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A close-up of a sliced bundt cake with colorful sprinkles mixed inside, topped with white icing and more rainbow sprinkles on top and around the cake.
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Funfetti Bundt Cake Recipe

This easy cake mix bundt cake recipe is full of sprinkles with cream cheese frosting – it’s acopycat of a Nothin’ Bundt Cake Confetti Cake recipe!
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Servings: 12 slices
Author: Dorothy Kern
Cost: $8

Ingredients

For the Cake:

  • 1 (15 ounce) box yellow cake mix
  • 1 (3.4 ounces) box instant vanilla pudding mix
  • 1 cup (227g or 8 ounces)sour cream
  • 4 large eggs
  • ½ cup water
  • ½ cup vegetable oil
  • ½ cup (77g) rainbow sprinkles, plus more for garnish

For the Fosting:

  • ½ cup (113g) unsalted butter, softened
  • 8 ounces (226g) cream cheese, softened
  • 3 cups (339g) powdered sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  • Place a rack in the center of the oven. Preheat oven to 350°F. Grease and flour a 10-12-inch bundt pan (or spray with nonstick baking spray).
  • Add cake mix, pudding mix, sour cream, eggs, water, and oil to a large bowl. Mix with a hand mixer until smooth. Fold in sprinkles.
  • Pour batter into prepared pan. Bake until a toothpick comes out clean, approximately 40-45 minutes.
  • Cool 10 minutes in pan, then invert over serving plate to release the cake from the pan.
  • Allow to cool completely before frosting.
  • Make the frosting by mixing the butter and cream cheese with a hand mixer or stand mixer fitted with the paddle attachment. Add powdered sugar, salt, and vanilla and mix until smooth.
  • Add to a piping bag fit with a large round tip and pipe onto cake. If frosting seems too thin to hold it’s shape, chill 30 minutes before piping.
  • Add additional sprinkles and chill to set icing.
  • Store loosely covered in the refrigerator for up to 3 days. Cake can be made ahead and frozen with or without frosting.

Video

Nutrition

Serving: 1serving | Calories: 420kcal | Carbohydrates: 38g | Protein: 4g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 105mg | Sodium: 198mg | Potassium: 73mg | Fiber: 0.002g | Sugar: 37g | Vitamin A: 689IU | Vitamin C: 0.2mg | Calcium: 49mg | Iron: 0.3mg

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