Cake mix is great for more than just baking a cake. Have you ever used it to make cookies, cinnamon rolls, brownies, or ice cream? Cause you really should.

This past Monday was my 35th birthday! Since it’s quarantine I’ve decided to prolong my celebrations by gathering up all my recipes that use cake mixcake mix along with several others from other blogger friends. Granted I would be happy as a clam just eating the raw cake mix (yes the microbiologist admits again to eating raw eggs and raw flour), but it’s fun to make other things with it too.

Jazzing up cake mix into something totally new is one of my favorite hacks for whipping up a quick treat without going to the store for special ingredients. It’s also a great way to use your time wisely and instead invest it into making something you normally would not have the time to execute. What is your favorite recipe with cake mix at its core?

Jump to category:

Breakfast | Bark & Truffles | Cakes & Cupcakes | Cookies & Cookie Cakes | No-Bake | Pie & Bars

BREAKFAST

• Baked Funfetti Doughnuts
• Cake Batter Cinnamon Rolls
• Cake Mix Cinnamon Waffles with Cinnamon Roll Glaze – Love from the Oven
• Cake Mix Donuts with Chocolate Glaze – Mom on Timeout
• Carrot Cake Banana Bread
• Funfetti Cake Batter Pancakes – Baked by Rachel
• Funfetti Cake Batter Smoothie
• German Chocolate Banana Bread
• Gluten-Free Cake Batter Pancakes
• Key Lime Pie Cinnamon Rolls (pictured)
• Lemon Rolls – Love from the Oven
• Lemon White Chocolate Rolls – The Baking Fairy
• No-Bake Funfettinutter Granola Bars
• Pecan Streusel Muffins – Kate’s Recipe Box

BARK/TRUFFLES

• Cake Batter Chocolate Bark (pictured)
• Chocolate-Dipped Cake Batter Truffles – The Baking Fairy
• Flower Bouquet Cake Pops
• Stuffed Red Velvet Truffles
• Twinkie Truffles
• White Chocolate Cake Batter Hearts

CAKES/CUPCAKES

• Bailey’s Irish Cream Cake – Noble Pig
• Chocolate Chip Cookie Dough Cake – Eat. Drink. Love.
• Classic Victoria Sponge Cake – The View From Great Island
• Easy Italian Rainbow Cookie Cake
• Easy Rhubarb Custard Cake – NeighborFood
• Funfetti Cheesecake Pudding Dump Cake
• Funfetti Truffle Chocolate Cupcakes
• Gluten-Free Peanut Butter & Chocolate Turtle Poke Cake
• Lemon Cake with Cream Cheese Frosting
• Mini Lime Cupcakes with Blueberry Frosting
• Oreo Chocolate Cheesecake Cake – Beyond Frosting
• Pineapple Quarantine Cake – For The Love of Food
• Pumpkin Butter Cupcakes with Brown Sugar Frosting
• Raspberry Rosé Cupcakes
• Red Velvet Truffles Stuffed Funfetti Cupcakes
• Reese’s Oreo Chocolate Cake with Funfetti Cookie Dough Filling
• Shortcut Margarita Cupcakes with Cream Cheese Lime Frosting – Boulder Locavore
• Sour Patch Kids Cake (pictured)
• The Best Chocolate Cake – The Girl Who Ate Everything
• USA Soccer Cake
• White Chocolate-Raspberry Cupcakes

COOKIES/COOKIE CAKES

• Cake Batter Chocolate Chip Cookies
• Chocolate Cake Mix Cookies – The Decorated Cookie
• Chocolate Crinkle Cake Mix Cookies – The Kitchen Is My Playground
• Birthday Cake S’mores Cookies
• Easy Cake Mix Cookies – Tidy Mom
• Easy Funfetti Cake Mix Cookies – Mom on Timeout
• Easy Lemon Cake Mix Cookies – Books n’ Cooks
• Funfetti Birthday Cake Cookie Sandwiches – Unsophisticook
• Funfetti Cupcake Blossom Cookies
• Funfetti Macarons
• Funfetti Stuffed Chocolate M&M Cookie Cake
• Chocolate Funfetti Cookie Stack Cake
• German Chocolate Thumbprint Cookies
• Pumpkin Chocolate Chip Cake Mix Cookies – For The Love of Food
• Red Velvet Thumbprint Cookies (pictured)
• Red Velvet Truffle Sugar Cookie Cups
• Strawberry Cake Mix Crinkle Cookies – The Baking Fairy

NO-BAKE

• Birthday Cake Milkshake – The Redhead Baker
• Birthday Oreo Rice Krispie Treats – Sweet ReciPEAs
• Cake Batter Cheesecake Cheeseball – Sweet ReciPEAs
• Cake Batter Fruit Dip
• Cake Batter Popsicles – Kate’s Recipe Box
• Cake Batter Puppy Chow (pictured)
• Cake Batter Rice Krispie Treats
• Carrot Cake Batter Dip
• Double Cake Batter Truffle Ice Cream
• Funfetti Birthday Cake Pudding Shots – Unsophisticook
• Funfetti Ice Cream Krispie Cupcakes
• Red Velvet Cake Batter Dip
• Red Velvet Hot Cocoa Mix
• Single Serving Cake Batter Popcorn

PIE/BARS

• 3-Ingredient Peach Cobbler – Recipe Boy
• Chocolate Gooey Butter Cake Bars
• Dulce de Leche Brownies – Big Bear’s Wife
• Funfetti 7-Layer Bars
• Funfetti Gooey Butter Cake Bars (pictured)
• Funfetti-Peanut Butter Layer Pie
• German Chocolate S’more Gooey Cake Bars
• Gingerbread Gooey Butter Cake Bars
• Gluten-Free Ooey Gooey Chocolate Peanut Butter Cake Bars
• Gooey Chocolate Brownie Bars – Shugary Sweets
• Irish Cream Gooey Butter Cake Bars
• Slow Cooker Peach-Blueberry Cobbler – Boulder Locavore
• Spring Gooey Butter Cake Bars

One year ago: Lancaster, OH – Things to do

Four years ago: Caramelized Apple & Onion Kolaches

Five years ago: Vegetarian Breakfast Enchiladas

Six years ago: Raspberry Tequila Sunrise

Eight years ago: Dulce de Leche Brownies

Nine years ago: Homemade Salsa

Sometimes you just need some raw cookie dough with your cookie bars. And sprinkles of course, because duh.

Pretty sure all will love these cookie bars, young or old. How can you resist funfetti cookie bars topped with eggless funfetti cookie dough and more sprinkles? So whether you have kids going back to school (I can’t imagine) or just need something to get you through your adult work week (I know I do) you should definitely make these. Sprinkles just make everything better.

Between my car being totaled (for stopping for an ambulance and obviously not my fault) and my experiments at work not cooperating (plus a less than desirable experiment on the horizon – I won’t gross you out with the details), I could use some brightness in my life in the form of these sprinkled beauties. Thankfully it’s also Friday and I have my fingers crossed to find a car this weekend!

Check out these #BacktoSchoolTreats recipes from our Bloggers:

Back to School Breakfasts:
Air Fryer Almond Oatmeal Chocolate Chip Muffins from Hezzi-D’s Books and Cooks
Cherry Almond Scones from The Redhead Baker
Chocolate Chip Cookie Dough Overnight Oats from Tara’s Multicultural Table
Chocolate Oatmeal Surprise from Girl Abroad
Chorizo, Sausage and Caramelized Onion Mini Quiche from My Sweet Zepol
Gluten Free Banana Bread Muffins from Frugal & Fit
Rainbow Sprinkle Pancakes from A Day in the Life on the Farm
S’mores Breakfast Bars from Nik Snacks

Back to School Snacks:
ABC 123 Snack Mix from Big Bear’s Wife
Blueberry Granola Bars from Karen’s Kitchen Stories
Granola Trail Mix Snack Packs from Home Sweet Homestead
Lemon Honey Granola from The Mandatory Mooch

Back to School Desserts:
Apple Cake with Vanilla Bean Sauce from Our Good Life
Apple Slice Donuts from For the Love of Food
Funfetti Cookie Dough Bars from The Spiffy Cookie
Funfetti Dirt Cups from Love and Confections
Loaded Chocolate Chunk Bar Cookies from Hardly A Goddess
Peanut Butter and Jelly Cupcakes from Daily Dish Recipes
Peanut Butter Oatmeal Cookies from Kelly Lynn’s Sweets and Treats
Spiced Honey Hazelnut Cookies from Culinary Adventures with Camilla

Back to School Drinks:
Affogato Caramel Vanilla Milkshake from Family Around the Table

There’s still time to enter giveaway! Scroll to the bottom of this post for more information about the sponsors of #BacktoSchoolTreats and how to win. Sponsored items used in this recipe: Dixie Crystals sugar, Taylor & Colledge vanilla bean paste, and Sweets & Treats rainbow sprinkles and circus stripe treat cups.

Two years ago: Reese’s-Oreo Ice Cream Sandwich Cookie Cake

Three years ago: Grilled Chicken with Strawberry-Jalapeno Salsa

Six years ago: Good ‘n’ Nutty Ice Cream Sandwiches

Eight years ago: Feta, Spinach, Sun-Dried Tomato and Pine Nut Pizza with Sourdough Crust

FUNFETTI COOKIE DOUGH BARS

Makes 16 bars

Ingredients:

COOKIE BARS

1-1/2 cups all-purpose flour

1 tsp baking soda

1 tsp salt

3/4 cup (1-1/2 sticks) unsalted butter, melted

1/2 cup Dixie Crystals light brown sugar, lightly packed

1/2 cup Dixie Crystals pure cane sugar

1 egg, room temperature

1 tsp Taylor & Colledge vanilla bean paste

1/2 cup Sweets & Treats rainbow sprinkles

COOKIE DOUGH

1/2 cup (1 stick) unsalted butter, room temperature

1 cup Dixie Crystals pure cane sugar

1 Tbsp heavy cream or milk

1 tsp Taylor & Colledge vanilla bean paste

1-1/4 cup all-purpose flour (heat treated*)

1/4 tsp salt

1/4 cup Sweets & Treats rainbow sprinkles, plus more for garnish

Directions:

1. Preheat oven to 350 degrees. Place parchment paper in the bottom of a 9×9-inch baking pan and grease the sides.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, beat melted butter and sugars together until creamy, about 3-4 minutes. Mix in egg and extract. Add flour mixture until combined. Fold in sprinkles. Dough will be thick and sticky.
4. Spread dough out evenly into the prepared pan. Bake for 20-25 minutes or until the top is slightly golden and a toothpick inserted in the middles comes out clean.
5. Remove from oven and let cool for about 15 minutes, then transfer to cooling rack to cool completely.
6. While the cookie bars cools, make the dough. Using a hand mixer, in a large bowl cream together the butter and sugar on medium speed until light and fluffy. Add milk and vanilla then mix in flour and salt on low speed until fully incorporated. Fold in sprinkles.
7. Spread cookie dough evenly over the cooled cookie bars. Top with additional sprinkles and cut into bars.

*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: Adapted from my Strawberry Black Peppercorn Pistachio Cookie Bars and my Cookie Dough White Chocolate Fondue.

Summer is winding down, and we are celebrating with #BacktoSchoolTreats hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 30 bloggers will be sharing 100+ fantastic recipes for both parents and kids, with breakfasts, snacks, desserts, and drinks to get you back in the school routine. Thank you sponsors for providing the prize packages. Don’t forget to enter the giveaway below!

PRIZE #1 DIXIE CRYSTALS

Dixie Crystals is giving one winner a Keurig K-Select Single-Serve K-Cup Pod Coffee Maker.

Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

PRIZE#2 SWEETS & TREATS

This is a prime example of why I keep random baking supplies on hand at all times. It actually surprises me when I run out of the most basic ingredients (flower, sugar, baking powder, baking soda, salt, vanilla, eggs, etc) because I always buy more before I run out. I do this because many times while I am cooking I will run out of the stock in my kitchen and all I have to do is go down into the basement to grab another. There’s nothing worse than having to go to the store mid-recipe.

This recipe however was made with slightly less common ingredients to have on hand but nonetheless I had them. After spending all morning sorting out the graduation banners, I whipped these together for a friend’s grad school graduation party the morning of. Just 4 ingredients, all of which were already in my possession including the tube of sugar cookie and the box of instant cake batter pudding. I had actually bought both those items for separate recipes that never ended up coming to life so I am glad I found a new purpose for them!

Despite their simplicity, these cookie cups look anything but simple but I promise they are. You just bake the cookie dough into mini muffin pans, and once cooled fill with cake batter instant pudding. Can’t find cake flavored pudding? Vanilla will do just fine. You could try mixing in a little dry cake mix but I cannot vouch for that method as I have not yet tried that myself.

Do you have any ingredients you keep on hand for quick treats?

Three years ago: Cabana Boy Popsicles

Four years ago: Cheetos Marshmallow Crispy Treats

Five year ago: Brussels Sprout Mac and Cheese

FUNFETTI PUDDING SUGAR COOKIE CUPS

Makes 24 mini cookie cups

Ingredients:

1 (16.5 oz.) tube Pillsbury refrigerated sugar cookie dough

1 (3.4 oz.) box cake batter instant pudding (or vanilla)

1-1/2 cup cold milk

Rainbow sprinkles

Directions:

1. Preheat oven to 350 degrees F. Lightly grease a 24-cup mini muffin pan (or two with 12).
2. Roll the cookie dough into 1-inch balls (roughly 1 tablespoon each) and add to each cavity in the muffin pan. Bake 10-12 minutes or until golden brown.
3. Cookie cups should sink but if not, using a round teaspoon, press down into the center of each cookie cup, making an indentation deep enough to fill later. Cool completely before removing from the pans and filling.
4. Pour milk into a medium bowl. Add pudding and beat with a wire whisk or electric mixer for 2 minutes. Immediately scoop heaping tablespoonfuls of pudding and place in the center of each cookie cup (you may have extra). Top with sprinkles and refrigerate until ready to serve.

Source: Adapted from my Eggnog Mousse Sugar Cookie Cups.

It’s a cookie and cupcake mixer over here today with blossom cookies made from cake batter and topped with Hershey’s Valentines White Cookie Cupcake Kisses!

Look, I know it’s only the second week of January but Valentine’s day is a little over a month away! And I found a bunch of fun festive candy at Target the other day and couldn’t wait to bake with some of it, despite the fact that I cannot eat any of it because I thought it’d be a good idea to try out Whole30 for the first time. Yes, I managed to not eat a single one of these and instead grabbed a “cashew cookie” larabar. Go me? Honestly though Whole30 hasn’t been that difficult. I say that now until Restaurant Week hits Columbus next week and none of the menus are approved because they all include dessert.

But I digress. These are funfetti cake mix cookies (sorry to anyone who doesn’t like boxed mix) that require only 5 ingredients to make. And one of those ingredients includes a vanilla cupcake Hershey’s kiss which is pressed into the center of each cookie right after coming out of the oven. But not just any old kiss, a white cookie cupcake Hershey’s Kiss! Yea they sound stinking delicious, don’t they? Which means I’m totally freezing a couple for when I am allowed to eat them again. The rest will be handed out to all the smart people I know who are not doing Whole30. I’m just sharing the love, right?

Three years ago: Homemade Hamburger Helper

Five years ago: Berry Spinach Smoothie

Six years ago: Salmon Florentine

FUNFETTI CUPCAKE BLOSSOM COOKIES

Makes about 4 dozen cookies

Ingredients:

1 box (15.25 oz.) Funfetti cake mix

2 eggs, room temperature and lightly beaten

1/3 cup vegetable oil

White coarse decorator sugar (or granulated sugar)

1 (10 oz.) bag Hershey’s Valentines White Cookie Cupcake Kisses

Directions:

1. Preheat oven to 350º F. Line baking sheets with parchment paper or silicone baking mats.
2. In a large bowl, combine cake mix, eggs, and vegetable oil. Stir with a spoon until thoroughly mixed and no dry pockets remain.
3. Place the sugar (or granulated sugar) in a shallow dish or on a plate.
4. Form the dough into round, 3/4-inch balls (I used a small cookie scoop). Roll each ball in decorator sugar. Place cookies on the prepared baking sheets 2 inches apart. Using he bottom of a glass, flatten each cookie to about 1/4-inch thick.
5. Bake cookies for 6-8 minutes, one baking sheet at a time, until cookies are set or slightly golden on the edges.
6. While cookies are baking, unwrap Hershey’s Kisses.
7. Remove baking sheets from the oven and immediately press a kiss into the center of each cookie. Allow cookies to sit for 2-3 minutes before using a spatula to transfer them to a wire rack. Be careful not to disturb the chocolate too much as it will be soft. Cool completely to allow both cookies and kisses to set, about 30 minutes.

Source: Adapted from Pillsbury (recipe on the box).

Ever have trouble deciding on your favorite kind of cake? Combine them all in one with Reese’s, Oreos, Funfetti, and cookie dough.

Remember when I told you how most of my friends (and myself) are turning 30 in the next 12 months? Well today marks my friend Maggie’s 30th birthday! Last year she made the wild request for her birthday dessert to include cheesecake, cookie dough, funfetti and Oreos and you better believe I delivered with what I dubbed birthday explosion mini cheesecakes. This year however she was a bit stumped as last years dessert topped anything should could have ever imagined. She did finally challenge me by requesting the same combination plus Reese’s peanut butter cups. It took me lots of brainstorming to finally decide on what to make.

This cake should be named “All of Maggie’s Favorite Things”. It is a chocolate cake with chopped Reese’s and Oreos mixed in, Funfetti cookie dough filling, chocolate ganache, Funfetti frosting, and more Reese’s and Oreos on top. Now that’s a birthday cake! I fear for her 31st birthday. We may need to regress to simpler ideas.

What is your ideal birthday dessert?

One year ago: Spicy Black Bean Burgers

Two years ago: Mini Pink Ombre Sugar Cookie Cake

REESE’S OREO CHOCOLATE CAKE WITH FUNFETTI COOKIE DOUGH FILLING

Serves 12-16

Ingredients:

CAKE

2 cups all-purpose flour

2 cups sugar

3/4 cup cocoa powder

2 tsp baking powder

1-1/2 tsp baking soda

1 tsp salt

1 cup milk

1/2 cup vegetable oil

2 eggs

2 tsp vanilla extract

1 cup boiling water

6 Oreos, chopped

6 unwrapped Reese’s peanut butter cups, chopped

FUNFETTI COOKIE DOUGH FILLING

1/2 cup (1 stick) unsalted butter, room temperature

1/4 cup sugar

1/4 cup brown sugar

1 tsp vanilla extract

1 cup all-purpose flour (heat treated*)

1 cup dry Funfetti cake mix (or white cake mix + 2 Tbsp sprinkles) (heat treated*)

1/8 tsp salt

3-4 Tbsp heavy cream or milk

1/2 cup semisweet chocolate chips

1/2 cup white chocolate chips

CHOCOLATE GANACHE

6 oz. semisweet chocolate chips

1/2 cup heavy cream

FUNFETTI FROSTING

1/2 cup (1 stick) unsalted butter, room temperature

1/2 tsp vanilla extract

1-1/2 cups powdered sugar

1/4 cup dry Funfetti cake mix (or white cake mix + 2 Tbsp sprinkles) (heat treated*)

1 Tbsp heavy cream or milk, if needed

TOPPING

3 Oreos, halved

3 Reese’s peanut butter cups, halved

Chocolate chips

Rainbow sprinkles

Directions:

1. Preheat oven to 350 degrees. Lightly coat three 9-inch cake pans with nonstick spray or butter and lightly flour. Set aside.
2. For the cake: In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt. Add milk, vegetable oil, eggs, and vanilla to flour mixture and using a hand or stand mixer, mix together on medium speed until well combined. Reduce speed and slowly add boiling water to the cake batter while beating on low. Increase to high speed for about 1 minute to add air to the batter. Fold in chopped Reeses and Oreos.
3. Distribute cake batter evenly between the prepared cake pans. Bake for 25-30 minutes, until a toothpick or cake tester inserted in the center comes out clean.
4. Remove from the oven and allow to cool for 10 minutes. Remove from pans and allow to cool completely on wire rack. If needed, slice off the tops of the cakes to make them level. While the cake cools, prepare the filling.
5. For the filling: In a large bowl, beat the butter, sugars, and vanilla until light and fluffy, about 2-3 minutes. Mix in flour, cake mix, and salt until incorporated. Add heavy cream to reach desired consistency. Fold in chocolate chips. On two large pieces of plastic wrap, roll out dough into two 9-inch circles (or form in 9-inch cake pans). Wrap and refrigerate until ready to assemble.
6. Assembly: Place the first cake onto a large plate. Place one of the cookie layers on top. Repeat with second cake, remaining cookie dough and the final layer of cake on top.
7. For the ganache: Place the chocolate chips in a metal bowl. Microwave heavy cream for 1 minute or until it starts to boil and pour over chocolate chips. Cover bowl with saran wrap for 5-7 minutes. Whisk until smooth, allow to sit for a few minutes until it starts to thicken, then pour over the top of the cake. Place cake in refrigerator and make the frosting.
8. For the frosting: In a medium bowl, beat butter and vanilla on medium speed until smooth. Add powdered sugar and cake mix and beat on low until just combined. Increase speed to medium-high and beat for 2 minutes. If frosting is too thick, mix in heavy cream or milk until desired consistency is reached. Pipe frosting on top of the cake and decorate with Reese’s and Oreo halves. Sprinkle more chocolate chips and/or sprinkles on top if desired.

*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: Cake adapted from Cookie Dough Oreo Cake. Filling and frosting adapted from Funfetti Stuffed Chocolate M&M Cookie Cake.

This double chocolate M&M cookie cake has a surprise in the middle – a Funfetti truffle layer! Top with Funfetti frosting and this cookie cake is perfect for any celebration.

I graduated with my PhD in microbiology almost 6 months ago and still have yet to solidify a big-person job. Although this fact is quite unsettling, I have to admit that time off from the real world has been incredibly nice especially after all that hard work. I’ve spent a lot of time with my dad and step mom, been able to travel around a bit to see family and friends, and can pretty much bake/cook, workout/hike/kayak/play pickleball or tennis whenever I want. There’s so much to do with all the events and activities in the village and then the Smoky Mountains are just an hour away.

To help pay the bills however (such as student loans and storage for all my stuff still in Memphis) I did pick up a part-time job working at the gym in town. I check people in, sell memberships, answer questions, and tidy up the place. It’s kind of related to microbiology – I’m killing a bunch of germs on all that equipment! Not quite what a PhD is useful for but at least it’s something in the meantime. The best part is that 99% of the patrons are incredibly friendly. People here seem genuinely happy and I can only hope that not only a place this this village will exist when it’s time for me to retire (it’s never too early to plan for retirement right?) but that I will also still be as active and happy as they are here.

However none of that has anything to do with this cookie cake, other than the fact that it has the potential to smack a smile on your face and celebrate life. This double chocolate M&M cookie cake isn’t just any old cookie cake, it also has a Funfetti truffle layer in the middle and Funfetti frosting. You guys know how much I love stuffing cake batter/cake balls into everything in sight and this cookie cake is no exception (and reminiscent of my chocolate funfetti cookie stack cake). I love how well the bright M&Ms and sprinkles contrast with the rich chocolate color. You don’t need a special occasion to make this cookie cake but it certainly would be a great birthday cookie cake! (It does happen to be my good friend Becky’s birthday today!)

Bring your favorite chocolate dessert to Roxana’s home baking #chocolateparty and win amazing prizes from Imperial Sugar®, Gold Medal Flour®, Safest Choice Pasteurized Eggs and KitchenAid®

One year ago: Everything Bagel Bites with Bacon-Scallion Cream Cheese Dip

Three years ago: Red Velvet Whoopie Pies

FUNFETTI STUFFED CHOCOLATE M&M COOKIE CAKE

Serves 12

Ingredients:

COOKIE CAKE

1-1/4 cups all-purpose flour

1/2 cup cocoa powder

1 tsp baking soda

1 tsp salt

3/4 cup (1-1/2 sticks) unsalted butter, melted

1 cup light brown sugar, lightly packed

1 egg

1/2 Tbsp vanilla extract

1 cup of semisweet chocolate chips

1 cup M&Ms

FUNFETTI TRUFFLE LAYER

1/2 cup (1 stick) unsalted butter, room temperature

1/2 cup white sugar

1 cup flour

1 cup dry Funfetti cake mix (or white cake mix & 2 Tbsp sprinkles)

1 tsp vanilla extract

1/8 tsp salt

3-4 Tbsp milk

FROSTING

1/4 cup (1/2 stick) unsalted butter, room temperature

4 oz. reduced fat cream cheese, room temperature

1/2 tsp vanilla extract

1-1/2 cups powdered sugar

1/4 cup dry Funfetti cake mix (or white cake mix & 2 Tbsp sprinkles) (heat treated*)

Sprinkles, for decoration

Directions:

1. For the cookie cake: In a medium bowl, whisk together the flour, cocoa, baking soda and salt. Set aside.
2. In a large bowl, beat melted butter and sugar together until creamy, about 3-4 minutes. Mix in egg and vanilla extract. Add flour mixture until combined. Stir in chocolate chips and M&MS. Dough will be thick and sticky.
3. Cover and chill for at least 3 hours or overnight.
4. For the truffle layer: In a medium bowl, beat the butter and sugar until light and fluffy. Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 3 tablespoons of milk or more if needed to make a dough consistency. Roll dough into a 10-inch round disk.
5. Wrap in plastic wrap and chill for at least 3 hours or overnight.
6. When ready to bake, preheat oven to 350 degrees. Place parchment paper in the bottom of an 10-inch springform pan. Grease the sides.
7. Spread half of the cookie dough out into the pan. Place truffle layer on top and cover evenly with remaining cookie dough. Bake for 18-20 minutes.
8. Remove from oven and let cool for about 15 minutes, then transfer to cooling rack to cool completely.
9. For the frosting: In a medium bowl, beat butter, cream cheese and vanilla on medium speed until smooth. Add powdered sugar and cake mix and beat on low until just combined. Increase speed to medium-high and beat for 2 minutes. If frosting is too thick, mix in a bit of heavy cream or milk until desired consistency is reached.
10. Once cookie cake is cool, frost and top with sprinkles and more M&Ms if desired.

*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: Adapted from Life, Love & Sugar.

This funfetti gooey butter cake is super easy to make and dangerously delicious. Made with cake mix, it is perfect for a birthday treat or to brighten up any day!

Originally I had planned to share a recipe for a blackberry swirl cheese cake today. I had the recipe and post all written up and was ready to dive into the photos when I noticed they were no where to be found on my camera’s memory card. This means one of two things, I either accidentally deleted them off the card or I failed to make sure the card was in there while taking the photos in the first place. Both are equally likely and either way there’s no way to retrieve them. Such a sad, sad day. To make up for this loss let’s throw around some sprinkles because sprinkles solve life’s problems.

Gooey butter cakes are pretty freaking fantastic. I have made a few varieties thus far (Gluten-Free Ooey Gooey Chocolate Peanut Butter Cake, German Chocolate S’mores Gooey Cake Bars, Pecan Chocolate Chip Gooey Butter Cake) and upon finding this Funfetti version I knew which would be the next on the list. These bars are made with cream cheese, powdered sugar, cake mix, butter, and eggs. Yet somehow such rich, heavy ingredients somehow end up creating this wonderful dessert that tastes much less sinful than it actually is, so beware! You may find yourself on your third serving without blinking and eye.

Seems to be a trend with Funfetti as my Funfetti 7-Layer Bars have the same effect.

One year ago: Flourless Black Bean Brownies

Three years ago: Pomegranate Stuffed Chocolate Covered Pretzels

FUNFETTI GOOEY BUTTER CAKE

Makes 24 bars

Ingredients:

1 box Funfetti cake mix

4 eggs, room temperature

1 stick (1/2 cup) unsalted butter, melted

1 tsp vanilla extract

8 oz. package cream cheese, room temperature

2-1/2 cups confectioners’ sugar

Directions:

1. Place rack on the bottom third of the oven and preheat to 350 degrees. Grease a 9×13-inch baking pan, line with parchment paper leaving overhang, and grease the parchment paper. Set aside.
2. In a large bowl, with a hand mixer on low speed mix together the cake mix, 2 of the eggs, butter, and vanilla until combined. Transfer mixture to the prepared pan and press evenly along the bottom of the pan and up the sides about 1/2 inch. Wipe off mixers and bowl.
3. In the same bowl, on low speed mix together the cream cheese and confectioners’ sugar until smooth. Add the remaining 2 eggs and mix until smooth and creamy. Pour on top of the crust and spread evenly. Top with rainbow sprinkles.
4. Bake for 25-35 minutes or until set and golden. Allow to cool for two hours on a cooling rack before cutting and serving (speed up process by placing in the refrigerator once no longer oven-hot. Keep leftovers refrigerated.

Source: Adapted slightly from Cakespy.

One year ago: Bleu Cheese Ball

NO-BAKE FUNFETTINUTTER GRANOLA BARS

Makes 12 bars

Ingredients:

1/4 cup unsalted butter

1/4 cup brown sugar

1/4 cup honey

1/4 cup creamy peanut butter

1 tsp vanilla extract

2 cups quick oats

1/2 cup crispy rice cereal

1/2 cup white or yellow dry cake mix (or use Funfetti and omit sprinkles) (heat treated*)

1/2 cup white chocolate chips

2 Tbsp sprinkles, plus more for topping

Directions:

1. Cut out an 8 x 8 inch square of parchment paper. Place the parchment paper in the bottom of an 8 x 8 inch baking pan.
2. In a large sauce pan, add butter, brown sugar, honey and peanut butter. Heat over medium-low heat, stirring occasionally until the mixture starts to bubble. Once bubbling, cook for 2 minutes while stirring. Remove from heat and stir in the vanilla extract.
3. Stir in the oats, crispy cereal, and cake mix. Stir until well coated. Fold in white chocolate and sprinkles. Pour into the prepared pan. Press the mixture evenly into the pan. Sprinkle more sprinkles over the top and gently press into the granola bars with your hands.
4. Place the bars in the refrigerator and let cool for at least 30 minutes before cutting. Cut into bars and serve.

*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: Adapted from Two Peas and Their Pods.

CAKE BATTER CHOCOLATE BARK

Ingredients:

6 oz. semisweet chocolate

12 oz. white chocolate

2 tsp white or yellow dry cake mix (heat treated*)

3 Tbsp sprinkles

Directions:

1. Melt chocolate either in the microwave or a double boiler. Line a baking sheet with parchment paper and pour chocolate on. Smooth with a spatula to desired thickness. Place in freezer for 20 minutes.
2. Melt while chocolate. Whisk in cake mix, stirring well until no lumps remain. Let it set for 3 full minutes or at until slightly thickened). Remove baking sheet with chocolate from the freezer and immediately pour white chocolate on top. Sprinkle on sprinkles. Freeze for 20 minutes.
3. Once set, break into chunks. Keep refrigerated.

*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: Adapted slightly from How Sweet It Is.

Have your cake and s’mores too in these birthday cake s’mores cookies – with cake mix, sprinkles, marshmallows, chocolate and graham crackers mixed in.

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I don’t shop very often these days due to financial constraints the past two months, but the most recent excursions I have had resulted in the purchase of primarily navy blue and coral colored items.

I cannot explain this gravitation as I am not doing do on purpose. Yet I have actually experienced this many times before where I find myself standing in the checkout line with a handful of similarly colored items.

I suppose my brain just gets stuck on one color when looking around it only allows me to see that color.

And then when it comes to food, I am all over the place most of the time. Take cake batter for example.

I’ve combined cake batter with all kinds of things, including peanut butter, but today is the first time I’ve paired it up with s’mores and I think they compliment each other quite well.

These birthday cake s’mores cookies have a cake batter cookie dough base with chocolate, miniature marshmallow bits, and grahams cracker pieces mixed in. And more sprinkles. Because why have just cake batter or just s’mores when you can have both!?

One year ago: Corn Chowder with Zucchini and Orzo

BIRTHDAY CAKE S’MORES COOKIES

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Yield: 2 Dozen Prep Time: 2 Hours 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1-1/2 cups all-purpose flour
• 1 cup white or yellow dry cake mix
• 1 tsp baking soda
• 1 tsp salt
• 1 cup (2 sticks) unsalted butter, melted and cooled
• 1 cup dark brown sugar
• 1/2 cup white granulated sugar
• 1 egg + 1 egg yolk, room temperature
• 1 Tbsp vanilla extract
• 1-1/2 cups semisweet chocolate chips
• 1-1/2 cups white chocolate chips
• 1/2 cup sprinkles
• 1/2 cup Marshmallow Bits (or regular mini marshmallows, but be aware they may ooze)
• 1/2 cup coarsely chopped graham crackers

Directions

1. Sift together the flour, cake mix, baking soda, and salt; set aside.
2. In a medium bowl, cream together the melted butter, brown sugar, and white sugar until well blended (1-2 minutes). Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chocolate chips, sprinkles, marshmallows, and graham crackers by hand.
3. Roll 2 tablespoons of dough* into a ball that is slightly taller than wide and place on a plate or tray. Cover tightly and chill for at least 2 hours**, but overnight for best results (I’ve refrigerated for up to a week).
4. Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
5. Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
6. Bake for 8 minutes or until edges are barely golden (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.

Notes

*You can also use a 1/4 cup scoop and cook them another 2-4 minutes (will yield less obviously). ** Don't want to wait to chill? They will still bake just fine but the flavor/texture improves when chilled.

Source: Adapted from Cookies and Cups, Averie Cooks. and my Favorite Chewy Chocolate Chip Cookies.

Post updated 6/9/2024, photo above is the original.