There is something utterly joyful about a Funfetti Bundt Cake with Rainbow Sprinkles and White Chocolate Pudding Recipe that instantly brightens any celebration or cozy afternoon. This cake combines the light, moist texture enhanced by white chocolate pudding and the burst of colorful sprinkles throughout, making every bite a delightful surprise. Whether you are a seasoned baker or a kitchen newbie, this recipe promises both a fun baking experience and a stunning, mouthwatering result that will have everyone asking for seconds.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward creating this show-stopping Funfetti Bundt Cake with Rainbow Sprinkles and White Chocolate Pudding Recipe. Each ingredient plays a crucial role in delivering the perfect balance of flavor, texture, and visual appeal.
- White cake mix: The base of our cake that provides a soft and tender crumb with classic vanilla flavor.
- Instant white chocolate pudding mix (3.4 oz): Adds moisture and a subtle creamy sweetness that makes the cake irresistibly smooth.
- Sour cream or Greek yogurt (1 cup): Adds richness and a slight tang to balance the sweetness while keeping the cake moist.
- Large eggs (4): Essential for structure and richness, helping the cake rise beautifully.
- Canola oil (1/2 cup): Keeps the cake moist without weighing it down.
- Milk (1 cup): Adds liquid to the batter for a smooth consistency and tender crumb.
- Rainbow sprinkles (1/2 to 3/4 cup): The star of the show, these bring vibrant pops of color and fun to every slice.
- Powdered sugar (1 cup): For a simple glaze that adds a sweet finishing touch.
- Milk for glaze (1 tablespoon plus 1 teaspoon): Used to thin out the powdered sugar into a drizzle-ready glaze.
- Additional rainbow sprinkles (1 to 2 tablespoons): To decorate the top and create extra festive appeal.
How to Make Funfetti Bundt Cake with Rainbow Sprinkles and White Chocolate Pudding Recipe
Step 1: Prepare Your Pan and Oven
Preheat your oven to 350 degrees Fahrenheit and generously spray a 12-cup bundt pan with a nonstick baking spray that contains flour. This extra step ensures your beautiful cake releases easily for that perfect presentation.
Step 2: Combine the Batter Ingredients
In a large mixing bowl, combine the white cake mix, instant white chocolate pudding mix, sour cream (or Greek yogurt), eggs, canola oil, and milk. This flavorful mix forms the foundation for your moist and tender cake.
Step 3: Beat Until Smooth
Beat the mixture on low speed for 1 minute to combine ingredients without splashing, then increase to medium speed and beat for 2 minutes until the batter is completely smooth. This step is key for a light texture.
Step 4: Fold in the Rainbow Sprinkles
Gently fold in the rainbow sprinkles with a spatula. Be careful not to overmix as this could cause the sprinkles to bleed their colors into the batter, keeping those bright speckles intact.
Step 5: Bake the Cake
Pour your batter evenly into the prepared bundt pan. Bake for 55 to 60 minutes, or until a toothpick inserted comes out mostly clean with just a few moist crumbs attached—this means it’s perfectly baked.
Step 6: Cool and Release from Pan
Let the cake cool in the pan for 15 minutes to firm up, then carefully invert it onto a serving plate and allow it to cool completely. This step helps avoid any cracks or breakage.
Step 7: Prepare the White Chocolate Glaze
Whisk together the powdered sugar and milk until smooth and pourable. This simple glaze adds a sweet, glossy finish that complements the cake’s richness beautifully.
Step 8: Glaze and Decorate
Spoon or drizzle the glaze over the cooled cake and immediately sprinkle 1 to 2 tablespoons of rainbow sprinkles on top for that joyful, festive final look.
How to Serve Funfetti Bundt Cake with Rainbow Sprinkles and White Chocolate Pudding Recipe
Garnishes
For an extra touch of whimsy, garnish your Funfetti Bundt Cake with a few fresh berries or edible flowers alongside the rainbow sprinkles. A light dusting of powdered sugar or a dollop of whipped cream also adds elegance and extra indulgence.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a cup of rich hot cocoa. A light fruit salad with citrus notes can also balance the sweetness and keep your palate refreshed.
Creative Ways to Present
Present your cake on a colorful cake stand to highlight its festive vibe. For a party, slice the cake into thick wedges and plate with a drizzle of berry sauce or a small bowl of sprinkles for guests to customize their slices.
Make Ahead and Storage
Storing Leftovers
Store leftover Funfetti Bundt Cake covered at room temperature for up to 3 days. Make sure it’s in an airtight container to keep it from drying out while maintaining that delightful moist texture.
Freezing
This cake freezes beautifully. Wrap it tightly in plastic wrap and then foil to avoid freezer burn. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
Reheating
If you want to serve your cake warm, gently reheat individual slices in the microwave for about 15 to 20 seconds. Avoid overheating, which can dry it out. A slightly warmed slice with a scoop of ice cream is pure bliss.
FAQs
Can I substitute the sour cream with something else?
Yes! Greek yogurt is a fantastic substitute for sour cream. It provides similar moisture and tang without altering the texture or flavor too much.
Do I have to use rainbow sprinkles in the batter?
While not mandatory, rainbow sprinkles add the signature colorful fun to the cake. You can use other types of sprinkles, but avoid ones with a high sugar coating that might bleed too much.
Is it necessary to use instant pudding mix?
The instant white chocolate pudding mix is what makes this cake incredibly moist and tender. Skipping it will lead to a drier cake, so it’s highly recommended to keep for the best results.
Can I make this cake gluten-free?
Yes! Use a gluten-free white cake mix and ensure your pudding mix and other ingredients are gluten-free. The texture will be just as delightful.
How long will the glaze stay fresh on the cake?
The glaze sets quickly but is best enjoyed within the first day. If stored properly, it can keep its fresh look and taste up to 2 days at room temperature.
Final Thoughts
This Funfetti Bundt Cake with Rainbow Sprinkles and White Chocolate Pudding Recipe is a wonderful way to bring smiles and a splash of color to any occasion. It’s straightforward enough for any home baker to make but impressive enough to wow friends and family. I absolutely encourage you to give it a try soon—you’ll love how this cake makes every bite feel like a celebration.
Print
Funfetti Bundt Cake with Rainbow Sprinkles and White Chocolate Pudding Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 14 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Funfetti Bundt Cake is a festive, colorful dessert perfect for celebrations. Moist and flavorful, it combines white cake mix with instant white chocolate pudding for extra tenderness, enhanced by rainbow sprinkles mixed throughout the batter and sprinkled on top. The cake is glazed with a simple powdered sugar and milk icing, adding just the right touch of sweetness and fun.
Ingredients
Cake Batter
- 1 white cake mix (approx. 15.25 oz)
- 1 (3.4 ounce) box instant white chocolate pudding mix
- 1 cup sour cream or Greek yogurt
- 4 large eggs
- 1/2 cup canola oil
- 1 cup milk
- 1/2 to 3/4 cup rainbow sprinkles
Glaze and Topping
- 1 cup powdered sugar
- 1 tablespoon plus 1 teaspoon milk
- 1 to 2 tablespoons rainbow sprinkles for topping
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 12-cup bundt pan thoroughly with nonstick baking spray that contains flour to ensure the cake releases easily after baking.
- Combine Ingredients: In a large mixing bowl, combine the white cake mix, instant white chocolate pudding mix, sour cream or Greek yogurt, eggs, canola oil, and milk. This mixture forms the moist and flavorful cake base.
- Mix Batter: Using an electric mixer, beat the combined ingredients on low speed for 1 minute to start incorporating, then increase to medium speed for 2 minutes until the batter is smooth and well combined.
- Fold in Sprinkles: Gently fold in the 1/2 to 3/4 cup of rainbow sprinkles to evenly distribute them without bleeding their colors too much into the batter.
- Pour Batter into Pan: Pour the prepared batter evenly into the greased bundt pan, smoothing the top lightly if needed.
- Bake Cake: Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean with a few moist crumbs attached.
- Cool Cake: Allow the cake to cool in the pan on a wire rack for 15 minutes. Then carefully invert the bundt pan onto a serving plate to remove the cake and let it cool completely.
- Make Glaze: In a small bowl, whisk together the powdered sugar and 1 tablespoon plus 1 teaspoon of milk until the glaze is smooth and pourable. Adjust thickness if needed by adding more milk or powdered sugar.
- Glaze and Decorate: Spoon the glaze evenly over the cooled bundt cake and immediately sprinkle with 1 to 2 tablespoons of rainbow sprinkles on top for a festive finish.
Notes
- Use sour cream or Greek yogurt for extra moisture and tang.
- To prevent sprinkles from bleeding, fold them in gently just before baking.
- If you prefer a thicker glaze, reduce the milk slightly or add more powdered sugar.
- Make sure your bundt pan is well greased with spray containing flour to avoid sticking.
- Allow the cake to cool completely before glazing to prevent the glaze from melting off.
- Store leftovers covered at room temperature for up to 3 days or refrigerated for up to 5 days.
