Funfetti Bundt Cake
The most deliscious bundt cake made at home. (Even better than the NBC $30 dollar version)
Ingredients
Cake Ingredients
- 1 box box Funfetti or white cake mix — 15.25 oz
- 1 box 3.4 oz instant pudding mix (I used cheesecake)
- 1 cup sour cream or Greek yogurt
- ½ cup milk
- ½ cup vegetable oil
- 4 large eggs
- 1 tsp vanilla extract
- ¼ cup rainbow sprinkles optional extra for more color
Cream Cheese Frosting
- 1/2 tsp almond extract
- 8 oz cream cheese softened
- ½ cup 1 stick unsalted butter, softened
- 3 cup powdered sugar approximately
- 1 1/2 tsp vanilla extract
- 1 Pinch of salt
- 1-2 tsp For extra “bakery tang heavy cream or milk if you want it a touch smoother (optional).
Instructions
Instructions
- Preheat & Prep
- Preheat oven to 325°F (important for Bundt cakes).
- Lightly grease and flour your silicone Bundt pan or spray with Baker’s Joy (nonstick spray with flour).
- In a large bowl, whisk together cake mix and pudding mix.
- Add eggs, sour cream, milk, oil, and vanilla.
- Beat with a hand or stand mixer for about 2 minutes until smooth and thick.
- Fold in sprinkles gently at the end so they don’t bleed.
- Pour into the prepared pan and tap it gently to remove air bubbles.
- Bake for 45–55 minutes, or until a toothpick comes out clean and the top bounces back lightly to the touch.
- (Silicone pans sometimes bake a little slower — check around 50 minutes.) (My Silicone pan from Aldi I had to increase temp to 340 and cook for an additional 20 minutes)
- Let it cool in the pan for 15–20 minutes, then carefully flip onto a cooling rack.
- Allow to cool completely before frosting.
Frosting Directions
- In a stand or hand mixer, beat cream cheese and butter together on medium-high speed for 2–3 minutes until completely smooth and fluffy.
- Mix in vanilla, Almond and salt.
- Gradually add powdered sugar, about 1 cup at a time, beating on low until incorporated, then high for 30 seconds. Stop once it’s thick, creamy, and holds soft peaks.
- Pipe it signature-style – Transfer to a piping bag (or zip-top bag with the corner snipped). Pipe thick ribbons from the inner hole outward all the way around your cooled Bundt cake.
Tips
- Frost only when the cake is completely cool — even slightly warm cake will make the frosting slide.
- For that classic glossy look, chill the frosted cake 15–20 minutes before serving.
- If you prefer a slightly lighter, fluffier frosting, beat in ¼ cup heavy cream at the end.
