Funfetti Confetti Pudding Cake
Here’s a very easy cake recipe to make for any occasion. Everyone will adore this fabulous funfetti confetti pudding cake anytime.
My Celebration Cake…
I could have called this a celebration cake because it’s very special to me.
This was the very first recipe that I put up on Pam’s Daily Dish in May of 2018.
A very special day that we launched my new blog.
We all enjoyed this cake as a celebration from all the hard work it took to bring this blog live.
You will love how easy-peasy the recipe is. It needs no celebration to make it. Decorate any way you want for any occasion or no occasion.
A totally delectable cake for sure. Comes out moist and just perfect every time. You better believe I have made this over and over again since the first time.
I hope you make this soon and enjoy as much as we all do.
Funfetti Confetti Pudding Cake
Yields: 16 pieces
What you’ll need to make this beautiful looking funfetti confetti pudding cake…
There’s only a handful of ingredients that make up this cake. Starting with a cake mix
Here are the simple ingredients:
For Cake:
- 1 box white or yellow cake mix
- 1 cup milk, I used 2%
- 1/3 cup cold water
- 2 large egg whites or 2 whole eggs. or 1 whole egg and 1 white
- 1 small box vanilla instant pudding, you can use sugar free or regular
- 1 teaspoon vanilla extract
For Frosting:
- 1 cup cold milk, I used 2%
- 1/2 to 1 tsp vanilla extract (my favorite)
- 1 (8 ounce) tub Cool Whip, thawed or any whipped topping
- 1 small box vanilla instant pudding, you can use sugar free or regular
- 1/4 to 1/2 cup colored sprinkles plus more for top of cake (here’s another pretty bunch of sprinkles)
- full printable recipe below in recipe box
Frosting is on..
How is this cake prepared…
You’re going to love the simple and easy way to make this yummy cake.
Directions:
For cake:
- Preheat oven to 350 degrees. Spray a 13×9 cake pan with baking or cooking spray and set aside.
- In a large mixing bowl, add cake mix, pudding mix, milk, water, egg whites or whole eggs, and 1 teaspoon of vanilla. Using a hand held mixer, mix until fluffy. About 2 minutes. Toss in colored sprinkles of choice and gently fold in with a spatula. Pour into prepared pan. Bake about 25 to 35 minutes. Cake should spring back when lightly touched on the top and a toothpick should come out clean or with dry crumbs. Let cake cool in pan on a wire cooling rack for 30 minutes. After, place in fridge until completely cooled.
For frosting;
- In another large mixing bowl, combine pudding mix with cold milk and 1/2 teaspoon of vanilla extract. Whisk until thickened. Now, fold in the Cool Whip. Mix until no streaks appear.
- Take cake out of fridge and spread frosting over the cake. Sprinkle on more sprinkles for a pretty presentation and of course some crunch. Keep in fridge until ready to serve. Can be stored in fridge up to two days covered with wax paper and then foil or with a cover from the glass baking dish. Enjoy!
A few more yummy cakes…
Copycat Entenmann’s Chocolate Pound Cake
Shortcut Fruit Filled Angel Cake
Print and copy full recipe below in the recipe card..

Celebration Funfetti Pudding Cake
Ingredients
- 1 box white or yellow cake mix
- 1/3 cup cold water
- 1 cup cold milk, I used 2 %
- 2 large egg whites or 2 whole eggs or 1 egg and egg white
- 1 small box vanilla instant pudding, you can use sugar free or regular
- 1 cup cold milk, I used 2 %
- 1 tsp vanilla extract
for frosting
- 1/2 tsp vanilla extract
- 1 8 ounce tub Cool Whip, thawed or any whipped topping
- 1 cup cold milk, I used 2 %
- 1/2 cup colored sprinkles plus more for top of cake
Instructions
-
Directions: For cake: Preheat oven to 350 degrees. Spray a 13x9 cake pan with baking or cooking spray and set aside. In a large mixing bowl, add cake mix, milk, water, egg whites or whole eggs, 1 box pudding mix, 1 teaspoon of vanilla extract Using a hand held mixer, mix until fluffy. About 2 minutes. Toss in colored sprinkles of choice and gently fold in with a spatula. Pour into prepared pan. Bake about 25 to 35 minutes. Cake should spring back when lightly touched on the top and a toothpick should come out clean or with dry crumbs. Let cake cool in pan on a wire cooling rack for 30 minutes. After, place in fridge until completely cooled.
For frosting; In another large mixing bowl, combine 1 box pudding mix with cold milk and 1/2 teaspoon of vanilla extract. Whisk until thickened. Now, fold in the Cool Whip. Mix until no streaks appear. Take cake out of fridge and spread frosting over the cake. Sprinkle on more sprinkles for a pretty presentation and of course some crunch. Keep in fridge until ready to serve. Can be stored in fridge up to two days covered with wax paper and then foil or with a cover from the glass baking dish. Enjoy!
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Bye for now…