Easy Funfetti Birthday Cake

Featured in Sweet Creations and Baking Adventures.

This easy funfetti birthday cake comes with soft vanilla layers packed with bright sprinkles and a cool pudding middle. The slices are smothered with smooth whipped cream and the cake itself feels light and playful. It’s got a moist crumb, perfect for chill get-togethers, and is super simple for any skill level. The cheery look and simple steps make it a favorite for any celebration. Stick it in the fridge so everything sets up nice and cold—the flavors pop best that way!

Rana
Updated on Mon, 26 May 2025 23:37:49 GMT
Funfetti Birthday Poke Cake Pin it
Funfetti Birthday Poke Cake | flavorsenthusiasts.com

Every party gets a little brighter when you bring out a funfetti birthday poke cake It's got pops of color in every slice and creamy vanilla pudding that soaks right in You'll get big flavor fast but it always looks like you did something extra special

I first made this for my nephew turning five Now pretty much every birthday gets one in our house The pudding keeps it soft as ever and those happy sprinkles are always a hit

Delightful Ingredients

  • Rainbow sprinkles: Toss in for cheerful color and little crunch Make sure you grab ones without any odd aftertaste
  • Frozen whipped topping: Makes the top super fluffy Let it thaw in the fridge so it smooths out nicely
  • Milk: Go with whole for richest flavor but any kind works I like mine at room temp for easy mixing
  • Vanilla instant pudding: Brings that creamy magic Pick a good one for the smoothest texture
  • Vanilla cake mix: Speeds things up and keeps it light Choose your favorite brand for best vanilla flavor

Simple How-To

Chill and Decorate:
Pour a generous shake of rainbow sprinkles on top of your whipped topping Chill the finished cake in the fridge until the pudding has set—about thirty minutes or so for best cutting
Mix Up and Spread Out the Whipped Topping:
Whisk the last bit of pudding mix and milk till it just starts to thicken Gently fold in all of the softened whipped topping but don't overdo it Spread this billowy topping across your whole cake
Fill Those Pokes:
Whisk a box of pudding with a cup and a half of milk so it thickens but is still pourable Use a piping bag or small spoon to get pudding into all those holes Leftovers? Smooth it over the cake
Make Your Holes:
When cool use a chunky wood spoon handle or something similar to jab holes all over Space them so pudding can get everywhere and each one about half an inch wide
Bake the Cake:
Fire up your oven Mix up the cake following box directions Stop as soon as it looks smooth Toss in sprinkles right at the end so they don't blur Pour into a greased pan Bake until the top bounces back Cool it off all the way so your filling doesn't melt
A cake with sprinkles on top. Pin it
A cake with sprinkles on top. | flavorsenthusiasts.com

The best part's always tossing extra sprinkles on top and watching everyone grin That pudding layer makes the whole thing so melt-in-your-mouth good This one never hangs around long especially after those birthday wishes

Storage Ideas

Wrap up the leftovers tight and chill They'll taste great up to five days Honestly it's even better on day two since everything soaks in more Want to save it longer? Cut slices and freeze them individually for around three months Let them thaw in the fridge overnight

Swap Options

Homemade vanilla cake totally works if you're in the mood A scratch version tastes a little richer Try swapping vanilla pudding for white chocolate or cheesecake for something new Use dairy free milk and a coconut-based topping if you need it allergy-friendly but it'll set a little softer

Ways to Serve

Cut into nice squares with a sharp knife wipe it clean now and then I like adding a scoop of vanilla ice cream for double the fun Top with candles for celebrations Or pile on extra sprinkles or crushed cookies to go wild

A birthday cake with candles and a bottle of milk. Pin it
A birthday cake with candles and a bottle of milk. | flavorsenthusiasts.com

Poke Cake History

Poke cakes hit kitchen tables big-time in the seventies when smart marketers made boxed cakes and instant pudding exciting Funfetti twists kept them popular for birthdays and big gatherings turning this retro trick into a crowd favorite for all ages

Frequently Asked Questions

→ Which cake mix should I grab?

Go for a basic vanilla cake mix—it’s tasty and lets the sprinkles and pudding shine. Use a white cake mix if that’s what you’ve got.

→ What's the trick to getting pudding inside?

Let the cake cool, then poke holes everywhere with a spoon handle. Spoon or pour liquid pudding into the holes to soak the cake with flavor.

→ Can I make this ahead of time?

You sure can. Chilling it overnight in the fridge helps the pudding set and beefs up the flavor. A make-ahead win.

→ Can I swap up the sprinkles or pudding?

Totally! Pick whatever pudding you like, and grab sprinkles for the occasion or just your favorites. Have fun with it.

→ How do I keep the leftovers?

Cover the cake and store in the fridge for five days max. If you’ve got more than you can eat, freeze slices and save them for later.

→ What if I don’t want boxed cake?

No problem. Bake a homemade vanilla cake in a 9x13 pan. After that, poke your holes and fill 'er up with pudding just like normal.

Easy Funfetti Birthday Cake

Fluffy vanilla layers with loads of sprinkles, creamy pudding tucked inside, and a soft whipped cream blanket. It’s a party in every bite.

Prep Time
20 Minutes
Cook Time
30 Minutes
Total Time
50 Minutes
By: Rana

Category: Desserts & Pastry

Difficulty: Easy

Cuisine: American

Yield: 12 Servings

Dietary: Vegetarian

Ingredients

→ Cake Base

01 60 g rainbow sprinkles (save some for topping)
02 432 g vanilla cake mix

→ Pudding Layer

03 625 ml whole milk
04 2 packs (96 g each) instant vanilla pudding

→ Topping

05 950 ml frozen whipped topping

Instructions

Step 01

Cut into squares and hand it out chilled. Pop the rest in the fridge with a cover whenever you're done.

Step 02

Toss some more sprinkles up top and pop it in the fridge for at least half an hour so the pudding finishes firming up.

Step 03

Slather the creamy whipped mix across the cake. You can save a little for adding extra swirlies if you want.

Step 04

Mix the second half of the pudding (96 g) with 250 ml milk just till it's thicker but still pretty soft. Fold in all the whipped topping until smooth.

Step 05

Grab a spoon or piping tool and fill those poked holes with the pudding mixture. Smooth out leftover pudding on top of the cake.

Step 06

Whip together 96 g pudding powder and 375 ml milk till just a little thick, but still good for pouring.

Step 07

Once it's cool, take a chopstick or the end of a wooden spoon and poke big holes (about 1.25 cm wide) all over the top.

Step 08

Pour the batter into your lined 33 x 23 cm cake tin. Bake it as described on the box. Let it chill and fully cool after baking.

Step 09

Whip up the vanilla cake batter by following the pack. Gently mix in your sprinkles at the end.

Step 10

Turn on your oven and set it according to what the cake mix box says.

Notes

  1. A small piping bag or squeeze bottle makes packing pudding into every hole super easy.
  2. Swap in any homemade white cake you love instead of cake mix if you want.
  3. Change up pudding flavors for a whole new vibe.
  4. Keep leftovers in the fridge up to five days. You can also freeze slices for three months.

Tools You'll Need

  • Mixing bowls
  • Small piping bag or spoon
  • 33 x 23 cm cake pan
  • Wooden spoon or chopstick
  • Spatula
  • Whisk

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has gluten (wheat), dairy, and eggs.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 145
  • Total Fat: 3 g
  • Total Carbohydrate: 27 g
  • Protein: 2 g