We have a thing for Funfetti in our house. It has been on our list of cakes to make for quite a while, but we had to go through some trial and error to get this one exactly right. After several attempts, I present you a delicious, light, fluffy and fantastic version of the Funfetti cake.
For the Cake:
- 2 packages pink Funfetti cake mix
- 1 small box instant vanilla pudding
- 1 C. sour cream
- 4 large eggs
- 1/2 c. water
- 1/2 c. oil
Heat the oven to 350 degrees. Dump one cake mix into a bowl. Add 1 cup of cake mix from the other mix and then save the rest of the second cake mix for another time. Combine all of the ingredients. Pour the mixture into a greased 10" inch bundt pan. Bake for about 45 minutes until a toothpick comes out clean. Let cool for 15 minutes and then remove the cake from the pan. It is best to remove the cake from the pan right at 15 minutes, If you wait a shorter or longer amount of a time it can be hard to remove the cake cleanly from the pan.
For the frosting:
- 16 oz softened cream cheese
- 1 1/2 c. powdered sugar
- 1 t. vanilla
- 1 c. heavy cream
Beat the cream cheese, sugar and vanilla together until smooth. In a different bowl beat the cream until stiff peaks form. Combine the frosting ingredients and beat just until combined. Do not beat very long. Scoop the frosting into a pastry bag and cut the end. Loop over the cake to evenly spread the frosting.
The perfect cake for the sprinkle lover in your life!