RAINBOW CHIP DUMP CAKE
Rainbow chips, sprinkles and birthday cake come together to make this deliciously fun and colorful cake that's perfect for any occasion.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h45m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
- In large bowl, beat pudding mix and milk with whisk about 2 minutes or until thickened. Stir in cake mix until well mixed. Spread batter evenly in bottom of pan (mixture will be thick.)
- Bake 29 to 33 minutes or until toothpick inserted in center of cake comes out almost clean. Cool completely in pan, about 1 hour.
- Frost cake with frosting. Sprinkle with crushed cookies and sprinkles.
Nutrition Facts : Calories 400, Carbohydrate 75 g, Cholesterol 0 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 51 g, TransFat 0 g
RAINBOW CHIP CAKE BATTER GOOEY BUTTER COOKIES
Fun, colorful cookies that taste like birthday cake and are made with just five ingredients? It's true! These chewy cake mix cookies, topped with sprinkles, are the ones no one will be able to say "no" to.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 34
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- In large bowl, beat cream cheese and softened butter with electric mixer on medium speed about 1 minute or until well blended; scrape side of bowl. Beat in egg until smooth. On low speed, beat in cake mix until blended. Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets. Sprinkle tops of cookies with sprinkles.
- Bake 13 to 15 minutes or until edges are light golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes. Store covered in airtight container at room temperature.
Nutrition Facts : Calories 100, Carbohydrate 11 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 135 mg, Sugar 6 g, TransFat 0 g
RAINBOW SPRINKLE CAKE POPS RECIPE BY TASTY
#AD Bake with the whole family thanks to this recipe for Rainbow Sprinkle Cake Pops! And don't forget to check out The J Team, now streaming exclusively on Paramount+.
Provided by Paramount +
Categories Desserts
Yield 24 pops
Number Of Ingredients 8
Steps:
- Bake the strawberry cake in the pan of your choice according to the package instructions, then let cool completely.
- Line a baking sheet with parchment paper.
- Crumble the cake into a large bowl, then stir in the vanilla frosting, 2 tablespoons at a time, with your hands or a spoon, until the mixture holds together when pressed. You should need between ½ cup and ¾ cup of frosting, depending on the texture of the cake.
- Using a small ice cream scoop or spoon, scoop out 1½ tablespoons of the cake mixture and roll into a tight ball. Place on the prepared baking sheet and repeat with the remaining cake mix; you should have 24 cake balls. Transfer to the freezer while you melt the white chocolate.
- Add ¾ cup white chocolate chips to a medium microwave-safe bowl. Melt in the microwave in 30-second intervals, stirring between, until smooth.
- Dip about ¼ inch of one end of a straw in the melted white chocolate, then gently insert into the center of a cake ball, about halfway through the ball. Return the ball, straw-side up, to the baking sheet. Repeat with the remaining cake balls, then return to the freezer for at least 45 minutes, or until the balls are thoroughly chilled and firm.
- Line another small baking sheet with parchment paper.
- Mix 1-3 drops of red food coloring, 1 drop at a time, into the remaining melted white chocolate until it is the desired shade of pink. Transfer the pink chocolate to a small piping bag with a very small round tip.
- Pipe the pink chocolate onto the prepared baking sheet in 24 1-inch-wide bow shapes, using a toothpick to smooth out the edges and fill any gaps. Freeze for 10 minutes, until set. Remove from the freezer and squeeze a small dot of pink gel icing onto the center of each bow, then return to the freezer until ready to use.
- Add the remaining white chocolate chips and the coconut oil to a medium microwave-safe bowl. Melt in the microwave in 30-second intervals, stirring between, until smooth.
- Working one at a time, remove the cake pops from the freezer. Dip the pop in the melted white chocolate until completely coated, using a spoon as needed to help cover the top. Use the straw to spin the pop over the bowl to remove any excess chocolate, then sprinkle with rainbow sprinkles. Place the pop, straw up, back on the baking sheet in the freezer. Repeat with the remaining pops, then freeze for 10 minutes more, until the chocolate is set.
- Using the remaining vanilla frosting, place a small dot of frosting on the back of each pink chocolate bow, then press onto the top corner of each cake pop.
- Refrigerate the pops until ready to serve.
- Enjoy!
Nutrition Facts : Calories 293 calories, Carbohydrate 43 grams, Fat 13 grams, Fiber 0 grams, Protein 2 grams, Sugar 34 grams
GUSHER CONFETTI CAKE BALLS
Looking for delicious dessert using Betty Crocker® cake mix, frosting and fruit snacks? Then impress your guests with these cake balls that are dipped in candy.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 48
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely.
- Line cookie sheets with waxed paper. Crumble cake into large bowl. Add frosting and 1/2 cup of the sprinkles; mix well. Shape into 48 (1 1/4-inch) balls. Press 1 fruit snack into each ball, covering completely; place on cookie sheets. Freeze until firm; transfer to refrigerator.
- In medium microwavable bowl, microwave 1 bag of candy melts uncovered on Medium (50%) 1 minute, then in 15-second increments, until melted; stir until smooth. Remove several cake balls from refrigerator at a time. Dip cake balls into melted candy to cover; tap off excess. Place on cooking parchment paper. Immediately sprinkle with some of the remaining 1/2 cup sprinkles. Let stand until set. Repeat with remaining bag of candy melts, cake balls and sprinkles.
Nutrition Facts : Calories 213, Carbohydrate 29 g, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 90 mg
RAINBOW CHIP CAKE BALLS
So fun and festive for a party! Try topping with a variety of sprinkles.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 48
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Make and bake cake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
- In large bowl, crumble cake. Add frosting; mix well. Roll into 48 (1 1/4-inch) balls; place on waxed paper-lined cookie sheets. Freeze about 45 minutes or until firm. Refrigerate to keep chilled.
- In 1-quart microwavable bowl, microwave 10 oz of the candy coating and 1 tablespoon of the shortening uncovered on High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second increments until melted and smooth.
- Remove one-third of the balls at a time from refrigerator. Using fork, dip 1 ball at a time into coating. Place on waxed paper-lined cookie sheet; immediately decorate with sprinkles. Melt remaining 10-oz candy coating and remaining 1 tablespoon shortening; dip remaining balls. (Reheat coating in microwave if too thick to coat.) Serve at room temperature. Store in airtight container.
Nutrition Facts : Calories 150, Carbohydrate 20 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Cake Ball, Sodium 95 mg, Sugar 0 g, TransFat 0 g
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