This easy and delicious Funfetti Bundt Cake is filled with festive sprinkles, is perfect for celebrating any occasion. Which is great because today we are celebrating the queen of sprinkles, Sally of Sally’s Baking Addiction, who is getting ready to have her first baby! (Throws confetti, and by confetti I mean sprinkles, in the air)
I have always adored Sally. We started our blogs around the same time, have a mutual LOVE of sprinkles, and she was, without a doubt, one of my biggest supporters in those early days.
It has been such a pleasure to watch not only Sally’s blog grow, but her entire brand – with a third cookbook on the way…
And we’ve also been able to watch her family grow – with her marriage to Kevin, her two pups and now the upcoming arrival of a baby. I am so happy for her and know that being a mom will be the sweetest part of her world.
In honor of the upcoming of arrival, I’ve joined some other bloggers around the web today in celebrating Sally with a virtual baby shower so to speak to sprinkle (sorry, puns, can’t resist) Sally with lots of love and sprinkle filled recipes! I decided to make one of my go to cakes, a bundt cake. While I love to make my bundt cakes from scratch, I also do a lot of doctored cake mix bundt cakes. While I have no doubt Sally will still be whipping up amazing recipe after amazing recipe from scratch, as a new mom I know I appreciated hearing from other moms that it was normal to sometimes be tired and need to take a few short cuts. It’s OKAY! So we are short-cutting it with a doctored cake mix bundt cake. Full of sprinkles of course, because it’s Sally!
More Funfetti & Sprinkle Filled Recipes To Try
- Funfetti Cupcakes
- Funfetti Cookies
- Easy French Toast – With Lots Of Sprinkles
Funfetti Bundt Cake
Ingredients
CAKE
- 1 standard size Pillsbury Funfetti Cake Mix
- 1 box package vanilla or white chocolate pudding - DRY MIX 3.9 - 4 Serving Size
- 1 cup sour cream
- 1 cup vegetable oil
- 1 tsp vanilla
- 4 eggs
- 1/2 cup warm water
- 1/4 cup sprinkles
GLAZE
- 8 oz of chopped white chocolate
- 1/2 cup heavy cream half and half can also work
- Additional sprinkles for garnish
Instructions
CAKE:
- Preheat oven to 350 degrees F.
- Combine all ingredients except for sprinkles, and mix with a mixer until combined. Do not over mix, but make sure all dry ingredients and wet ingredients are well combined. Fold in 1/4 cup sprinkles.
- Spoon batter into a bundt cake pan that has been generously sprayed with non-stick cooking spray.
- Bake for 50-55 minutes or until toothpick inserted into cake comes out clean. Remove from oven and allow to cool on a wire rack. Remove from bundt pan and top with powdered sugar or white chocolate glaze if desired.
GLAZE:
- In a large microwave safe bowl (glass works best) combine chopped chocolate and heavy cream. Microwave for 30 seconds, remove from microwave and stir well. Return to microwave for another 15 seconds. Remove from microwave and whisk together until smooth (stirring will help melt chocolate). If needed, heat for an additional 15 seconds, then whisk until smooth. Spoon or pour over cake. Garnish with sprinkles. Enjoy.
Nutrition
Sending lots of love, sprinkles and well wishes to Sally during this joyous and special time in her life. I’m so excited for her, I know she is going to be an amazing mother. And I have a feeling that for Sally motherhood will be a piece of cake.
Check out recipes from other bloggers who
are also celebrating Sally today!
Funfetti Quick Bread from Fresh April Flowers
Chocolate Chip Cookie Pie from Love and Olive Oil
Funfetti Cheesecake from Love, Life and Sugar
Funfetti Cake Batter Dip from Show Me the Yummy
Gluten-Free Confetti Thumbprint Cookies from Grain Changer
Funfetti Coconut Macaroons from Handle the Heat
Homemade Pop Tarts with Sprinkles from Grandbaby Cakes
Funfetti Cookie Cups from Liv for Cake
Pink Lemonade Cake from Carlsbad Cravings
Funfetti Bundt Cake from Love From the Oven
Loaded Unicorn Bark from Averie Cooks
Oreo Funfetti Cupcakes from Your Cup of Cake
Rice Krispie Treats from Chelsea’s Messy Apron
Funfetti Lush Dessert from Brown Eyed Baker
Funfetti Frosting from Taste &Tell
Dottie says
What size Bundt pan did you use?
Christi Johnstone says
Hi Dottie, all Bundt recipes on the site up to this point were made with this pan which measures 9.25 x 3.37 inches (24.8 x 8.6 centimeter). I’d consider it a very standard size bundt pan. Hope that helps!
Derek Morrison says
On the instant pudding, it says 3.9 – 4 serving size. How many ounces is the box that you are using?
Lisa says
I made this twice (one last year and one this year) for my friend’s birthday and it was a total hit! My friend who said she’s very picky with her cakes loved this. I love how this recipe doesn’t require much ingredients and is very quick to whip up. This is my go to whenever I’m making a birthday cake! Thank you for sharing this delicious recipe.
Katie says
My mom and grandma have both made this and it is delicious, the second time we used Cheesecake pudding mix because we couldn’t find vanilla. It was AMAZING!
I would love to know If i could make this with a Strawberry cake mix and keep the rest of ingredients the same? Thank you
Christi Johnstone says
I see no reason why not! Enjoy!
Katie says
Ok, only reason I ask is because usually Box strawberry cake has a pudding mix in it , so would it be ok to use the pudding mix as said in the ingredients? Or omit it.
Baking this tonight!:)
Christi Johnstone says
I’d still add a box of pudding. 🙂
Annie says
I have made this many times and it is now my son’s go-to for his birthday. Thank you!
Pamela says
Can I use this recipe to make as a regular cake?
Christi Johnstone says
It’s a fairly dense cake, which is why the bundt pan works well – there is no middle to worry about being undercooked. I’m sure you can do it as a 13×9 or two rounds, but I’m afraid I can’t speak to the bake time or temp.
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Pat says
I made this today for Easter tomorrow. I changed two things. One, I used coconut extract instead of vanilla. Two, I added some blue food coloring to the batter for fun.
I couldn’t resist and I tried a sliver. Oh my goodness! This recipe is perhaps one of the best cakes I’ve ever eaten. So moist and delicious it doesn’t need frosting or a dusting of powder. I’m thinking the recipe could be used with other mixes and get similar results in regards to moist and delicious!