Prep

• Heat the oven to 325°F.
• Thoroughly grease a 10-cup Bundt pan with baking spray or coat with butter and flour.
• Place the cake mix, pudding mix, eggs, vegetable oil, and lemon-lime soda on the counter so they are ready to use.

Make the Cake

• Combine the cake mix, pudding mix, eggs, and vegetable oil in a large mixing bowl.
• Mix until the ingredients begin to come together.
• Slowly pour in the lemon-lime soda while mixing on low speed until the batter is smooth.
• Divide the batter evenly among three bowls.
• Leave one portion plain. Tint one portion red and the remaining portion blue, stirring each until evenly colored.
• Spoon alternating portions of each batter into the prepared Bundt pan, placing different colors beside one another until all of the batter has been used.
• Lightly tap the pan on the counter to settle the batter.

Bake

• Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cake rest in the pan for 20 minutes.
• Turn the cake onto a wire rack and allow it to cool completely before glazing.

Make the Glaze

• Stir together the powdered sugar and lemon-lime soda until smooth.
• Add additional soda, a small amount at a time, if a thinner consistency is desired.
• Divide the glaze into three small bowls.
• Tint one bowl red, one bowl blue, and leave the remaining glaze white.

Assemble

• Drizzle the three glaze colors over the cooled cake, alternating colors as desired.
• Immediately decorate with red, white, and blue sprinkles before the glaze begins to set.
• Allow the glaze to firm before slicing and serving.