Copycat Nothing Bundt Confetti Cake | Bakery-Style at Home

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

granulated sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia is a lower-calorie sweetener, while brown sugar is often cheaper.

powdered sugar

🥗Healthier: erythritol

💰Cheaper: granulated sugar

Erythritol is a sugar substitute with fewer calories.

Preheat oven to 350°F. Grease and flour a 10-cup Bundt pan.

In a large mixing bowl, combine the cake mix, pudding mix, sour cream, eggs, oil, milk, and vanilla extract. Beat until combined.

Add the eggs one at a time. Beat at medium speed for about 2 minutes until smooth.

Gently fold in the rainbow sprinkles with a spatula, being careful not to overmix.

Spoon the batter into the prepared bundt pan and spread it evenly. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 10 minutes, then carefully turn it out onto a wire rack to cool completely.

Make the Frosting: In a mixing bowl, beat the cream cheese and butter until smooth and creamy. Gradually add powdered sugar and vanilla extract, beating until fluffy.

Add the heavy cream, 1 tablespoon at a time, until it reaches a thick but pipeable consistency.

Transfer the frosting to a piping bag with a large round tip. Pipe thick ribbons of frosting from the top of the cake down the sides.

Sprinkle a handful of jimmies on the top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens