Rainbow Sprinkles Cake
- Oil for coating the baker
- 1⅔ cups (400 mL) white cake mix
- ½ cup (125 mL) 2% plain low-fat Greek yogurt
- ½ cup (125 mL) water
- ¼ cup (50 mL) rainbow sprinkles
- 1 cup (250 mL) powdered sugar
- 2 tbsp (30 mL) milk
- ½ tsp (2 mL) vanilla extract
- 1–2 tbsp (15–30 mL) rainbow sprinkles (optional)
*Preheat the oven to 350°F (180°C).
Spray or brush the Mini Deep Covered Baker with oil. Combine the cake mix, yogurt, and water in a large bowl, then mix until mostly smooth. Gently stir in the sprinkles until they are combined into the batter.
*Pour the batter into the baker. Bake, uncovered, for 30–35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
*Carefully remove the baker to a cooling rack with parchment paper underneath. Run a butter knife around the cake to gently release it from the baker. Let the cake cool for 5 minutes in the baker.
Whisk the powdered sugar, milk, and vanilla in a medium bowl until smooth. Add the sprinkles, if you want.
*Flip the cake over onto the cooling rack. Carefully turn the cake so it’s right-side up.
*Pour the glaze over the cake. Cut into 8 pieces.
- servings of 8 pieces
Nutrients per serving:
U.S. Nutrients per serving: Calories 210, Total Fat 4.5 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 210 mg, Carbohydrate 42 g, Fiber 0 g, Sugars 30 g, Protein 3 g
*Adult supervision required
Instead of making your own glaze, you can use ½ cup (125 mL) of prepared white frosting. Place the frosting in a microwave-safe bowl. Microwave, uncovered, on HIGH for 30 seconds. Add 1–2 tbsp (15–30 mL) of sprinkles, and pour over the cake.
To make this recipe in the Deep Covered Baker, just double the ingredients and bake for 40 minutes.