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Egg, butter, and oil free cake batter. You just need 4 ingredients (plus sprinkles!) for this seemingly sinful dessert dip!
Ok, people… I have a confession.
I’m really not ready yet.
I need to ease into this. So I’ll start with telling you what September is going to be all about. Maybe that will make it easier…
First of all, I’m going to increase my posting frequency and try my very hardest to get at least two recipes to you per week. My coworkers and neighbors are already thanking me.
Secondly, it turns into my favorite season this month– sweaters, leaves, hoodies, pumpkin (eeeek!), crisp air– that’s another reason to celebrate.
And last but not least, my birthday is on the 26th and I will enter the last year of my 20’s, so it’s really looking like we need to kick off this month with something special.
I’ve deemed September 2014 as Sprinkle September. Why? Because it took me far too long to make “sprinkle” look super cute right there, and I own the place, so that’s what’s happening. DEAL?
What does this mean for you? I’m glad you asked!
I’ve compiled some really fun recipes that showcase sprinkles, some in a big way, and some in a more subtle way. I’ll try not to overload you with too many sprinkles so as not to lose my readership among those tried and true fans who somehow don’t love sprinkles (do you people exist? Really, are there any of you out there??), but when you’re feeling [almost] 29, it calls for sprinkles on everything.
Plus, it suppresses my out-of-control-urge-to-make-everything-pumpkin for at least another month (but don’t expect September to be pumpkin-less: you’ve been warned)!
All right, I guess it’s time to get to my confession… Here goes…
Friends… I bought boxed cake mix the other day. It hurts to even type it. I hadn’t purchased a box mix in over 4 years and the last time I made a cake from a box was before I owned a cake baking/decorating business.
I don’t even like standing in front of the cake mix section at the grocery store for fear of people judging me. I’m kind of a cake snob, can you tell? Ugh, it’s ok to hate me right now. I kind of hate me too for admitting how snobby about cakes I am.
Are you still reading? I sure hope so, because you really need this in your life…
I’ve seen this “cake batter dip” business all over Pinterest. Everywhere. In every nook and cranny it seemed this dip was calling my name. The problem was, every time I clicked on a Pin, hopeful for a great new recipe, I was let down to see it was “skinny” (why? If you’re trying to eat cake batter, just… WHY??) or made with CoolWhip (gag) or worst of all, didn’t have any sprinkles (?!?!?!).
I needed to find a way to get this in my mouth without all the mumbo jumbo. But I knew there wasn’t a way to make this taste exactly the way I wanted it to and also keep the recipe super simple.
So I bought the Pillsbury Funfetti Cake Mix. And it was one of the best ingredient decisions I’ve ever made.
I was heading to the beach with my girlfriends the day after I made this cake batter dip, so I used the entire box mix. The recipe you’ll see here is half of it, so SCORE! You’ll have enough to make another batch
later that day another time.
Feel free to use the whole box and double the rest of the ingredients if you’re feeding a group.
This recipe is so simple, you can probably make it after you’re done reading this post. You’ll need half a box of Funfetti Cake Mix, some cream cheese, powdered sugar, sprinkles, and some milk. Any milk will do– I personally used unsweetened vanilla almond milk because that’s the kind we keep on a regular basis, but whatever you have is fine.
The problem I saw with all of the other recipes on Pinterest is that it seemed like the result was going to be fluffy and light and more like a frosting than a dip. I wanted a thick, dense, gooey dip… One that made me feel like I was sneaking behind my mom’s back to steal batter.
That’s exactly what this is. Liquid to make it smooth, sugar to sweeten it up a bit, and cream cheese to make it creamy. No eggs. No oil. No butter. Just pure, raw cake flavor. And some added sprinkles for good measure!
We ate this at girls’ weekend on graham crackers and pretzels, but it goes VERY well on a spoon, if I do say so myself. Get creative!
Slap it on some cookies, throw it in a milkshake, or seriously, just eat it. I would be lying if I said Matt and I didn’t get our (clean) fingers in there when I brought the little bit of leftovers home from the beach.
Seriously, people. You are going to l-o-v-e this. I can’t even say any more about it!
Cake Batter Dip
- 4 ounces cream cheese softened to room temperature
- 1/2 box Pillsbury Funfetti Cake Mix approximately 1 and 1/2 cups dry
- 6 Tablespoons milk any
- 3/4 cup powdered sugar
- 1/3 cup sprinkles plus more for decorating
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the cream cheese on medium-high speed until smooth.
- Reduce mixer speed to low and slowly add half of the Funfetti mix. Add half of the milk and and mix until combined. Add remaining Funfetti mix and milk and increase mixer to medium speed to blend.
- Reduce mixer speed again to low and add the powdered sugar. When all of the powdered sugar is in the bowl, increase mixer speed to medium and blend until completely combined.
- Stir in sprinkles with a spatula. Serve with pretzels, graham crackers, cookies, or your favorite crunchy treat. Cake batter dip will stay fresh in an airtight container in the refrigerator up to 3 days.
So do you think we kicked Sprinkle September off on the right foot?
And if you’re still in the mood for sprinkles, try some Cake Batter Puppy Chow!
Want to use up the other 4 ounces of cream cheese? Try some Key Lime Pie Bars…
See all sprinkles recipes.