Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Funfetti Bundt Cake with Rainbow Sprinkles and White Chocolate Pudding Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 65 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 14 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Funfetti Bundt Cake is a festive, colorful dessert perfect for celebrations. Moist and flavorful, it combines white cake mix with instant white chocolate pudding for extra tenderness, enhanced by rainbow sprinkles mixed throughout the batter and sprinkled on top. The cake is glazed with a simple powdered sugar and milk icing, adding just the right touch of sweetness and fun.

Ingredients

Scale

Cake Batter

  • 1 white cake mix (approx. 15.25 oz)
  • 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 and Topping

  • 1 cup powdered sugar
  • 1 tablespoon plus 1 teaspoon milk
  • 1 to 2 tablespoons rainbow sprinkles for topping

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 12-cup bundt pan thoroughly with nonstick baking spray that contains flour to ensure the cake releases easily after baking.
  2. Combine Ingredients: In a large mixing bowl, combine the white cake mix, instant white chocolate pudding mix, sour cream or Greek yogurt, eggs, canola oil, and milk. This mixture forms the moist and flavorful cake base.
  3. Mix Batter: Using an electric mixer, beat the combined ingredients on low speed for 1 minute to start incorporating, then increase to medium speed for 2 minutes until the batter is smooth and well combined.
  4. Fold in Sprinkles: Gently fold in the 1/2 to 3/4 cup of rainbow sprinkles to evenly distribute them without bleeding their colors too much into the batter.
  5. Pour Batter into Pan: Pour the prepared batter evenly into the greased bundt pan, smoothing the top lightly if needed.
  6. Bake Cake: Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean with a few moist crumbs attached.
  7. Cool Cake: Allow the cake to cool in the pan on a wire rack for 15 minutes. Then carefully invert the bundt pan onto a serving plate to remove the cake and let it cool completely.
  8. 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. Adjust thickness if needed by adding more milk or powdered sugar.
  9. Glaze and Decorate: Spoon the glaze evenly over the cooled bundt cake and immediately sprinkle with 1 to 2 tablespoons of rainbow sprinkles on top for a festive finish.

Notes

  • Use sour cream or Greek yogurt for extra moisture and tang.
  • To prevent sprinkles from bleeding, fold them in gently just before baking.
  • If you prefer a thicker glaze, reduce the milk slightly or add more powdered sugar.
  • Make sure your bundt pan is well greased with spray containing flour to avoid sticking.
  • Allow the cake to cool completely before glazing to prevent the glaze from melting off.
  • Store leftovers covered at room temperature for up to 3 days or refrigerated for up to 5 days.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://dailydinnersolutions.com/funfetti-bundt-cake-with-rainbow-sprinkles-and-white-chocolate-pudding-recipe/