cake
- Mix all cake ingredients well.
- Pour into greased 9×13 pan.
- Bake at 350 degrees.
- Frost with cream cheese frosting (recipe below).
Note: I have used a smaller can of pineapple and added other fruit, and also chopped apple added to the pineapple juice works.
Cream Cheese Frosting Ingredients
- Cream cheese, softened
- Butter, softened
- Honey
- Vanilla (Learn how to make your own vanilla here!)
Mix frosting ingredients in mixer until well blended and then spread on cooled cake.
To Make the Flag Cake
Arrange the blueberries and strawberries to resemble the stars and stripes on the American flag.
Cake must be stored in the refrigerator because of the cream cheese frosting, and on a summer night it tastes very refreshing cold. Enjoy!
4th of July Flag Cake
Ingredients
Whole Wheat Pineapple Cake Ingredients
- 1 15 oz can crushed pineapple
- 1 cup honey
- 2 cups whole wheat pastry flour
- 2 tsp baking soda
- 1/2 tsp salt
Cream Cheese Frosting Ingredients
- 1 8 oz cream cheese softened
- 4 tbsp butter softened
- 1/2 cup honey
- 1 tsp vanilla extract
Instructions
- Mix all of the cake ingredients in a large bowl.
- Pour cake batter into a greased 9×13 pan.
- Bake at 350 degrees for 30-35 minutes. Allow to cool.
- To make cream cheese frosting, mix ingredients with mixer until well blended, then spread on cooled cake.
- Arrange the blueberries and strawberries in stars and stripes formation to resemble the American flag.
This cake is my husband’s favorite!
Yummy! Sounds delicious. Thank you for sharing this amazing and classic recipe. So patriotic. Pinned
Thank you, Olivia Rose!
It looks fun and delicious Joy. Hope you have a fabulous 4th of July lovely.
Thank you for sharing this recipe at Create, Bake, Grow & Gather this week. I’m delighted to be featuring your 4th of July cake at tomorrow’s party and pinning too.
Hugs,
Kerryanne
Thank you so much, Kerryanne!
This looks really good and moist. Yum!
My husband’s favorite cake recipe!
What a beautiful and fun recipe for 4th of July or just summer fun! Thanks for sharing with us on the Homestead Blog Hop. Hope to see more tomorrow.
Thank you, Kelly!
CONGRATULATIONS, Joy! Our Adrienne has chosen your creative cake to be featured in the next Blogger’s Pit Stop.
Kathleen
Thank you, Kathleen!
Sounds delicious! I used to make a cake like this using regular white cake mix. It was always such a hit. Pinned.
Thanks Joanne! Using a white cake mix is a great idea too!
Beautiful! So patriotic.
Thank you!
I remember making this cake design when I was in my teens. I still remember lining up the fresh blueberries.
Thanks for sharing this classic! And the pineapple in your cake sounds like it would really help the cake to be moist and yummy!
Blessings, Laurie
Thanks for sharing at the Homestead Blog Hop
Thanks for stopping by, Laurie!