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Funfetti Pudding Cake

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This moist funfetti vanilla pudding cake is filled with sprinkles and a fun addition to any celebration

The Gourmandize Team

Full recipe --> HERE <--

Rate this recipe 3.9/5 (69 Votes)

Ingredients

  • 1 (15.2 oz) box white cake mix
  • 1 (3.4 oz) box instant vanilla pudding
  • 1/3 cup oil
  • 3/4 cup water
  • 4 eggs
  • 1/2 cup rainbow sprinkles
  • plus more for garnish
  • Half batch of 2 Ingredient White Chocolate Buttercream

Details

Servings 11
Level of difficulty Average
Preparation time 10mins
Cost Average budget

Preparation

Step 1

INSTRUCTIONS

Preheat oven to 350 degrees. Spray a 10-cup bundt pan with nonstick baking spray containing flour. Set aside.
In a large bowl, combine cake mix, instant pudding, oil, water and eggs until evenly moistened. Fold in sprinkles. Spread evenly into prepared bundt pan. Bake in preheated oven for 60-65 minutes or until a tester inserted comes out clean.
Remove from oven and cool in pan 10 minutes. Invert onto a wire rack and remove from pan. Cool completely. Make frosting then top cake with frosting and a scattering of sprinkles.

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INGREDIENTS:

  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk

METHOD: 

  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

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