Ingredients
Scale
- 1 (15.25 oz) box funfetti cake mix
- 2 (3.4 oz) boxes instant vanilla pudding
- 2 1/2 cups milk
- 4 cups frozen whipped topping
- 1/4 cup candy sprinkles, plus extra for decorating
Instructions
- Preheat the oven according to the package directions on the cake mix.
- Mix the cake according to the package directions and stir in 1/4 cup of candy sprinkles.
- Pour the cake batter into a prepared 9×13 cake pan and bake the cake according to package directions.
- Let the cake cool completely, then use the end of a wooden spoon or other tool, such as a wide chopstick, to poke holes in the top of the cake. You want holes that are about half an inch wide.
- In a medium bowl, mix one box of the instant pudding with 1 ½ cups of milk just until it begins to thicken but is still runny. Use a small tipped piping bag or small spoon to fill the holes with pudding, then spread any remaining pudding over the top of the cake.
- Mix 1 cup of milk with the remaining box of pudding just until it begins to thicken, then fold in the frozen whipped topping.
- Spread the topping over the cake in an even layer. If you wish, you can reserve part to pipe swirls on top of the cake.
- Decorate the cake with sprinkles, then refrigerate for at least 30 minutes in order to allow the pudding to set.
- Slice and serve as desired.
Notes
- Let the cake cool completely before poking holes.
- Refrigerate the cake for at least 30 minutes after decorating to allow the pudding to set.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 145 kcal
- Sugar: 15g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 10mg