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Homemade Copycat Birthday Bundt Cake photo

Copycat Birthday Bundt Cake

This Copycat Birthday Bundt Cake is a festive delight! Moist, fluffy, and bursting with sprinkles, it’s perfect for any celebration.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 1 box yellow cake mix (15 ounces)
  • 1 box instant vanilla pudding mix (3.4 ounces)
  • 1 cup sour cream (227g or 8 ounces)
  • 4 large eggs
  • ¾ cup water
  • ½ cup vegetable oil
  • ¾ cup rainbow sprinkles (plus more for garnish)
For the Frosting:
  • ½ cup unsalted butter (softened)
  • 8 ounces cream cheese (softened)
  • 3 cups powdered sugar (339g)
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract

Equipment

  • Bundt pan
  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Cooling rack

Method
 

Instructions:
  1. Preheat your oven to 350°F (175°C). Grease your bundt pan generously with cooking spray or butter and flour to prevent sticking.
  2. In a large mixing bowl, combine the yellow cake mix and instant vanilla pudding mix. Add the sour cream, eggs, water, and vegetable oil. Beat on medium speed with an electric mixer for about 2 minutes until the batter is smooth and well combined.
  3. Gently fold in the rainbow sprinkles with a rubber spatula, ensuring they are evenly distributed throughout the batter.
  4. Pour the batter into the prepared bundt pan and smooth the top. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  5. Once baked, allow the cake to cool in the pan for 10 minutes before inverting it onto a cooling rack. While the cake cools, prepare the cream cheese frosting by beating the softened cream cheese and unsalted butter together until creamy. Gradually add the powdered sugar, salt, and vanilla extract, mixing until smooth and fluffy.
  6. Once the cake is completely cool, drizzle the cream cheese frosting over the top. Don’t be shy—let it cascade down the sides! Garnish with additional rainbow sprinkles for that extra festive touch.

Notes

  • For a dairy-free version, substitute sour cream with a non-dairy yogurt and use a plant-based cream cheese.
  • Store leftovers in an airtight container at room temperature for up to 3 days.
  • Let the cake sit overnight for improved flavor.