Description
This Funfetti Bundt Cake is a festive and moist dessert perfect for celebrations. Loaded with colorful rainbow sprinkles and a smooth white chocolate pudding-enhanced batter, it offers a tender crumb and a sweet glaze finish. It’s an easy-to-make bundt cake that’s sure to delight both kids and adults alike.
Ingredients
Scale
Cake Batter
- 1 white cake mix
- 1 (3.4 ounce) box instant white chocolate pudding mix
- 1 cup sour cream or Greek yogurt
- 4 large eggs
- 1/2 cup canola oil
- 1 cup milk
- 1/2 to 3/4 cup rainbow sprinkles
Glaze
- 1 cup powdered sugar
- 1 tablespoon plus 1 teaspoon milk
- 1 to 2 tablespoons rainbow sprinkles for topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 12-cup bundt pan generously with nonstick baking spray that contains flour to ensure the cake releases easily after baking.
- Mix Ingredients: In a large bowl, combine the white cake mix, dry instant white chocolate pudding mix, sour cream (or Greek yogurt for a tangier flavor), eggs, canola oil, and milk.
- Beat Batter: Use a mixer to beat the mixture on low speed for 1 minute to combine ingredients, then increase to medium speed and beat for 2 minutes more until the batter is smooth and well incorporated.
- Add Sprinkles: Gently fold in 1/2 to 3/4 cup rainbow sprinkles to the batter, careful not to overmix to avoid the colors bleeding.
- Pour Batter: Pour the prepared batter evenly into the greased bundt pan, smoothing the top with a spatula if necessary.
- Bake: Place the bundt pan in the preheated oven and bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay).
- Cool Cake: Let the cake cool in the pan for 15 minutes to set before inverting it onto a serving plate. Allow the cake to cool completely before glazing.
- Make Glaze: In a small bowl, whisk together the powdered sugar and 1 tablespoon plus 1 teaspoon of milk until the glaze is smooth and pourable.
- Finish and Decorate: Spoon or drizzle the glaze evenly over the cooled bundt cake. Sprinkle 1 to 2 tablespoons of rainbow sprinkles over the glaze for a colorful and festive touch.
Notes
- You can substitute Greek yogurt for sour cream for a slightly tangier flavor and healthier option.
- Be careful when folding in the sprinkles to avoid color bleeding in the batter.
- The cake is best served the same day but can be stored covered at room temperature for up to 2 days.
- If you prefer, use a different type of sprinkles to customize the look for special occasions.
