Want to know how to make a box cake mix better as well as taste better? This Funfetti cake adds a couple of easy ingredients to give it rich homemade flavors. Add on a homemade buttery frosting and loads of sprinkles and you’ve got a fun and delicious cake perfect for parties and more!

If you love sprinkles as much as I do, then you’ve got to try these funfetti cupcakes and sprinkle cookies. You can even enjoy sprinkles for breakfast with a plate of confetti cinnamon rolls or unicorn banana bread.

Overhead of a cake on the table topped with creamy frosting and spirnkles.

Funfetti Cake Mix That Tastes Homemade!

  • The addition of a few simple ingredients is all it takes to give boxed Funfetti cake that homemade flavor you crave.
  • Easy to make cake that’s perfect for birthdays and celebrations.
  • Moist delicious cake with fun sprinkles! It’s kid-friendly but delicious so adults enjoy too!
  • Goes together in just a few minutes and easy to follow instructions perfect for any level cook.
Ingredients to make funfetti cake mix better on the table before mixing.

Ingredients

  • Funfetti cake mix: Use any brand or type!
  • Mayonnaise: Used in place of oil to add moisture and richness to the cake.
  • Vanilla pudding mix: Use regular pudding mix, not instant.
  • Vanilla extract: Use pure vanilla extract rather than imitation.
  • Eggs: Adds flavor and color and provides the structure for the funfetti cake.
  • Butter: Use unsalted butter so the frosting doesn’t end up salty.
  • Powdered sugar: The best sugar for making frosting. It easily dissolves into the butter and whipping cream making a silky smooth frosting.
  • Whipping cream: Moistens the frosting and adds rich flavors.
  • Sprinkles: For over the top of the frosted cake.
Collage of images showing mixing the funfetti cake mix, batter in the pans, cakes cooling, and adding the frosting.

How To Make A Box Cake Mix Better

  1. Beat the cake mix, mayo, pudding mix, vanilla extract, water, and eggs until combined. 
  2. Pour the batter into the prepared cake pans. Bake the cakes in your preheated oven until a toothpick inserted into the center of the cake comes out clean.
  3. Cool the cakes on a wire rack for 10 minutes and then remove the cakes from the pans.
  4. Top the completely cooled cake with frosting. Enjoy!
Funfetti cake on a white platter topped with sprinkles.

Tips & Variations

  • Allow the cake to fully cool before frosting. Otherwise, the frosting may melt off the cake.
  • Add some food coloring to tint the frosting to customize your cake for a special occasion.
  • Use the toothpick method to check for doneness. Insert it into the center of the cake and when it comes out mostly clean or with just a few crumbs it’s ready.
  • Allow the cakes to cool first in the pan so they don’t break when you try to remove them. The cakes will be softer when fresh from the oven which makes them more fragile.
Funfetti cake on a platter with a slice missing to show the inside of the cake.

Recipe FAQ

Can I make this in a rectangular pan instead?

Yes, you can! Use a 9 x 13 pan for the same cooking times. Cool the cake completely in the pan on a wire rack and then ice and decorate the top.

Can I make funfetti cupcakes with this recipe?

Yes, of course! Follow the instructions on your baking mix for the cooking time if you’re making cupcakes. I suggest using cupcake liners in your pan to prevent sticking.

A slice of funfetti cake on a plate with a bowl of sprinkles and jar of milk in the background.

Storing

  • Store. A fully made unsliced cake in the fridge up to 24 hours in advance. If you plan to store it longer or storing after it’s cut I suggest placing it in a container for storage so it doesn’t dry out. You can also store sliced pieces in an airtight container. The cake will last up to five days stored in the fridge but it may dry out slightly the longer it sits.
  • Freeze. Store the unfrosted baked cakes in the freezer for up to one month if well wrapped. Thaw them out and then add the frosting. If already frosted, you can store the cake in individual slices or intact for up to one month. It may last longer depending on how it’s wrapped but it may start to take on some flavors from the freezer. Use a freezer-safe container or double wrap in plastic wrap followed by aluminum foil.

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A slice of funfetti cake mix from a box on a plate.
5 from 19 ratings
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Servings: 8

Funfetti Cake Recipe (using box cake mix!)

Prep Time: 10 minutes
Cook Time: 21 minutes
Total Time: 31 minutes
Want to know how to make a box cake mix better as well as taste better? This Funfetti cake adds a couple of easy ingredients to give it rich homemade flavors. Add on a homemade buttery frosting and loads of sprinkles and you've got a fun and delicious cake perfect for parties and more!
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Ingredients
 

Funfetti Cake

  • 1 15.25 ounce package Funfetti Cake Mix
  • ¼ cup mayonnaise
  • 3.4 ounce box vanilla pudding mix, dry, not instant
  • 1 Tablespoon vanilla extract
  • 1 cup water
  • 3 large eggs

Vanilla Buttercream Frosting

Instructions
 

Make Funfetti Cake

  • Preheat the oven to 350°F. Grease a 9×13-inch baking dish or 2 9-inch cake pans with cooking spray.
  • Beat cake mix, mayo, pudding mix, vanilla extract, water, and eggs until combined. Pour batter into the prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 21 to 26 minutes.

Make The Frosting

  • While the cake is baking, make the frosting. Using an electric mixer, cream the butter for about 2 minutes or until light and fluffy.
  • Gradually beat in powdered sugar until fully incorporated.
  • Add whipping cream and vanilla extract. Beat for another 2-4 minutes or until the frosting is light and fluffy.
  • Cool cakes on a wire rack for 10 minutes. If baking a sheet cake, just place the whole pan on a cooling rack.
  • Remove cakes from the pans.
  • Frost cooled cake and enjoy.

Notes

  • Allow the cake to fully cool before frosting. Otherwise, the frosting may melt off the cake.
  • Add some food coloring to tint the frosting to customize your cake for a special occasion.
  • Use the toothpick method to check for doneness. Insert it into the center of the cake and when it comes out mostly clean or with just a few crumbs it’s ready.
  • Allow the cakes to cool first in the pan so they don’t break when you try to remove them. The cakes will be softer when fresh from the oven which makes them more fragile.
  • Store. A fully made unsliced cake in the fridge up to 24 hours in advance. If you plan to store it longer or storing after it’s cut I suggest placing it in a container for storage so it doesn’t dry out. You can also store sliced pieces in an airtight container. The cake will last up to five days stored in the fridge but it may dry out slightly the longer it sits.
  • Freeze. Store the unfrosted baked cakes in the freezer for up to one month if well wrapped. Thaw them out and then add the frosting. If already frosted, you can store the cake in individual slices or intact for up to one month. It may last longer depending on how it’s wrapped but it may start to take on some flavors from the freezer. Use a freezer-safe container or double wrap in plastic wrap followed by aluminum foil.
Serving: 1g, Calories: 828kcal, Carbohydrates: 125g, Protein: 5g, Fat: 35g, Saturated Fat: 19g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 142mg, Sodium: 626mg, Potassium: 79mg, Fiber: 1g, Sugar: 97g, Vitamin A: 925IU, Vitamin C: 0.04mg, Calcium: 162mg, Iron: 2mg
Cuisine: American
Course: Cake
Author: Jennifer
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