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The easiest way to make a cake for birthday celebrations: Birthday Bundt Cake! This Funfetti Bundt Cake Recipe is a copycat cake and one of the moistest and most delicious bundt cakes I’ve ever made. It’s gorgeous and tastes SO good – it will cure all your cake cravings.

A slice of bundt cake with colorful sprinkles baked inside, topped with white icing and more sprinkles, sits on a white plate with scattered sprinkles around it.

We’re all familiar with Nothin’ Bundt Cake, right? That delicious bundt cake store – even I request their mini bundt cakes for my birthday sometimes…until now. Now I know how to make a copycat cake that has that classic birthday cake flavor – and it’s just as good (or better because you didn’t have to spend as much money or drive to the shop). This recipe starts with a doctored cake mix – you won’t even know, I promise. It’s a light and airy cake with signature cream cheese frosting – and lots of sprinkles, of course!

Overhead view of cake ingredients on a white surface, including sprinkles, oil, eggs, sour cream, water, vanilla instant pudding, yellow cake mix, butter, powdered sugar, vanilla, and salt, each labeled.

How to make a Birthday Bundt Cake

  1. Doctoring cake mix couldn’t be easier – all you need to do is add pudding mix and sour cream and you get a moist and flavorful cake NO ONE will guess started with a box. I love using the mix because no matter what your cake is always moist (which can be hard sometimes with from scratch baking). I recommend using a yellow cake mix for this but the basic recipe will work for ANY flavor or brand cake mix (as long as it’s the 14-15 ounce size).
  2. Don’t make the cake according to the box, use my recipe, but you’ll still need oil (vegetable or canola oil), eggs and water.
  3. You’ll need a bundt pan for this recipe – you can use any shape or just a basic one like I use.
  4. It’s very important to grease and flour (or use baking spray) in every nook and cranny of the pan so the cake will release.
  5. It’s best if you start with room temperature eggs and sour cream (that way there will be no lumps).
  6. I recommend baking with good quality rainbow sprinkles (jimmies, not nonpareils) to reduce the chances that they’ll dissolve in the cake batter.
  7. The frosting uses room temperature butter and cream cheese, along with powdered sugar and vanilla extract. It’s important for them to be room temp to avoid lumps!
  8. You can skip the frosting if you want – this would also be great with whipped cream or fresh fruit on top.
A round bundt cake topped with white icing and colorful rainbow sprinkles sits on a white marble surface, with more sprinkles scattered around. A plate and fork are visible in the background.

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Storing Funfetti Bundt Cake

  • Store loosely covered in the refrigerator (because of the cream cheese frosting).
  • You can also freeze the whole cake, or slices, with or without frosting.

Dorothy’s Expert Tips for Bundt Cake

  • This is basically a foolproof bundt cake recipe so it’s the perfect way for a novice baker to make a cake.
  • I always add more sprinkles on top and I love doing the classic icing technique (using a large round tip) but you can dust it with powdered sugar or frost the whole thing. Anything with festive sprinkles makes a beautiful presentation.
  • Feel free to add some vanilla or almond extract to the cake batter too for even more flavor.
  • The same recipe can be done with any flavor cake mix to make lemon cake or chocolate bundt cake or anything – just use a different flavor cake mix and the same other ingredients.
  • If you happen to have mini bundt pans you can use those too, the baking time will be less.
  • How to avoid your bundt cake sticking to the pan: invert it over your serving plate or a wire rack after 10 minutes of rest after baking. Do not wait until it’s fully cool to release it!
A close-up of a sliced bundt cake with colorful sprinkles mixed inside, topped with white icing and more rainbow sprinkles on top and around the cake.

Funfetti Bundt Cake Recipe

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This easy cake mix bundt cake recipe is full of sprinkles with cream cheese frosting – it’s acopycat of a Nothin’ Bundt Cake Confetti Cake recipe!

Recipe Video

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Yield 12 slices
Serving Size 1 serving
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Ingredients
 

For the Cake:

  • 1 (15 ounce) box yellow cake mix
  • 1 (3.4 ounces) box instant vanilla pudding mix
  • 1 cup (227g or 8 ounces)sour cream
  • 4 large eggs
  • ½ cup water
  • ½ cup vegetable oil
  • ½ cup (77g) rainbow sprinkles, plus more for garnish

For the Fosting:

  • ½ cup (113g) unsalted butter, softened
  • 8 ounces (226g) cream cheese, softened
  • 3 cups (339g) powdered sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  • Place a rack in the center of the oven. Preheat oven to 350°F. Grease and flour a 10-12-inch bundt pan (or spray with nonstick baking spray).
  • Add cake mix, pudding mix, sour cream, eggs, water, and oil to a large bowl. Mix with a hand mixer until smooth. Fold in sprinkles.
  • Pour batter into prepared pan. Bake until a toothpick comes out clean, approximately 40-45 minutes.
  • Cool 10 minutes in pan, then invert over serving plate to release the cake from the pan.
  • Allow to cool completely before frosting.
  • Make the frosting by mixing the butter and cream cheese with a hand mixer or stand mixer fitted with the paddle attachment. Add powdered sugar, salt, and vanilla and mix until smooth.
  • Add to a piping bag fit with a large round tip and pipe onto cake. If frosting seems too thin to hold it’s shape, chill 30 minutes before piping.
  • Add additional sprinkles and chill to set icing.
  • Store loosely covered in the refrigerator for up to 3 days. Cake can be made ahead and frozen with or without frosting.
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Recipe Nutrition

Serving: 1serving | Calories: 420kcal | Carbohydrates: 38g | Protein: 4g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 105mg | Sodium: 198mg | Potassium: 73mg | Fiber: 0.002g | Sugar: 37g | Vitamin A: 689IU | Vitamin C: 0.2mg | Calcium: 49mg | Iron: 0.3mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern

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A glass mixing bowl with flour, three cracked eggs, a dollop of yogurt or sour cream, and water on a white surface, ready to be mixed.
A glass bowl filled with yellow cake batter sits on a white surface. Colorful rainbow sprinkles are piled on top of half of the batter, not yet mixed in.
A glass bowl filled with yellow cake batter mixed with colorful rainbow sprinkles, sitting on a white marble surface.
A bundt cake pan filled with yellow cake batter mixed with colorful sprinkles, sitting on a white marble surface.

​Step by Step Photos

  1. Add the cake mix, eggs, water, oil, pudding mix, and sour cream to a large bowl.
  2. Mix until smooth.
  3. Fold in sprinkles.
  4. Add to a bundt pan that’s been well greased.
  5. Bake until a toothpick comes out clean.

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Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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5 Comments

  1. September 27 is my husband‘s birthday? We have celebrated 50 years together and he always loves a Bundt cake so I used your recipe and I think he’s gonna love it. It’s more moist than any cake. I have tried before. I’ll let you know how he likes it tomorrow thank you so much and I sure do enjoy your recipes.

    Reply

  3. Bravo Dorothy! I have enjoyed following your emails down through the years, baking your recipes, and learning all of your tips and tricks to become a better baker. I look forward to many more tasty years! God Bless You and your family!

    Reply