If you love licking the spoon when making cake, then this cake batter fruit dip is for you. Heat-treated flour and no eggs means it’s safer too!
Never fear, Funfetti month continues! I neglected to post anything with cake batter last week, so I may need to make up for it here in the last week of my self-proclaimed holiday-month.
Yesterday Stephanie hosted a brunch at her place and I made a dip to go along with her fruit salad. Originally I was going to bring Nutella fruit dip, but decided to create something new. Why not make something with cake batter?
This dip was also great on top of waffles. Some went for a bonus kick of pouring strawberry syrup over them as well, making what almost tasted like a strawberry shortcake. Yes please! I don’t think I can get enough of this stuff. In fact I have since made red velvet and carrot cake batter dips as well as a brownie batter dip.
The first time I made this I put the dip bowl in a basket topped with egg-shaped sprinkles to go along with the Easter holiday!
Post updated 6/29/22. Photo above is the original.
- 8 oz. cream cheese, room temperature
- 8 oz. frozen whipped topping, thawed
- 1/3 cup white cake mix (heat treated*)
- 1/4 cup sprinkles, plus more for topping
- In a medium bowl, mix cream cheese, whipped topping, and cake mix until well incorporated. Add sprinkles and mix in with a spoon.
- Place in serving bowl and top with extra sprinkles. Enjoy with your favorite fruits or crackers.
*Raw eggs are not the only possible source of bacterial contamination, raw flour is also a culprit. Heat treat by heating in microwave to 160 degrees F - about 1 minute stirring every 15 seconds.
Source: The Spiffy Cookie original