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Frosted Cake Batter Blondies

A most delicious and fun recipe for gooey confetti blondies made with cake batter. Then, frosted with a cool, luscious frosting.

Course Dessert, Snack
Cuisine American
Keyword blondies, cake batter, cake mix, Sprinkles
Servings 12
Author Pam

Ingredients

  • 1 box white, yellow, or vanilla cake mix
  • 1/4 cup mild tasting vegetable oil, such as avocado or canola oil
  • 2 tbsp cold water
  • 4 tbsp  half and half or whole milk
  • 2 large 2 egg whites or 1 large egg, whisked to break up yolk if using a whole egg
  • 1/2 tsp vanilla extract, regular or clear
  • 1/4 to 1/2 cup cup confetti sprinkles

for frosting

  • 1 small box vanilla instant pudding, you can use sugar free or regular
  • 1 8 ounce tub Cool Whip, thawed or any whipped topping of choice
  • 1 cup cold milk, whole or 2 % work best
  • 1/2 cup colored sprinkles plus more for top of cake

Instructions

  1. 1. Preheat oven to 350 degrees. Spray a 9 X 9 square cake pan with baking or cooking spray and set aside.

    2. In a large mixing bowl, add the cake mix, milk, water, egg white or whole egg, oil, and 1/2 teaspoon vanilla extract. Mix to combine well with a sturdy rubber spatula. Toss in colored sprinkles of choice and gently fold in with the spatula. Pour into prepared pan. Spread evenly to edges. Bake about 22 to 30 minutes. The top will change color slightly and edges should be slightly browned. Try not to over bake. The middle of the blondies may still look undercooked and soft to the touch. Let cool in pan and it will start to take shape. Let cake cool in the pan on a wire cooling rack for 30 minutes.

    3. After, place in fridge until completely cooled.

    For the frosting:

    1. In another large mixing bowl, combine pudding mix with cold milk and 1 teaspoon of the 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 evenly 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!