Funfetti Confetti Pudding Cake

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:

1. Preheat oven to 350 degrees. Spray a 13×9 cake pan with baking or cooking spray and set aside.
2. 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;

1. 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. 
2.  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…

No Bake Éclair Cake

Raspberry Poke Cake

Copycat Entenmann’s Chocolate Pound Cake

Shortcut Fruit Filled Angel Cake

Lemon Pudding Poke Cake

 

 

 

Print and copy full recipe below in the recipe card..

 

 

 

 

Thanks for stopping by! I hope you enjoyed todays recipes. 

You can pin this and any recipe on Pinterest to save for later on.

Please stop back again soon. There are so many more recipes to choose from both sweet and savory. New ones too.

Before leaving, remember to scroll up to print and copy todays featured recipe.

Bye for now…

 

 

 

 

 

 

 

 

The ingredients and equipment that are highlighted are ones I used for this recipe and many more. It’s only a suggestion.