This Nothing Bundt Cake Confetti Cake is the ultimate copycat recipe with a bakery-style crumb, festive rainbow sprinkles, and rich cream-cheese frosting piped in the classic petal style. It’s soft, moist, and perfect for birthdays, holidays, or any celebration.
Table of Contents
Table of Contents
What makes this Nothing Bundt Cake Confetti Cake irresistible
The secret to this copycat Nothing Bundt Cake Confetti lies in its texture and frosting. A combination of cake mix, pudding mix, and evaporated milk creates a soft, tender crumb that stays moist for days. Paired with tangy cream-cheese frosting piped in thick ribbons, it truly mimics the iconic Nothing Bundt Cake experience.
Bakery-style texture (24-hour rest / make-ahead)
Letting your cake rest for 24 hours before serving deepens the flavor and makes the crumb extra tender. If you’re planning for a party, bake it the day before it slices beautifully when fully set.
Copycat frosting look (petals piping)
Use a piping bag fitted with a round tip to create thick “petals” flowing from the center down the sides. This signature frosting style instantly transforms a homemade Bundt into a bakery-worthy dessert.
What you’ll need For Nothing Bundt Cake Confetti Cake : ingredients
This cake is easy to assemble with pantry staples plus a few specialty touches.
Sprinkles 101 jimmies vs nonpareils (no bleed)
Always use rainbow jimmies (rod-shaped sprinkles). Nonpareils (tiny balls) tend to bleed into the batter, muddying the cake’s color.
Flavor boosters clear vanilla & a touch of almond extract (optional)
Clear vanilla keeps the crumb white, while a drop of almond extract adds a bakery-style flavor boost. Both are optional but elevate the taste.
Why pudding + (evaporated) milk keep it moist
The instant pudding mix and evaporated milk lock in moisture and give the cake a rich, velvety texture that won’t dry out.
Copycat Nothing Bundt Cake Confetti Cake
Equipment
You’ll need a 10-cup Bundt pan, hand or stand mixer, spatula, and piping bag.
Pan capacity 10-cup vs 12-cup (remplissage & temps)
A 10-cup Bundt pan works best, filling it about ¾ full. A 12-cup pan can be used but will bake faster start checking for doneness at 50 minutes.
Quand graisser le moule (juste avant de verser)
Grease and flour the pan right before pouring in the batter. This prevents the spray from sliding down and pooling.
Ingredients
For the cake (mix + pudding)
- 15.25 oz white cake mix
- 3.4 oz instant vanilla pudding mix
- 1 cup sour cream
- 4 large eggs
- ⅓ cup vegetable oil
- ⅓ cup evaporated milk
- 1 tsp vanilla extract
- ½ cup rainbow sprinkles (jimmies)
For the cream cheese frosting
- 8 oz cream cheese, softened
- 4 Tbsp unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 2–3 Tbsp heavy cream (as needed)
Optional add-ins (white chocolate chips)
Fold in ½ cup white chocolate chips for extra richness.
Instructions
- Preheat oven to 350°F. Grease and flour a 10-cup Bundt pan.
- In a bowl, combine cake mix, pudding mix, sour cream, eggs, oil, milk, and vanilla. Beat until smooth.
- Fold in sprinkles gently with a spatula.
- Spoon batter into the pan and bake for 55–60 minutes, until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then turn out onto a rack.
- For frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, beating until fluffy. Add cream until pipeable.
- Pipe frosting in thick ribbons from the top down the sides. Slice and enjoy!
Oven strategy 325°F vs 350°F (quand choisir l’un ou l’autre)
Use 325°F for a more tender crumb and even rise; use 350°F if you prefer a lightly crisped edge.
Doneness pic + thermomètre ~200°F au centre
A toothpick should come out clean, or check with a thermometer about 200°F at the center means it’s done.
Piping options NBC “petals” vs rosettes
Classic NBC style uses thick downward “petals,” but rosettes around the crown also look stunning for parties.
Cooling 10 min in-pan, puis démoulage
Never rush this step wait 10 minutes before inverting onto a rack to prevent breakage.
Creative variations to try
Almond-kissed funfetti (extrait d’amande léger)
Add ½ tsp almond extract for a subtle bakery-style twist.
White-chocolate confetti
Fold in white chocolate chips for extra sweetness and creaminess.
Holiday sprinkle themes
Swap rainbow sprinkles for red/green, pastel, or patriotic colors depending on the occasion.
Deb’s top tips
Make it a day ahead
The crumb improves after resting overnight.
Avoid overmixing
Mix until just combined to prevent a dense cake.
Non-stick success (spray + farine, timing)
Grease and flour right before pouring in the batter for the best release.
Nothing Bundt Cake Confetti Cake
Equipment
- 10-cup bundt pan
- mixing bowl
- electric mixer
- cooling rack
- piping bag with round tip
- measuring cups and spoons
Ingredients
- 15.25 oz white cake mix
- 3.4 oz instant vanilla pudding mix
- 1 cup sour cream
- 4 large eggs
- 1/3 cup vegetable oil
- 1/3 cup evaporated milk
- 1 tsp vanilla extract
- 1/2 cup rainbow sprinkles (jimmies)
- 8 oz cream cheese, softened
- 4 tbsp unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp heavy cream, as needed
- 1/2 cup white chocolate chips (optional)
Instructions
- Preheat oven to 350F; grease and flour a 10-cup Bundt pan.
- Mix cake mix, pudding mix, sour cream, eggs, oil, evaporated milk, and vanilla until smooth (about 2 minutes on medium).
- Fold in rainbow jimmies gently; do not overmix.
- Spoon batter into pan; bake 55–60 minutes until a toothpick is clean or the center reads about 200F.
- Cool 10 minutes in the pan; invert onto a rack to cool completely.
- Beat cream cheese and butter until smooth; add powdered sugar and vanilla; thin with cream to a thick, pipeable frosting.
- Pipe thick ribbons from the top down the sides to mimic the Nothing Bundt Cake petals.
- Slice and serve.
Notes
- For best texture, bake a day ahead and let rest 24 hours before serving.
- Use jimmies, not nonpareils; to further prevent bleeding, toss jimmies with 1 teaspoon flour before folding.
- Bake at 325F for a gentler bake and even rise; bake at 350F for a bit more lift and a slightly crisper edge.
- Check doneness around 200F at the center with an instant-read thermometer.
- Optional: fold in 1/2 cup white chocolate chips for extra richness.
Nutrition
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Related Bundt copycats
- Strawberry Bundt Cake with Cream Cheese Glaze
- Snickerdoodle Nothing Bundt Cake Copycat Recipe
- Pumpkin Spice Nothing Bundt Cake Copycat Recipe
Frequently asked questions (FAQ’s)
Can I use a Funfetti cake mix?
You can, but a plain white mix with pudding gives better structure and moisture. Funfetti mixes can turn out drier.
Which sprinkles are best?
Always use rainbow jimmies for color without bleeding. Nonpareils tend to melt into the batter.
What temp is best for Bundt cakes (325°F vs 350°F)?
325°F is gentler and prevents over-browning; 350°F gives more lift but risks a darker crust.
Do I need to refrigerate cream-cheese frosting?
Yes. Since it contains dairy, store frosted cake in the fridge. For food safety, the USDA recommends refrigerating cream cheese–based desserts within two hours