Prep Time15m
Cook Time 25m
Ready Time 75m
Yield 12 servings

INGREDIENTS

1 box Pillsbury™ Funfetti® Vanilla Premium Cake Mix

1 cup milk

3 eggs

2 sticks melted butter

2 tubs Pillsbury™ Funfetti® Vanilla Flavored Frosting

1 container frozen whipped topping (8 oz.) (thawed) 

1 jar strawberry jam (18 oz.)

Piping bag

Open star piping tip (1M)

Fresh fruit: strawberries and blueberries

PREPARATION DIRECTIONS

Step 1

ADD cake mix to a medium bowl. Add 1 cup of milk, 3 eggs and 2 sticks of melted butter. Combine with a hand mixer for 2 minutes on medium speed. Cut a piece of parchment paper to fit bottom of a 13x9 pan or use flour baking spray to grease pan for easy removal. Pour batter into prepared pan and bake at 350° F for 25-29 min or until toothpick inserted comes out clean. Cool completely.

Step 2

REMOVE cake from pan. Carefully invert the cake onto a plastic cutting board. With adult supervision, use a serrated knife to cut the cake horizontally in half. Clean the cooled baking 13x9 pan, removing any excess grease from baking. Place the bottom half of the cake back into the baking dish. Set the top half of the cake aside.

Step 3

ADD 1 tub of Funfetti vanilla frosting to a medium bowl. Beat on medium speed for 1 minute with hand mixer until frosting is whipped. Add thawed whipped cream, folding in gradually with a flat spatula. Add frosting/whipped cream mixture to a piping bag without a piping tip. Pipe around the outer edge of the cake in the pan. Place strawberry jam into a bowl and microwave for 1 minute or until warm and can be easily stirred. Add jam to the cake. Add the rest of the frosting/whipped cream mixture onto top of the jam. 

Step 4

PLACE the top half of the cake on top of the frosting/whipped cream. Spoon the other tub of frosting into a piping bag fitted with an open star piping tip. Pipe rosettes onto the cake or decorate as desired. Top with fresh strawberries, blueberries and sprinkles from frosting tubs. 

Nutritional Information Per Serving

Serving Size (1 mini cake), Calories (Calories from Fat ), Total Fat g (Saturated Fat g, Trans Fat g), Cholesterol mg, Sodium mg, Total Carbohydrate g (Dietary Fiber g, Sugars g), Protein g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.

*Percent Daily Values are based on a 2,000 calorie diet.

* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.

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