Funfetti Pudding Cake

Have you ever made something that you thought would be good, but after you made it, you realized it was so much better than good?  It was absolutely delicious!  This cake is a prime example of that.  I saw this recipe and thought it looked great.  I changed it up a bit to make it suit my tastes.  Then I added some marshmallows on top instead of a frosting.  (Thanks for the idea, Ashley!)

This cake is made with only 4 items, and the result is the most moist cake I have ever had.  It doesn't have eggs or oil in it, so the cake doesn't rise like a typical cake.  I thought it was delicious, and I'm sure you will too!

I have not experimented with any other cake mixes or pudding flavors, but I can think of so many combinations that would be delicious.  If you try anything new, let me know so I can try it too!

Doesn't that bite look delicious?

Funfetti Pudding Cake

Makes 1 9x13" pan

You will need:

1 small box (3.4 ounces) vanilla instant pudding mix
1-1/2 cups milk
1 box Funfetti cake mix
12 large marshmallows, cut in half

1.  Mix the pudding mix and milk together in a medium bowl.  Let it stand for a few minutes until it thickens.

2.  Add the cake mix and stir until combined.  The batter will be very thick.

3.  Spread the batter in a greased 9x13" cake pan.

4.  Bake for 30 minutes, or until a toothpick stuck in the cake comes out clean.

5.  Remove the cake from the oven and top with halved marshmallows.  Put the cake back in the oven for about 2 minutes, until the marshmallows are toasted.

Cool before serving.

Adapted from:  Eat, Live, Run

Funfetti Puppy Chow

I try to eat a healthy diet, but there are some treats I have a very hard time resisting.  No, scratch that...I simply can't resist them!  Some of those include marshmallows, S'mores, almost anything chocolate, and puppy chow.  Today let's talk about puppy chow...

This is a totally new version of puppy chow.  And, it's right up at my list of favorite treats now!  Growing up, I requested a Funfetti cake for every birthday. I love the pop of colors in the cake.  When I saw this recipe that combined my favorite cake and one of my favorite treats, I knew it would become a new favorite. 

I made this to bring to a Youth Group treat.  Fortunately for Mike and I, we had so many ofhter snacks that the container of this Funfetti Puppy Chow never got opened.  My poor students never knew what they were missing out on, and I got to enjoy more than my fair share of this!  I hope you'll give it a try, it has even fewer ingredients than traditional puppy chow and it's so simple to make!

Funfetti Puppy Chow
Makes 10, 1/2 cup servings

You will need:
5 cups Chex cereal
10 ounces (5 squares) vanilla flavored Almond Bark
1-1/2 cups Funfetti cake mix
additional sprinkles, if desired

1.  In a microwave safe bowl, microwave the Almond Bark in 30 second increments until it is melted and can be stirred smooth.

2.  Pour the cereal into a large bowl with a lid and drizzle with the melted Almond Bark.  Stir until the cereal is completely coated.

3.  Sprinkle the cake mix and sprinkles (if desired) on top of the coated cereal and put the lid on the bowl.  Shake the bowl until the cereal is evenly coated.

Store in an airtight container.

Adapted from:  So Very Blessed

Funfetti Bark

I made this Funfetti Bark for the Wall Expressions party I hosted last week.  Every year for my birthday, my mom makes me a Funfetti cake.  It's been my favorite for as long as I can remember; it just makes me happy looking at all the fun colors in the cake.  I made Funfetti Cake Filled Cinnamon Rolls for the party and I had lots of leftover cake mix.  I knew that a lot of the people coming to my party love white chocolate, so I made this bark just for them.  It's super easy and looks so fun, who wouldn't love it!?!?

Funfetti Bark
You will need:
1 12oz package white chocolate chips
1/3 cup dry yellow cake mix
sprinkles

1.  Place white chocolate chips in a medium microwave-safe bowl.  Microwave in 30 second increments until the chips are melted and smooth.  It took me about 1-1/2 minutes.

2.  Stir in 1/3 cup cake mix until well combined.

3.  Place parchment paper on a cookie sheet and lightly spray with cooking spray.

4.  Pour white chocolate mixture onto greased parchment paper and spread to 1/4 inch thickness.

5.  Top with sprinkles.

6.  The bark will harden after 30 minutes. Break apart to serve and store in an airtight container.

Funfetti Cinnamon Rolls

I know I've mentioned it before, but it's worth mentioning again:  I love cinnamon rolls!  When I saw this recipe on one of my favorite blogs, I knew I just had to make it!  I decided it would be the perfect addition to the snacks I was making for my party last week.  It was, and it also inspired my Funfetti Bark (recipe coming soon!)

I made these a lot smaller than a normal cinnamon roll because I intended them as a snack, not a meal.  They were the perfect size, about 3 bites, and a huge hit!  The cake batter dissolved into the cinnamon roll dough, infusing the rolls with the delicious flavor of cake.  I used Pioneer Woman's cinnamon roll recipe (my go-to for cinnamon rolls) as a base for these snacks and the addition of cake batter made these fabulous!

Funfetti Cinnamon Rolls
You will need:

For the cinnamon rolls:
2 cups milk
1/2 cup vegetable oil
1/2 cup sugar
1 packet yeast (2-1/4 teaspoons)
4-1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup yellow cake mix
1/2 stick margarine
cinnamon
sugar
sprinkles

For the icing:
1 cup powdered sugar
1/4 cup yellow cake mix
1 teaspoon vanilla
2 Tablespoons milk

1.  Mix the milk, oil, and sugar in a large pot.  Scald milk mixture and then let it cool to room temperature.

2.  Sprinkle yeast over milk mixture and let it sit for a couple minutes.

3.  Stir in 4 cups of flour to form a sticky dough.  Cover pan and let the dough rise for 1 hour.

4.  After dough has risen, stir in remaining 1/2 cup of flour, baking powder, and baking soda until well combined.

5.  Divide dough in half.  On a flour covered workplace (I use my counter), roll the dough out until it's about 1/8" thick and in a rectangular shape.  Because I made mine into mini cinnamon rolls, I rolled my dough about 30 inches long and 6 inches wide.  If you want larger cinnamon rolls, make a smaller rectangle, probably 18 inches long and 12 inches wide.

6.  Melt margarine in a glass measuring cup (or a small bowl).  Pour half of the melted margarine over the dough.  Sprinkle with sugar and cinnamon (the amount is up to you, I used less cinnamon so the cake flavor would really shine through).  Then sprinkle with 1/2 cup yellow cake mix and sprinkles.

7.  Roll dough in a line toward you.  Cut into 3/4 inch slices.  (I use dental floss to cut my cinnamon rolls, but a sharp knife works well too.)  Place in a greased pan.

8.  Repeat this process with the other half of the dough.

9.  Let the cinnamon rolls rise for 30 minutes.  Then bake at 350 for 12-15 minutes.

10.  While rolls are in the oven, mix together ingredients for icing.  When the rolls are cool, pour over rolls and top with sprinkles.

Source:  How Sweet It Is