Looking for an easy and delicious treat to make for your family for Easter?
Of course you are.
Sick of all of my cake batter recipes?
Of course you aren’t.
Well good, because I have a treat that everyone will love, but it takes just about 5 minutes to make and requires NO (real) cooking.
(inspired by Quick-n-easy Vanilla Fudge)
ingredients:
- 2 cups yellow cake mix (I used Betty Crocker) *
- 2 cups powdered sugar
- 1 stick butter
- 1/4 cup milk
- 1/2 cup rainbow sprinkles
directions: Place cake mix and powdered sugar in a large bowl and combine. Pour in the milk, top with stick of butter, and microwave for 2 minutes. Immediately begin mixing everything together – the butter may not be fully melted but will as you continue mixing. Lastly, mix in the rainbow sprinkles, then pour fudge into a greased round cake pan. Chill for at least 2 hours before cutting. Store in the refrigerator.
* I’ve had some people say that their fudge didn’t harden well. The only thing I can think that might make a difference is the brand of cake mix you use. A few commenters have also noted that Funfetti mix DOES NOT harden!
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This fudge is essentially like eating straight-up cake batter…but even better. Considering there’s no cooking/baking required either, I’d say it gives Cake Batter Blondies a serious run for their money.
And in case you didn’t grasp my obsession yet…
Here are more of my cake batter recipes:
- Chocolate Cake Batter Brownies
- Peanut Butter Chocolate Chip Cake Batter Blondies
- Nutella Cake Batter Blondies
- Coconut Cream Cake Batter Blondies
- Snickerdoodle Cake Batter Blondies
- 2-Ingredient Peanut Butter Cookie {Dough}
- Pumpkin Cake Batter Cupcakes
- Individual Peanut Butter Chocolate Chip Cookie Cake
- Individual Cake Batter Cupcake
- Original Cake Batter Blondies
What type of milk?
whole, 2%, or fat free?
Any type!
Ummm, I went home at lunch and made this - snuck in a few pre-dinner bites! It’s in the fridge waiting on me! I’m having some people over tonight, and I’d like to just skip the soup and salad. Cannot WAIT! Mmm - thanks!!!
Just made this, tastes horrible!! Disliike
Just made this, tastes horrible!! Disliike!!
heey, how come it didnt harden like fudge?
Hmm…what brand cake mix did you use?
I used funfetti cake mix from pillsbury. There was no boiling/baking involved at all? because i followed your ingredients/recipe but it didn’t harden at all. I left in in the fridge for awhile and that didnt do the trick. then i left it out all night and that didnt make it hard either. I wonder what could have gone wrong because i really wanna try this. hah it must taste sooo good when its actually fudge
The only thing I can think is that the different brand had a different consistency and yielded different results…? So sorry! Maybe try Betty Crocker yellow cake mix next time?? If so please let me know if it works out!!
What size cake pan? 9 x 13?
Nope - a round (8 or 9 inch I believe it is?) cake pan. Thanks for pointing that out - will edit in post!
I’ve tried this recipe twice now. The first time, I used funfetti, and it came out as a gooey mess. Tonight, I used the Betty Crocker yellow cake mix, and it turned out perfectly! So so so yummy, love all of your cake batter recipes!
i don’t have a microwave right now. nor access to one. but i was wondering on the recipe - was it just the milk and butter that go into the microwave? or was it the milk and butter ON TOP of the mix&sugar that goes in the microwave?
thanks!
I just threw it all in the microwave, but I’m assuming melting the butter separately and mixing into the dry mixture should do the trick! if you try it let me know how it turns out!!
If it comes out too gooey like mine did (both times), keep adding cake mix and powdered sugar until it firms up. I ended up adding what seemed like a LOT extra of both. (I think my mix was Duncan Hines?!?) I did this with my second batch after throwing my first batch away and it is getting rave reviews and recipes requests at work right now!!
How much is a cup? or a stick?
In The Netherlands we use a little more exact measures and I really want to try this this weekend for my boyfriends birthday.
Dutch cake mix, a vague guess at the amounts of the ingrediënts…fingers crossed
Lol, butter converter:
http://www.traditionaloven.com/conversions_of_measures/butter_converter.html
Now I know that 1 stick of butter is 113.4 grams
http://allrecipes.com/howto/cup-to-gram-conversions/
I’m guessing 1 cup of cake mix should be somewhere between 128 and 136 grams, the powdered sugar is probably lighter…
I’ll just improvise :-p
How many servings does this make?
It depends on how large/small you cut it! I made mine into pretty small pieces, so it yielded about 25 small servings
I tried using the pillsbury fun fetti cake mix too and it will not set if you use it. You may want to add that to your blog so others dont have a runny disappointment waiting in the fridge for them 🙂 I’ll stick to using yellow cake mix next time.
Thanks for letting me know, Ashley! updated in the post 🙂
I tried this and I think this second time at attempting this yummy treat will be a success.The first time I used Betty Crocker’s super moist cake mix and I tried doubling recipe because it said for a 6×6 container , double for an 8×8 pan, this resulted in a gooey flop which obviously did not harden.The second time around I used Duncan Hines classic yellow cake mix , did not try to double recipe, therefore resulting in a fudge that it was meant to be.QUESTION….why didn’t the first time turn out when all I did was double recipe to accommodate container???
Hi Christy i noticed that when the recipe is doubled it does not set resulting in a mess. (i learned this the night before a party) If you stick to one batch at a time (avoiding fun feti mix) it will always come out. I think it has to do with the heat and butter not reaching all of the mix evenly….
I made this last night and it came out perfect! The longer the time it spent in the fridge the harder the fudge got. This was a wonderful recipe. Thank you!
Hi Gracie do you know if this freezes well? or how long it stays good for? I have a big party coming up and i wanted to try and get some of the stuff made ahead of time. Thanks 🙂
Hi Ashley! Unfortunately I don’t know if it freezes well :/ I wouldn’t make it more than a day ahead of time. I don’t know whether or not it would go bad, but I always err on the safe side! If you do try to freeze it please let me know how it goes 🙂
Hi there again 🙂 Ok so i made it using the yellow betty crocker mix and it came out perfect! I’m going to freeze half of it today and i’ll defrost tomorrow to see how it goes and get back to you. Thanks again for such a quick response.
Omgosh! I made your recipe and it’s awesome! It definitely depends on the cake mix because when I first made it, it was a gooey mess like some other commenters said. But, I used Duncan Hines the first time. I actually followed another sites directions, but later saw yours. This time I used Betty Crocker and it worked great! I just made it today and it’s almost gone, lol! Thank you for sharing your recipe! 🙂
I found this recipe on Pinterest and have loved it. I’ve made it a couple of times now and decided today to make it a little differently. I used red velvet cake mix instead of the yellow cake mix and it is amazing. I just used a whole box (18.25 oz) of cake mix and followed the recipe after that. I will probably continue to experiment with other cake mixes in the future.
I just made this tonight for my son’s kindergarten Christmas party for tomorrow and they turned out perfect. Almost reminds me of sugar cookies. Our grocery store was all sold out of Betty Crocker cake mix which was weird so I picked up Duncan Hines and it worked fine.
andrea says
we made this last night it was yummy..
Do u have to use a round cooking tray?
nope! i’ve used an 8×8 brownie tray as well
do you know if you can use soy milk for this recipe?
Do these need to be refrigerated?
yes melissa, they get super yucky super fast if they arnt…trust me on that:(
I am going to make this but I also saw a recipe that used soy milk and soy butter, would love to make this for me dairy allergic son!!
Just made this and it worked wonderfully! I adjusted the recipe to use all of the cake mix. I had 3 cups of cake mix, so I increased everything by 50%: 3 cups of powdered sugar, 1.5 sticks of butter, and 1/4 cup + 2 Tbl of milk.
I used Betty Crocker Butter Yellow cake mix and Lactose-free (and fat-free) milk.
Turned out perfectly! Definitely thickens a lot as you mix it together after microwaving the butter-if it’s runny at that stage, you’ve done something wrong. It also really helps to take the extra 5 seconds to cut up the butter sticks into about 4-5 pieces each, and spread them throughout the bowl so it’s easier to mix.
Thanks!
good to know! thanks Jen!!
Reading about how some of these did not set up, the difference could also be in the margarine you use, some of it, especially from the tub have a tremendously large amount of water, it is the first ingredient on some labels. Just a thought.
This is amazing. I’m about to make these RIGHT NOW and I’m really excited.
Mmmm, made it tonight. Loved it!!
Does this freeze? We are celebrating our 25th Anniversary and would like to make this ahead of time. Thanks
I’m not sure - I haven’t tried freezing it. If you try, let me know if it works!
Made this and its yumm!! Super easy too.But it was a bit crunchy? I only used a small amount of sprinkles bc I don’t like them and used a yellow cake mix?
Crunchy? that’s strange! maybe the cake mix needed to be combined better…?
Made with lactose free milk. Turned out great
Forgot to say used cheap kroger cake mix. Set up awesome
I used the Betty Crocker, mine is a gooey mess. what can I do with it now? id hate to waste it all. I made a triple batch for an event at my winery. I need a quick fix!
This is really good!!! I’ve made it several times and it’s always perfect. I make sure that I ALWAYS use the Betty Crocker.
I got the BC super moist do you think this will work or should I try to find BC that doesn’t say super moist?
it should still work!
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I just made these and they turned out so good! I used the Betty Crocker mix with the sprinkles already in it and had no problems. I used whole milk and real butter, not margarine. I used a pie tin because it’s all I had and the batter fit perfectly.
I’m taking these to work tomorrow so I’ll be back to let you know what my co-worker thought.
Hi I have a question when you said to chill it does it mean to put in refrigerator for 2hours before cutting?