Cake Batter Fruit Dip

by Erin

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!

Cake Batter Fruit Dip

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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?

Cake Batter Dip

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.

Cake Batter Fruit Dip


Yield: 2 cups Prep Time:
Nutrition facts: 200 calories 20 grams fat


  • 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


  1. In a medium bowl, mix cream cheese, whipped topping, and cake mix until well incorporated. Add sprinkles and mix in with a spoon.
  2. 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.

Did You Make This Recipe?
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Source: The Spiffy Cookie original

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

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Fluffernutter Blondies July 20, 2021 - 8:12 am

[…] Why does the raw batter always taste just a little bit better than when baked? Cookie dough, cake batter, brownie/blondie batter, pancake ba– no not pancake batter but the rest, most […]

Patty August 11, 2014 - 1:32 pm

Made it for ladies group- yummy & unique!

Tammi July 3, 2013 - 9:57 am

Has anyone used this with cubes of angel food cake instead of (or in addition) to the fruit? Assuming one would need toothpicks.

spiffycookie July 3, 2013 - 9:59 am

I bet it’d be great with angel food cake. But definitely use toothpicks!

Tammi July 3, 2013 - 11:25 am

I’ll let you know how it works out. Thanks!

Kelly December 17, 2012 - 11:01 pm

I have a quick question, I’d love to make this for the holidays but I’m wondering, should the white cake mix be dry when added to the other ingredients?

spiffycookie December 18, 2012 - 5:25 am

Yes! Straight out of the box.

Crystina July 14, 2012 - 11:50 am

I have a question….I am planning to make this ahead of time for a girls night in, and i was wonder if it would be ok to refrigerate this and then serve? or would that make the batter too think? thanks!

spiffycookie July 14, 2012 - 6:25 pm

You can refrigerate it overnight for sure, but I would leave the sprinkles out until before you serve it. They will get soft and smear otherwise.

nikki March 21, 2012 - 10:55 pm

I just wanted to tell you that I did a review on this awesome dip on my blog. I referred everyone here to get the recipe! YUMMY!

bakingblonde May 18, 2011 - 10:05 am

I love this idea!

spiffycookie May 18, 2011 - 7:07 pm

You know what’s better than the idea? Making it a reality :-)


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