Ingredients:

  • 15.25 oz Funfetti Cake Mix
  • 8 oz Full-fat Cream Cheese, softened
  • 0.5 cup Unsalted Butter, softened
  • 1 tsp Pure Vanilla Extract
  • 0.25 tsp Almond Extract
  • 8 oz Thawed Whipped Topping
  • 2 tbsp Whole Milk
  • 0.5 cup Rainbow Sprinkles

Instructions:

  1. Place the dry cake mix in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until the mixture reaches 165°F. Sift the warmed mix into a separate bowl to remove clumps.
  2. In a large bowl, beat the softened cream cheese and butter together on medium-high speed for 3 minutes until pale and aerated. Add the vanilla and almond extracts, beating until fully incorporated.
  3. Turn the mixer to low and gradually add the heat-treated cake mix. Increase speed for 30 seconds once absorbed. If too stiff, add milk one tablespoon at a time until spreadable.
  4. Using a silicone spatula, gently fold in the whipped topping using a 'cut and fold' motion. Scatter rainbow sprinkles over the top and fold in with 2 or 3 strokes to prevent color bleeding.