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Delicious and easy funfetti cake batter blondies that the entire family will love!


Funfetti Cake Batter Blondies stacked on top of one another.

It has been so gloomy here in Utah and the inversion is so bad! What better way to brighten up your day than with some sprinkles? 🙂  I’m surprised that these even showed up for the photo shoot. They were gooey on the inside and had such a yummy cake batter flavor. I could hardly resist eating them as soon as they came out of the oven.

This recipe literally takes minutes to throw together. It’s too easy not to make! It makes a quick and easy perfectly gooey and delicious treat in no time at all. They became an instant favorite at our house!


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Funfetti Cake Batter Blondies

By: Alyssa Rivers
Delicious and easy funfetti cake batter blondies that the entire family will love!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 8 Blondies


  • 1 box yellow cake mix
  • 1/4 cup canola oil
  • 1 egg beaten
  • 1/2 cup milk
  • 1/4 cup rainbow sprinkles
  • 1/2 cup white chocolate chips


  • Preheat oven to 350 degrees. Combine cake mix, sprinkles, white chocolate chips, oil, egg, and milk in a bowl until the batter is just combined.
  • Place the batter in a greased 8x8 inch pan. The batter will be thick almost like cookie dough. Bake for 20 minutes or until the edges are slightly golden.
  • Let them cool for about 20 minutes so the gooey center can set.


Calories: 399kcalCarbohydrates: 65gProtein: 4gFat: 14gSaturated Fat: 4gCholesterol: 24mgSodium: 495mgPotassium: 90mgFiber: 1gSugar: 40gVitamin A: 54IUCalcium: 179mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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Recipe Rating


  1. This turned out way more like a denser cake mixture than a blondie. Still taste good just not the texture I was expecting based on the image and description.

  2. I followed the recipe very closely. The batter came out like cake batter and they are WAY under done – basically raw except for the outer edges. 40 minutes in the oven and they’re still pretty much raw in the middle. You should call for less liquid and a bigger pan. They smell delicious, though.

  3. Baked them and they are way under done. You should modify to a 9×13 because the top is getting too brown and the middle is still wet.

  4. Hi!
    My daughter wanted me to make the confetti cake batter blondies for her birthday so I’m going to give them a shot. Wish me luck! Thanks.
    Patrick Donner

  5. They are in the oven now and have been in there for nearly 40 mins – still uncooked in center. Not happy as i am taking them to a party. Covered edges now and oven on convection. Let’s see if this does the trick. Should have called for 9×13 pan not 8×8.

  6. Thanks for the recipe! I made these as a mother’s day treat and they turned out really well!

  7. I also ran into the problem of them of being way under done, even after letting them set for 20 minutes. I was using a coated pan, so I believe that might have made a difference. I threw them back in the oven for about 6 more minutes and that seemed to do the trick.

  8. I just made these and they are too gooey inside almost like they are baked all the way did I do something wrong or should I just leave them in the oven a little longer 🙁

  9. They look awesome, Alyssa! I love funtetti and blondies and I love the white choc chips in these too!