An easy recipe for cake batter blondies using cake mix, white chocolate chips, and rainbow sprinkles.

Cake Batter Blondies Recipe made with box cake mix

You know those times when you have a recipe that is so simple that it can hardly even be called a “recipe”?  Well, this is one of those times.  These super moist, soft and dense blondies start out with a boxed cake mix, an abundance of sprinkles added to them, some white chocolate chips, a few other ingredients and create a wonderful cake-batter-like blondie.

One of my favorite junk foods is cake (with white butter cream frosting) and because I can’t get enough of cake, I love finding recipes that call for a cake mix.  Not only do they turn out delicious but they are also SO easy!  And let’s be honest, every now and then I am sure we all like to cut corners….save ourselves a few dishes, a few extra steps, and a few extra seconds when we are short on time or have an unexpected gathering where we need to provide a dessert. Cake mixes do just that for me!

Warning: The batter for these blondies is VERY dense, thick and sticky so it definitely takes a little elbow grease to smooth it all down into the pan.

Here are just a couple of other cake mix recipes on my blog.  Most of them consist of just a few ingredients that anyone can make!

Confetti Cake Batter Cookies

Honeyed Banana Berry Cake Cookies

Strawberry Cookies with White Chocolate Drizzle

Cake Batter Blondies
Prep time: 
Cook time: 
Total time: 
Serves: 20 blondies
 
An easy recipe for cake batter blondies using cake mix, white chocolate chips, and rainbow sprinkles.
Ingredients
  • 1 box yellow cake mix (18.25 oz. size. I have also used the 15.25 oz. size with success.)
  • ¼ cup canola oil
  • 1 egg
  • ⅓ -1/2 cup milk
  • ½ cup sprinkles
  • ½ cup white chocolate chips
Instructions
  1. Preheat oven to 350F degrees. Spray 11 x 7 baking pan with nonstick spray. You can also use a 9" square pan - this might take a couple minutes longer to bake this way, though.
  2. Combine first four ingredients in a large bowl. Add the milk slowly, using the lesser amount possible where you can still manage to stir the batter (it will be thick!). So, start with ⅓ cup and add a little as you need it. You want to cake batter to be as dense & thick as possible. Mix in the sprinkles and white chocolate chips by HAND, not with a mixer, so that the sprinkles don't bleed into the batter. Pour into prepared baking pan, sprinkle a few more sprinkles on top, and bake for 25-30 minutes until edges are just turning brown. Check at 25 to make sure you don't over-bake them. You might think that the blondies are not fully done because the center will still be quite gooey upon first exiting the oven – but that’s what you want! The gooey center will make for a decadent, cake-batter texture.
  3. Allow to cool for at least 30 minutes so the center sets, before cutting into squares. Blondies will remain fresh up to 1 week stored in an airtight container at room temperature.

 

Recipe source:  adapted from sallysbakingaddiction.com