Funfetti Cake Recipe (using box cake mix!)

A slice of funfetti cake mix from a box on a plate.

Funfetti Cake Recipe (using box cake mix!)

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!

Course Cake

Cuisine American

Keyword box cake mix better, cake mix taste homemade, doctored up cake mix, funfetti cake, funfetti cake mix, funfetti cake recipe

Prep Time 10

Cook Time 21

Total Time 31

Servings

Calories 828kcal

Author Jennifer

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

1 cup unsalted butter softened
4 cups powdered sugar
4 tablespoons whipping cream
2 teaspoons vanilla
Sprinkles for topping

Instructions

Make Funfetti Cake

Preheat the oven to 350°F. Grease a 9x13-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.

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